The Best Pumpkin Chocolate Chip Loaf

Pumpkin chocolate chip loaf is everything you want in a homemade fall treat: It's moist, tender, packed with warm pumpkin spice, and has an enticing aroma that fills your kitchen as it bakes. Rich chocolate chips are folded into a lightly sweet batter, creating the perfect balance of cozy spice and decadent flavor. Best of all, this recipe is easy to make with simple ingredients, and it yields two generous loaves—perfect for sharing with friends, gifting, or freezing for later.

Prep Time 10

Cook Time 1

Servings slices

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Equipment

2 large loaf pans (9X5 inch) (see Notes)
Nonstick baking spray
Stand mixer or hand mixer

Ingredients

3⅓ cups all-purpose flour
2 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoon salt
1½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
1 cup canola, vegetable, or safflower oil
2½ cups granulated sugar
4 large eggs, room temperature
2 cups canned pumpkin puree (not pumpkin pie filling!)
⅔ cup buttermilk
1 teaspoon pure vanilla extract
1½ cups semisweet or bittersweet chocolate chips (mini or regular sized)

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Instructions

Preheat your oven to 350℉. Spray two 9X5-inch loaf pans with non-stick baking spray (see Notes.)
In a large bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In the bowl of an electric stand mixer or using a hand mixer, cream together the oil and sugar at medium speed for 2 minutes, stopping to scrape the side of the bowl halfway through. Beat in the eggs, one at a time, beating after each addition.
Mix in the pumpkin puree, the buttermilk, and the vanilla extract.
With the mixer on low speed, gradually add the flour mixture to the batter, mixing just until thoroughly incorporated and the batter is smooth.
Mix in the chocolate chips.
Divide the batter between the two prepared baking pans, smoothing the tops. Bake the loaves in the center of your preheated oven for 55-65 minutes, or until the tops are puffed and firm to the touch and a toothpick or thin knife inserted into the centers comes out without any batter on it (it's ok if there is melted chocolate on it.)
Remove the pans from the oven and let them cool on a wire rack for 10 minutes. Carefully invert the loaves and then let them cool completely. Wrap the loaves tightly in plastic wrap and store overnight or enjoy right away (see Notes.)

Notes

Look for pumpkin puree in the baking aisle of your grocery store. Don't confuse it with pumpkin pie filling, which is usually located right next to it. Pumpkin pie filling includes other ingredients and will alter the outcome of your bread!
I prefer to use non-stick baking spray vs. cooking spray for my baking pans. It contains flour in the spray, which mimics the traditional "grease and flour" method.
If you don't have two 9X5 loaf pans, bake the batter in batches (or just divide it in half.) You can use 8X4 pans, but the loaves will be taller and the baking time may increase by a few minutes.
The loaves will cut into neater slices after they have had time to cool and rest.

Nutrition

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