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Ina Garten Pumpkin Bread with Chocolate Chips

Ina Garten Pumpkin Bread with Chocolate Chips - recipe card
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This moist, tender pumpkin bread is packed with warm spices and melty chocolate chips in every slice. A crackly top gives way to a soft, flavorful crumb that’s perfect for breakfast or an afternoon treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, line the bottom with parchment paper, and lightly grease the parchment. This ensures the bread releases cleanly after baking.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined. Set aside.
  3. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and no lumps remain. The mixture should look glossy.
  4. Add the eggs one at a time, whisking well after each addition until fully incorporated. Whisk in the pumpkin puree, milk, and vanilla until smooth.
  5. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing will make the bread tough.
  6. Fold in the chocolate chips, reserving a small handful for sprinkling on top if desired.
  7. Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the surface.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and turn out onto the rack to cool completely before slicing.
  10. Slice with a serrated knife and serve. Store leftovers as directed.

Notes

Store the cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap and then foil; freeze for up to 3 months. Thaw at room temperature overnight or microwave individual slices for 20-30 seconds. Reheat the whole loaf, wrapped in foil, in a 300°F (150°C) oven for 10-15 minutes.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, pumpkin loaf, easy pumpkin bread, spiced pumpkin bread, fall baking, quick bread, chocolate chip bread, breakfast bread, snack bread

Find it online: https://inagartencooks.com/ina-garten-pumpkin-bread-with-chocolate-chips/