Name: Pumpkin Chip Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup vegetable oil (or melted butter); 1 cup granulated sugar; 1/2 cup brown sugar (packed); 2 large eggs; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips (or dark chocolate chips); Gluten-Free: Use a 1:1 gluten-free flour blend.; Dairy-Free: Use dairy-free chocolate chips and a plant-based oil like coconut or avocado oil.; Low-Sugar: Replace the sugars with a sugar substitute like stevia or monk fruit sweetener.

When the weather starts to cool and the leaves begin to change, nothing beats the warm, comforting aroma of Pumpkin Chip Bread baking in the oven. This moist and spiced loaf is packed with pumpkin flavor and studded with sweet chocolate chips, making it the perfect treat for any time of day. Whether you’re enjoying it with your morning coffee, as a cozy afternoon snack, or as a dessert, this bread is sure to bring a little taste of autumn to your kitchen.

Ready to get baking? Let’s dive in!

Pumpkin Chip Bread

Annie Graves

Enjoy the flavors of fall with this Pumpkin Chip Bread! Moist, spiced, and studded with chocolate chips, it’s the perfect treat for breakfast, dessert, or a snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Snack

Cuisine American

Servings 12 slices

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup canned pumpkin puree not pumpkin pie filling
1/2 cup vegetable oil or melted butter
1 cup granulated sugar
1/2 cup brown sugar packed
2 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips or dark chocolate chips

Substitutions

Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Use dairy-free chocolate chips and a plant-based oil like coconut or avocado oil.
Low-Sugar: Replace the sugars with a sugar substitute like stevia or monk fruit sweetener.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Combine the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
Add the Dry to the Wet: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter until evenly distributed.
Bake the Bread: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Notes

Nutritional Information (Per Serving – 1 slice):

Calories: 270
Carbohydrates: 38g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Sodium: 210mg
Fiber: 2g
Sugar: 23g

Notes/Advice:

Additions/Subtractions:
- If you prefer a milder spice flavor, reduce the amount of ginger and cloves by half.
- You can easily substitute the chocolate chips with raisins or dried cranberries if you’re not a fan of chocolate.
- This recipe works great as muffins too! Simply divide the batter into a muffin tin and bake for 18-22 minutes.

Keyword Pumpkin Chip Bread

Variations:

Nutty Pumpkin Bread: Add 1/2 cup of chopped walnuts or pecans to the batter for some added crunch.
Pumpkin Spice Cream Cheese Swirl: Swirl 4 oz of softened cream cheese mixed with 2 tbsp sugar and 1 tsp vanilla into the batter before baking for a creamy twist.
Double Chocolate Pumpkin Bread: Use dark chocolate cocoa powder for a double chocolate version—just substitute 1/4 cup of flour with cocoa powder.

Suggestions:

Serving Ideas: Pumpkin Chip Bread is perfect on its own, but it’s also delicious with a smear of butter or cream cheese. It pairs wonderfully with a hot cup of coffee, tea, or a glass of milk.
Make It Ahead: This bread stays moist for several days, making it a great make-ahead treat. Store it in an airtight container at room temperature for up to 4 days or freeze slices individually for a quick grab-and-go snack.
Storage Tips: Store any leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze the bread for up to 3 months—just thaw it at room temperature or warm it up in the microwave before serving.

Wrapping It Up:

And there you have it—Pumpkin Chip Bread that’s moist, spiced, and packed with chocolatey goodness! This bread is the perfect way to celebrate the flavors of fall, but it’s so delicious you’ll want to bake it all year round. Whether you’re enjoying it as a breakfast treat, a snack, or a sweet ending to your day, this bread is sure to bring a smile to your face.

So grab your ingredients and get ready to fill your kitchen with the cozy aroma of freshly baked Pumpkin Chip Bread. Happy baking!