Pumpkin Chip Bread
Warm, spiced, and irresistibly moist, Pumpkin Chip Bread is the ultimate fall recipe that brings together the rich flavors of pumpkin pie spices with the sweet decadence of semi-sweet chocolate chips. This easy-to-make quick bread boasts a tender crumb thanks to a blend of pumpkin purée, vegetable oil, and milk, while a subtle crunch from optional nuts like pecans or walnuts adds texture. Perfect for a cozy breakfast or a mid-afternoon treat, this loaf bakes to golden perfection in just about an hour, filling your home with the comforting aromas of cinnamon, nutmeg, and ginger. Whether slathered with butter, topped with cream cheese, or enjoyed straight from the loaf, this Pumpkin Chip Bread is guaranteed to become a seasonal favorite. Plus, it freezes beautifully, making it an excellent make-ahead treat for busy autumn mornings or holiday gatherings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup optional chopped nuts (like pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, beat the eggs and then mix in the pumpkin puree, vegetable oil, milk, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the chocolate chips and optional nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with only a few crumbs.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices on their own or with a smear of butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition Facts
Calories |
4219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 605.7 g | 220% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 382.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 386 mg | 30% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1392 mg | 30% | |
*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.
