There’s something about the crisp air of fall that makes us crave warm, comforting flavors — and nothing hits the spot quite like a slice of moist, sweet pumpkin chocolate chip bread. Whether you’re baking for your family, hosting a brunch, or just treating yourself, this cozy quick bread brings together the best of autumn: pumpkin spice and rich, melty chocolate chips.
In this post, we’re diving deep into everything you need to know to make your own perfect loaf — from ingredients to baking tips, storage, and even gifting ideas. Stick around, because this isn’t just another recipe… it’s your new fall favorite.
Pumpkin Chocolate Chip Bread – Easy, Moist & Delicious
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Diet: Vegetarian
Description
A moist and flavorful quick bread made with pumpkin puree and warm spices, studded with sweet chocolate chips. Perfect for fall baking and cozy gatherings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- Gradually add dry ingredients into wet ingredients, stirring just until combined.
- Fold in chocolate chips, reserving a few to sprinkle on top if desired.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, use mini chocolate chips.
- Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Try adding chopped nuts for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
Key Ingredients for Pumpkin Chocolate Chip Bread
The magic of pumpkin chocolate chip bread starts with a handful of simple, pantry-friendly ingredients. Each one plays a crucial role in creating that moist, tender crumb and irresistible flavor.
- Pumpkin Purée: Use 100% canned pumpkin, not pumpkin pie filling. Canned pumpkin delivers consistent texture and deep flavor
- All-Purpose Flour: Stick to standard AP flour for the perfect structure. Spoon and level it to avoid dry, dense results.
- Sugar: Granulated sugar sweetens the bread just enough to balance the earthy pumpkin and dark chocolate.
- Eggs: They bind the batter and add richness. Room-temperature eggs work best for a smooth mix.
- Vegetable Oil: This keeps the loaf ultra-moist. You can sub with melted coconut oil or avocado oil if you prefer.
- Warm Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice aroma. Fresh spices = maximum flavor.
- Mini Chocolate Chips: These melt into tiny pockets of joy! You can use regular chips, but minis distribute more evenly.
- Baking Soda & Salt: Essential for rise and balance — don’t skip ’em!
How to Make Pumpkin Chocolate Chip Bread – Step by Step
Making pumpkin chocolate chip bread is as easy as mixing, pouring, and baking. No mixer? No problem! This quick bread recipe comes together in one bowl — perfect for busy mornings or lazy weekends.
1. Prep Your Tools and Oven
Start by preheating your oven to 300°F (150°C). Lightly grease or line two 4×8 inch loaf pans with parchment paper. This ensures easy release and a clean finish.
2. Mix the Dry Ingredients
In a large bowl, sift together:
- 3½ cups all-purpose flour
- 2 cups granulated sugar
- 1½ tablespoons cinnamon
- 1 teaspoon nutmeg
- ¾ teaspoon ground ginger
- ¼ teaspoon each of cloves, cardamom, and allspice
- 2 teaspoons baking soda
- 2 teaspoons salt
3. Add the Wet Ingredients
Whisk in:
- 4 eggs
- 1 cup vegetable oil
- ¾ cup water
Stir until just combined — don’t overmix.
4. Fold in the Pumpkin and Chocolate
Add 2 cups canned pumpkin purée and one 10oz bag of mini chocolate chips. Gently fold to distribute evenly.
5. Bake and Cool
Pour into pans and bake for 75–85 minutes, or until a toothpick comes out clean. Cool completely before slicing — trust us, it’s worth the wait.
Equipment You’ll Need for Pumpkin Chocolate Chip Bread
You don’t need a fancy kitchen to bake pumpkin chocolate chip bread. In fact, one of the best things about this quick bread is how simple the setup is. Still, having the right tools on hand can make the process smoother — and the results even better.
Must-Have Tools
- Mixing Bowls – One large for dry + wet ingredients, and one smaller if you’re pre-whisking eggs.
- Whisk or Spatula – For mixing the batter. Skip the electric mixer — a hand whisk keeps things light and fluffy.
- Loaf Pans – Two 4×8-inch pans work best. Metal pans bake evenly and give a golden crust.
- Measuring Cups & Spoons – Precision matters, especially with baking soda, spices, and oil.
- Kitchen Scale (optional) – Weighing your flour can prevent over-measuring and heavy loaves.
- Toothpick or Cake Tester – For checking doneness without slicing into the bread too early.
Creative Variations of Pumpkin Chocolate Chip Bread
Baking should be fun, flexible, and full of flavor. One of the best things about pumpkin chocolate chip bread is how easily it adapts to your taste, mood, or pantry situation. Whether you’re craving something healthier, more decadent, or a little adventurous, there’s a twist for everyone.
Delicious Add-Ins and Flavor Twists
Want to go beyond chocolate chips? Try tossing in:
- Chopped walnuts or pecans – for a nutty crunch
- Dried cranberries – to add tart sweetness and color
- Pumpkin seeds – sprinkle on top for a bakery-style finish
- White chocolate chips – for a sweeter, creamier bite
These mix-ins not only enhance texture but also make the bread look extra special. Just don’t overload the batter — about ½ cup of extras is perfect.
Pumpkin Chocolate Chip Muffins
Craving individual portions? Pour the same batter into a lined muffin tin and bake at 350°F for 22–25 minutes. These pumpkin chocolate chip muffins are great for meal prep or school lunches.
Pumpkin Banana Chocolate Chip Bread
Combine the cozy flavors of fall by swapping out 1 cup of pumpkin for mashed banana. It adds natural sweetness and a moist crumb, plus it’s a clever way to use up overripe bananas.
Healthier Pumpkin Bread Options
If you’re looking for something lighter, here’s how to tweak it without losing the magic:
- Substitute whole wheat flour for half of the all-purpose
- Use coconut sugar or maple syrup instead of white sugar
- Swap eggs for flax eggs to make it vegan-friendly
- Cut down on oil by using applesauce for half the amount
FAQs About Pumpkin Chocolate Chip Bread
Whether you’re a first-time baker or a pumpkin pro, questions are bound to come up. Here’s a roundup of the most common FAQs people ask about pumpkin chocolate chip bread — with clear answers to help you get perfect results every time.
Can I use fresh pumpkin instead of canned?
Yes, but there’s a catch. Fresh pumpkin puree tends to have more moisture and less concentrated flavor than canned. If you do go the homemade route, strain the puree with a cheesecloth to remove excess water. Otherwise, stick with 100% canned pumpkin like Libby’s for best consistency.
Why did my bread sink in the middle?
This usually happens when the center isn’t fully baked. Since pumpkin makes the batter extra moist, be sure to bake long enough — and use the toothpick test! Also, avoid opening the oven door too early, which can cause sinking.
Can I use regular chocolate chips instead of mini?
Absolutely. Mini chocolate chips just distribute more evenly, giving you melty chocolate in every bite. But if regular chips are what you have on hand, go for it. You can even mix both!
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