The Best Moist Chocolate Chip Pumpkin Bread: Your Go-To Fall Recipe
This moist, tender pumpkin bread is loaded with warm spices and gooey chocolate chips. Perfect for breakfast, a snack, or dessert, it’s easy to make and fills your home with the cozy flavors of fall.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- whisk and spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup cooking oil (canola or vegetable)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup 100% pumpkin puree
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.
- In a large bowl, whisk sugar and oil. Add eggs one at a time, whisking after each. Stir in vanilla and pumpkin puree until smooth.
- Add dry mixture to wet mixture. Stir with a spatula until just combined. Do not overmix.
- Fold in 3/4 cup of chocolate chips. Pour batter into loaf pan. Sprinkle remaining 1/4 cup of chips on top.
- Bake for 50–60 minutes, until a toothpick comes out clean or with moist crumbs. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix the batter—just stir until combined for a tender loaf. If you don’t have all the spices, use 2 teaspoons pumpkin pie spice instead. Start checking doneness at 50 minutes, and tent with foil if the top browns too quickly. Store at room temp for up to 4 days.