Description
A moist and tender pumpkin quick bread loaded with warm spices and rich chocolate chips, perfect for cozy fall baking. Made in just one bowl, this easy recipe delivers the perfect balance of pumpkin flavor and sweetness, with melty chocolate in every bite. Freezer-friendly and ideal for breakfast, snacks, or dessert.
Ingredients
156 g (1 ¼ cups) all-purpose flour
2 g (½ tsp) baking powder
2 g (½ tsp) baking soda
1.5 g (¼ tsp) salt
2.5 g (1 tsp) ground cinnamon
1 g (½ tsp) ground cloves
1 g (½ tsp) ground nutmeg
85 g (3 oz) cooking oil
2 large eggs
200 g (1 cup) sugar
5 ml (1 tsp) vanilla extract
240 g (1 cup) pumpkin puree
218 g (1 ¼ cups) chocolate chips, divided
Oil spray for greasing pan
Instructions
Preheat oven to 175°C (350°F). Lightly grease a loaf pan or line with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a large bowl, whisk oil, eggs, sugar, and vanilla until smooth. Stir in pumpkin puree.
Gradually fold dry ingredients into wet ingredients until just combined—do not overmix.
Stir in 170 g (1 cup) chocolate chips, reserving the rest for topping.
Pour batter into loaf pan, smooth the top, and sprinkle remaining chocolate chips evenly.
Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean (melted chocolate is fine).
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature eggs for better blending.
For a richer spice flavor, add ½ tsp pumpkin pie spice.
Toss chocolate chips with a teaspoon of flour to help prevent sinking.
Bake mini loaves for 25–30 minutes.
Can replace chocolate chips with nuts or dried fruit for variation.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Bread / Quick Bread
- Method: Baking
- Cuisine: American