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Cozy Brown Sugar Pumpkin Chocolate Chip Bread

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This incredibly moist and flavorful pumpkin bread uses brown sugar for a deep, caramel-like sweetness and is studded with melty chocolate chips. It’s a simple one-bowl recipe perfect for fall baking, breakfast, or dessert.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan well with butter or non-stick spray, or line it with parchment paper leaving overhang on the long sides.
  2. Mix the dry ingredients. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon. Set aside.
  3. Combine the wet ingredients. In a large bowl, whisk together 1 cup packed light brown sugar and ½ cup melted unsalted butter until smooth. Add 2 large eggs, one at a time, whisking well after each. Then add 1 ½ cups pumpkin puree and 1 teaspoon vanilla extract. Whisk until fully combined and silky.
  4. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula. Do not overmix—stir just until you see the last streaks of flour disappear.
  5. Add the chocolate chips. Gently fold in 1 cup semi-sweet chocolate chips. Reserve about 2 tablespoons to sprinkle on top of the batter after it’s in the pan.
  6. Transfer to the pan. Pour the batter into your prepared loaf pan and spread it evenly with the spatula. Sprinkle the reserved chocolate chips on top, pressing them in very lightly so they stick.
  7. Bake. Place the pan in the preheated oven and bake for 55-65 minutes. At the 45-minute mark, check the bread—if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (but not wet batter).
  8. Cool properly. Let the bread cool in the pan for 15 minutes. Then carefully lift it out using the parchment paper overhang and transfer to a wire rack. Cool completely before slicing—at least 1 hour.

Notes

For a bakery-style domed top, let the batter rest in the pan for 10-15 minutes before baking. The bread tastes even better the day after baking as flavors meld. Store wrapped tightly at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown sugar pumpkin bread, chocolate chip pumpkin bread, fall baking, quick bread, pumpkin recipe

Find it online: https://leilameals.com/cozy-brown-sugar-pumpkin-chocolate-chip-bread-recipe/