Description

This chocolate chip pumpkin bread is a cozy, moist, and tender loaf packed with warm spices and gooey chocolate chips. It’s quick to make, perfect for fall gatherings, and easily customizable for various diets.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour (can swap with whole wheat or gluten-free blend)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
1 cup (200g) granulated sugar (or coconut sugar for a natural sweetener)
½ cup (110g) packed brown sugar
2 large eggs, room temperature
⅓ cup (80ml) vegetable oil (can use melted coconut oil or unsalted butter)
¼ cup (60ml) milk (dairy or plant-based)
1 cup (240g) canned pumpkin puree
1 teaspoon pure vanilla extract
1 cup (170g) semi-sweet chocolate chips
Optional: ¼ cup (40g) mini chocolate chips for sprinkling on top
Optional: ½ cup (60g) chopped walnuts or pecans
Optional: 2 tablespoons pumpkin seeds
Optional: Dash of flaky sea salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment for easy removal. Measure and set out all ingredients.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, milk, pumpkin puree, and vanilla extract until smooth and glossy.
Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Fold in chocolate chips and any optional nuts or seeds. Do not overmix.
Pour batter into prepared loaf pan. Sprinkle mini chocolate chips or pumpkin seeds on top if desired. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then transfer to a cooling rack. Slice only when mostly cool.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and dairy-free chocolate chips. Don’t overmix the batter for a soft crumb. Let the loaf cool before slicing for clean pieces. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months. Muffin variation: bake in muffin tins for 18-22 minutes.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 220
Sugar: 20
Sodium: 180
Fat: 8
Saturated Fat: 3
Carbohydrates: 35
Fiber: 2
Protein: 3

Keywords: pumpkin bread, chocolate chip pumpkin bread, fall dessert, harvest recipe, easy pumpkin bread, quick bread, autumn baking, Thanksgiving dessert