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Quick & Easy Pumpkin Chocolate Chip Bread

Helen T. Patterson
A tender, lightly spiced pumpkin bread loaded with chocolate chips.
This one-bowl loaf is quick to prepare, moist, and full of flavor, making it perfect for breakfast, a snack, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 10 slices

Equipment

  • 1 large mixing bowl
  • 1 – Whisk or spoon
  • 8″ x 4″ loaf pan
  • Parchment paper (enough to line the pan)
  • Cooking spray
  • Measuring Cups and Spoons
  • Toothpick or cake tester

Ingredients
  

  • 1 ½ cups all-purpose flour plus extra for tossing chocolate chips
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • ¾ cup vegetable oil
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 1 ¼ cups semisweet chocolate chips divided: 1 cup for batter, ¼ cup for topping
  • Cooking spray for pan

Instructions
 

  • Preheat and Prepare the Pan: Begin by setting your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare your batter.
    Lightly coat an 8″ x 4″ loaf pan with cooking spray to prevent sticking.
    For extra assurance, cut a piece of parchment paper to line the bottom of the pan; this makes removing the bread clean and effortless once it’s baked.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt, and ½ teaspoon baking soda.
    Take a moment to break up any clumps in the flour or spices to create a smooth, uniform mixture.
    This step ensures that your loaf will bake evenly and every bite will have consistent flavor.
  • Mix Wet Ingredients: In a separate bowl or directly in the dry mixture, add 1 cup pumpkin puree, ¾ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, and ½ teaspoon vanilla extract.
    Stir gently but thoroughly, making sure the pumpkin and oil are fully incorporated.
    Avoid overmixing, as this can make the bread dense rather than tender.
    You want a soft, silky batter that’s slightly thick but easily spoonable.
  • Prepare Chocolate Chips for Mixing: To keep the chocolate chips evenly distributed and prevent them from sinking to the bottom of the loaf, toss 1 cup of chocolate chips with 1 tablespoon of flour.
    This creates a light coating that helps suspend them in the batter.
    Once coated, fold the chocolate chips into your batter gently with a spatula, making sure they are evenly dispersed without overworking the mixture.
  • Pour and Smooth the Batter: Carefully transfer the batter into your prepared loaf pan.
    Use a spatula to gently smooth the top so it’s even. This helps the bread rise uniformly in the oven.
    Then, sprinkle the remaining ¼ cup chocolate chips over the top.
    This creates a visually appealing, chocolate-studded finish that melts slightly during baking for a beautiful presentation.
  • Bake the Loaf: Place the pan in the center of your preheated oven. Bake for 55–65 minutes, but start checking at around 55 minutes.
    The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs clinging to it.
    Avoid opening the oven frequently, as this can cause the bread to sink.
  • Initial Cooling and Loosening the Bread: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
    Then, carefully run a thin knife along the edges of the pan to loosen the sides.
    This step prevents the bread from sticking or tearing when you remove it.
  • Remove from Pan and Finish Cooling: Place a cooling rack or plate upside down over the pan and gently invert the loaf.
    Remove the parchment paper if used. Let the bread cool completely before slicing.
    Cooling allows the chocolate chips to set and the flavors to develop fully, giving you a moist, tender loaf with rich chocolate pockets in every bite.
  • Slice and Serve: Once cooled, use a sharp serrated knife to slice the loaf into even pieces.
    Serve immediately, or wrap individual slices for a quick breakfast, snack, or dessert.
    This bread pairs beautifully with a cup of coffee, tea, or even a glass of milk.
  • Optional Presentation Tip: For a decorative touch, wait until the loaf is fully cooled before adding extra chocolate chips on top or lightly dusting with powdered sugar.
    This enhances both the look and flavor without affecting the texture of the bread.

Notes

  • Always use pure pumpkin puree rather than pumpkin pie filling; the puree provides moisture and subtle natural sweetness without added sugar or spices, which could alter the bread’s flavor and texture.
  • Tossing the chocolate chips with a tablespoon of flour prevents them from sinking to the bottom during baking, ensuring each slice is loaded with chocolate goodness.
  • Don’t overmix the batter; stirring just until the ingredients come together keeps the bread tender and soft. Overmixing can make it dense or chewy.
  • For a perfectly even loaf, smooth the top of the batter in the pan before baking and sprinkle remaining chocolate chips gently over the surface.
  • Let the bread cool completely before slicing to maintain its structure and prevent chocolate chips from smearing.