Go Back
pumpkin chocolate chip bread

Pumpkin Chocolate Chip Bread Recipe

yield: 1 9 x 5-inch loaf cake
Prep Time: 5 mins
Work Time: 15 mins
Bake Time: 1 hr 15 mins
4.67 from 6 votes
PRINT

Special Equipment

  • a 9 x 5-inch loaf pan

Ingredients

For the Pumpkin Chocolate Chip Bread

  • 1 ¾ cup plus 1 Tablespoon (8.15 ounces or 231 grams) all-purpose flour
  • 5 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup plus 2 Tablespoons (9 ounces or 255 grams) canned pumpkin puree
  • 1 cup (8 ounces or 227 grams) canola oil
  • 2 teaspoons pure vanilla extract
  • 1 ⅓ cups (9.35 ounces or 265 grams) granulated sugar
  • 3 large eggs, at room temperature
  • 1 ¾ cups (10 ounces or 283 grams) mini chocolate chips (see baker's notes)

For Garnish

  • 2 Tablespoons granulated sugar
  • ¼ cup (2 ounces or 47 grams) mini chocolate chips (see baker's notes)

Instructions

For the Pumpkin Chocolate Chip Bread

  • Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
  • Make the cake batter. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin puree, oil, vanilla, and sugar. Whisk on medium-low until just combined, about 1 minute, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. With the mixer on low, gradually add the dry ingredients and whisk until just combined. Scrape down the bottom and sides of the bowl once more, and whisk on medium for an additional 15 seconds. Remove the bowl from the stand mixer and use the rubber spatula to mix in the mini chocolate chips until evenly distributed throughout.
  • Assemble the loaf cake. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle with the remaining sugar for the garnish, then sprinkle with the remaining mini chocolate chips.
  • Bake the loaf cake. Set the loaf pan on a sheet pan and bake for 1 hour and 15 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. There will still be patches of sugar on top, but that’s totally okay, I promise! In fact, that’s the look you want. Cool on a wire rack.
  • Serve and store. Serve warm or at room temperature. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.

Notes

  • Although it can be unclear from the ingredients list, this pumpkin chocolate chip bread recipe uses 1 (12-ounce) bag mini chocolate chips. If you like to buy chocolate chips in bulk, you may need its cup and weight measure in grams. 1 (12-ounce) bag is equivalent to 2 cups (12 ounces or 340 grams) of chocolate chips.
  • The bag of mini chocolate chips is then divided for use in the batter and as a garnish. You will use 1 ¾ cup (10 ounces or 283 grams) chocolate chips in the cake batter. You will then use ¼ cup (2 ounces or 47 grams) to garnish the batter. After opening the bag of chocolate chips, I immediately scoop out ¼ cup for garnish and set it aside. Doing so ensures I don't accidentally use the entire bag of chips for the batter!
  • The Bake Time for this recipe is listed at 1 hour and 15 minutes. However, start checking for doneness at 1 hour. The best way to test for doneness is to use a wooden skewer and stick it in the direct center of the loaf. The skewer should come out with few crumbs. If you find that the skewer is plenty wet with batter but the top of the bread looks too browned to keep on baking, don’t panic! Simply cover the whole thing with a VERY loose sheet of aluminum foil. The aluminum foil will help prevent the top of the bread from browning further. Be careful not to press down on the sheet—doing so will smear the chocolate chips!