Pumpkin Bread with Chocolate

15 m
45 m
Ready in:
1 h 0 m
Try this moist, spicy, and sweet Pumpkin Chocolate Chip Bread!
Print it
Servings: 8
All-purpose flour 
1 3/4 cup
Baking soda 
1/2 tsp
Pumpkin pie spice 
1 1/2 tsp
Baking powder 
1 tsp
Kosher salt 
1/2 tsp
Unsalted butter
1/2 cup, melted
Canned pure pumpkin 
1 cup
Granulated sugar 
1/2 cup
Packed brown sugar 
1/4 cup
Fresh ginger 
2 tsp, grated
2 tbsp
Pure vanilla extract 
1 tsp
Bittersweet chocolate chips 
1/2 cup
Bittersweet chocolate chips 
2 tbsp
  1. Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a loaf pan by spraying it with cooking spray. Line the pan with parchment paper (make sure to leave an overhang). Coat the parchment paper with cooking spray. 
  2. Whisk together all-purpose flour, baking soda, pumpkin pie spice, baking powder, and salt. 
  3. Place butter in a bowl. Whisk in the canned pumpkin, brown sugar, and granulated sugar. Whisk in the eggs, grated ginger, milk, and pure vanilla extract. Add the flour mixture. Mix well. Next, fold in the bittersweet chocolate chips (1/2 cup). 
  4. Transfer to the loaf pan. Scatter with 2 tbsp bittersweet chocolate chips. 
  5. Bake in the preheated oven for 45 minutes. Use a toothpick to check for doneness: insert it in the center and check if it comes out clean. 
  6. Allow to cool in the loaf pan on the wire rack for 10 minutes. Then, transfer the Pumpkin Chocolate Chip Bread to the rack to cool completely. Serve and enjoy! 
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes