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Pumpkin Chip Bread
Annie Graves

Pumpkin Chip Bread

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Snack
Cuisine: American
Ingredients Method Notes

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.

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. 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.
  4. Add the Dry to the Wet: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter until evenly distributed.
  6. 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.
  7. 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.