Name: Best Chocolate Chip Pumpkin Bread
Prep time: 10 min
Cook time: PT-485460H13M48S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 3 oz cooking oil; 2 large eggs; 1 cup sugar; 1 tsp vanilla extract; 1 cup pumpkin puree; 1 1/4 cups chocolate chips (divided); Oil spray for pan

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This Best Chocolate Chip Pumpkin Bread is the perfect blend of pumpkin flavor, warm spices, and melty chocolate chips in every bite. Whether it's a fall treat or something to brighten up a chilly morning, this bread will quickly become a favorite. Its moist texture and rich flavor make it a great snack or dessert for any occasion.

Ingredients

1 ¼ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

3 oz cooking oil

2 large eggs

1 cup sugar

1 teaspoon vanilla extract

1 cup pumpkin puree

1 ¼ cups chocolate chips (divided)

Oil spray for pan

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

In a large bowl, combine the oil, eggs, sugar, vanilla, and pumpkin puree. Mix until smooth.

Stir in 1 cup of chocolate chips.

Gradually add the dry ingredients to the wet ingredients and mix until well combined, scraping the sides of the bowl with a spatula.

Lightly spray the bottom and sides of an 8" x 4" x 3" loaf pan with oil. Pour the batter into the pan and spread evenly.

Sprinkle the remaining ¼ cup of chocolate chips on top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool before slicing and serving. Enjoy!

Servings and Timing

Servings: 8 slices

Prep Time: 10 minutes

Cooking Time: 50-60 minutes

Total Time: 1 hour 10 minutes

Variations

I love experimenting with different flavors in my pumpkin bread. Here are a few variations I like to try:

Add nuts: I sometimes throw in a handful of chopped walnuts or pecans for extra crunch.

Use dark chocolate chips: If I want a richer flavor, I swap the semi-sweet chocolate chips for dark chocolate.

Spiced pumpkin bread: I might increase the cinnamon, cloves, or nutmeg if I want a spicier kick.

Swapping sweeteners: If I’m looking to make it a bit healthier, I sometimes swap the sugar for honey or maple syrup.

Storage/Reheating

To store the pumpkin bread, I keep it in an airtight container at room temperature for up to 3 days. If I want to keep it fresh longer, I wrap it tightly in plastic wrap and store it in the fridge for up to a week. For reheating, I just pop a slice in the microwave for about 15-20 seconds or warm it in the oven for a few minutes.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture might be a bit denser. I recommend using a 50/50 mix of whole wheat and all-purpose flour for the best results.

Can I freeze the pumpkin bread?

Absolutely! I often freeze slices of pumpkin bread to enjoy later. Wrap each slice in plastic wrap and store them in a freezer bag. It will last up to 3 months in the freezer. To thaw, just leave it on the counter for a few hours or microwave for a few seconds.

What can I use if I don't have chocolate chips?

If I’m out of chocolate chips, I sometimes use chopped chocolate bars or cocoa nibs. You can also leave them out entirely for a more pumpkin-forward bread.

Can I make this recipe without eggs?

Yes, you can replace the eggs with flax eggs or an egg substitute of your choice. For one egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for a few minutes to thicken.

Can I double the recipe?

Of course! If I want to make more loaves, I simply double the ingredients and adjust the baking time accordingly. Larger loaves may need an extra 5-10 minutes in the oven.

Conclusion

This Best Chocolate Chip Pumpkin Bread is the ultimate treat for pumpkin lovers. Its warm spices and melty chocolate chips make it an irresistible snack, and it's so simple to prepare. Whether you're enjoying it as a breakfast bite or an afternoon indulgence, I’m sure it’ll quickly become a favorite in your home.

Recipe:

Best Chocolate Chip Pumpkin Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 8 slices
Diet: Vegetarian

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Description

This Best Chocolate Chip Pumpkin Bread combines the rich flavor of pumpkin with cozy spices and chocolate chips, offering the perfect treat for fall or any time of year. Moist, flavorful, and easy to make, it's ideal for breakfast, dessert, or a snack. With a delicious balance of pumpkin, spices, and sweet chocolate chips, this bread is a must-try for any pumpkin lover!

Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
In a large bowl, combine the oil, eggs, sugar, vanilla, and pumpkin puree. Mix until smooth.
Stir in 1 cup of chocolate chips.
Gradually add the dry ingredients to the wet ingredients and mix until well combined. Scrape the sides of the bowl with a spatula.
Lightly spray the bottom and sides of an 8" x 4" x 3" loaf pan with oil. Pour the batter into the pan and spread evenly.
Sprinkle the remaining ¼ cup of chocolate chips on top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool before slicing and serving.