Do chocolate and pumpkin go well together?

Yes, they complement each other beautifully. Pumpkin brings a mellow warmth, while chocolate adds richness and sweetness.

How do I keep chocolate chips from sinking?

The batter is thick, so they usually stay put. If you're worried, you can toss them with a spoonful of flour before folding them in.

Try it with whipped cream cheese, a drizzle of maple glaze, or a warm mug of chai. It’s also lovely toasted with a pat of butter.

Yes, and it works especially well in quick breads like this one. Just mix them in gently right before baking.

Moist and chocolatey, this cozy pumpkin bread is packed with fall flavor and melty chocolate chips. One bowl, two loaves, no mixer required.

Scale

3 1/3 cups all-purpose flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp ground cinnamon

3/4 tsp ground nutmeg

1/4 tsp ground ginger

1 3/4 cups granulated sugar

3/4 cup brown sugar

1 cup canola or vegetable oil

4 large eggs

1 (15 oz) can pumpkin puree

2/3 cup water

1 1/2 tsp vanilla extract

1 1/4 cups semi-sweet chocolate chips

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1. Preheat oven to 350°F. Grease and line two 8×4 loaf pans with parchment paper.

2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Add granulated and brown sugars. Stir to combine.

4. Make a well in the center. Add oil and stir until mixture looks crumbly.

5. Add eggs two at a time, mixing after each addition.

6. Pour in pumpkin puree, water, and vanilla. Stir until smooth and fully combined.

7. Fold in chocolate chips.

8. Divide batter evenly between the pans.

9. Bake for 55–65 minutes, until a tester comes out clean. Tent with foil if browning too fast.

10. Cool in pans 15 minutes, then transfer to a wire rack to cool completely.

Use pure pumpkin puree, not pumpkin pie filling.

Cracks on top are a sign of moist bread inside.

Any type of chocolate chips works — white, milk, dark, or mini.

To make muffins, fill tins 2/3 full and bake until a tester comes out clean.

For gluten-free version, use King Arthur’s 1-to-1 gluten-free flour.