Go Back

Chocolate Chip Pumpkin Harvest Bread

This Chocolate Chip Pumpkin Harvest Bread is the perfect fall treat, blending the warmth of cinnamon and nutmeg with the richness of pumpkin and semi-sweet chocolate chips. Moist, flavorful, and easy to make, it’s the ideal addition to your autumn baking repertoire.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Snack
Cuisine American, Fall Baking
Servings 8 Slices

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls (one large and one medium)
  • Whisk
  • Spatula
  • Toothpick (for testing doneness)
  • Wire rack (for cooling)

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and dust it with flour.
  • In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate bowl, combine the wet ingredients: vegetable oil, eggs, pumpkin puree, and vanilla extract. Stir until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring just until moistened. Do not overmix.
  • Gently fold in the chocolate chips, ensuring even distribution.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Be careful not to overmix the batter, as it may result in a denser texture.
For a twist, try adding chopped walnuts or pecans for a bit of crunch.
If you don’t have nutmeg, you can substitute with allspice or ginger.
To measure the flour correctly, spoon it into the measuring cup and level it off with a knife.