Chocolate Chip Pumpkin Bread
Indulge in the perfect blend of fall flavors and sweet decadence with this irresistible Chocolate Chip Pumpkin Bread! Moist, tender, and infused with warm spices like cinnamon, nutmeg, and cloves, this quick bread is elevated with pockets of melty semi-sweet chocolate chips in every bite. Made with one cup of real pumpkin puree, this recipe not only highlights autumn’s favorite ingredient but also delivers incredible moisture and richness. It's simple to prepare, taking just 15 minutes of prep time before the oven works its magic. Whether enjoyed fresh out of the oven or cooled to perfection, this comforting treat is ideal for cozy breakfasts, midday snacks, or sweet holiday gatherings. Plus, it stores beautifully, so you can savor each slice for up to four days. Perfectly spiced, wonderfully sweet, and bursting with chocolatey goodness—Chocolate Chip Pumpkin Bread will easily become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 2 large eggs
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups milk
- 1 teaspoons vanilla extract
- 1 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
In a separate medium bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can lead to dense bread.
Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the bread in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the Chocolate Chip Pumpkin Bread warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 62.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
