For an extra layer of flavor, toast the pumpkin seeds lightly before adding them to the batter. If you don't have pumpkin seeds, chopped walnuts or pecans make a delicious substitute. Store the cooled bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. This bread also freezes well. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving. Feel free to experiment with different types of chocolate chips, such as milk chocolate or white chocolate.
Chef John's Chocolate Chip Pumpkin Bread
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs
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SERVING8 People
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VIEWS60
Indulge in the autumnal embrace of this Chocolate Chip Pumpkin Bread! A symphony of warm spices, tender pumpkin, and rich chocolate create a quick bread so moist and flavorful, it redefines comfort baking. This bread is surprisingly easy to make, perfect for cozy mornings or delightful afternoons.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol47 mg
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Fiber4 g
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Protein6 g
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Saturated Fat5 g
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Sodium383 mg
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Sugar37 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (180 degrees C). Butter and lightly flour a 9x5-inch loaf pan to prevent sticking. (5 minutes)
02 Step
Recipe View 3 mins In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg until well combined. This ensures even distribution of the spices. (3 minutes)
03 Step
Recipe View 5 mins In a separate large bowl, whisk together the pumpkin puree, white sugar, brown sugar, vegetable oil, milk, and eggs until the mixture is smooth and homogenous. (5 minutes)
04 Step
Recipe View 5 mins Gently add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. (5 minutes)
05 Step
Recipe View 3 mins Fold in the chocolate chips and pumpkin seeds until they are evenly distributed throughout the batter. (3 minutes)
06 Step
Recipe View 2 mins Pour the batter into the prepared loaf pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. (2 minutes)
07 Step
Recipe View 1 hrs 5 mins Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil. (60-70 minutes)
08 Step
Recipe View 45 mins Let the bread cool in the pan for 45 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking apart. (45 minutes)
09 Step
Recipe View Slice and serve. Enjoy the delightful flavors of pumpkin and chocolate!
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Ralph Krajcik
Jun 22, 2025The chocolate chips add such a nice touch. My family loved it!
Aurelia Lynch
May 14, 2025Easy to follow recipe and the bread turned out perfectly. Will definitely make again.
Arlie Altenwerth
Feb 20, 2025This is the best pumpkin bread I've ever made! So moist and flavorful.
Madilyn Turner
Jan 14, 2025I used maple syrup instead of brown sugar and it was still delicious.
Damon Donnelly
Jan 8, 2025I added a cream cheese glaze on top and it was amazing!