Best-ever chocolate chip pumpkin bread

Almost exactly five years ago, I was living in Chicago and craving a hashtag basic pumpkin baked good to pair with the chilly weather. My roommate pointed me toward the Like Mother Like Daughters pumpkin bread recipe, and after one try I was hooked.

Over the years I’ve tweaked the recipe back and forth, ultimately landing on my favorite combination. This bread has both a chewy middle and a crunchy crust, and I’ve swapped out the useless pumpkin seeds for chocolate chips, because f’n duh.


Best-ever chocolate chip pumpkin bread


  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 4 eggs
  • 1/2 cup light brown sugar
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon maple syrup
  • 3/4 cups pumpkin puree
  • 3/4 cups vegetable oil
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350°F and grease loaf pan
  2. In a large bowl mix eggs, vanilla, maple syrup and sugars until silky. Add pumpkin and oil and mix again.
  3. In a separate bowl, combine flour, baking powder, baking soda, spices and the salt.
  4. Gradually whisk dry ingredients into wet ingredients. Fold in chocolate chips.
  5. Pour into baking pan, then sprinkle with brown sugar over the top. Cook for exactly 1 hour.
  6. Let cool, slice, enjoy!

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