Preppy Kitchen's John Kanell shares an easy, cozy loaf that's perfect for the season. This chocolate chip pumpkin bread balances pumpkin puree, warm spices, and melty chocolate for a pillowy, snackable cake. Whether someone is new to baking or a seasoned home cook, this approachable recipe delivers reliably delicious results and is a great addition to any collection of cooking, recipes, bon apetit favorites.
Why this pumpkin bread works
This quick bread leans on a few smart choices that make the texture and flavor shine. Pumpkin puree adds moisture so the loaf stays soft without being greasy. Baking soda puffs the bread up, and the natural acidity from the pumpkin (and brown sugar) activates it. A warm spice blend—cinnamon, cloves, ginger, and nutmeg—elevates the pumpkin gently without overpowering it. Toss in chocolate chips and the result is fall perfection.
Key takeaways
- Easy one-bowl method (no mixer required).
- Uses pantry-friendly ingredients and one 15-ounce can of pumpkin.
- Mix until just combined to avoid a dense, gummy texture.
- Great for make-ahead: keeps 3 days on the counter, a week refrigerated, or up to 3 months frozen.
Ingredients
- 1 3/4 cups all-purpose flour (210 g)
- 1 1/4 teaspoons baking soda
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg (freshly grated or ground)
- 1/2 teaspoon salt
- 1 (15-ounce) can pumpkin puree
- 1/2 cup neutral oil (vegetable or other)
- 1/2 cup granulated sugar (100 g)
- 2/3 cup light brown sugar (147 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (about 175 g), plus extra for the top (optional)
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt so the leavening and spices are evenly distributed.
- In another bowl, combine the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk until smooth—an electric mixer is optional but not necessary.
- Toss the chocolate chips into the dry ingredients so they’re coated and won’t all sink to the bottom.
- Pour the wet mixture into the dry mixture and fold gently until just combined. Stop mixing as soon as there are no streaks of flour—overmixing causes a shrunken, gummy loaf.
- Prepare a 9×5-inch loaf pan: spray it lightly and line with a parchment cradle that hangs over the sides for easy removal.
- Transfer the batter to the pan, smooth the top, and sprinkle extra chocolate chips if desired.
- Bake at 350°F for about 1 hour 20 minutes. After 60 minutes, tent with foil to prevent over-browning. The loaf is done when a skewer inserted in the center comes out clean.
- Allow the bread to cool completely in the pan before using the parchment to lift it out and slice.
Tips, swaps, and serving ideas
- If only dark brown sugar is available, it can be used—expect a deeper color and richer molasses notes.
- For extra flavor contrast, stir in toasted nuts or a handful of chopped dried fruit.
- Want mini loaves? Divide the batter into lined muffin tins or mini loaf pans and reduce bake time—check at 25–35 minutes.
- Remember: gentle folding preserves a tender crumb. The single most common mistake is overmixing.
- This recipe sits comfortably alongside other beloved cooking, recipes, bon apetit-style treats for an autumn spread.
Storage and make-ahead
The loaf keeps up to three days at room temperature, a week refrigerated, or wrapped and frozen for up to three months. Slice and toast pieces straight from the fridge or freezer for a quick, gooey chocolate moment—especially delightful when the chips are still warm.
Final thoughts
John Kanell’s chocolate chip pumpkin bread is a reliably delicious, no-fuss quick bread that showcases pumpkin’s moistening power and classic spice flavors. It’s simple enough for weeknight baking and special enough for a weekend coffee table. For anyone compiling favorite cooking, recipes, bon apetit-style bites, this loaf deserves a spot near the top of the list.
This article was created from the video Amazing Chocolate Chip Pumpkin Bread Recipe with the help of AI.
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