There are recipes that simply change the way you see a season, and this pumpkin bread with chocolate chips is one of them. I’m not exaggerating when I say that once you try it, you won’t be able to stop making it… or eating it. It has that perfect blend of comforting, sweet, and homemade that makes the whole house smell like fall, spices, pumpkin, something that feels like a hug.

Best of all, this recipe is simple, practical, and always turns out well. The pumpkin adds a soft, moist texture, while the chocolate chips give it that irresistible touch that makes you say “just one more piece”… and then go back for another every time.

Plus, it’s one of those recipes that stays with you throughout the season: for breakfast with a hot coffee, for a rainy afternoon with tea, or as dessert after dinner. It even tastes better the next day (if it survives that long). Because it’s like the flavor comes together even more.

So if you’re looking for the ultimate fall recipe, the one that will become a tradition and that your friends will ask you for every year, this pumpkin bread with chocolate chips is the answer. Make it once and you’ll see that fall will never be the same without it.

This recipe uses oil as the fat, rather than butter, which makes the result creamy and slightly moist when ready, which I love. It is important to use a mild-flavored oil, i.e., not olive oil, but a neutral-flavored oil such as corn oil, sunflower oil, or similar. It also contains both baking soda and baking powder.

For the pumpkin purée, it is important to use purée that is unsweetened. It can be canned purée or homemade natural purée, made by cooking the pumpkin and mashing it yourself.

If you like this recipe, then you have to check out our pumpkin pie, which is great and perfect to celebrate this season with your loved ones!

Pumpkin chocolate chip bread

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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• 1 1/2 C (190 gr) all purpouse flour
• 1 tsp (5 gr) baking soda
• 1/2 tsp (2.5 gr) salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/3 C (315 gr) unsweetened pumpkin puree, natural or canned
• 1 C (200 gr) white sugar
• 1/4 C (50 gr) brown sugar
• 2 eggs, big
• 1/2 C (120 ml) vegetable oil, soft flavored (canola, sunflower)
• 1/4 C (60 gr) sour cream or greek yogurt, unsweetened
• 3/4 C (130 gr) chocolate chips, semisweet

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Method

 

1. Preheat the oven to 350°F. Grease a deep rectangular baking pan (approximately 10 inches x 5 inches) with a little butter or line it with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix with a spoon and set aside.
3. In a large bowl, add the pumpkin purée with the two types of sugar and the eggs. Beat with a balloon whisk for 1 minute. Add the oil along with the sour cream or Greek yogurt and beat for a few more seconds until all the ingredients are perfectly combined.
4. Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture. Finally, add the chocolate chips and mix just until incorporated.
5. Carefully pour the mixture into the pan and bake at 350°F for about 50 minutes until the bread is lightly browned and a wooden toothpick inserted into the center comes out clean.
6. Once ready, remove the bread from the oven and let it rest for 20 minutes in the pan. Then remove it from the pan and place it on a wire rack to cool completely. Done!

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