Description
This moist and flavorful chocolate chip pumpkin bread is packed with fall spices and melty chocolate chips. Easy to make, one bowl, and perfect for breakfast, dessert, or gifting.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¾ teaspoon salt
2 large eggs
½ cup granulated sugar
¾ cup brown sugar
1 ½ cups pumpkin puree
½ cup vegetable oil
¼ cup buttermilk or orange juice
⅔ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, combine eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, and buttermilk. Mix until smooth.
Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
You can replace buttermilk with orange juice for a subtle citrus lift.
To make this vegan, use flax eggs and dairy-free chocolate chips.
Bread can be frozen for up to 3 months.
Best enjoyed the next day as flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 21g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate chip pumpkin bread, pumpkin bread with chocolate chips, moist pumpkin loaf, fall baking recipe, easy pumpkin bread