Chocolate Chip Pumpkin Bread 7 Irresistible Reasons to Bake
Moist, perfectly spiced Chocolate Chip Pumpkin Bread packed with melty chocolate in every slice. This foolproof recipe bakes into tall, tender loaves with chips that stay evenly distributed.
Equipment
- Two 8.5 x 4.5 inch loaf pans
- Mixing bowls
- Electric Mixer
- Measuring Cups and Spoons
- Whisk
- Rubber spatula
- Parchment paper
- Cooling rack
Ingredients
Wet Ingredients
- 2 cups granulated sugar for sweetness and structure
- 1/2 cup unsalted butter softened to room temperature
- 3 large eggs room temperature for easy mixing
- 2 tsp vanilla extract pure
- 15 oz canned pumpkin puree not pumpkin pie filling
Dry Ingredients
- 2 3/4 cups all-purpose flour spooned and leveled
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Liquid
- 1/2 cup milk adds moisture
Mix-Ins
- 12 oz semi-sweet chocolate chips toss lightly in flour to help prevent sinking
Instructions
- Preheat the oven to 350°F (177°C). Line the bottoms of two 8.5 x 4.5 inch loaf pans with parchment and spray the sides so loaves release cleanly.
- Cream butter and sugar: In a large bowl, beat softened butter with granulated sugar until combined and slightly fluffy. This traps air for a tender crumb.
- Add eggs, pumpkin, and vanilla: Beat in eggs one at a time, then mix in pumpkin puree and vanilla just until smooth.
- Combine dry ingredients: In a separate bowl whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly blended.
- Make the batter: Alternate additions of the dry mixture and milk into the pumpkin mixture, starting and ending with the dry. Mix gently to avoid overworking the batter.
- Fold in chocolate chips: Toss chips with a teaspoon of flour, then fold into the batter so they stay suspended throughout the loaves.
- Bake: Divide batter between pans and bake 45–55 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Mini loaves bake 25–35 minutes.
- Cool: Let loaves cool in pans for 10 minutes, then turn out onto a rack to cool completely for clean slices and best texture.
Notes
Pan options: Two 8.5 x 4.5 inch pans yield tall loaves; 9 x 5 inch pans also work. Storage: Cool completely, then store airtight at room temperature up to 5 days or refrigerate up to 10 days. Freezing: Wrap cooled loaves tightly and freeze up to 3 months. Muffin option: Makes about 24 muffins; bake at 350°F for 28–38 minutes, until a toothpick shows a few moist crumbs.