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Best Baked Pumpkin Chocolate Chip Bread Recipe

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This incredibly moist and perfectly spiced pumpkin chocolate chip bread is packed with melted chocolate in every bite. It’s an easy one-bowl recipe that comes together in under 15 minutes and tastes even better on day two.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or melted coconut oil, avocado oil)
  • ¼ cup (60g) unsweetened applesauce
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (175g) chocolate chips (mix of semi-sweet and dark), plus 2 tablespoons for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until smooth.
  3. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Reserve 2 tablespoons of chocolate chips for topping. Toss remaining chocolate chips with 1 tablespoon flour (to prevent sinking), then fold into batter.
  6. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  7. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with foil.
  8. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and do not overmix the batter. Tossing chocolate chips in flour prevents them from sinking. The bread tastes even better on day two. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip bread, pumpkin bread, chocolate chip bread, fall baking, easy pumpkin bread, moist pumpkin bread

Find it online: https://hungermind.com/best-baked-pumpkin-chocolate-chip-bread-recipe/