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Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread combines warm spices and gooey chocolate chunks baked into a moist, tender loaf. Folding pumpkin purée, spices, and chocolate into a simple batter creates a cozy, autumn-inspired treat with a fragrant aroma and a slightly crackled top. The final bread is soft, moist, and speckled with melty chocolate pockets, perfect for cozy mornings or fall afternoons.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin purée full-fat preferred
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup semi-sweet chocolate chips or dark chocolate chips

Equipment

  • Loaf pan (9x5 inch)
  • Mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan with butter or spray and lightly dust with flour.
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This creates a fragrant, spiced dry base.
  3. In a separate bowl, combine pumpkin purée, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk until the mixture is smooth, slightly thickened, and fragrant—about 1-2 minutes.
  4. Pour the wet mixture into the bowl with the dry ingredients. Gently fold together with a spatula or whisk until just combined—be careful not to overmix, as this keeps the bread tender.
  5. Gently fold in the chocolate chips, distributing them evenly throughout the batter. The batter will be thick but moist, speckled with chocolate.
  6. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This helps the bread bake evenly and creates a beautiful, crackled crust.
  7. Bake in the preheated oven for 55-60 minutes, until the top is golden, fragrant, and a toothpick inserted into the center comes out clean. The loaf will smell warm and spicy while baking.
  8. Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and allow to cool completely, or serve warm for gooey chocolate pockets.
  9. Slice the bread once cooled, revealing moist, tender crumb speckled with melty chocolate. Enjoy slices warm or at room temperature, perhaps with a drizzle of honey or a cup of coffee.

Notes

For extra flavor, add a pinch of espresso powder or chopped nuts before baking. Store in an airtight container for up to 2 days or freeze for longer storage. Reheat slices in the oven for a few minutes for that freshly baked feel.