After trying too many pumpkin bread recipes, we determined that everyone likes their pumpkin bread a little different. Some like it more dense, more (cringe) moist, more pumpkiny, with banana or super light and fluffy. So many variations on such a great recipe. However, we think we have the goldilocks of all chocolate chip pumpkin bread recipes right here.


  • 1 3/4 cup King Arthur Flour
  • 1 tsp baking soda
  • 2 tsp Penzeys cinnamon
  • 1/4 tsp Penzeys nutmeg
  • 1/4 tsp Penzeys cloves
  • 1/4 tsp Penzeys ginger
  • 3/4 tsp Penzeys salt
  • 2 eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • 1 tsp vanilla extract
  • 3/4 cup Artisan Kettle semisweet chocolate chips


  1. Preheat your oven to 350 degrees and adjust your baking rack to middle level.
  2. Spray a loaf pan with non-stick spray
  3. Combine all dry ingredients together, flour to salt listed above in a large bowl, mix well. Add the chocolate chips to this dry mix and coat them well in the flour mix (this helps to suspend the chips in the bread evenly).
  4. In a the bowl of electric mixer, combine egg, both types of sugar, pumpkin puree, oil, oj and vanilla extract. Slowly add the dry ingredient mixture.
  5. Mix well.
  6. Pour into loaf pan
  7. Optional crust, add a handful of brown sugar and cinnamon to the top of this loaf, sprinkle extra chocolate chips.
  8. Bake for 1 hour.
  9. Cool completely on a baking rack before covering loosely with foil.

Enjoy friends

*Featured on NBC15 with Everyday Moms, Pam Tauscher