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–+ servings

Chocolate Chip Pumpkin Bread

Soft and moist pumpkin bread made with warm fall spices, brown butter, and plenty of semi-sweet chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Dessert
Servings 10 slices

Ingredients
  

  • 7.5 ounces pumpkin puree ½ of a 15-ounce can
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • - 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips
  • Additional chocolate chips for topping

Instructions
 

  • Preheat the oven to 350°F
  • Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
  • Add the butter to a small saucepan over medium heat. Allow the butter to melt and continue cooking, stirring or swirling occasionally, until it begins to smell nutty and golden-brown milk solids form at the bottom of the pan.
  • Remove the browned butter from the heat and allow it to cool slightly.
  • In a large mixing bowl, add the pumpkin puree and eggs. Whisk until smooth and combined.
  • Add the granulated sugar, brown sugar, browned butter, and vegetable oil. Whisk again until smooth and fully combined.
  • Add the flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  • Gently whisk or fold the dry ingredients into the wet ingredients just until a thick batter forms and no large streaks of flour remain. Do not overmix.
  • Add the 1 ½ cups semi-sweet chocolate chips and gently fold them into the batter until evenly distributed.
  • Transfer the batter to the prepared loaf pan and spread the top evenly.
  • Sprinkle additional chocolate chips over the top.
  • Bake at 350°F for approximately 1 hour, or until a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs.
  • If the top begins browning before the center is finished baking, loosely cover the loaf with aluminum foil and continue baking.
  • Remove the pumpkin bread from the oven and allow it to cool in the pan for about 15 minutes.
  • Lift the loaf from the pan and transfer it to a wire cooling rack.
  • Allow the pumpkin bread to cool completely before slicing.

Notes

Storage
Allow the pumpkin bread to cool completely before storing.
For easy individual servings, slice the loaf and wrap each piece tightly in plastic wrap. Store the wrapped slices at room temperature for about **2–3 days**.
For longer storage, place the individually wrapped slices inside a freezer-safe bag or container and freeze. Allow the bread to thaw at room temperature before serving, or gently warm an individual slice.
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