Pumpkin Chocolate Chip Bread

Introduction

When the first chill of autumn arrives, Ella Chef knows it’s time to bake her favorite Pumpkin Chocolate Chip Bread. One brisk morning, as golden leaves fluttered outside her window, she whisked together pumpkin puree, cinnamon, and rich chocolate chips — a recipe passed down from her grandmother. The smell filled her kitchen with warmth and comfort, reminding her of cozy fall mornings. For Ella, this bread represents more than a treat; it’s a sweet embrace of the season, a balance of spice and chocolate that turns an ordinary day into a comforting autumn memory.

Pumpkin Chocolate Chip Bread

A moist and flavorful pumpkin bread filled with warm spices and melty chocolate chips — the perfect fall treat!

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 260

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

Wet Ingredients

• 1 cup pumpkin puree not pumpkin pie filling
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 3/4 cup brown sugar packed
• 1/4 cup granulated sugar

Add-ins

• 3/4 cup chocolate chips plus extra for topping

Equipment

• Mixing Bowls
• Whisk
• Loaf Pan
• Spatula
• Oven

Method

 

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin puree, eggs, oil, milk, and both sugars until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Stir in chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Dust with powdered sugar or top with extra chocolate chips before serving.

Nutrition

Calories: 260kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 1mgCalcium: 30mgIron: 1.2mg

Notes

Store at room temperature for up to 3 days or refrigerate for up to a week. Perfect with coffee or a scoop of vanilla ice cream!

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How to Make Pumpkin Chocolate Chip Bread

To make Pumpkin Chocolate Chip Bread, start by preheating your oven to 350°F (175°C) and preparing a loaf pan with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice — this dry mixture ensures an even rise and balanced flavor. In a separate large bowl, combine the pumpkin puree, eggs, vegetable oil, milk, brown sugar, and granulated sugar. Whisk until smooth and creamy; the pumpkin puree gives this bread its signature moist texture.

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Overmixing can make the bread dense, so mix only until no streaks of flour remain. Fold in the chocolate chips — their rich sweetness contrasts beautifully with the spiced pumpkin flavor. Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top for a bakery-style finish.

Bake the bread for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, dust with powdered sugar or enjoy it warm. The texture is soft, tender, and packed with chocolatey bites in every slice. Pair it with a cup of coffee, pumpkin latte, or a dollop of whipped cream for the perfect autumn indulgence.

Conclusion

Ella Chef’s Pumpkin Chocolate Chip Bread is a celebration of fall’s best flavors — warm spices, rich pumpkin, and melty chocolate. Every bite brings a comforting sweetness that feels like a cozy hug.