Description
This Pumpkin Chocolate Chip Bread is moist, spiced, and dotted with melty chocolate chips. It’s the ultimate fall baking recipe perfect for breakfast, snack time, or dessert.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin purée (not pumpkin pie filling; add extra 1/2 cup for super moist bread)
- 3/4 cup brown sugar or coconut sugar
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil or melted butter
- 1/4 cup buttermilk or water
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup semi-sweet chocolate chips (divided)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, whisk pumpkin purée, sugars, eggs, oil (or butter), buttermilk, and vanilla until smooth.
- Gently fold dry ingredients into wet, mixing until just combined.
- Stir in ½ cup chocolate chips.
- Pour batter into prepared loaf pan and sprinkle remaining chocolate chips on top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool 15 minutes in pan, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moist bread, use 1 ½ cups pumpkin purée.
- Swap in dark chocolate chips for a richer flavor.
- This bread can be baked as muffins (18–22 minutes at 350°F).
Nutrition
- Calories: 270
