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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

This moist loaf studded with gooey chocolate chips is the coziest homemade treat—an easy dessert that feels like a warm hug on a crisp autumn morning. Trust me, this Chocolate Chip Pumpkin Bread doubles as a show-stopping Thanksgiving dessert and backyard-party baked goods favorite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour King Arthur or similar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves
  • 1 cup canned pumpkin purée not pie filling
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or swap half for applesauce
  • 1/2 cup sour cream or Greek yogurt (for extra moisture)
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar light or dark
  • 1 cup semisweet chocolate chips Ghirardelli recommended
  • 1/2 cup chopped pecans or walnuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray—lining it with parchment paper makes release a cinch.
  • In a medium bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
  • In a large bowl, whisk together pumpkin purée, eggs, oil, sour cream, and vanilla until smooth.
  • Gently fold the dry ingredients into the wet mixture with a rubber spatula, stirring just until no streaks of flour remain.
  • Sprinkle in both granulated and brown sugars and stir lightly.
  • Fold in chocolate chips and nuts, if using, making sure they’re evenly dispersed.
  • Pour batter into the prepared pan, smooth the top, and bake for 55–60 minutes until the top is golden brown and a toothpick comes out with a few moist crumbs.
  • Let the loaf rest in the pan for 10 minutes, then cool completely on a wire rack before serving.

Notes

For a dairy-free version, swap sour cream for coconut yogurt and use vegan-friendly chocolate chips. You can reduce the sugar by up to 25% for a less sweet loaf. Store leftovers wrapped or in an airtight container for up to 3 days or freeze for longer.

Nutrition

Calories: 350kcal
Keyword chocolate chip, Fall Recipe, pumpkin bread, Thanksgiving Dessert
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