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Black and White Chocolate Chip Pumpkin Bread

This pumpkin bread recipe couldn't be easier - one bowl and you'll have the whole thing in the oven in less than 10 minutes. It's flavorful and perfect for fall!

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 55 minutes
Servings 1 9x5 loaf or 3 mini loafs
Author Janssen Bradshaw


  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup vegetable or canola oil
  • 1 3/4 cups flour I use white-wheat
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Grease one 9x5 loaf pan (or 3 mini-loaf pans) and set aside.
  2. In a large mixing bowl, whisk together sugar, pumpkin, eggs, and oil until smooth.
  3. Add the flour, soda, baking powder, salt, cinnamon, cloves, and nutmeg and whisk just until combined. Fold in chocolate chips.
  4. Pour into greased pan(s) and bake until the top is browned and a toothpick comes out clean (about 40-45 minutes for mini loaves, 60-70 minutes for a standard-size loaf).

Recipe Notes

(adapted from Williams-Sonoma Muffins)