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Irresistible Chocolate Chip Pumpkin Bread Recipe You Have to Try

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Learn how to make delicious Chocolate Chip Pumpkin Bread. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 3/4 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional, but it adds a cozy depth)
  • 1 cup pumpkin puree (fresh or canned — Mama Lu swore by fresh when in season)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil (or melted butter for a richer touch)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (or dark chocolate for a deeper flavor)
  • 1/2 cup chopped walnuts or pecans (optional, but they add a nice crunch)

If you want to make this a bit healthier, you can swap out half the sugar for maple syrup or honey, but be mindful of extra moisture and adjust baking times slightly. And if you’re dairy-free, the oil works just fine, keeping the bread tender and moist without any fuss.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. I remember Mama Lu never fussed with fancy pans—just a trusty old loaf pan seasoned by years of use.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this dry mix aside.
  3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well blended. This mixture should feel rich and silky—like the soft hands of someone who’s kneaded dough a thousand times.
  4. Add the eggs one at a time to the pumpkin mixture, beating well after each addition. Stir in the vanilla extract. The batter will start to smell like that cozy fall evening on the porch, just before the sun dips behind the mountains.
  5. Gradually fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Don’t overmix—just enough to bring everything together. Overworking batter was one of Mama Lu’s pet peeves; she’d say, “Don’t make it tough, child.”
  6. Gently fold in the chocolate chips and nuts, saving a few to sprinkle on top if you like a pretty loaf.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you saved chocolate chips, sprinkle them on now for a rustic look.
  8. Bake in the preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is done.
  9. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step helps it finish setting without becoming soggy, a little trick Mama Lu taught me when I first tried my hand at pumpkin bread.

Find it online: https://claracooking.com/chocolate-chip-pumpkin-bread/