Pumpkin Chocolate Chip Bread


Isabella Montgomery

Pumpkin chocolate chip bread

Isabella Montgomery, Staff Reporter

An easy recipe that anyone can try, this bread is moist and full of flavor.


  • 1 ¾ CUPS all-purpose flour 
  • 1 TEASPOON baking soda
  • 2 TEASPOONS ground cinnamon
  • ½ TEASPOON ground nutmeg 
  • ¼ TEASPOON ground ginger 
  • ¾ TEASPOON salt 
  • 2 large eggs 
  • ½ CUP granulated sugar 
  • ¾ CUP brown sugar 
  • 1 ½ CUP pumpkin puree 
  • ½ CUP vegetable oil 
  • ¼ CUP milk
  • 1 CUP chocolate chips 


  1. Preheat oven to 350°F. Spray loaf pan with nonstick cooking spray (I used PAM butter spray).  
  2. In large to medium bowl, whisk together dry ingredients (flour, baking soda, cinnamon, nutmeg, ginger, and salt) 
  3. In a medium bowl, whisk eggs and both sugars together. Once combined, mix in the rest of the wet ingredients (pumpkin puree, milk, vegetable oil). 
  4. In large bowl, pour wet ingredients into dry ingredients and gently fold together until combined with spatula. (should be a few lumps, don’t overmix) 
  5. Then, pour in chocolate chips and gently fold those in. 
  6. Once folded, pour batter into the pan (don’t forget nonstick cooking spray before pouring). Add chocolate chips on top. 
  7. Put in the oven for 65-minutes give or take. Recommend checking every 5 minutes once it hits the 50-minute mark. 
  8. Halfway through baking time add foil on top of bread to prevent browning. 
  9. Once out of the oven wait until cool to serve. 

Try out this recipe, let us know how it tastes in the comments down below.