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Moist and flavorful pumpkin bread that’s full of rich chocolate chips. This Chocolate Chip Pumpkin Loaf is sure to be a hit with your family and friends this Fall!
What ingredients do I need and why?
Flour, spooned and leveled – The backbone of any cake, bread, or loaf! The gluten helps create a nice crumb texture.
Pumpkin pie spice – I like a strong pumpkin pie flavor.
Baking powder – A leavening agent that will give the loaf its rise.
Salt – Helps the loaf rise and balances out the sweetness.
Baking soda – Another leavening agent that also gives the crust its darker color.
Oil – Vegetable or canola oil work great!
Granulated sugar – To add sweetness.
Light brown sugar, packed – Adds a little bit of a rich, molasses flavor to the loaf.
Pumpkin puree – Make sure you buy Pumpkin Puree and not Pumpkin Pie Filling. Libby’s is a great brand that can be found in most grocery stores in the US.
Vanilla extract – Adds richness to the flavor.
Semi-sweet chocolate chips – Semi-sweet chocolate will complement the sweetness of the pumpkin loaf.
Scroll down to the recipe card below for exact measurements for Chocolate Chip Pumpkin Loaf!
What kitchen equipment do I need to make a chocolate chip pumpkin loaf?
- 9×5 loaf pan or (2) 8.5×4.5 loaf pans
- Parchment paper
- Small or medium mixing bowl
- Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment
How do I make Chocolate Chip Pumpkin Loaf?
Preheat the oven to 350°F. Spray a 9×5 loaf pan with cooking spray and line it with a small piece of parchment paper. Set the pan aside.
Whisk the flour, pumpkin pie spice, baking powder, salt, and baking soda together in a small or medium bowl.
In a separate large mixing bowl, use an electric mixer to combine the oil, sugar, and light brown sugar until it’s fluffy. Mix in the pumpkin puree, then add the eggs and vanilla extract and continue mixing until the eggs are just mixed.
Pour in the dry ingredients and blend until everything is well mixed.
Fold in the chocolate chips, then pour the batter into the greased loaf pan until the pan is 3/4 full or about 1 inch from the top of the pan.
Bake for 1 hour and 30 minutes or until a thin knife inserted in the middle comes out clean.
Let the chocolate chip pumpkin loaf rest for 20-30 minutes before slicing and serving.
Can I substitute any of the ingredients for the chocolate chip pumpkin loaf?
Absolutely! You can try out the following substitutes:
- Make the pumpkin spice by mixing 1-1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground allspice or cloves.
- I don’t recommend dark brown sugar because it has more molasses and may affect how the bread bakes.
- Top the bread with extra chocolate chips, or add some chopped pecans or walnuts for extra texture.
What temperature should I serve the Chocolate Chip Pumpkin Loaf?
You want the loaf to be warm or room temperature.
How can I store this dessert?
The chocolate chip pumpkin loaf can be left at room temperature for up to 3 days. You’ll just want to cover it with plastic wrap or store it in an airtight container. Heat up the slices in the microwave before serving for a tasty warm treat!
You can also store this in the refrigerator for up to 5 days! Or cover the loaf with plastic wrap and foil and store it in the freezer for up to 3 months. Thaw it out overnight in the fridge before reheating in the microwave and serving.
Chocolate Chip Pumpkin Loaf
Equipment
- 1 (9×5) loaf pan
- Parchment paper
- 1 Small or medium mixing bowl
- 1 Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment
Ingredients
- 2 1/2 cups flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup oil
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 1 15-ounce can pumpkin puree
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with cooking spray and line it with a small piece of parchment paper. Set the pan aside.
- Whisk the flour, pumpkin pie spice, baking powder, salt, and baking soda together in a small or medium bowl.
- In a separate large mixing bowl, use an electric mixer to combine the oil, sugar, and light brown sugar until it’s fluffy. Mix in the pumpkin puree, then add the eggs and vanilla extract and continue mixing until the eggs are just mixed.
- Pour in the dry ingredients and blend until everything is well-mixed. Fold in the chocolate chips, then pour the batter into the greased loaf pan until the pan is 3/4 full or about 1 inch from the top of the pan. Bake for 1 hour and 30 minutes or until a thin knife inserted in the middle comes out clean.
- Let the bread rest for 20-30 minutes before slicing and serving.
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