Chocolate Chip Pumpkin Bread (Printable View)

Moist, warmly spiced quick bread with pumpkin puree and chocolate chips, ideal for fall mornings or snacks.

# Ingredient List:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves

→ Wet Ingredients

08 - 1 cup canned pumpkin puree
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1/4 cup milk
12 - 1 teaspoon vanilla extract
13 - 1 cup granulated sugar
14 - 1/2 cup packed light brown sugar

→ Add-ins

15 - 1 cup semisweet chocolate chips

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly mixed.
03 - In a large bowl, whisk pumpkin puree, eggs, vegetable oil, milk, vanilla extract, granulated sugar, and brown sugar until smooth.
04 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
05 - Fold the semisweet chocolate chips into the batter evenly.
06 - Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges with only a few moist crumbs attached.
08 - Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • It's a one-bowl wonder that feels fancy but comes together in minutes, with no fancy techniques or equipment needed
  • The chocolate chips melt into pockets of richness while the pumpkin keeps everything impossibly moist and tender
  • It fills your whole house with that unmistakable fall aroma that makes everyone ask what you're baking
02 -
  • Don't skip the resting time in the pan—it makes the difference between bread that slices cleanly and bread that crumbles. I learned this the hard way.
  • If your toothpick comes out with wet batter (not just moist crumbs), give it another 5 minutes. Underbaked pumpkin bread is dense and gummy, and that's the one mistake that ruins it.
03 -
  • Room temperature ingredients mix more smoothly—take your eggs and pumpkin puree out of the fridge 15 minutes before baking for a more cohesive batter
  • The secret to impossibly moist bread is not overbaking: pull it out when a toothpick shows mostly clean with just a few crumbs, not when it's bone dry

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