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–+ servings
Loaf of pumpkin bread in a wooden box.

High Altitude Pumpkin Chocolate Chip Bread

Heather Smoke
An easy high altitude recipe for pumpkin chocolate chip bread that's soft, moist, perfectly sweet and full of cozy spices and dark chocolate chips.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings2 loaves

Equipment

  • 2 Standard-Sized Loaf Pans

Ingredients
 

  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 1 cup vegetable oil (you can also use 1/2 cup vegetable oil + 1/2 cup melted unsalted butter)
  • 3 large eggs
  • ¾ cup whole milk
  • 2 tsp vanilla extract
  • 4 cups all-purpose flour, spooned and leveled
  • 2 tsp baking soda
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • 1 ½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350 F, and position a rack in the center of the oven.  Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.
  • In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth.  In a separate bowl, sift together the flour, baking soda, salt and spices.
  • Add the dry ingredients to the wet and use a spatula to combine the batter just until moistened.  Fold in the chocolate chips, reserving 1/4 cup to sprinkle on top of the batter.
  • Divide the batter between the pans. Sprinkle the rest of the chocolate chips over the batter, using a few extra if you like more on top. I like to also sprinkle a few mini sized chocolate chips on top, since the different sizes look really pretty.
  • Bake the bread on the center oven rack for about 55-65 minutes, until a cake tester or toothpick inserted in the center comes out clean, or with moist crumbs clinging to it.
  • Cool the bread in the pans for 15 minutes, then lift the bread out of the pans by grasping the ends of the parchment paper sling. Let the bread cool on a cooling rack for several hours before cutting and serving.

Notes

Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.
Keyword Bread, Chocolate Chip, High Altitude, Pumpkin
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