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Pumpkin Chocolate Chip Bread - Moist, Cozy, and Perfectly Spiced

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (or pumpkin pie spice to taste)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup (120 ml) neutral oil (vegetable, canola, or light olive oil)
  • 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
  • 2 teaspoons vanilla extract
  • 1 to 1 1/4 cups (170–220 g) semisweet chocolate chips, plus a few extra for topping
  • Optional add-ins: 1/2 cup chopped pecans or walnuts

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Mix the dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
  3. Whisk the wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add pumpkin purée, oil, milk, and vanilla. Whisk until fully combined and glossy.
  4. Bring it together. Add the dry ingredients to the wet and gently fold with a spatula. Stop as soon as the flour streaks disappear. Do not overmix or the bread can turn tough.
  5. Fold in the chocolate chips. Toss in 1 to 1 1/4 cups chocolate chips (and nuts if using). Give the batter a few folds to distribute evenly.
  6. Fill the pan. Pour the batter into the prepared pan. Smooth the top and sprinkle a small handful of chocolate chips over the surface for a pretty finish.
  7. Bake. Bake for 55–70 minutes, until a toothpick inserted in the center comes out mostly clean, with a few moist crumbs. If the top is browning too fast, tent it loosely with foil for the last 15 minutes.
  8. Cool properly. Let the loaf cool in the pan for 15 minutes, then lift it out to a wire rack. Cool completely before slicing to avoid gummy texture.
  9. Slice and enjoy. Use a serrated knife for neat slices. Serve warm or at room temperature.