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Best Triple Chocolate Chip Pumpkin Bread Loaf – Easy 30-Min Recipe

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This moist and decadent pumpkin bread is loaded with semi-sweet, milk, and white chocolate chips. It comes together in just 30 minutes of active prep and is perfect for fall gatherings, holidays, or a cozy treat any time.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup vegetable oil (canola or avocado oil also work)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup white chocolate chips
  • Extra 2 tablespoons of each chocolate chip for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon. Whisk for about 15 seconds to evenly distribute the leavening agents and spices. Set aside.
  3. In a large bowl, combine the sugars and wet ingredients: ½ cup granulated sugar and ½ cup packed light brown sugar. Pour in ½ cup vegetable oil and ¼ cup melted unsalted butter. Whisk until smooth and well combined—about 30 seconds. The mixture should look glossy.
  4. Add the eggs, pumpkin, and vanilla: Crack in 2 large eggs, add 1 cup canned pumpkin puree, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is completely smooth and uniform.
  5. Fold in the dry ingredients: Pour the flour mixture into the wet ingredients. Use a rubber spatula to fold gently—just until you no longer see streaks of flour. Do not overmix! A few small lumps are perfectly fine.
  6. Add the chocolate chips: Reserve about 2 tablespoons of each type of chocolate chip for the topping. Gently fold the remaining semi-sweet, milk, and white chocolate chips into the batter.
  7. Transfer to the pan: Pour the batter into the prepared loaf pan and spread it evenly with the spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Add the topping: Sprinkle the reserved chocolate chips evenly over the top of the batter. Press them down very lightly with your fingertips so they stick slightly.
  9. Bake for 50-60 minutes: Place the pan in the preheated oven. Bake for 50 minutes, then start checking for doneness. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs (not wet batter), it’s done. If the top is browning too quickly but the center isn’t done yet, tent the pan loosely with aluminum foil for the last 10 minutes.
  10. Cool completely: Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer it to the cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

For best results, use canned pumpkin puree (not pumpkin pie filling). If using homemade pumpkin puree, drain it well to remove excess water. Let the bread cool completely before slicing to prevent it from falling apart. Leftovers can be toasted for a delicious breakfast.

Nutrition

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

Find it online: https://perkypan.com/best-triple-chocolate-chip-pumpkin-bread-loaf-easy-30-min-recipe/