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Easy Triple Chocolate Chip Pumpkin Bread: Best Homemade Loaf

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This easy triple chocolate chip pumpkin bread loaf is a quick, one-bowl recipe that combines pumpkin puree with semi-sweet, milk, and white chocolate chips for a moist, tender, and crowd-pleasing treat. Perfect for fall baking, bake sales, or any time you need a delicious homemade loaf with minimal effort.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • ½ cup (85g) semi-sweet chocolate chips
  • ½ cup (85g) milk chocolate chips
  • ½ cup (85g) white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds. Set aside.
  3. In a large bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add eggs and whisk vigorously for about 1 minute until pale and slightly thick. Add vegetable oil, pumpkin puree, vanilla extract, and milk; whisk until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Add semi-sweet, milk, and white chocolate chips. Fold in with 8-10 strokes until evenly distributed.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles. Optionally, sprinkle extra chocolate chips on top.
  7. Bake in center of oven for 50-60 minutes. Check at 45 minutes: insert a toothpick into center; if it comes out clean or with a few moist crumbs, it’s done. If still wet, bake 5 more minutes. Top should be golden brown and cracked.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack. Cool completely (1-2 hours) before slicing.

Notes

Don’t overmix the batter to avoid a tough bread. Use room temperature eggs and milk for best texture. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use oat milk and dairy-free chocolate chips. The bread tastes even better on day two as flavors meld.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, triple chocolate pumpkin bread, easy pumpkin bread, fall baking, quick bread

Find it online: https://flurpchef.com/easy-triple-chocolate-chip-pumpkin-bread-best-homemade-loaf/