Pumpkin Chocolate Chip Loaf Bread

a loaf of pumpkin chocolate chip bread cut into slices and stacked on top of each other, and a hand is lifting the top slice up a bit

Pumpkin Chocolate Chip Loaf Bread

This chocolate chip pumpkin bread recipe is the ultimate fall treat! Made with pumpkin puree for tons of moisture, and pumpkin spice for loads of flavor, this sweet bread is a dream. Plus, it’s studded with chocolate chip morsels that’ll melt in your mouth!

Course Sweets

Cuisine American

Keyword chocolate chip pumpkin bread, pumpkin bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings loaf

Calories 462kcal

Author Elizabeth Van Lierde

Ingredients

½ cup granulated sugar
½ cup brown sugar
¼ cup unsalted butter melted and cooled
2 large eggs
¼ cup milk
1 tsp vanilla extract
8 oz canned pumpkin puree ½ can or so
1 ½ cups all purpose flour
½ tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 tsp pumpkin spice
1 package chocolate chips

Instructions

Prep equipment: Preheat oven to 350 F. Line a 9 x 5-inch loaf pan with parchment paper and spray with nonstick spray.
Cream butter and sugar: In a large bowl, whisk together melted or softened butter, granulated and brown sugar until smooth.
Add remaining wet ingredients: Add eggs and whisk until smooth. Then, add milk and vanilla extract until combined. Fold in the pumpkin puree.
Stir in dry ingredients: Add flour, pumpkin spice, baking powder, baking soda and salt to batter and gently stir until just combined. Do not over mix, batter lumps are okay.
Fold in mix-ins: Gently fold chocolate chips (reserve 1/4 cup for topping) until just combined.
Bake: Pour batter into a prepared loaf tin and smooth the top. Top with extra remaining chocolate chips. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and slice: Allow pumpkin bread to cool for 15-20 minutes before transferring to a wire rack to cool completely before slicing. Slice and enjoy!

Notes

Pumpkin bread is fine at room temperature (in an airtight container or wrapped in plastic wrap) for up to 5 days, but if you want it to last a little bit longer you’ll want to store it in an airtight container in the refrigerator (up to 7 days).

Nutrition