Easy Pumpkin Chocolate Chip Bread

There's nothing like the smell of homemade pumpkin bread baking in the oven. This chocolate chip pumpkin bread recipe comes together in one bowl with just 10 minutes of prep, so it's quick and easy. The pumpkin loaf is perfectly soft, moist, and full of pumpkin, cinnamon, and vanilla. I love adding chocolate chips for extra sweetness, but it’s just as good on its own!

Course Dessert

Cuisine American

Prep Time 9

Servings servings

Calories 277kcal

Author Ioana

Ingredients

3 large eggs
1/2 cup vegetable oil
2 tsp baking powder
2 cups all-purpose flour
1 cup sugar
1 can pumpkin puree not pumpkin pie filling
2 tsp pumpkin spice or cinnamon
2 tsp vanilla extract
1/2 tsp salt
1/2 cup chocolate chips

Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and prepare a 9x5 inch loaf pan loaf pan by greasing it or lining it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, vanilla extract, and pumpkin puree until smooth and well combined. No lumps here!
Add Dry Ingredients: Gently stir in the flour, sugar, baking powder, pumpkin spice (or cinnamon), and salt. Mix until just combined—don’t overmix or your loaf might end up too dense.
Fold in Chocolate Chips: Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
Bake: Pour the batter into your prepared loaf pan, smooth the top, and pop it into the oven. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, cover it loosely with foil.
Cool & Serve: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy this delicious, pumpkin-packed loaf with melty chocolate chips!

Notes

Keep an eye on the loaf: If it starts to brown too fast but isn’t fully baked yet, cover it with foil to prevent over-browning.
Optional Add-Ins: Want to jazz it up? Add nuts or dried cranberries for extra texture and flavor!
If you prefer muffins, this batter makes about 12 muffins. Bake them at 350°F for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

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