Description
This incredibly moist Chocolate Chip Pumpkin Bread combines warm fall spices with melty chocolate chips for the perfect autumn treat. Made in one bowl with simple ingredients, it’s ideal for breakfast, snacking, or sharing with friends.
Ingredients
Dry Ingredients:
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- 1¾ cups all-purpose flour
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- 1 tsp baking soda
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- 2 tsp ground cinnamon
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- ¼ tsp ground nutmeg
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- ¼ tsp ground cloves
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- ¼ tsp ground ginger (or use 2 tsp pumpkin pie spice instead of individual spices)
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- ¾ tsp salt
Wet Ingredients:
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- 2 large eggs
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- ½ cup granulated sugar
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- ¾ cup packed brown sugar
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- 1½ cups pumpkin purée (canned or homemade—blot if watery)
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- ½ cup vegetable oil (or melted coconut or canola oil)
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- ¼ cup orange juice (or milk as an alternative)
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- â…” cup semi-sweet chocolate chips (optional: sub with nuts, white chocolate, etc.)
Instructions
1. Get Everything Ready (5 minutes) First things first – preheat that oven to 350°F and grease your 9×5-inch loaf pan really well. I learned the hard way that skimping on the grease means half your beautiful bread stays stuck to the pan!
2. Mix Your Dry Stuff (3 minutes) Grab a medium bowl and whisk together all your dry ingredients – flour, baking soda, all those gorgeous spices, and salt. Make sure you get everything mixed evenly so every bite tastes the same.
3. Wet Ingredients Magic (5 minutes) In your big bowl, whisk together eggs, both sugars, pumpkin, oil, and that secret orange juice until it’s all smooth and combined. Don’t worry if it looks a little weird at first – pumpkin batter always does!
4. The Gentle Combination (3 minutes) Here’s where patience pays off – slowly add your dry ingredients to the wet stuff and stir just until you can’t see any more flour streaks. I cannot stress this enough: do NOT overmix! A few lumps are totally fine and actually better than tough bread.
5. Chocolate Chip Heaven (2 minutes) Fold in those chocolate chips gently. Pro tip from my many failed attempts: toss them in a tiny bit of flour first so they don’t all sink to the bottom while baking.
6. Into the Oven (60-65 minutes) Pour everything into your greased pan and slide it into the oven. After about 30 minutes, check if the top is getting too brown – if so, loosely cover with foil. You’ll know it’s done when a toothpick comes out with just a few moist crumbs clinging to it.
7. The Hardest Part – Waiting (30 minutes) Let this baby cool completely in the pan before you even think about slicing. I know it smells incredible and you want to dig in immediately, but warm bread will just fall apart into a crumbly mess.
Notes
Living in Colorado taught me about altitude baking the hard way – my first few attempts at this recipe were complete disasters until my neighbor clued me in. If you’re above 3,000 feet like I am, use only ¾ teaspoon of baking soda and add 2-3 extra tablespoons of flour. Saved my sanity!
I cannot stress enough how much the pan size matters. I tried making this in a smaller 8×4 pan once because it was all I had, and it overflowed everywhere. What a mess! Stick with the 9×5 inch size or you’ll be scraping batter off your oven floor like I was.
That salt measurement isn’t a typo, even though ¾ teaspoon seems like a lot. I tried cutting it in half once thinking I was being healthy, and the bread tasted flat and boring. The salt makes everything else taste better – don’t skip it!
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 285
- Sugar: 24g
- Sodium: 245mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg