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Irresistible Pumpkin Chocolate Chip Bread Recipe You Need to Try

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

Ingredients

Scale

  • 1 ¾ cups all-purpose flour (can use whole wheat pastry flour for a nuttier texture)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional, but adds warmth)
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup vegetable oil or melted butter (I prefer butter for richness)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (feel free to swap for dark or milk chocolate)
  • Optional: ½ cup chopped pecans or walnuts for added texture

Back in Mama Lu’s kitchen, we never worried too much about exact measurements. She’d say, “Use what feels right, and don’t forget a little pinch of love.” So if you want a bit more spice or a handful more chocolate chips, trust your instincts — that’s how this bread really comes to life.

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.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This dry mix is the backbone — like the steady rhythm of Mama Lu’s stories on a summer evening.
  3. In a separate bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is smooth and a little glossy, about 2 minutes.
  4. Stir in the pumpkin puree, oil (or melted butter), and vanilla extract until everything is well combined. The batter will feel like a soft blanket — thick but pourable.
  5. Gradually fold the dry ingredients into the wet, mixing just until the last streaks of flour disappear. Over-mixing can make the bread tough, and Mama Lu always reminded me that patience and gentleness are key in the kitchen.
  6. Gently fold in the chocolate chips and nuts, if using. This is the moment the bread starts to feel like a celebration waiting to happen.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you like, sprinkle a few extra chocolate chips on top for a pretty finish.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The smell will fill your kitchen like a warm hug.
  9. Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This step is crucial — trying to slice it too soon is like rushing through a good story; you miss the best parts.

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