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Chocolate Chip Pumpkin Bread for Fall Baking

Make Best Chocolate Chip Pumpkin Bread with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until the sugars are well blended with the oil.
  4. Add the pumpkin puree, milk, and vanilla extract to the sugar mixture. Stir until smooth and fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay.
  6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.