Pumpkin Chocolate Chip Bread

5 from 1 vote

This tender Pumpkin Chocolate Chip Bread has been a fall favorite in my house for years! It’s so easy to make and packed with flavor from the pumpkin puree, sweet spices, and chocolate chips.

Prep Time10

Cook Time1

Total Time1 17

Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin Chocolate Chip Bread

Servings: people

Author: Olivia Ribas

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg powder
1/4 tsp ground cloves
3/4 tsp salt
2 large eggs at room temperature
1/2 cup granulated sugar
3/4 cup brown sugar
1 1/2 cups pumpkin puree canned or homemade pumpkin puree
1/2 cup canola oil or melted coconut oil
1/4 cup coconut milk or almond milk
3/4 cup 70% dark chocolate chips

US Customary - Metric

Instructions

Position the oven rack in the lower third of the oven and preheat to 350°F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, canola oil (or melted coconut oil), and coconut milk (or almond milk), stirring until well combined.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over mix.
Gently fold in the semi-sweet chocolate chips, reservinga few to sprinkle on top.
Pour the batter into the prepared loaf pan, filling it about ¾ full. The batter will rise as it bakes, so it's better to leave some space to prevent overflow.
Sprinkle the reserved chocolate chips on top of the batter.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the last 15 minutes of baking.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Line your loaf pan with parchment paper so the bread comes out easily.
Be sure to let your pumpkin bread cool completely before slicing it.
You can easily replace the oil with applesauce if you prefer.
Toss your chocolate chips in flour first to keep them from sinking to the bottom of the loaf pan.
Store: Let your pumpkin bread cool. Then, store it in an airtight container. You can keep it on the counter for up to 3 days. If you want it to last longer, put it in the fridge for up to a week.
Freeze: You can also freeze it for up to 3 months in the freezer. I prefer to slice the bread first so I can just take out a slice or two at a time to defrost in the fridge.

Nutrition