Description

This chocolate chip pumpkin bread is tender, moist, and topped with a crackly cinnamon sugar crust. It’s a simple one-bowl recipe that tastes like fall in every slice.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup pumpkin puree (100% pure pumpkin)
½ cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil (or melted coconut oil or applesauce)
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup chocolate chips (semi-sweet or dark)
2 tablespoons granulated sugar (for crust)
1 teaspoon ground cinnamon (for crust)

Instructions

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the same bowl. Stir until just combined. Do not overmix.
Fold in the chocolate chips gently with a spatula. Reserve about 2 tablespoons to sprinkle on top if desired.
In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the crust.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar mixture all over the top.
Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 40-minute mark.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter; lumps are fine. Use room temperature eggs. Check pumpkin puree for excess moisture and blot if needed. The cinnamon sugar crust is fragile when hot; let cool in pan for 10 minutes before moving. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free chocolate chips. Store at room temperature for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 26
Sodium: 280
Fat: 16
Saturated Fat: 4
Carbohydrates: 44
Fiber: 2
Protein: 4

Keywords: chocolate chip pumpkin bread, pumpkin bread, cinnamon sugar crust, fall baking, easy pumpkin bread, one bowl pumpkin bread