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Pumpkin chocolate chip bread with 4 cut slices.
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5 from 1 vote

Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is soft, moist, and perfectly tender! Each bite is accompanied by melty chocolate chips and the perfect fall flavors that keep you coming back for more!
prep time 15 mins
cook time 1 hr 10 mins
total time 1 hr 25 mins
servings: 10 servings
calories: 373kcal
author: Salt & Baker

INGREDIENTS

  • 1 3/4 cups all-purpose flour divided
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 3/4-1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 2/3 cup semi-sweet chocolate chips

INSTRUCTIONS

  • Preheat oven to 350°F. Place oven rack to the middle/lower third of the oven. Spray a 9x5 bread pan with nonstick spray.* Set aside.
  • In a large bowl whisk 1 ½ cups flour, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside. 
  • In medium bowl whisk the eggs, sugar, and brown sugar until combined. Add the pumpkin, oil, vanilla, and milk. Whisk until all ingredients are combined. 
  • Add the wet ingredients to the dry ingredients. Stir using a rubber spatula. 
  • In small bowl add the remaining ¼ cup flour. Toss in the chocolate chips so that they are covered in the flour. 
  • Add the chocolate chips to the bread batter and stir to combine. Don’t overmix. 
  • Place the batter in the loaf pan. I like to sprinkle a few extra chocolate chips on top of the batter once in the pan. Bake for 65-75 minutes or until a toothpick inserted comes out clean. (Mine took about 68 minutes).** Also, if you feel like the top is browning excessively, you can cover the loaf with tin foil to prevent more browning from occurring. 
  • Remove from oven and let cool in the pan on a wire rack.
  • This bread can be frozen! Just wrap it in tin foil, place in a zip top bag and freeze for up to 3 months. When ready to thaw, remove from the freezer and place in refrigerator overnight, then bring it to room temperature. 

RECIPE NOTES

*I use Bakers Joy cooking spray. 
**This was baked at a high altitude. I suggest you begin checking the bread around the 58 minute mark, just to make sure you don't overtake it! 
Recipe source: adapted from Sally's Baking Addiction 
Serving: 10g | Calories: 373kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 34mg | Sodium: 247mg | Potassium: 201mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5785IU | Vitamin C: 1.6mg | Calcium: 46mg | Iron: 2.6mg
Course: Snack
Cuisine: American
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.