Pumpkin Chocolate Chip Bread is a wonderful treat that blends the cozy flavors of pumpkin with little pockets of melty chocolate chips. This bread is soft and moist, perfect for enjoying any time pumpkin season rolls around or when you just want a comforting snack. The warm spices in the pumpkin make it feel like a hug in bread form.
I love making this bread because it’s easy to throw together, and the chocolate chips add just the right touch of sweetness without being overpowering. Whenever I bake it, the whole house fills with the smell of cinnamon and pumpkin, which always puts me in a good mood. It’s such a crowd-pleaser, and I often find myself having a slice before it even cools down all the way.
My favorite way to enjoy this pumpkin chocolate chip bread is toasted with a little butter melting on top, or even warmed up with a spread of cream cheese. It’s perfect for breakfast, an afternoon snack, or a light dessert. I also like wrapping a loaf as a gift during the holidays because it feels homemade and thoughtful, bringing a little extra joy to anyone who receives it.
Key Ingredients & Substitutions for Pumpkin Chocolate Chip Bread
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If you want, fresh cooked pumpkin can work, but drain any extra water to avoid soggy bread.
Chocolate Chips: Semisweet chocolate chips give a nice balance of sweetness. You can swap in dark or milk chocolate chips depending on your taste.
Spices: Cinnamon, nutmeg, cloves, and ginger add warmth. If you don’t have all, cinnamon alone can still give a great flavor.
Oil vs. Butter: Oil makes the bread extra moist, but melted butter adds richer flavor. Both work well, so choose what you prefer or have on hand.
How Do You Avoid Overmixing the Batter?
Overmixing can make the bread dense and tough. To keep it light and tender, follow these tips:
- After combining wet and dry ingredients, stir gently just until no flour streaks remain.
- Use a spatula or wooden spoon instead of a mixer for the final mix.
- Fold in chocolate chips carefully to avoid breaking the batter’s structure.
Remember, lumps in the batter are okay—they bake out and keep the texture soft!
Equipment You’ll Need to prepare Pumpkin Chocolate Chip Bread
Here is the list of equipment necessary for preparing Pumpkin Chocolate Chip Bread:
- 9×5-inch loaf pan – perfect size for shaping the bread and baking evenly.
- Mixing bowls – one for dry ingredients, one for wet, to keep mixing easy and organized.
- Whisk – helps blend dry ingredients and eggs smoothly without lumps.
- Spatula or wooden spoon – great for folding the batter gently to avoid overmixing.
- Cooling rack – lets your bread cool evenly so the bottom doesn’t get soggy.
- Toothpick or cake tester – handy for checking if the bread is baked through.
Flavor Variations & Add-Ins
- Chopped nuts (like walnuts or pecans) – add crunch and a nutty taste that pairs well with pumpkin.
- Dried cranberries or raisins – bring a tart, chewy contrast to the sweet chocolate chips.
- White chocolate chips instead of semisweet – for a creamier, sweeter twist.
- Swap pumpkin for sweet potato puree – offers a milder flavor but keeps the moist texture.
Pumpkin Chocolate Chip Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 cup (175g) semisweet chocolate chips, plus extra for topping if desired
Time Needed
This recipe takes about 15 minutes to prepare and 60 to 70 minutes to bake. After baking, you’ll want to allow 15 minutes for the bread to cool in the pan and some additional time to cool completely before slicing and serving.
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is well blended.
3. Combine Wet Ingredients:
In a large bowl, whisk the sugar and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until fully mixed.
4. Combine Dry and Wet Mixtures:
Slowly add the dry ingredients to the wet ingredients. Stir gently just until combined—don’t overmix to keep the bread tender.
5. Add Chocolate Chips:
Fold in most of the chocolate chips, leaving some to sprinkle on top. Use a spatula to gently mix, keeping the batter light and fluffy.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top. Sprinkle the remaining chocolate chips on the surface. Bake in the oven for 60 to 70 minutes, checking after 55 minutes by inserting a toothpick in the center—it should come out with a few moist crumbs, but not wet batter.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for about 15 minutes. Then take the bread out of the pan to cool completely on the rack. When cool, slice and enjoy plain, with butter, or a spread of your choice.
🍲 Related Recipes You’ll Love
- Pumpkin Sourdough Bread – A cozy, tangy twist on pumpkin bread.
- Soups, Stews & Chili Recipes – Warm, hearty dishes for every season.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just cook and mash fresh pumpkin until smooth, then drain any excess liquid before using it in the recipe to keep the bread from getting too wet.
Can I Substitute Butter for Vegetable Oil?
Absolutely! Melted butter will add a richer flavor, while oil keeps the bread moist. Both work well, so choose based on your preference.
How Should I Store Leftover Pumpkin Bread?
Wrap the cooled bread tightly in plastic wrap or store in an airtight container. Keep it at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze sliced pieces for up to 3 months.
What Is the Best Way to Reheat Pumpkin Chocolate Chip Bread?
Warm slices gently in a microwave for 15-20 seconds or toast slices lightly to enhance the chocolate chips and bring back that fresh-baked feel.