Description
This Chocolate Chip Pumpkin Bread is soft, moist, perfectly spiced, and loaded with melty chocolate chips in every slice. It’s the ultimate cozy fall treat, easy to make, and kid-approved!
Ingredients
Scale
- 15 ounces canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil
- 1 cup golden brown sugar, lightly packed
- ½ cup sugar
- 1⅔ cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips (dark, semi-sweet, or milk)
- Extra chocolate chips for topping
Instructions
- Preheat oven to 350°F. Spray and line a 9×15 loaf pan with parchment paper.
- In a large bowl, whisk pumpkin, eggs, oil, brown sugar, and sugar until smooth.
- In a separate bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gently fold dry ingredients into wet until just combined—do not overmix.
- Stir in 1 cup chocolate chips.
- Pour batter into prepared pan, smooth the top, and sprinkle with extra chips.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. Tent with foil if browning too fast.
- Cool in pan, then transfer to wire rack before slicing.
Notes
Don’t overmix to avoid dense texture. Start checking doneness at 65 minutes. Use parchment for easy removal. Add chopped nuts or a cream cheese swirl for variations. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg