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–+ servings

Chocolate Chip Pumpkin Bread

This easy chocolate chip pumpkin bread is moist, cozy, and full of fall flavor. Perfect for breakfast, dessert, or sharing.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1
Course: Breakfast, Desserts
Cuisine: American
Calories: 233
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups (400 g) granulated sugar
  • 1/2 cup (1 stick / 113 g) butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces / 425 g) canned pumpkin puree not pumpkin pie filling
  • 2 3/4 cups (330 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120 ml) milk whole milk or your preferred variety
  • 12 ounces (340 g) chocolate chips semi-sweet or your favorite

Method
 

  1. Preheat the oven to 350°F. Line the bottoms of two 8.5 x 4.5-inch loaf pans with parchment paper and coat the pans with nonstick cooking spray.
  1. In a large mixing bowl, beat the sugar and softened butter with an electric mixer until well combined. Add the eggs, pumpkin puree, and vanilla extract, and continue mixing until smooth.
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  1. Add the flour mixture to the pumpkin mixture in three additions, alternating with the milk, beginning and ending with the flour. Stir just until combined, then gently fold in the chocolate chips.
  1. Divide the batter evenly between the prepared loaf pans. Bake at 350°F for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for a few minutes, then invert them onto a wire rack to cool completely.
  1. If making mini loaves, reduce the baking time to 25 to 35 minutes, checking for doneness with a toothpick.

Nutrition

Calories: 233kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 34mgSodium: 233mgFiber: 2gSugar: 25g

Notes

Pan options: Two 8.5 x 4.5-inch loaf pans create tall loaves, but two 9 x 5-inch pans also work well.
Mini loaves: Bake for 25 to 35 minutes and start checking early.
Muffins: This batter makes about 24 muffins; bake at 350°F for 28 to 38 minutes.
Storage: Keep cooled bread in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.
Freezing: Wrap cooled loaves tightly and freeze for up to 3 months.
Use pure canned pumpkin, not pumpkin pie filling, for the right texture and sweetness.
Stir the batter just until combined to keep the bread tender.

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