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Pumpkin Chocolate Chip Bread

This moist, tender loaf combines the natural sweetness of pumpkin puree with rich chocolate chips, creating a cozy fall treat. Baked until golden with a slightly crackled top, it’s perfect for enjoying with coffee or tea on a chilly morning or lazy afternoon. The bread’s soft crumb and subtle spice make it both indulgent and wholesome.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until evenly combined. This creates a flavorful dry base.
  3. In another bowl, mix the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fragrant—about a minute of whisking.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix—the batter will be thick and slightly lumpy.
  5. Fold in the semi-sweet chocolate chips evenly into the batter, distributing pockets of chocolate throughout.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula so it’s level and ready for baking.
  7. Bake in the preheated oven for 50 to 55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean with moist crumbs, the bread is ready.
  8. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely—this helps set the crumb and makes slicing easier.
  9. Slice the bread once cooled, revealing a moist, tender crumb dotted with melty chocolate chips and a slightly crackled top—perfect for serving.

Notes

For an extra boost of flavor, sprinkle a little cinnamon sugar on top before baking. Store leftovers wrapped tightly at room temperature for up to 2 days or freeze slices for longer storage.