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Fudgy Pumpkin Chocolate Chip Bread

Fudgy pumpkin chocolate chip bread with warm spices and melty chocolate chips is baked into a moist, tender loaf. This easy one-bowl method creates a rich crumb without overmixing so every slice stays fudgy.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

dry mix
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
wet mix
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
chocolate
  • 1 cup chocolate chips divided (¾ cup mixed in, remaining for topping)

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan for easy release.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly blended with no visible clumps.
Mix wet ingredients
  1. Whisk the canned pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
Combine and add chocolate
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as the flour disappears.
  2. Fold in ¾ cup of the chocolate chips so they’re evenly distributed through the batter.
Bake and cool
  1. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
  2. Bake at 350°F for 55–60 minutes, until a toothpick inserted comes out clean.
  3. Cool the loaf in the pan for 10 minutes before slicing to set the crumb.

Notes

For the most fudgy texture, fold until just combined—overmixing can make the loaf more cakey. Store airtight at room temperature for up to 3 days or refrigerate for 5 days; freeze sliced loaf for up to 2 months. For a dairy-free option, use dairy-free chocolate chips with the same cup measurement.