Moist & Irresistible Chocolate Chip Pumpkin Bread (Fall’s Best Treat)
This perfectly moist chocolate chip pumpkin bread blends warm spices, creamy pumpkin purée, and melty chocolate chips. Optimized for rich flavor, tender texture, and fast prep time—your new fall favorite!
Equipment
- Mixing bowls
- Loaf Pan
- Whisk
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar (brown + granulated)
- 1 3/4 tsp cinnamon
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
Wet Ingredients
- 1 3/4 cups pumpkin purée
- 1/2 cup unsalted butter (melted)
- 2 large eggs
Mix-ins
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- In a large bowl, whisk together flour, sugars, cinnamon, baking soda, baking powder, salt, and nutmeg.
- In a separate bowl, mix pumpkin purée, melted butter, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Fold in the chocolate chips, reserving a few tablespoons for topping.
- Pour the batter into the loaf pan. Sprinkle remaining chocolate chips on top. Bake for 50–55 minutes or until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
Notes
For added flavor, try mixing in walnuts, pecans, or a dash of pumpkin spice. This loaf also freezes beautifully for up to 3 months.