Pumpkin Chocolate Chip Bread

I realize that most of the recipes I share start with “pumpkin chocolate chip” but that’s because I barely cook all year until pumpkin season! And then suddenly all I want to do is eat baked goods.

Pumpkin Chocolate Chip Bread Recipe | The Witch of Lupine Hollow

I made some of this delicious bread as a thank you gift for our neighbors and whipped up an extra loaf for us too! It’s best served slightly toasted from the toaster oven with a smear of butter. Mm, yum.


  • 2 large eggs
  • 2 cups pumpkin puree
  • 1 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 1/2 cup vegetable or olive oil
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons dark molasses
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit. Spray two 9×5 inch loaf pans with non-stick spray.
  2. Whisk wet ingredients and spices together in a large bowl.
  3. Add flour, baking powder, baking soda and salt and stir just until combined.
  4. Fold in chocolate chips.
  5. Divide batter evenly between loaf pans, smoothing it with a spatula.
  6. Bake for 45-50 minutes. Cool in pan, then turn out onto wire racks.

Adapted from Best Pumpkin Chocolate Chip Bread


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