Description
This Bakery-Style Chocolate Chip Pumpkin Bread features a signature domed top with a crack down the center, a tender crumb, and pockets of melted chocolate. It’s a simple one-bowl recipe that delivers bakery-quality results at home.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 cup (200g) granulated sugar
- ½ cup (100g, packed) light brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Position rack in the center. Grease a 9×5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
- In a medium bowl or large measuring cup, whisk together granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
- Fold in ¾ cup of the chocolate chips with 3-4 strokes. Pour batter into prepared pan and spread evenly. Sprinkle remaining ¼ cup chocolate chips on top.
- Bake for 55-65 minutes. At 30 minutes, check top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs, or internal temperature reaches 200-205°F.
- Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack to cool completely. Wait at least 1 hour before slicing.
Notes
For best results, use room temperature ingredients. The cold oven trick (placing loaf in cold oven then setting to 350°F) creates a taller, more tender loaf. To keep chocolate chips from sinking, toss them with 1 tablespoon of flour before folding. Bread tastes even better on day two. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 280
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 47
- Fiber: 2
- Protein: 5
Keywords: pumpkin bread, chocolate chip pumpkin bread, bakery-style pumpkin bread, fall baking, pumpkin recipe, easy pumpkin bread