The most practical and coziest of quick breads is about to become your new favorite! This classic American recipe gets an extra layer of flavor with bittersweet chocolate chips and crunchy walnuts.
Jump to
This pumpkin bread with chocolate chips is super moist, lightly spiced, and full of delicious flavor. It uses canned pumpkin puree for convenience, but feel free to substitute homemade puree if you prefer. The best part? It's incredibly easy to make-just mix and bake!
Enjoy a warm slice of this delicious pumpkin bread with a hot cup of coffee for a perfect fall breakfast or mid-afternoon treat!🍂
How to Make Pumpkin Bread with Chocolate Chips
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 325°F (175°C). Grease and line a 9.5 x 5.75-inch loaf pan.
- Sift flour, baking powder, baking soda, cinnamon, and nutmeg.
- Whisk eggs, sugars, pumpkin puree, oil, and vanilla.
- Fold dry ingredients into wet ingredients. Add chocolate chips and pecans.
- Pour batter into pan. Bake 65-75 minutes.
- Cool in pan, then slice and serve!
Watch Recipe Video
Camila's Tips and Variations
- Nut-Free: Skip the pecans if you prefer or have nut allergies.
- Add-ins: Try adding dried cranberries, raisins, or shredded coconut for extra flavor and texture.
- Spices: For a more complex flavor, try adding warm spices like ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, or ¼ teaspoon ground allspice.
- Glaze: Drizzle a simple glaze for a sweet finish or cream cheese frosting tangy-sweet topping.
- Chocolate Variation: Use any type of chocolate chips you prefer.
- Pan Preparation: Grease the pan before lining it with parchment paper for a secure fit.
Pair with
You may also like
Recipe
Pumpkin Bread with Chocolate Chips (No Mixer!)
Equipment
- 9.5 x 5.75-inch loaf pan
Ingredients
- 215 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 315 g canned 100% pure pumpkin puree
- 2 large eggs
- 120 ml avocado oil or any neutral-flavored oil
- 100 g granulated sugar
- 150 g light brown sugar
- 1 tablespoon vanilla extract
- 50 g lightly toasted pecans or walnuts , chopped
- 50 g bittersweet chocolate chips such as Ghirardelli
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9.5 x 5.75 inch (2 lb) loaf pan and line it with baking paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and nutmeg.
- In a large bowl, whisk the eggs, granulated sugar, light brown sugar, pumpkin puree, oil, and vanilla extract until well combined.
- Pour the dry ingredients into the wet ingredients and gently fold together using a spatula. Do not overmix.
- Gently fold in the chocolate chips and chopped pecans.
- Pour the batter into the prepared loaf pan. Bake for 65 -75 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the top browns too quickly, loosely cover the bread with aluminum foil.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
- Slice and enjoy your delicious pumpkin bread with chocolate chips!
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
