Description
Pumpkin Bread with Chocolate Chips is a moist and tender pumpkin loaf filled with warm fall spices and melty chocolate chips. Easy to bake with pantry staples, it’s the perfect recipe for cozy mornings, lunchbox snacks, or festive fall gatherings.
Ingredients
1 ½ cups all-purpose flour
1 ½ tsp pumpkin pie spice*
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup vegetable or canola oil
½ cup white sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 cup chocolate chips (reserve 1 Tbsp for topping)
*Substitute: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves.
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, whisk together oil, white sugar, and brown sugar until smooth.
Add eggs and vanilla, whisk until combined.
Stir in canned pumpkin until smooth.
Fold dry ingredients into wet mixture, mixing gently until just combined.
Fold in chocolate chips, reserving 1 Tbsp for topping.
Pour batter into prepared pan and sprinkle with remaining chocolate chips.
Bake 45–55 minutes, until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack. Slice and serve.
Notes
Do not overmix—this keeps the bread soft.
Start testing for doneness at 45 minutes.
Sprinkle extra chips on top for a bakery-style look.
Try variations with white chocolate chips or chopped nuts.
Freezes well—slice before freezing for grab-and-go portions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread / Dessert
- Method: Baking
- Cuisine: American