Go Back
–+ servings
The whole loaf of chocolate chunk banana bread on the parchment paper is was cooked in with some chocolate chunks in the foreground and red cloth in the background.

Chocolate Chunk Pumpkin Bread

Chocolate Chunk Pumpkin Bread is fudgy, deliciously moist and tender, and is packed with warm and cozy fall flavors. It takes less than 10 minutes to whip up and is a great breakfast or afternoon treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course breakfast, snack
Cuisine American
Servings 1 loaf

Equipment

Ingredients
  

  • ½ cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 can pumpkin purée
  • ½ cup vegetable oil or canola, sunflower, or any neutral oil
  • 1 ½ teaspoons vanilla extract
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg I love using freshly grated nutmeg, but ground nutmeg works too
  • ¼ teaspoon ground cloves or allspice optional
  • ¾ cup chocolate chunks coarsely chopped; I use a mixture of dark chocolate and semi-sweet chunks, but you can also use a bar
  • ⅓ cup chocolate chips for the top of the bread alternatively use pepitas

Instructions
 

  • Preheat your oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
  • In a large bowl, whisk the 2 eggs ½ cup granulated sugar and ¾ brown sugar together until the eggs and the sugars lighten in color and start to fluff up.
  • Stir in the can of pumpkin purée, ½ cup oil, and 1 ½ teaspoons of vanilla extract until smooth.
  • In a separate bowl, mix the dry ingredients, whisking together the 1 ⅓ cups flour, 1 teaspoon of baking soda, ½ teaspoon baking powder, ½ teaspoon of salt, and spices (2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and if you’d like ¼ teaspoon ground cloves or allspice). Whisk in the chocolate chunks.
  • Gently fold dry ingredients into wet ingredients just until incorporated. The batter should be thick but pourable. If it’s too thick, stir in 1-2 tablespoons of milk or water.
  • Pour the pumpkin bread batter into a prepared pan, smooth top, sprinkle a handful of chocolate chips over the top.
  • Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay). Start checking at the 40 minute mark. Ovens can sometimes run cool or hot.
  • Cool for 10 minutes before slicing and serving warm or at room temperature.

Notes

  1. Do not overmix your batter. This will result in a dense cake.
  2. Use room temperature eggs if you can. This will help the ingredients come together with less mixing. 
Keyword after school snacks, bread, fall recipes, kid friendly, pumpkin, quick bread, snacks
Tried this recipe?Let us know how it was!