It’s never a bad time of year to bake pumpkin goodies, am I right? I love baking pumpkin bread year-round and have been perfecting my go-to pumpkin bread recipe. A soft doughy pumpkin bread with melty dark chocolate and crunchy pumpkin seeds on top? My mouth is already watering.
My Chocolate Chip Pumpkin Bread Recipe
I have avoided doing recipes on the blog until now because I feel like my food photography isn’t the best. But I decided, who actually cares about the photos that much anyway? As long as it tastes good, that’s what I care about when looking for a recipe, so who am I trying to impress with my amateur photos?
Going forward, I’ll stop letting that stop me from posting recipes and just focus on the quality and flavor of the recipe itself, not how it looks aesthetically.
It’s so easy to fall into the trap of comparison when it comes to blogging. Looking at all the recipe bloggers online who have beautiful photos AND delicious food, it’s hard to feel good enough in that realm of the internet.
But truthfully, everyone has something different to offer, and comparison is just the thief of joy.
Anyway, rant over. That being said, here’s my favorite chocolate chip pumpkin bread recipe that I’ve been making nonstop for months!
Chocolate Chip Pumpkin Bread
Equipment
- oven
- mixing bowl
- 9×5 loaf pan
- whisk
Ingredients
- 1.5 cup flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 can pumpkin puree 15 oz can
- 1/2 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- 3/4 cup dark chocolate chips
- 1/8 cup raw pumpkin seeds optional
Instructions
- Preheat oven to 375 F. Grease a 9×5 loaf pan with baking spray or butter.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a separate large mixing bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, vegetable oil, and vanilla extract (until well combined.)
- Slowly pour the dry ingredients into the wet ingredients and gently whisk together. (Don't overmix! It's okay if the batter has some lumps as long as the ingredients are fully combined.) Fold in the dark chocolate chips.
- Pour the batter into the greased loaf pan and smooth out on top. Optional: Sprinkle pumpkin seeds all over the top of the batter.
- Bake for one hour or until the bread is lightly cracked and golden brown on top. Use a cake tester or toothpick to test it out and make sure it comes out clean.
- Remove from oven and let cool in the pan for at least 10 minutes. Then, flip the loaf onto a wire cooling rack to cool completely. (Pumpkin bread tastes best once completely cooled. Be patient, if you can! ;))
I hope you enjoyed this pumpkin bread recipe as much as I have! I’ll definitely be trying to incorporate more recipes here and there on the wellness diaries. So if there’s anything in particular you’d like a recipe for, let me know in the comments.
Unfortunately, I had to disable open comments due to a ton of spam comments coming in, so comments will only be open for one month after a post goes live now. If you’re unable to comment but want to get in contact, feel free to email me. I’d love to hear from you! 🙂
OMG I’m so excited you’re posting recipes now 🤩 this looks absolutely DELICIOUS. Your photos look 10/10, too! I can’t wait to try it 😋