Best Chocolate Chip Pumpkin Bread

Oh wow, let me tell you about the best chocolate chip pumpkin bread I’ve ever baked! It’s super soft, moist, and packed with chocolate chips. You’re gonna love how cozy it tastes!

I made this bread last weekend, and it was a total hit. The pumpkin keeps it so soft, and those melty chocolate chips are just the best. Plus, it’s so easy to make!

If you’re a fan of pumpkin and chocolate, this bread is totally for you. It’s perfect for breakfast, a snack, or even dessert. Trust me, you won’t want to stop at one slice!

So grab some pumpkin and a bag of chocolate chips. Let’s bake up this amazing pumpkin bread that’s packed with flavor. You’ll be hooked, I promise!

Why You’ll Love This Recipe

• Cozy Fall Flavors: Pumpkin brings moisture and earthy sweetness, while a touch of cinnamon, nutmeg, and cloves infuses every bite with familiar autumn spices.
• Chocolatey Goodness: The chocolate chips melt into the batter, creating pockets of sweetness that complement the pumpkin and spices perfectly.
• Moist and Tender Crumb: Thanks to the pumpkin puree and a combination of sugars, this bread stays soft and moist for days.
• Beginner Friendly: No fancy equipment or techniques required. If you can stir, you can bake this bread.
• Make Ahead: It tastes even better the next day, and you can freeze it for later.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes – Gather your ingredients, pre-measure, and line your pan for smooth prep.
• Bake Time: 55-60 minutes – The bread bakes low and slow, allowing the flavors to meld and the crumb to set perfectly.
• Total Time: About 1 hour 15 minutes – Perfect for weekend baking or making ahead for the week.

Servings:

• This recipe makes one standard 9×5-inch loaf, yielding about 8 thick slices or 10 thinner ones.

Difficulty Level:

• Easy – Even beginners can master this bread. No kneading, proofing, or complex steps—just mix, pour, and bake.

Required Kitchen Tools

Before you begin, make sure you have these essential tools ready:

• Mixing Bowl: A large one for combining wet and dry ingredients.
• Whisk or Electric Mixer: To blend everything smoothly.
• 9×5-inch Loaf Pan: Lightly greased or lined with parchment paper for easy removal.
• Rubber Spatula: Helps fold in chocolate chips without overmixing.
• Measuring Cups and Spoons: For accurate measurements.
• Cooling Rack: Allows the bread to cool completely without getting soggy on the bottom.

Ingredients for Chocolate Chip Pumpkin Bread

Here’s a detailed breakdown of each ingredient and why it’s essential:

• Pumpkin Puree (1 cup): The star of the recipe. Use plain canned pumpkin (not pumpkin pie filling) for a rich, earthy sweetness and natural moisture.
• All-Purpose Flour (2 1/4 cups): Forms the base of the bread, giving it structure and lightness.
• Baking Soda (1 teaspoon) and Baking Powder (1/2 teaspoon): Work together to create a light, airy texture and help the bread rise.
• Salt (1 teaspoon): Enhances the flavors and balances the sweetness.
• Ground Cinnamon (3/4 teaspoon), Nutmeg (1/4 teaspoon), and Cloves (1/4 teaspoon): These spices add warmth and depth without overpowering the pumpkin.
• Granulated Sugar (1 cup) and Brown Sugar (1/2 cup): A mix of sugars creates a sweet, balanced flavor and ensures a moist crumb.
• Butter (1/2 cup, softened): Provides a rich, creamy texture and subtle flavor. Unsalted is best so you can control the salt.
• Eggs (2 large): Bind everything together and add richness.
• Milk (1/4 cup): Keeps the bread moist and tender without thinning the batter too much.
• Vanilla Extract (2 teaspoons): Adds a subtle, aromatic flavor.
• Semi-Sweet or Milk Chocolate Chips (1 cup): Melty chocolate bits that contrast beautifully with the warm spices and pumpkin.

Variations for Chocolate Chip Pumpkin Bread

This base recipe is fantastic on its own, but you can easily switch it up to suit your tastes or use what you have on hand.

• Nutty Version: Add 1/2 cup chopped walnuts or pecans to the batter for a crunchy contrast to the soft bread.
• Spice It Up: Increase the cinnamon and add a pinch of ground ginger or allspice for a more spiced flavor.
• Different Chips: Swap the semi-sweet chips for dark chocolate, white chocolate, or even butterscotch chips.
• Lighter Version: Substitute half of the butter with unsweetened applesauce to reduce fat content.
• Mini Loaves or Muffins: Pour the batter into mini loaf pans or a muffin tin for individual servings. Reduce the baking time to about 25-30 minutes for mini loaves or 18-20 minutes for muffins.

How to Make Chocolate Chip Pumpkin Bread Step-by-Step

1. Preheat the Oven

Set your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step ensures that the leavening agents and spices are evenly distributed.

3. Mix Wet Ingredients

In a separate bowl, use a whisk or mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree, milk, and vanilla extract until smooth.

4. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix, as this can make the bread dense.

5. Fold in Chocolate Chips

Add the chocolate chips and fold them into the batter until evenly distributed. The batter should be thick and smooth.

6. Pour and Smooth

Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.

7. Bake

Place the pan in the preheated oven and bake for 55-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready. If the top is browning too quickly, cover loosely with foil for the last 10-15 minutes.

8. Cool

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing. This helps set the structure and prevents the bread from becoming gummy.

How to Serve Chocolate Chip Pumpkin Bread

This bread is wonderfully versatile and can be served in different ways:

• Warm with Butter: Enjoy a slice slightly warm with a dab of butter for a comforting treat.
• Breakfast or Brunch: Pair with coffee or tea for a simple, satisfying start to the day.
• Dessert: Top with a dollop of whipped cream or a drizzle of caramel sauce for a sweet ending.
• Snack: Slice and pack for school lunches, road trips, or picnics.

Storing Chocolate Chip Pumpkin Bread

• At Room Temperature: Store the bread tightly wrapped or in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week; just bring to room temperature before serving.
• Freezing: Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight in the fridge.

Tips and Tricks for Success

• Don’t Overmix: Overmixing can cause the bread to become dense and dry. Stir until just combined.
• Check Doneness: Ovens can vary. Start checking the bread at 50 minutes, using a toothpick to test for doneness.
• Use Room Temperature Ingredients: Eggs and butter blend better when at room temperature, creating a smoother batter.
• Measure Accurately: Use proper measuring tools and level off ingredients for best results.
• Let It Cool: Cool the bread completely before slicing to help it set and hold its shape.

Nutrition (Per Slice – Approximate)

Nutrient	Amount
Calories	~270
Total Fat	~12g
Saturated Fat	~7g
Cholesterol	~45mg
Sodium	~220mg
Total Carbohydrates	~37g
Dietary Fiber	~1g
Sugars	~20g
Protein	~4g

Chocolate Chip Pumpkin Bread FAQs

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes! Roast and puree fresh pumpkin, then strain to remove excess moisture. Measure it to equal 1 cup.

Q: Can I make this bread gluten-free?
A: Absolutely. Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Q: How do I keep the bread moist?
A: Store it in an airtight container at room temperature or wrap it in plastic wrap. Avoid overbaking, and don’t slice until it’s cooled.

Q: Can I add nuts or dried fruit?
A: Definitely. Add 1/2 cup of chopped walnuts, pecans, or dried cranberries to the batter for added texture and flavor.

Q: How long does the bread stay fresh?
A: At room temperature, it’s best within 3 days. Refrigerated, it lasts up to a week. Frozen, it keeps for 3 months.

Conclusion

This Chocolate Chip Pumpkin Bread is a warm, inviting recipe that’s easy to make and even easier to enjoy. The rich pumpkin flavor, paired with melty chocolate chips and a touch of warm spices, makes it a must-have for cozy mornings or casual get-togethers. It’s a dessert that feels familiar yet special, one you’ll want to bake again and again.