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Chocolate Chip Pumpkin Bread

Sliced chocolate chip pumpkin bread with rich chocolate chips throughout, displayed on a marble surface.
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This Chocolate Chip Pumpkin Bread is the perfect cozy fall treat—soft, moist, spiced with cinnamon and nutmeg, and studded with gooey chocolate chips. Easy to make and ideal for breakfast, dessert, or holiday gifting.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
  • 1 cup canned pumpkin purée
  • 2 large eggs
  • ½ cup vegetable oil
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ¾ to 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, mix pumpkin purée, eggs, oil, water, sugar, and vanilla until smooth.
  4. Gradually stir the dry ingredients into the wet ingredients, mixing just until combined.
  5. Fold in chocolate chips, reserving a few to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips over the batter.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use canned pumpkin purée, not pumpkin pie mix.
  • Toss chocolate chips in a little flour to prevent sinking.
  • For muffins, bake at 350°F for 18–22 minutes.
  • Bread can be frozen for up to 3 months.
  • Wrap tightly in plastic and foil before freezing.

Nutrition

Find it online: https://recipeeasily.com/chocolate-chip-pumpkin-bread/