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Ultimate Double Chocolate Chip Pumpkin Bread – Easy Homemade Recipe

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This Ultimate Double Chocolate Chip Pumpkin Bread is a moist, tender quick bread that balances rich chocolate with subtle pumpkin spice. It’s perfect for cozy mornings, holiday brunches, and any time you need a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil (or canola, melted coconut oil)
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/4 cup (45g) dark chocolate chips for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease any exposed sides with oil or butter.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice until evenly distributed.
  3. In a medium bowl, whisk together 1 cup granulated sugar and 1/2 cup packed brown sugar. Add 2 large eggs and whisk until smooth and slightly pale, about 1 minute. Pour in 1/2 cup vegetable oil, 1 cup pumpkin purée, and 1 teaspoon vanilla extract. Whisk until fully combined and glossy.
  4. Pour the wet mixture into the dry ingredients. Use a spatula to fold gently until just combined—do not overmix. A few small lumps are fine.
  5. Fold in 1 cup semi-sweet chocolate chips with a few strokes until evenly distributed.
  6. Scrape the batter into the prepared pan and spread evenly. Sprinkle optional 1/4 cup dark chocolate chips on top.
  7. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Cool in the pan on a wire rack for 15 minutes. Then lift out using the parchment handles and cool completely on the rack before slicing.

Notes

Don’t overmix the batter—overmixing develops gluten and makes the bread tough. Check for doneness with a toothpick at 50 minutes. Let the bread cool completely before slicing for best texture. The bread tastes even better the next day as flavors meld. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free chocolate chips.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, double chocolate pumpkin bread, easy pumpkin bread, moist pumpkin bread, fall baking, quick bread

Find it online: https://evabakery.com/ultimate-double-chocolate-chip-pumpkin-bread-easy-homemade-recipe/