pumpkin chocolate chip bread recipe

Written BySheba G Updated On
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The Best pumpkin chocolate chip bread recipe

This pumpkin chocolate chip bread recipe is one of my favorites. I love how it combines the warm flavors of pumpkin with sweet chocolate chips. My kids always get excited when I bake this, and it fills the house with the best smell. It is perfect for fall mornings or as a snack any time of year. The pumpkin adds moisture and a good dose of vitamin A, making it a little healthier than your average sweet bread.

Perfect Pumpkin Chocolate Chip Bread

4.6 from 1997 votes

This moist and tender pumpkin bread is loaded with chocolate chips for a sweet treat. It is easy to make and perfect for breakfast, dessert, or a snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Wet Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract

Mix Ins

1 cup semisweet chocolate chips

👨‍🍳Directions

1Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan with nonstick spray or butter.
2In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
3In a large bowl, whisk together the granulated sugar, brown sugar, and oil until combined.
4Add the eggs one at a time, whisking well after each. Then whisk in the pumpkin puree and vanilla extract.
5Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined. Do not overmix.
6Fold in the chocolate chips gently.
7Pour the batter into the prepared loaf pan and spread it evenly.
8Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 260mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

You can substitute the chocolate chips with white chocolate chips or nuts. For a lighter version, use half whole wheat flour and half all purpose.

Watch Video Of How Perfect Pumpkin Chocolate Chip Bread Works

This pumpkin chocolate chip bread is always a hit at my house and at family gatherings. It is simple to make and tastes like fall in every slice. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Pumpkin Chocolate Chip Bread

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just make sure to drain any excess liquid so the bread does not become too wet.

2. How should I store this pumpkin chocolate chip bread?

Store it in an airtight container at room temperature for up to 3 days. You can also wrap it tightly and freeze it for up to 3 months.

3. Can I make this bread gluten free?

Yes, you can substitute the all purpose flour with a 1 to 1 gluten free baking flour blend. The texture will be slightly different but still delicious.

4. Why did my bread sink in the middle?

This can happen if the bread is underbaked or if you open the oven door too often while it bakes. Make sure to test with a toothpick before removing from the oven.

5. Can I reduce the sugar in this recipe?

You can reduce the granulated sugar to 1/3 cup and the brown sugar to 1/3 cup. The bread will be less sweet but still tasty.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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