Pumpkin Chocolate Chip Bread (10 Minutes of Prep)

Slices of pumpkin chocolate chip loaf bread on parchment paper.

Pumpkin Chocolate Chip Bread (10 Minutes of Prep)

This moist pumpkin chocolate chip bread is made with warm fall spices, sour cream, and a touch of orange zest, then loaded with semi-sweet chocolate chips inside and on top. An easy, no-mixer pumpkin quick bread that's perfect for breakfast, dessert, and Fall holidays like Thanksgiving and Christmas!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin chocolate chip bread

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Calories 426kcal

Author Julia

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin purée
2 large eggs room temperature
¾ cup light brown sugar packed
¼ cup granulated sugar
½ cup vegetable oil
¼ cup sour cream
2 teaspoon vanilla extract
2 teaspoon orange zest
1 ¼ cup semi-sweet chocolate chips divided

US Customary - Metric

Instructions

Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick cooking spray and line it with parchment paper, leaving some overhang on the two long sides. This will help you remove the bread from the pan after baking.
Dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Wet ingredients: In a large bowl, whisk together the pumpkin purée, eggs, light brown sugar, granulated sugar, vegetable oil, sour cream, vanilla extract, and orange zest until smooth.
Combine: Using a spatula, gently fold the dry ingredients into the pumpkin mixture until just a few streaks of flour remain. Fold in 1 cup of chocolate chips until evenly distributed. Don't overmix the batter.
Bake: Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup chocolate chips over the top. Bake for about 55 to 65 minutes, or until the bread is well risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the bread cool in the pan for about 15 minutes, then use the parchment to lift it onto a wire rack to cool completely. Slice and serve.

Notes

Measure the flour correctly: Spoon the flour into the measuring cup and level it off. Too much flour makes the bread dry and dense.
Pumpkin pie spice: You can replace the cinnamon, ginger, nutmeg, and cloves with about 2 ½ teaspoon pumpkin pie spice.
Pumpkin purée: Use 100% canned pumpkin purée, not pumpkin pie filling.
Muffins: Divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for 20 to 25 minutes.
Check Early: Ovens vary. I start checking at 55 minutes. If the top browns too fast, tent it loosely with foil for the last 10-15 minutes.
Let It Cool: Slice only after the loaf cools completely. Warm pumpkin bread is very soft and can crumble.
Make Ahead: The bread tastes even better on day two. Bake it, cool it completely, wrap it tightly, and store at room temperature or in the fridge.
Storage: Keep covered at room temperature up to 2 days, in the fridge up to 5 days, or freeze up to 3 months
Special Tools: 9x5-inch Loaf Pan | Parchment Paper | Mixing Bowls | Whisk | Silicone Spatula | Microplane Zester | Wire Cooling Rack

Nutrition