Baking recipe · from the recipe book

Chocolate Chip Pumpkin Spice Bread

Name: Chocolate Chip Pumpkin Spice Bread
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 12 slices
Ingredients: 2 cups (250 g) All-purpose flour, spooned and leveled; 1⅛ tsp (5 g) Baking soda; ¾ tsp (3 g) Baking powder; ¾ tsp (4 g) Salt; 2 tsp (5 g) Ground cinnamon; 1⅛ tsp (2 g) Ground ginger; ½ tsp (1 g) Ground nutmeg; ¼ tsp (0.5 g) Ground cloves; 1¾ cups (425 g) Pumpkin puree, canned; ½ cup packed (120 g) Brown sugar, packed; ⅓ cup (80 g) Granulated sugar; ½ cup (100 g) Canola oil; 2 large (100 g) Eggs, at room temperature; ¼ cup (60 ml, 60 g) Milk, 2%; 2 tsp (8 g) Vanilla extract; 1 cup (150 g) Semisweet chocolate chips, divided; 1 tsp (5 g) Unsalted butter, softened

A moist, tender pumpkin loaf warm with cinnamon, nutmeg and ginger, studded with melty pockets of semisweet chocolate.

Oven
2 hr 40 min · 20 min hands-on
Makes 1 loaf (12 slices)
Vegetarian

31–45 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

2 cups250 gAll-purpose flourspooned and leveled
1⅛ tsp5 gBaking soda
¾ tsp3 gBaking powder
¾ tsp4 gSalt
2 tsp5 gGround cinnamon
1⅛ tsp2 gGround ginger
½ tsp1 gGround nutmeg
¼ tsp0.5 gGround cloves
1¾ cups425 gPumpkin puree, canned
½ cup packed120 gBrown sugarpacked
⅓ cup80 gGranulated sugar
½ cup100 gCanola oil
2 large100 gEggsat room temperature
¼ cup (60 ml)60 gMilk, 2%
2 tsp8 gVanilla extract
1 cup150 gSemisweet chocolate chipsdivided
1 tsp5 gUnsalted buttersoftened

Steps

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the butter.
In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg and cloves until evenly mixed. This is the dry mixture.
In a large bowl, whisk the canned pumpkin, brown sugar and granulated sugar until smooth. Whisk in the canola oil, then the eggs one at a time, then the milk and vanilla. This is the wet mixture.
Add the dry mixture to the wet mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine.
Fold in about seven-eighths of the chocolate chips (about 130 g), keeping the remaining eighth (about 20 g) aside for the top.
Scrape the batter into the pan, smooth the top and scatter the reserved chocolate chips over it.
Bake 60 to 70 minutes, until a toothpick in the center comes out clean apart from melted chocolate. If the top browns too fast after 45 minutes, tent loosely with foil.
Cool in the pan on a rack for 15 minutes, then turn the loaf out and cool completely on the rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Chocolate Chip Pumpkin Spice Bread

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