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Easy Pumpkin Chocolate Chip Bread Recipe (Ultra-Moist!)

Pumpkin chocolate chip bread is a warmly spiced, ultra-moist quick bread baked in a 9x5-inch loaf pan. Semisweet chocolate chips add rich pockets of chocolate, while a few moist crumbs on the toothpick signal it is ready.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for greasing
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine salt
  • 0.75 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 2 eggs large
  • 0.5 cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan with cooking spray.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. In a large bowl, whisk the brown sugar, granulated sugar, pumpkin, eggs, oil, and vanilla until smooth.
  5. Add the dry ingredients to the pumpkin mixture and fold just until no dry streaks remain.
  6. Fold in the chocolate chips.
  7. Scrape the batter into the prepared pan.
  8. Bake for 55–65 minutes, until a toothpick inserted into the center away from chocolate chips comes out with a few moist crumbs.
  9. Cool the bread in the pan for 15 minutes.
  10. Turn it out onto a wire rack.
  11. Cool completely before slicing.

Notes

For the cleanest slices, cool completely before slicing. Store covered in the refrigerator for up to 5 days or freeze slices for up to 3 months. Use dairy-free semisweet chocolate chips for a dairy-free variation.