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Moist pumpkin chocolate chip bread sliced to show soft pumpkin crumb, warm spices and chocolate chips.

Pumpkin Chocolate Chip Bread

Moist Pumpkin Chocolate Chip Bread made with pumpkin puree, warm fall spices, brown sugar, and plenty of semi-sweet chocolate chips.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Pumpkin Bread:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips divided

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  4. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
  5. Add the dry ingredients to the wet ingredients and fold gently until almost combined.
  6. Fold in 3/4 cup of the chocolate chips.
  7. Transfer the batter to the prepared loaf pan.
  8. Sprinkle the remaining 1/4 cup chocolate chips over the top.
  9. Bake for 50–60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  10. Loosely cover the loaf with foil during the final part of baking if the top becomes too dark.
  11. Cool in the pan for 15 minutes.
  12. Lift the loaf out using the parchment paper and transfer it to a wire rack.
  13. Cool for at least 45–60 minutes before slicing.