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4.5 from 237 votes

The Best Pumpkin Chocolate Chip Bread

🧡🤎🙌🏻🍁 This recipe is truly the BEST homemade pumpkin bread you’ll ever make! It's an EASY, one-bowl, no-mixer recipe that's guaranteed to win over the hearts of friends and family - it's just THAT good! It’s moist, soft, tender, packed with chocolatey goodness, and tastes like a heavenly slice of fall!

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
15 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 353 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 1 large egg
  • 1 cup pumpkin puree
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ¼ cup canola or vegetable oil liquid-state coconut oil may be substituted
  • ¼ cup cup sour cream lite is okay; or Greek yogurt may be substituted
  • 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
  • 2 teaspoons McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract or your favorite brand may be substituted)
  • 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
  • 2 teaspoons cinnamon or to taste
  • ½ teaspoon ground nutmeg
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt or to taste
  • 1 cup mini semi-sweet chocolate chips (mini size recommended for better distribution, regular size may be substituted noting they may sink)

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. Add the chocolate chips and stir to combine.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  6. Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Notes

  • Baking Tips - Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.

Nutrition Information

Serving 1slice Calories 353kcal (18%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 21mg (7%) Sodium 208mg (9%) Potassium 268mg (8%) Fiber 3g (12%) Sugar 27g (54%) Vitamin A 3.887IU (0%) Vitamin C 1mg (1%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 353

% Daily Value*

Serving 1slice
Calories 353kcal 18%
Carbohydrates 47g 16%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Cholesterol 21mg 7%
Sodium 208mg 9%
Potassium 268mg 6%
Fiber 3g 12%
Sugar 27g 54%
Vitamin A 3.887IU 0%
Vitamin C 1mg 1%
Calcium 64mg 6%
Iron 3mg 17%

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