Without pumpkin, this season isn’t nearly right. It’s impossible to resist the allure of vibrant foliage, chilly weather, and pumpkin-flavored everything. However, for those who aren’t fortunate enough to live through a true fall season, the aroma of pumpkin spice serves as our cue that the season is about to change.

You’ll want to start the fall season off with this delectable chocolate chip pumpkin bread wherever you live. Warm spices abound, and there are tones of chocolate chips. Slices go well with oat milk or a Pumpkin Spice Latte in short psl.

Why To Chocolate Chip Pumpkin Bread

We use one bowl to combine everything for easy cleanup. Also, follow the mixing instructions precisely to reduce lumps in the batter. There are no leftovers as we use the entire can of pumpkin purée. Be careful to purchase pure pumpkin purée rather than pumpkin pie mix. It remains moist for days.

This recipe substitutes oil for butter to ensure the bread stays moist for a long time. However, butter smeared on toasted bread is fantastic. It is a unique blend of spices. This dish has an incredible depth of flavor thanks to the mix of cinnamon, ginger, nutmeg, cloves, and cardamom. You can purchase as little as a teaspoon in the grocery store’s bulk spice area if you don’t have all the necessary spices.

Ingredients To Make Pumpkin Chocolate Chip Bread

Two eggs
Cooking spray
2 cups or a can of Pumpkin puree
3/4 cup brown sugar
1/2 cup Granulated sugar
1/3 cup neutral oil
1 3/4 cups all-purpose flour
Two tablespoons of cinnamon powder
11/2 teaspoon Kosher salt
One tablespoon of baking soda
One teaspoon of ginger, ground
1/4 teaspoon of ground nutmeg, cloves, and cardamom powder
Two teaspoons plus 1 cup of semisweet chocolate chips


  1. Take 2 room-temperature eggs. Heat the oven to 350 degrees Fahrenheit, then position an oven rack in the lowest third of the oven. An overhang on the two long edges of parchment paper should be left to make a sling. Spray a 9×5-inch loaf pan with cooking spray, then line it with parchment paper.
  2. In a large bowl, combine the eggs, one can (about 2 cups) of pumpkin purée, 3/4 cup packed brown sugar, 1/2 cup granulated sugar, and 1/3 cup neutral oil. Whisk until it’s smooth.
  3. Add and Wisk 2 teaspoons of ground cinnamon, 1 1/2 teaspoons of kosher salt, one teaspoon of baking soda, one teaspoon of ground ginger, and 1/4 teaspoon each of ground nutmeg, clove, and cardamom. With a spatula, incorporate 1 3/4 cups of all-purpose flour into the batter until thoroughly combined.
  4. While being careful not to overmix, add 1 cup of the semisweet chocolate chips and fold until there are no flour striations and the chips are spread equally. Smooth the top before transferring it to the loaf pan. The remaining 2 tablespoons of semisweet chocolate chips should be added on top.
  5. Bake the bread for 35 minutes. Cover the loaf pan with aluminum foil loosely. Bake for 25 to 45 minutes, or until a tester inserted in the center comes out clean with some moist crumbs still attached. Allow the pan to cool for ten minutes. After transferring the bread to a wire rack, let it cool fully.


The pumpkin bread can be kept for up to 3 days at room temperature or up to 7 days in the refrigerator in an airtight container. It can also be frozen for up to three months after being wrapped in foil and plastic.

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