Description
This moist and flavorful Pumpkin Chocolate Chip Bread is the ultimate fall baking treat. Infused with warm spices and loaded with chocolate chips, it’s soft, nostalgic, and perfect for cozy autumn mornings or gifting during the holidays.
Ingredients
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2 cups (400 g) granulated sugar
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½ cup (115 g) butter, softened
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3 large eggs
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2 teaspoons (10 ml) vanilla extract
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1 can (15 oz / 425 g) pumpkin puree
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2 ¾ cups (345 g) all-purpose flour
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½ teaspoon (2 g) baking powder
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1 ½ teaspoons (6 g) baking soda
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1 teaspoon (6 g) salt
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¾ teaspoon (2 g) ground cinnamon
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¼ teaspoon (0.5 g) ground cloves
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¼ teaspoon (0.5 g) ground nutmeg
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½ cup (120 ml) milk
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12 oz (340 g) chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line two 8.5 x 4.5-inch loaf pans with parchment paper and spray with cooking spray.
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In a large bowl, cream the sugar and softened butter until light and fluffy.
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Add eggs, pumpkin puree, and vanilla extract. Mix until smooth.
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In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
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Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry. Stir until just combined.
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Fold in the chocolate chips.
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Divide batter evenly between the two prepared loaf pans.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for a few minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the batter; stir just until combined.
Use high-quality chocolate chips for best flavor.
Sprinkle extra chips on top before baking for a bakery-style look.
Bake as mini loaves or muffins for gifting—reduce bake time accordingly.
Freezes well; wrap slices individually for quick snacks later.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American