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Easy Triple Pumpkin Chocolate Chip Bread Recipe

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This triple pumpkin chocolate chip bread uses pumpkin three ways—puree, spice, and oil—for deep, layered flavor. It’s perfectly moist, packed with chocolate chips, and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons (30ml) pumpkin seed oil (or substitute melted coconut oil or vegetable oil)
  • 1/4 cup (60ml) vegetable oil (canola or avocado oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 tablespoons additional chocolate chips (for topping, optional)
  • 1 tablespoon pumpkin seeds (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  2. In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin puree, pumpkin seed oil, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Fold in 1 cup chocolate chips with a few gentle strokes.
  6. Scrape batter into prepared pan, spreading evenly. Tap pan gently on counter to release air bubbles.
  7. Sprinkle extra chocolate chips and pumpkin seeds on top if desired.
  8. Bake for 55-65 minutes. At 45 minutes, tent with foil if top is browning too quickly.
  9. Test doneness: Insert a toothpick into center—should come out clean or with a few moist crumbs. Alternatively, gently press center; it should spring back.
  10. Cool in pan on a rack for 15-20 minutes. Then lift out using parchment handles and cool completely on rack before slicing.

Notes

Room temperature ingredients matter—take eggs and pumpkin puree out 30 minutes before baking. Do not overmix batter. Let bread cool completely before slicing for best texture. Bread keeps at room temperature for up to 4 days or freezes for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, triple pumpkin, fall baking, easy pumpkin bread, pumpkin chocolate chip bread

Find it online: https://cookyep.com/easy-triple-pumpkin-chocolate-chip-bread-recipe/