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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread made as a one-bowl quick bread with warmly spiced, tender crumb and melty chocolate chips in every slice. A crackly sugared top forms while baking, with simple steps from batter to a clean toothpick.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
Wet ingredients
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.75 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 0.25 cup milk
  • 1 tsp vanilla extract
Chocolate
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp semi-sweet chocolate chips for topping

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and mix dry ingredients
  1. Preheat the oven to 350 F (175 C) and grease and line a 9x5-inch loaf pan with parchment paper.
  2. Whisk the all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined.
Mix wet ingredients and combine
  1. Whisk the pumpkin puree, vegetable oil, large eggs, packed light brown sugar, granulated sugar, milk, and vanilla extract until smooth.
  2. Fold the dry ingredients into the wet ingredients until just combined, with no dry streaks remaining.
  3. Fold in 1 cup semi-sweet chocolate chips.
Bake
  1. Pour the batter into the prepared pan and sprinkle the remaining semi-sweet chocolate chips on top.
  2. Bake for 60 to 65 minutes, until a toothpick in the center comes out clean.
  3. Cover loosely with foil after 40 minutes if the top browns too quickly.
Cool and slice
  1. Cool the bread in the pan for 15 minutes.
  2. Lift out and cool completely on a wire rack before slicing.

Notes

Pro tip: fold the dry ingredients just until combined to keep the crumb tender—overmixing can make quick breads tough. Store tightly wrapped at room temperature for up to 3 days or refrigerate for 5 days; freeze slices for up to 2 months. For a dairy-free swap, use your favorite non-dairy milk in place of milk (vegetable oil and eggs stay the same).