Does chocolate chip bread need to be refrigerated?

Not always. You can keep it at room temp for 2–3 days. For longer freshness, refrigerate it in an airtight container.

How to keep chocolate chips from sinking in pumpkin bread?

Toss them with a teaspoon of flour before mixing them into the batter. It helps them stay suspended.

Only if you want it to last longer than 3 days. Otherwise, room temp storage works just fine.

Insert a toothpick into the center. If it comes out clean or with moist crumbs, it’s ready. The top should also feel set and spring back gently.

Moist, flavorful pumpkin quick bread with chocolate chips and warm fall spices. Easy to make with basic ingredients.

Scale

1 1/4 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

3 oz cooking oil (corn, canola, or vegetable)

2 large eggs

1 cup sugar

1 tsp vanilla

1 cup pumpkin puree

1 1/4 cup chocolate chips (divided)

Oil spray for loaf pan

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

3. In a large mixing bowl, mix oil, eggs, sugar, vanilla, and pumpkin puree until well blended.

4. Add 1 cup chocolate chips to wet ingredients.

5. Add dry ingredients to wet mixture and stir until combined.

6. Scrape bowl sides and bottom with a spatula.

7. Spray an 8″x4″x3″ loaf pan with oil spray.

8. Pour batter into the pan and smooth the top.

9. Sprinkle remaining 1/4 cup chocolate chips on top.

10. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Use 1 1/2 tsp pumpkin pie spice instead of cinnamon, nutmeg, and cloves if desired.

Fresh pumpkin puree can replace canned.

White chocolate chips or chopped pecans can be added for variation.

Store at room temperature for 2–3 days, or refrigerate for up to a week.

Bread tastes even better the next day as the spices deepen.