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Pumpkin Chocolate Chip Bread

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Moist and flavorful pumpkin bread loaded with warm spices and sweet chocolate chips, perfect for fall baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, beat together oil, granulated sugar, and brown sugar until well combined.
  4. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, milk, and vanilla extract.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • You can substitute mini chocolate chips for a more even distribution.
  • Add 1/2 cup chopped nuts for extra texture.
  • Wrap tightly and store at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, fall baking, easy pumpkin dessert, moist pumpkin loaf

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