Chocolate Chunk Pumpkin Bread

This chocolate chunk pumpkin bread is a sweet, cozy way to celebrate the fall season. It’s easy to make, with bits of chocolate in every slice.

Course Breakfast, Dessert

Cuisine Fall, holidays, Thanksgiving

Diet Low Salt

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 618kcal

Preheat the over to 350 degrees F and grease 2 loaf pans or a bundt pan. I like to line with parchment for easy removal.
Beat together the sugar and oil until well combined. Then beat in eggs.
Add the flour, baking powder, baking soda, salt and cinnamon to the bowl and mix until just combined.
Add the pumpkin and chocolate chips and mix everything until just combined.
Pour the mixture into loaf pans or bundt pan.
Bake uncovered for 1 hour and 10 minutes or until the cake tester comes out clean (start checking at 50 minutes because every oven varies).

Start checking the bread at 50 minutes, since every oven varies.
Overmixing is the usual cause of dense bread, so stir the batter only until everything is just combined.
Sprinkle a few extra chocolate chunks on top before baking for an extra pretty presentation.
Test the bread in the center with a toothpick, since that’s the last part of the loaf to bake through.
Let the loaves cool in the pans for about 10 minutes before turning them out onto cooling racks.
This bread is great for gifting. Once the second loaf has cooled, wrap it in parchment or plastic wrap to have it ready to give away.
Ingredients to prep ahead- Whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon together, and measure out the pumpkin puree and chocolate chips.
Leftovers and storage- Store covered at room temperature for up to 3 days, and warm a slice briefly in the microwave if you’d like.