Pumpkin Chocolate Chip Bread

The Best Pumpkin Chocolate Chip Bread

This is how you welcome fall. And in my opinion this is the perfect loaf of Pumpkin Chocolate Chip Bread! It has a blend of oil and butter, oil for moisture because it creates a more moist crumb than butter does but then we need some butter for flavor. Then there’s a fair amount of cinnamon here and just enough nutmeg, ginger and cloves. Because pumpkin bread wouldn’t be pumpkin bread without those autumn spices! And I like the blend of white sugar and brown sugar for flavor. A hint of molasses with pumpkin is always a good thing (the molasses being that from the brown sugar).

Ingredients You’ll Need for This Recipe

All-purpose flour Baking powder and baking soda Salt Spices including cinnamon, nutmeg, ginger and cloves Chocolate chips Granulated sugar and brown sugar Unsalted butter Vegetable oil Eggs Canned pumpkin Apple juice Vanilla

Scroll below for full printable recipe.

How to Make Pumpkin Bread

Preheat oven and grease loaf pan. Whisk together dry ingredients and chocolate chips. Make a well in center. Separately whisk together granulated sugar, brown sugar, melted butter and vegetable oil. Whisk in eggs them pumpkin, apple juice and vanilla. Pour pumpkin mixture into flour mixture and fold until combined. Pour into prepared loaf pan. Bake in preheated oven until toothpick inserted into center comes out practically clean. Let cool before slicing.

Tips for Pumpkin Bread

If at all possible make this bread the day before you plan on serving it. The flavor, texture and moisture is just better the second day. Don’t over-mix the batter. That way it will rise up nicely. If you don’t have all the spices here use 1 Tbsp pumpkin pie spice instead. For less fat substitute unsweetened applesauce for vegetable oil. Cool completely before slicing otherwise the slices will sort of crumble. Double the recipe if desired to make 2 loaves.