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–+ servings
Three slices of chocolate chip pumpkin bread showcasing their delicious interior with scattered chocolate chips.
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5 from 6 votes

Pumpkin Chocolate Chip Bread

This moist, spiced Pumpkin Chocolate Chip Bread is packed with chocolatey goodness and super easy to whip up with simple ingredients!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert, Snack, Vegetarian
Cuisine: American
Keyword: pumpkin chocolate chip bread
Servings: 12 slices (large loaf pan)
Author: Chelsea Lords
Cost: $3.51

Equipment

Ingredients

Dry Ingredients

  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teapoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice see note 1
  • 1/4 teaspoon ground nutmeg
  • 1 cup mini chocolate chips

Wet Ingredients

  • 4 tablespoons unsalted butter melted and cooled
  • 1/4 cup vegetable oil or canola oil
  • 1 cup light brown sugar or dark brown sugar, lightly packed
  • 1 cup canned pumpkin see note 2
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons brown sugar optional topping
US - Metric

Instructions

  • Preheat oven to 350°F. Melt butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1-pound) bread pan or 3 mini bread pans tapping out excess flour.
  • In a large bowl, add dry ingredients. Whisk to combine.
  • In a separate bowl, add wet ingredients. Briskly whisk until smooth.
  • Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all dough into the prepared bread pan (or mini pans). Smooth the top. Gently sprinkle 2 tablespoons brown sugar evenly over top if desired.
  • Bake for 50–65 minutes or the mini loaves for 35–40 minutes (see note 3). Let bread cool in the pan for 15 minutes, then invert onto cooling rack. Wait for it to cool fully before slicing with a sharp serrated knife (else it crumbles!).

Video

Notes

Note 1: This pumpkin spice blend consists of warming spices. It’s available in the spice section of many grocery stores, or you can create your own using this Pumpkin Pie Spice recipe.
Note 2: Be sure to use pure canned pumpkin instead of pumpkin pie filling. Note we’re only using 1 cup pumpkin, not the entire can!
Note 3: Baking time will vary based on the exact pan you use, the humidity, and your oven. Check on the loaf occasionally (look through the glass in the oven; avoid opening the oven as that lets out a lot of heat) and then test the bread by inserting a toothpick into the center of the bread. If it comes out clean or with moist (not wet) crumbs, it’s done; if not, give it some more time.
Storage: Wrap room-temperature bread in plastic wrap or foil and keep in an airtight container. Store at room temperature for up to 4 days or in the refrigerator for up to 1 week, away from moisture. To freeze, wrap the room-temperature loaf or slices tightly in plastic wrap or foil. Place in a resealable freezer bag and remove air. Store for up to 3 months.

Nutrition

Serving: 1slice | Calories: 308kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 161mg | Potassium: 106mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg