From Baba's kitchen · Fall baking

Pumpkin Chocolate
Chip Bread

Soft, warmly spiced pumpkin bread loaded with chocolate chips—perfect for breakfast, dessert, or sharing at church.

Bake 55–65 minutes 1 loaf 9 × 5-inch pan · 350°F

Print Recipe HerePDF · 8½ × 11 inches · 1 page

Watch the pumpkin chocolate chip bread come together. AI-created food imagery.

Let's bake

Directions

1
Heat the oven to 350°F. Grease or line a 9 × 5-inch loaf pan.
2
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
3
In a separate bowl, whisk together the pumpkin, eggs, brown sugar, granulated sugar, melted butter, and vanilla.
4
Fold the dry ingredients into the pumpkin mixture just until combined. Do not overmix.
5
Gently fold in the chocolate chips.
6
Pour the batter into the prepared pan and sprinkle extra chocolate chips over the top.
7
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
8
Cool in the pan for 15 minutes before transferring the bread to a cooling rack.

Baba's tip

Let the bread cool before slicing. I know—that is asking a lot when the whole kitchen smells like fall!

Serve it warm, pack it for church, or call it breakfast and dessert. I won't judge.