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Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread with a moist orange crumb and pockets of melty chocolate. Baked in a loaf pan until golden, then cooled briefly for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.33 cup sour cream
chocolate chips
  • 1.5 cup semi-sweet chocolate chips, divided

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Scatter a thin barrier of oil on the loaf pan so the bread releases cleanly after baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and no spice clumps remain.
Mix the wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth and glossy.
Combine and add chocolate
  1. Fold dry ingredients into wet ingredients until just combined to keep the crumb tender.
  2. Fold in 1 cup of semi-sweet chocolate chips so dark pockets stay suspended in the batter.
Bake the loaf
  1. Pour the batter into the greased loaf pan and level the top.
  2. Scatter the remaining 1/2 cup chocolate chips over the top for visible pockets.
  3. Bake for 60-65 minutes total, until a toothpick comes out clean.
  4. Tent with foil after 35 minutes to prevent over-browning while the center finishes baking.
Cool and slice
  1. Cool the bread in the pan for 15 minutes before slicing so the loaf sets and slices cleanly.

Notes

Pro tip: avoid overmixing after adding flour—stop as soon as you don’t see dry streaks for a moist, tender crumb. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, replace half the vegetable oil with plain Greek yogurt while keeping the rest the same for similar moisture.