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Freshly baked Pumpkin Chocolate Chip Bread on a wooden table, showcasing chocolate chips and a soft texture.

Pumpkin Chocolate Chip Bread

A moist and flavorful pumpkin bread loaded with chocolate chips, perfect for fall baking or anytime you crave a sweet treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
Wet ingredients
  • 1 cup pumpkin purée not pumpkin pie filling, add extra ½ cup for moistness
  • ¾ cup brown sugar or coconut sugar
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • ½ cup vegetable oil or melted butter
  • ¼ cup buttermilk or water
  • 1½ teaspoons pure vanilla extract
  • ⅔ cup semi sweet chocolate chips divided, reserve some for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 8x4 inch loaf pan or line with parchment paper.
  2. Mix dry ingredients: flour, baking soda, spices, salt.
  3. Whisk wet ingredients: pumpkin, sugars, oil, eggs, buttermilk, vanilla.
  4. Combine wet and dry; fold in most chocolate chips, reserving some for topping.
  5. Pour batter into pan, sprinkle with remaining chocolate chips, and bake 50-60 mins until golden and a toothpick comes out clean.
  6. Cool in pan 10-15 mins, then transfer to wire rack to cool completely. Slice and serve.

Notes

For extra moisture, add an extra ½ cup pumpkin purée.