Description
Moist, spiced, and filled with melty chocolate chips, this Chocolate Chip Pumpkin Bread is a quick-bake favorite for fall mornings and cozy nights.
Ingredients
1 cup pumpkin purée
2 large eggs
1/2 cup neutral oil
1/3 cup maple syrup
1/3 cup brown sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan.
2. In a large bowl, whisk together the pumpkin purée, eggs, oil, syrup, sugar, and vanilla.
3. Sift in the flour, baking soda, baking powder, spices, and salt. Mix until just combined.
4. Fold in the chocolate chips gently with a spatula.
5. Pour batter into the prepared pan and top with extra chips.
6. Bake for 50–60 minutes, checking with a toothpick at 50 minutes.
7. Let cool in the pan for 10 minutes, then transfer to a rack to cool fully.
Notes
Store at room temperature for 3 days or freeze for up to 3 months.
For vegan version: replace eggs with flax eggs and use vegan chocolate chips.
Add nuts for extra texture or use pumpkin pie spice for a bolder flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Chocolate Chip Pumpkin Bread, fall baking, quick bread