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Chocolate Chip Pumpkin Bread

A delightful blend of spiced pumpkin and semi-sweet chocolate chips, this Chocolate Chip Pumpkin Bread is the ultimate comfort food for fall, perfect for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Ensure you use a good quality flour for the best results—King Arthur or Bob’s Red Mill are great options.
  • 1/4 teaspoon baking powder Don't skip this! It helps create the perfect rise in your bread.
  • 1 teaspoon baking soda Acts as the main leavening agent.
  • 1/2 teaspoon kosher salt Sea salt or table salt can work in a pinch, but kosher salt enhances flavor beautifully.
  • 1/2 teaspoon ground cinnamon Adds that quintessential fall flavor.
  • 1/2 teaspoon ground nutmeg Fresh nutmeg is the best if you can find it—just a little goes a long way!
  • 1/4 teaspoon ground ginger You can also use freshly grated ginger for a spicier kick!
  • 1/4 teaspoon ground cloves A little pinch carries a lot of flavor!
Wet Ingredients
  • 1 1/2 cups granulated sugar Feel free to swap half with brown sugar for a deeper flavor.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil or applesauce for a healthier version.
  • 2 large eggs, room temperature For best results, let them sit out for about 30 minutes before using.
  • 1 teaspoon vanilla extract Always opt for pure vanilla; it makes a world of difference!
  • 1 tablespoon molasses A touch of moisture and flavor that’s simply divine.
  • 1 can pure pumpkin (15 ounces) Make sure to use pure pumpkin and not pumpkin pie filling!
  • 1/3 cup orange juice The citrus brightens the flavors—don’t skip this!
Chocolate Ingredients
  • 1 cup semi-sweet chocolate chips, divided Use quality brands like Ghirardelli or Nestle for a rich chocolate flavor.

Method
 

Preparation
  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly.
  2. Prepare the Pan: Spray a 9×5-inch loaf pan with nonstick cooking spray or line it with parchment paper, allowing a bit of overhang for easy removal later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set it aside.
  4. Blend Wet Ingredients: In a large bowl, beat together sugar, vegetable oil, eggs, vanilla, molasses, pumpkin, and orange juice using a hand mixer set to medium speed until the mixture is smooth and creamy (about 2 minutes).
  5. Combine: Gradually add the dry mixture to the wet mixture. Mix on low speed just until combined—don’t overmix! The batter should be thick but smooth.
  6. Add Chocolate Chips: Using a spatula, gently fold 3/4 cup of chocolate chips into the batter until evenly distributed.
  7. Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top.
Baking
  1. Bake: Bake for 75 to 85 minutes. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
  2. Cool Down: Once baked, let the bread cool in the pan for about 15 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

Keep an eye on the bread during the last 15 minutes of baking; ovens can vary. If the top starts to brown too quickly, cover it loosely with a piece of aluminum foil.