Chocolate Chip Pumpkin Bread

This pumpkin bread is a year-round favorite in our house. It’s moist, warmly spiced, and those melty chocolate chips seal the deal. Perfect with a cup of coffee in the morning or as a late-night treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3/4 teaspoon kosher salt
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 3/4 cup packed light or dark brown sugar
• 1 1/2 cups pumpkin purée (canned or fresh)
• 1/2 cup avocado oil
• 1/4 cup milk
• 2/3 cup semi-sweet chocolate chips (plus a little extra for topping, optional)
• Non-stick spray, for the pan

Instructions

1. Prep: Move your oven rack to the lower third and preheat to 350°F. Grease a 9×5-inch metal loaf pan with non-stick spray.
2. Dry ingredients: In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. Wet ingredients: In another bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Stir in the pumpkin purée, avocado oil, and milk.
4. Combine: Pour the wet into the dry and gently fold until just combined (a few small lumps are fine—don’t overmix). Fold in the chocolate chips.
5. Bake: Pour batter into the loaf pan. Bake 60–65 minutes. Loosely tent with foil halfway through to prevent over-browning. Start checking with a toothpick around 55 minutes—every oven’s different. You’re looking for mostly clean with a few moist crumbs.
6. Cool & slice: Cool completely in the pan on a wire rack, then remove and slice.

Storage

• Room temp (covered): 3–4 days
• Refrigerator: up to 1 week

Nutrition

Approximate per slice (12 slices):

• Calories: ~300
• Protein: ~4 g
• Carbs: ~43 g
• Fat: ~13.5 g

Tip: Sprinkle a few extra chocolate chips on top before baking for a bakery-style look. Warming a slice and adding a tiny pat of butter is elite.