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Pumpkin Chocolate Chip Bread
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Moist Pumpkin Chocolate Chip Bread Recipe

This Moist Pumpkin Chocolate Chip Bread is a soft, tender pumpkin loaf filled with warm fall spices and plenty of chocolate chips. It's an easy homemade quick bread that's perfect for breakfast, afternoon snacks, or a cozy fall dessert.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chocolate Chip Pumpkin Bread, Easy Pumpkin Bread Recipe, Moist Pumpkin Chocolate Chip Bread, Pumpkin Bread, Pumpkin Bread With Chocolate Chips, Pumpkin Chocolate Chip Bread
Servings: 10 Slices
Calories: 350kcal

Ingredients

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  • Combine dry ingredients: Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • Mix wet ingredients: In a large bowl, whisk pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  • Make the batter: Add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
  • Add chocolate chips: Fold in about ¾ cup of the chocolate chips, reserving the rest for the top.
  • Fill pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with remaining chocolate chips.
  • Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool: Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further before slicing.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • For the moistest texture, avoid adding too much flour.
  • Don't overmix once the flour is added.
  • If the top browns too quickly, loosely cover it with foil during the final part of baking.
  • Allow the bread to cool before slicing for cleaner pieces.

Nutrition 

  • Calories: 350 kcal
  • Carbohydrates: 52 g
  • Protein: 5 g
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Fiber: 2 g
  • Sugar: 31 g
  • Sodium: 300 mg