Description

Craving a cozy, fall-inspired loaf that’s packed with flavor? What if you could bake two tender pumpkin breads studded with chocolate chips in just 75 minutes? Contest-Winning Pumpkin Chocolate Chip Bread, with 80 reviews, is your answer—a beloved recipe perfect for autumn breakfasts, holiday gifting, or cozy snacks

Ingredients

Here’s the lineup for 2 loaves (24 slices). Each ingredient plays a key role, with swaps for flexibility.

All-purpose flour (3 cups): Provides structure. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
Ground cinnamon (2 teaspoons): Adds warm, fall flavor. Sub: Pumpkin pie spice or 1 teaspoon cinnamon + 1/2 teaspoon nutmeg.
Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
Baking soda (1 teaspoon): Works with pumpkin’s acidity for lift. Sub: No substitute; critical for texture.
Large eggs (4, room temperature): Bind and add moisture. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
Sugar (2 cups): Sweetens and enhances moisture. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
Canned pumpkin (2 cups): Adds moisture and earthy flavor. Sub: Homemade pumpkin puree or mashed sweet potato (drain well).
Canola oil (1-1/2 cups): Keeps bread moist. Sub: Vegetable oil, coconut oil, or 1 cup oil + 1/2 cup applesauce for lower fat.
Semisweet chocolate chips (1-1/2 cups): Provide sweet, melty bursts. Sub: Dark chocolate chips, white chocolate, or dried cranberries.

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent loaf.

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Instructions

Preheat oven and prep pans: Preheat to 350°F (177°C). Grease two 8×4-inch loaf pans with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting loaves out easier.
Mix dry ingredients: In a large bowl, whisk 3 cups flour, 2 teaspoons cinnamon, 1 teaspoon salt, and 1 teaspoon baking soda. Tip: Sift if flour is clumpy for a lighter texture.
Mix wet ingredients: In another large bowl, beat 4 eggs, 2 cups sugar, 2 cups canned pumpkin, and 1-1/2 cups canola oil until smooth (about 2-3 minutes). Tip: Room-temperature eggs blend better; ensure pumpkin is pure puree, not pie filling.
Combine: Stir wet ingredients into dry ingredients until just moistened. Fold in 1-1/2 cups chocolate chips. Tip: Don’t overmix to keep bread tender; toss chips in 1 tablespoon flour to prevent sinking.
Bake: Divide batter evenly between the two pans (about 2-1/2 cups per pan). Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 60 minutes; cover with foil if browning too quickly.
Cool: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Tip: Run a knife around edges to loosen loaves before removing.
Serve: Slice each loaf into 12 pieces (24 total). Serve at room temperature or slightly warmed. Tip: A light spread of butter enhances the flavor.