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Pumpkin Chocolate Chip Bread

A soft, spiced loaf that combines pumpkin puree with melty chocolate chips, perfect for snacks, breakfast, or dessert.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200

Ingredients
  

Wet Ingredients
  • 1 can (15 oz) pure pumpkin puree (NOT the canned pumpkin pie mixture)
  • 1.5 cups packed brown sugar for sweetness
  • 0.5 cup granulated sugar optional, can reduce for a healthier version
  • 0.5 cup canola oil can be substituted with plain Greek yogurt
  • 0.5 cup sour cream for moisture
  • 2 large eggs slightly beaten
  • 2 Tbsp molasses
  • 2 tsps vanilla extract
  • 2 tsps pumpkin pie spice
  • 2 tsps cinnamon
  • 0.5 tsps ground nutmeg
Dry Ingredients
  • 3 cups all-purpose flour can substitute with whole wheat for healthier option
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsps salt
Add-ins
  • 1 bag (12 oz) mini chocolate chips semi-sweet

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Spray 2 9x5 loaf pans with non-stick cooking spray.
  2. In a mixing bowl, mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, eggs, molasses, vanilla extract, pumpkin pie spice, cinnamon, and ground nutmeg together until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet mixture and mix gently until just combined.
  5. Stir in the chocolate chips.
Baking
  1. Divide the mixture between the prepared pans, sprinkling a few chocolate chips over the top.
  2. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for 10-15 minutes, then run a knife around the edges and flip out of the pans.
  4. Allow to cool completely on wire racks before slicing.

Notes

For a healthier version, reduce sugar or substitute oil with Greek yogurt. Slice and wrap individual pieces for easy snacks. This bread is great for meal prep.