Chocolate Chip Pumpkin Bread Recipe

 

Introduction

Chocolate Chip Pumpkin Bread is a moist, tender loaf packed with pumpkin puree, warm fall spices, and plenty of melty chocolate chips. The pumpkin adds natural richness while cinnamon, nutmeg, and ginger bring cozy seasonal flavor. It is wonderfully easy to make in one bowl, making it perfect for breakfast, afternoon snacking, lunchboxes, or a comforting fall dessert with a cup of coffee.

⏱️ Prep Time

15 minutes

🍳 Cook Time

55 minutes

🕒 Total Time

1 hour 10 minutes

🌡️ Oven Temperature

350°F (175°C)

🧩 Key Ingredients & Substitutions

  • Pumpkin Puree: Gives the bread its moist texture and rich pumpkin flavor. Homemade pumpkin puree can be used if it is thick and well-drained.
  • Chocolate Chips: Add pockets of rich chocolate throughout the loaf. Chopped chocolate or mini chocolate chips work just as well.
  • Brown Sugar: Adds sweetness and a subtle caramel flavor while keeping the bread moist. Coconut sugar can be substituted.
  • Pumpkin Pie Spice: Creates the classic warm flavor associated with pumpkin bread. Use cinnamon, nutmeg, ginger, and cloves individually if needed.
  • Vegetable Oil: Keeps the loaf soft and moist for several days. Melted butter can be substituted for a richer, buttery flavor.
  • All-Purpose Flour: Provides the structure needed for a tender but sturdy loaf. A 1:1 baking flour can be substituted.

❓ TIPS SECTION

  • Use plain pumpkin puree rather than pumpkin pie filling for the correct sweetness and consistency.
  • Toss the chocolate chips with a teaspoon of flour before folding them in to help keep them evenly distributed.
  • Avoid overmixing the batter once the flour is added so the finished loaf stays tender.
  • Let the bread cool before slicing so the crumb sets and the chocolate chips remain beautifully melty without making the slices fall apart.

🧺 Ingredients You'll Need

  • 1¾ cups all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons chocolate chips, for topping

👩‍🍳 Step-by-Step

1. Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

2. Mix the Wet Ingredients

Whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, milk, and vanilla until smooth and evenly combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Add the dry mixture to the pumpkin mixture.

4. Add the Chocolate Chips

Stir gently until just combined, then fold in 1 cup of chocolate chips. Stop mixing as soon as no large streaks of flour remain.

5. Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips over the surface and bake for 50–60 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

6. Cool & Serve

Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack. Allow it to cool further before slicing and serving.

🌿 Garnish & Serving

  • Sprinkle extra chocolate chips over the batter before baking for a bakery-style finish.
  • Dust cooled slices lightly with powdered sugar if desired.
  • Serve warm with salted butter, cream cheese, or a drizzle of maple syrup.

🧊 Storage

Store the completely cooled bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness. Individual slices can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature and warm briefly before serving.

⏰ Make Ahead

Bake the pumpkin bread up to 2 days ahead and keep it tightly covered at room temperature. For longer preparation, freeze the cooled loaf or individual slices and thaw before serving.

🔄 Variations

  1. Chocolate Chunk Pumpkin Bread: Replace the chocolate chips with roughly chopped semi-sweet or dark chocolate for larger melted pockets.
  2. Pecan Chocolate Pumpkin Bread: Add ½ cup chopped toasted pecans along with the chocolate chips.
  3. Double Chocolate Pumpkin Bread: Add 2 tablespoons unsweetened cocoa powder to the dry ingredients and use dark chocolate chips.

🍽️ Serving Pairings

  • Vanilla Latte: The creamy coffee flavor pairs beautifully with pumpkin spice and chocolate.
  • Whipped Cream: Add a dollop of lightly sweetened whipped cream for an easy dessert.
  • Apple Butter: Spread a little apple butter on each slice for an extra cozy fall flavor.

This chocolate chip pumpkin bread is soft, warmly spiced, and filled with irresistible pockets of chocolate in every slice.

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