Pumpkin Chocolate Chip Bread is the ultimate fall treat—soft, moist, and bursting with cozy spices. This easy recipe blends pure pumpkin puree with warm cinnamon, nutmeg, and cloves, then folds in rich chocolate chips for a perfect balance of sweetness and spice. It’s an ideal loaf for breakfast, afternoon snacks, or even dessert, and it makes your kitchen smell heavenly while it bakes.
Whether you’re enjoying it fresh from the oven or packing slices for later, this Pumpkin Chocolate Chip Bread is a simple yet irresistible way to celebrate the flavors of autumn. One bite, and you’ll be hooked all season long.
Jump To :
What is Pumpkin Chocolate Chip Bread?
Pumpkin Chocolate Chip Bread… where do I even begin? Is it bread? Is it cake? Is it the perfect excuse to eat chocolate for breakfast? The answer, my friend, is yes to all of the above! But seriously, have you ever wondered how this delightful concoction got its name? Maybe a mischievous baker accidentally dropped chocolate chips into their pumpkin bread batter and stumbled upon genius.
Or perhaps it’s a strategic attempt to make vegetables palatable to the masses. I mean, let’s be honest, sometimes the way to a man’s heart is through his stomach, even if it’s tricked with a hint of pumpkin and a whole lotta chocolate. Whatever the origin, this recipe promises a delicious, spiced, and chocolatey loaf that will leave you wanting more. Go ahead, give it a try – you might just discover your new favorite fall bake!
Key Ingredients for Pumpkin Chocolate Chip Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup chocolate chips
How to Make Pumpkin Chocolate Chip Bread:
This Pumpkin Chocolate Chip Bread is surprisingly easy to whip up, and the result is a deliciously moist and flavorful loaf that’s perfect for any occasion.
The warm spices, combined with the sweetness of the chocolate chips, create a truly irresistible treat. The total preparation and baking time is around 1 hour and 15 minutes, making it a great option for a weekend baking project.
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This ensures the bread doesn’t stick and comes out cleanly. Alternatively, use parchment paper to line the pan, leaving an overhang for easy removal.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking ensures the baking soda and spices are evenly distributed, leading to a consistent rise and flavor throughout the bread.
Mix Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. The oil contributes to the bread’s moist texture, while the eggs provide structure and richness. Ensure the mixture is well combined for a smooth batter.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough, dense bread. A few streaks of flour are okay at this stage.
Add Pumpkin: Stir in the pumpkin puree until evenly incorporated. The pumpkin puree adds moisture and that signature pumpkin flavor that makes this bread so special. Make sure to use pumpkin puree, not pumpkin pie filling, as they are not the same.
Fold in Chocolate Chips: Gently fold in the chocolate chips. Even distribution is key, ensuring every slice has its fair share of chocolatey goodness.
Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly. A smooth surface will help the bread bake evenly.
Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven. Start checking for doneness at the 50-minute mark.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling prevents condensation from making the bread soggy.
Why You’ll Love This Pumpkin Chocolate Chip Bread
This bread isn’t just a recipe; it’s an experience. The moistness is the first thing that grabs your attention—forget dry, crumbly loaves! Making this at home is also incredibly cost-effective compared to buying it at a bakery, plus you get to control the ingredients and sweetness level.
The chocolate chips, obviously, are the star of the show, but the warm spices elevate it from simple bread to a truly decadent treat. If you like this recipe, you might also enjoy my cinnamon swirl bread recipe for another cozy, comforting bake. Ready to fill your house with the aroma of fall? Give this Pumpkin Chocolate Chip Bread a try, and prepare to be amazed!
What to Serve Pumpkin Chocolate Chip Bread With:
This bread is fantastic on its own, but it also pairs beautifully with other dishes and beverages. A warm cup of coffee or tea is a classic choice. For a more indulgent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Considering the time of year, pairing with mulled apple cider is an absolute treat. As for side dishes, this recipe pairs beautifully with homemade apple butter, cinnamon cream cheese, or a handful of lightly salted nuts.
Top Tips for Perfecting Pumpkin Chocolate Chip Bread:
- Room Temperature Ingredients: Using room temperature eggs and pumpkin puree will help the batter come together more easily and result in a more evenly baked bread.
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough bread. Mix until just combined. It’s okay if there are a few streaks of flour.
- Adjust Sweetness: If you prefer a less sweet bread, reduce the amount of sugar by 1/4 cup. You can also use dark chocolate chips for a richer flavor and slightly less sweetness.
- Spice it Up: Feel free to adjust the spices to your liking. Add a pinch of ground ginger or allspice for a more complex flavor.
- Nutty Addition: Add 1/2 cup of chopped walnuts or pecans for added texture and flavor.
- Chocolate Chip Variation: Use different types of chocolate chips, such as milk chocolate, semi-sweet, or white chocolate chips, for a unique twist.
- Substitute Pumpkin Pie Spice: If you don’t have individual spices on hand, you can use 2 teaspoons of pumpkin pie spice instead of cinnamon, nutmeg, and cloves.
- Check Doneness Early: Begin checking the bread for doneness at 50 minutes, inserting a wooden skewer into the center. If the skewer comes out with wet batter, continue baking for a few more minutes and check again.
- Prevent Over-Browning: If the top of the bread is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
- Let it Cool Completely: Resist the urge to cut into the bread while it’s still warm. Allowing it to cool completely will help it retain its moisture and prevent it from becoming soggy.
Storing and Reheating Tips
Storing: To keep your pumpkin chocolate chip bread moist and delicious, store it properly. Once cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for 2-3 days. For longer storage, you can refrigerate it for up to a week.
Freezing: To freeze, wrap the cooled, uncut loaf tightly in plastic wrap, then in a layer of foil. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator or at room temperature for a few hours before serving.
Reheating: To reheat individual slices, you can use a toaster or toaster oven. Alternatively, you can wrap the slices in foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This process will restore the soft texture and bring out the flavors of the bread.
Final Thoughts
This Pumpkin Chocolate Chip Bread recipe is more than just a recipe; it’s a taste of autumn in every bite. The blend of warm spices, moist texture, and sweet chocolate chips makes it a perfect treat for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a loaf that will warm your heart and fill your home with the comforting aroma of fall. Remember to adjust the spices to your preference, don’t overmix the batter, and enjoy the process. Happy baking!
For pudding lovers, our creamy Pudding with Egg and Cornstarch is a must-try. And if you can’t get enough whoopie pies, don’t miss our indulgent Peanut Butter Whoopie Pies.
Follow us for more tasty ideas on Medium and get inspired on Pinterest.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling is not the same as pumpkin puree. Pumpkin pie filling contains added sugar and spices, which will affect the flavor and texture of the bread.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the package instructions for any additional ingredients or adjustments needed.
Can I use oil instead of melted butter?
Yes, you can use vegetable oil or melted coconut oil as a substitute for butter. Oil will result in a moister bread, while butter will add a richer flavor.
Pumpkin Chocolate Chip Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Pumpkin Chocolate Chip Bread is moist, warmly spiced, and studded with sweet chocolate chips, making it the perfect treat for any occasion.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Stir in pumpkin puree until evenly incorporated.
- Fold in chocolate chips gently.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a wooden skewer inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use pure pumpkin puree—not pumpkin pie filling. Baking times may vary, so start checking at 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg