The Best Chocolate Chip Pumpkin Bread
Indulge in the ultimate fall treat with *The Best Chocolate Chip Pumpkin Bread*—a moist, tender loaf brimming with the cozy flavors of pumpkin, cinnamon, nutmeg, and ginger. This easy-to-make recipe combines the earthy richness of real pumpkin puree with bursts of sweetness from semi-sweet chocolate chips, creating a perfect balance of spice and decadence. Melted butter ensures every bite is irresistibly soft, while a hint of vanilla adds warmth and depth. Ready in just over an hour, this delicious quick bread is perfect for breakfast, dessert, or an afternoon snack. Whether served warm out of the oven or enjoyed the next day, this pumpkin bread is a crowd-pleaser that captures the essence of autumn. Make it ahead and savor the seasonal goodness for days!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 tablespoons Milk (any type)
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
In a separate medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender bread.
Stir in the milk to loosen the batter slightly. Gently fold in the chocolate chips to distribute them evenly.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 47.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 127 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.
