Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread! Made with pumpkin puree and warm fall spices, sprinkled with chocolate chips. Great for an afternoon snack with coffee!

  • Prep time: 15 minutes
  • Cook time: 1 hour

Ingredients

For the topping:

  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

For the bread:

  • 2 cups (280 g) all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (244 g) pumpkin purée
  • 1 1/4 cups (250 grams) granulated sugar
  • 2 large eggs
  • 1/2 cup (125 ml) whole milk (2% is also fine)
  • 1/2 cup (113 g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips, plus more for topping

Special equipment:

Method

1 Preheat the oven to 350°F. Butter or spray a 9-x-5-inch loaf pan.

2 Mix the topping: Whisk 3 tablespoons of sugar and 1/2 teaspoon cinnamon together in a small bowl. Set aside

3 Mix the dry ingredients: Combine the flour, baking powder, kosher salt, and cinnamon in a large mixing bowl.

4 Make the batter: In a separate medium-sized mixing bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until well combined. Pour the pumpkin mixture into the flour mixture and fold to combine. Fold in the mini chocolate chips.

mixed pumpkin bread batter with chocolate chips

5 Transfer the batter into the loaf pan. Tap the pan a few times on the counter to remove air bubbles, then smooth the top with a spatula. Sprinkle with cinnamon sugar and more mini chocolate chips.

Baked Pumpkin Bread in loaf pan with chocolate chips

6 Bake the bread: Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and cool in the pan on a cooling rack for 20 minutes before removing and cooling completely.

Wrap up any leftovers with foil or plastic wrap and store on the counter. The bread will keep for several days.