Description
Pumpkin Chocolate Chip Bread is a moist and flavorful fall favorite made with real pumpkin, warm spices, and plenty of chocolate chips. This easy quick bread recipe is perfect for cozy breakfasts, afternoon snacks, or homemade holiday gifts.
Ingredients
2 cups granulated sugar
½ cup butter, softened
3 large eggs
2 teaspoons vanilla extract
15 oz canned pumpkin puree
2 ¾ cups all-purpose flour
½ teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup milk
12 oz package chocolate chips
Instructions
- Preheat your oven to 350 °F (177 °C). Prepare two 8.5 × 4.5-inch loaf pans by lining the bottoms with parchment paper and lightly coating them with cooking spray.
- In a mixing bowl, beat together the granulated sugar and softened butter until well combined and creamy.
- Add the eggs, pumpkin puree, and vanilla extract, then mix until smooth and well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add the dry flour mixture and milk into the pumpkin mixture—start and end with the flour mixture. Gently stir just until combined.
- Gently stir in the chocolate chips, ensuring they’re evenly mixed into the batter.
- Pour the batter into the prepared loaf pans. Bake at 350 °F for 45–55 minutes, or until a toothpick inserted into the center comes out clean. (For mini loaves, bake for 25–35 minutes.)
- Allow the loaves to rest in the pans for several minutes before transferring them to a wire rack to cool completely.
Notes
For mini loaves, bake 25–35 minutes.
Store at room temp for 5 days or refrigerate up to 10 days.
Freeze loaves for up to 3 months.
Add nuts for extra texture or use oil instead of butter for added moisture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice (1/12 of a loaf)
- Calories: 241 kcal
- Sugar: 26 g
- Carbohydrates: 39 g
- Protein: 3 g