Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread is one of those bakes that takes me right back to a cozy weekend morning because the smell alone fills the kitchen with the warmest fall vibes. The first time I made it, I was trying to impress a friend who swore they didn’t like pumpkin desserts but when they took a bite of this soft sweet bread loaded with melty chocolate chips their mind instantly changed.

Since then I’ve been making it regularly not just during fall but anytime I crave something moist tender and easy to whip up. I love how the pumpkin keeps the bread super moist and naturally sweet while the chocolate adds little pockets of richness in every bite. It’s the kind of treat that tastes even better the next day and I always save a few slices for coffee breaks or quick breakfasts on the go.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Adds moisture sweetness and a soft texture to the bread.
• All-purpose flour – Forms the base structure of the loaf.
• Sugar – Sweetens the bread and helps with browning.
• Eggs – Provide structure and help bind everything together.
• Vegetable oil – Keeps the bread moist and tender.
• Baking soda – Helps the bread rise and become fluffy.
• Baking powder – Adds extra lift for a lighter crumb.
• Vanilla extract – Enhances the flavor with a warm note.
• Ground cinnamon – Adds a cozy fall spice flavor.
• Salt – Balances the sweetness and enhances all the other flavors.
• Chocolate chips – Bring bursts of sweetness and richness throughout the loaf.

Tools You’ll Need

• Mixing bowls – For combining the wet and dry ingredients separately.
• Whisk – Helps to mix everything evenly and prevent lumps.
• Spatula – Useful for folding in the chocolate chips gently.
• Measuring cups and spoons – Ensure the right proportions for baking success.
• Loaf pan – Shapes the batter into a perfect bake.
• Cooling rack – Allows the bread to cool evenly after baking.
• Toothpick – Handy for testing doneness in the center of the loaf.

Instructions

Step 1:

I begin by preheating the oven to 350°F and greasing my loaf pan or lining it with parchment paper.

Step 2:

In a large bowl I whisk together the flour baking soda baking powder cinnamon and salt. This helps distribute the leavening agents evenly.

Step 3:

In another bowl I combine the pumpkin puree sugar eggs vegetable oil and vanilla extract. I whisk everything until it’s completely smooth and glossy.

Step 4:

Next I add the dry ingredients into the wet ingredients gradually. I mix just until everything is combined and avoid overmixing to keep the bread soft.

Step 5:

I fold in about ¾ of the chocolate chips with a spatula reserving the rest for the top.

Step 6:

I pour the batter into the prepared loaf pan and smooth out the top. Then I sprinkle the remaining chocolate chips over the surface.

Step 7:

I bake the loaf for 55 to 65 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.

Step 8:

Once done I let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Tips

I like using mini chocolate chips because they distribute more evenly throughout the loaf.

For extra spice I sometimes add a dash of nutmeg or ginger.

You can make this bread dairy-free by using dairy-free chocolate chips and oil.

I wrap leftover slices in foil or plastic wrap and store them in the fridge for up to a week or freeze them individually for longer storage.

Ways to Serve

Toasted with a pat of butter or cream cheese.

Served alongside a hot cup of coffee or spiced chai.

Cut into thick slices and wrapped for lunchboxes or snack breaks.

Drizzled with melted chocolate or a simple powdered sugar glaze for dessert.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned in pumpkin chocolate chip bread?

Yes you can! Just make sure it’s well-puréed and not watery. Roasted pumpkin works great for this.

Why is my pumpkin chocolate chip bread too dense?

Overmixing the batter or using too much flour can lead to a dense loaf. I always mix until just combined and level my flour properly.

Can I make pumpkin chocolate chip bread gluten-free?

Yes just substitute with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for the best texture.

See You in the Kitchen

I hope you give this pumpkin chocolate chip bread a try! It’s rich moist and bursting with cozy fall flavors and gooey chocolate goodness. Don’t forget to save a slice for yourself before it’s gone and feel free to share your bake with me or pin it to your fall favorites board!

Happy Cooking!

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