Go Back
–+ servings

Pumpkin Chocolate Chip Bread Recipe

Megan
Pumpkin chocolate chip bread is a wonderfully soft, moist and fluffy pumpkin bread filled with warm, vibrant spices and gooey chocolate chips. This cozy chocolate chip pumpkin bread is easy to make and is the perfect fall treat.
5 from 1 vote
print it pin it
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings

Equipment

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • ½ teaspoon salt
  • ½ cup (120 ml) neutral baking oil (canola, vegetable, olive oil, avocado or grapeseed)
  • ¾ cup (150 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1½ cups (390 g) canned pumpkin puree
  • ¼ cup (60 ml) buttermilk or milk, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 1 cup (170 g) chocolate chips, divided

Instructions
 

  • Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. 
  • In a large bowl, whisk the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom and salt together until well combined. 
    2 cups (240 g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground cardamom, ½ teaspoon salt
  • In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, buttermilk and vanilla extract until smooth and well combined.
    ½ cup (120 ml) neutral baking oil , ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature , 1½ cups (390 g) canned pumpkin puree, ¼ cup (60 ml) buttermilk or milk, room temperature, 2 teaspoons (10 ml) vanilla extract
  • Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Stir in ¾ cup of chocolate chips. Reserve the remaining chocolate chips for topping.
    Pour the pumpkin chocolate chip cake batter into the prepared loaf pan. Top the pumpkin cake bread batter with the remaining chocolate chips. 
    1 cup (170 g) chocolate chips, divided
  • Bake the pumpkin bread for 55 - 65 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan. 
  • Cool the chocolate chip pumpkin loaf in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. All the pumpkin bread to full cool at room temperature for about an hour before slicing.

Notes

Store: Place the pumpkin chocolate chip bread in an airtight container at room temperature or in the fridge for 4 - 5 days. 
See the Variations section of the blog post to make this chocolate chip pumpkin bread recipe as mini pumpkin bread loaves.
Keyword Chocolate Chip Pumpkin Bread, Pumpkin Chocolate Chip Bread, Pumpkin Chocolate Chip Bread Recipe, Pumpkin Chocolate Chip Loaf
did you make this recipe?tag @olivesnthyme on Instagram