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Chocolate Chip Pumpkin Bread
5 from 21 votes

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread blends spiced pumpkin puree with chocolate chips in a moist, tender quick bread. The batter combines all-purpose flour with warm spices like cinnamon, ginger, nutmeg, and cloves, balanced by white and brown sugars, oil, buttermilk, and eggs. The result is a flavorful loaf with a soft crumb and pockets of melted chocolate, perfect for breakfast or snacks.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 slices
Calories: 473 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cloves ground
  • 1 cup pumpkin not pumpkin pie filling, puree
  • 1/2 cup granulated sugar white
  • 1/2 cup brown sugar
  • 1/2 cup canola oil or vegetable oil
  • 1/4 cup buttermilk
  • 2 egg at room temperature, large
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Maple Glaze:
  • 1 ½ cups powdered sugar
  • 1-2 tablespoons milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Spray a 9x5 loaf pan with nonstick cooking spray and line it with parchment paper in a way that has handles on the side. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
  4. In a large bowl, beat together the pumpkin puree, white granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
  5. Add the dry ingredients to the wet mixture and mix just until combined. Stir in the chocolate chips.
  6. Pour the batter into the prepared loaf pan, using a spatula to level the top.
Bake:
  1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. If the bread starts getting brown too quickly, cover loosely with foil when baking.
  3. When done, transfer to a wire rack to cool for 15 minutes.
  4. Lift the pumpkin bread from the pan using the paper handles and place it on the wire rack to cool completely
Glaze:
  1. Mix all the glaze ingredients in a bowl until smooth, drizzle on top of the fully cooled bread.
  2. Once the glaze has settled, slice and serve the bread.

Nutrition Information

Calories 473kcal (24%) Carbohydrates 80g (27%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 42mg (14%) Sodium 317mg (13%) Potassium 377mg (8%) Fiber 6g (24%) Sugar 53g (106%) Vitamin A 4893IU (98%) Vitamin C 1mg (1%) Calcium 103mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 473

% Daily Value*

Calories 473kcal 24%
Carbohydrates 80g 27%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 42mg 14%
Sodium 317mg 13%
Potassium 377mg 8%
Fiber 6g 24%
Sugar 53g 106%
Vitamin A 4893IU 98%
Vitamin C 1mg 1%
Calcium 103mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.