There’s something so comforting about fall baking. As the temperatures begin to cool and the leaves change colors, I love filling my kitchen with the warm, inviting aromas of the season. And what better way to embrace fall than with a freshly baked loaf of Chocolate Chip Pumpkin Bread!
For my first fall bake of the season, I wanted something cozy, comforting, and, of course, a little indulgent! When I came across this Chocolate Chip Pumpkin Bread recipe from Trish Rosenquist of Mom On Timeout, I knew I had to give it a try. The combination of pumpkin, warm fall spices, and rich chocolate chips sounded absolutely delicious!
This pumpkin bread is incredibly moist, tender, and packed with delicious fall flavors. The chocolate chips add just the right amount of sweetness, making every bite irresistible. Whether enjoyed with a morning cup of coffee, as an afternoon treat, or for dessert, it’s the perfect way to celebrate the flavors of autumn.
Sometimes, the simplest homemade treats are the ones that make the season feel extra special!
Ready to bring a little fall baking into your kitchen? Grab your favorite mixing bowl, gather your ingredients, and get ready to enjoy a delicious slice of homemade Chocolate Chip Pumpkin Bread!
Chocolate Chip Pumpkin Bread — One Loaf
Yield: 1 loaf | Pan: 8 × 4 inches | Oven: 350°F
1 1/2 cups All-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup canola oil
1 1/2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
1/4 cup mini semisweet chocolate chips
A quick note about the eggs: Since the original recipe calls for three eggs, you’ll need 1½ eggs. Beat two eggs together, then measure out approximately 4½ tablespoons of the mixture.
Directions
Preheat oven to 350°F. Grease and line an 8×4-inch loaf pan with parchment paper.
Whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
In a separate bowl, combine pumpkin purée, both sugars, oil, eggs, and vanilla.
Gently fold the wet ingredients into the dry ingredients until just combined.
Fold in both types of chocolate chips, reserving a few for the top.
Pour into your prepared pan and bake approximately 50–55 minutes, checking for doneness with a toothpick.
Cool in the pan for 10 minutes, then transfer to a wire rack.
