Pumpkin Chocolate Chip Bread is a perfect cozy treat that combines the rich warmth of pumpkin with sweet bursts of melty chocolate chips throughout. This bread is soft and moist, with just the right amount of sweetness and a hint of spice that feels like autumn in every bite.
I love making this bread when the weather starts to cool down because it fills the house with the best smell of cinnamon, nutmeg, and pumpkin. I like to slice it thick and enjoy it with a little butter or cream cheese for a simple but delicious snack or breakfast. The chocolate chips add a fun surprise that everyone in my family looks forward to.
This bread is a great way to use up some pumpkin puree, and it’s easy to whip up whether you’re an experienced baker or just starting out. It’s one of those recipes that feels like a warm hug on a chilly day, and I always find myself making extra to share with friends or freeze for later. Trust me, it’s a winner every time!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience or fresh cooked pumpkin for a natural flavor. Avoid pumpkin pie filling since it contains extra sugar and spices.
Chocolate Chips: Semi-sweet chips add a nice balance to the sweet pumpkin. You can swap for dark or milk chocolate chips or even chunks for a different texture.
Spices: Cinnamon and nutmeg are must-haves here. Cloves and ginger are optional but add nice warmth. You can adjust amounts depending on how spicy you like it.
Oil or Butter: Vegetable oil keeps the bread moist, but melted butter adds richness. I sometimes blend half and half for the best of both worlds.
Flour: All-purpose flour works perfectly, but you can substitute part with whole wheat for a nuttier flavor and more fiber.
How Do You Make Sure the Bread Is Moist and Not Dense?
Getting the right texture is key for pumpkin bread. Here’s what helps:
- Don’t overmix the batter — stir just until dry ingredients disappear to keep the bread tender.
- Use pumpkin puree, which adds moisture naturally, along with oil or butter.
- Check your baking time closely. Start checking with a toothpick at 60 minutes; overbaking dries it out.
- Cool the bread in the pan for 10 minutes before moving it to a rack — this prevents it from breaking apart.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping the bread and baking it evenly.
- Mixing bowls – one for dry ingredients and one for wet, makes mixing easier and cleaner.
- Whisk – great for combining dry ingredients smoothly without lumps.
- Wooden spoon or silicone spatula – perfect for folding in chocolate chips without overmixing.
- Toothpick or cake tester – handy to check when the bread is perfectly baked inside.
- Wire cooling rack – lets the bread cool evenly so the bottom doesn’t get soggy.
Flavor Variations & Add-Ins
- Swap chocolate chips with white chocolate chips for a sweeter twist that complements pumpkin’s earthiness.
- Add 1/2 cup chopped walnuts or pecans for crunch and a nutty flavor that pairs well with spices.
- Mix in 1/2 cup dried cranberries or raisins for fruity bursts that brighten the bread.
- Try adding a teaspoon of espresso powder to boost the chocolate’s richness and add depth.
How to Make Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. Allow an additional 10 minutes for the bread to cool before slicing. Overall, it takes around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make sure the bread comes out easily.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is well combined.
3. Combine Wet Ingredients:
In another bowl, mix the granulated sugar, brown sugar, and vegetable oil (or melted butter) until smooth. Then add eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until fully combined.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Avoid overmixing to keep the bread light and moist.
5. Add Chocolate Chips and Nuts:
Fold in the chocolate chips and chopped nuts (if using) evenly throughout the batter. This adds delicious bursts of chocolate and crunch.
6. Bake:
Pour the batter into your prepared loaf pan and smooth out the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
7. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy it plain or spread with butter or cream cheese for an extra treat.
Store any leftovers wrapped tightly at room temperature for up to 3 days, or freeze to keep it longer.
Enjoy your moist, flavorful Pumpkin Chocolate Chip Bread filled with sweet chocolate chips and cozy spices!
Can I Use Frozen Pumpkin Puree for This Bread?
Yes, you can use frozen pumpkin puree! Just thaw it completely in the fridge overnight or gently warm it in the microwave before measuring. Make sure it’s not watery to keep the bread from becoming soggy.
How Do I Store Leftover Pumpkin Chocolate Chip Bread?
Store the bread wrapped tightly at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container or zip-top bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Chocolate Chips?
Absolutely! You can swap semi-sweet chocolate chips for dark, milk, or white chocolate chips. If you prefer nuts or dried fruit, those work wonderfully as well for adding texture and flavor.
Can I Make This Bread Gluten-Free?
Yes! Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. Just be sure it includes xanthan gum or another binder for best texture, and watch baking time closely as it may vary slightly.
