Irresistible Pumpkin Chocolate Chip Bread Recipe to Savor

There’s something magical about the aroma of pumpkin chocolate chip bread wafting through your home. As the warm, spiced scent wraps around you like a cozy hug, it promises deliciousness that can only be described as autumn in a loaf. The soft, moist texture mingles with sweet chocolate chips, creating an irresistible treat that is perfect for any occasion or just a Tuesday afternoon.

Remember the first time you tried pumpkin chocolate chip bread? Maybe it was at Grandma’s house during Thanksgiving, or perhaps you stumbled upon it at your local coffee shop while trying to ward off Monday blues. Whatever the moment was, this delightful combination of flavors has a way of making every bite feel like a warm embrace, inviting you to savor each mouthful and relive joyful memories.

I still remember the first time I baked this pumpkin chocolate chip bread; my friends devoured it in minutes and begged for the recipe!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Always go for 100% pure pumpkin puree; avoid pie filling for the best results.

• Granulated Sugar: Sweeten this loaf just right; adjust based on your sweetness preference.

• Brown Sugar: This adds moisture and a lovely caramel flavor that pairs beautifully with pumpkin.

• Eggs: Use large eggs for binding; they help create a fluffy texture.

• Vegetable Oil: Opt for oil instead of butter for added moisture and tenderness.

• All-Purpose Flour: Standard flour works best here; no need to sift unless you’re feeling fancy!

• Baking Soda & Baking Powder: These leavening agents will give your bread that perfect rise.

• Cinnamon & Nutmeg: Essential spices that bring warmth and depth to your bread.

• Chocolate Chips: Semi-sweet or dark—this is where you’ll want to indulge!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a loaf pan with nonstick spray so your delicious creation slides out easily later.

Mix Wet Ingredients: In a large mixing bowl, whisk together canned pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth. The mixture should be well combined and slightly glossy.

Add Dry Ingredients**: Slowly sift in all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir gently until just combined—avoid overmixing to keep your bread light and fluffy.

Toss in Chocolate Chips**: Fold in chocolate chips with joy! The goal is to have them evenly distributed without crushing them into oblivion.

Pour and Bake**: Pour the batter into the prepared loaf pan. Smooth out the top with a spatula. Bake for 60-70 minutes or until a toothpick comes out clean from the center—your kitchen will smell divine!

Cool and Enjoy**: Once baked, let the bread cool in the pan for about 10 minutes before transferring it onto a wire rack. Slice when it’s warm (or cool if you can resist) and enjoy every bite!

Now you’ve got yourself some fantastic pumpkin chocolate chip bread! Whether you’re sharing it at brunch or keeping it all to yourself (no judgment here), every slice is sure to delight.

You Must Know

• Adding a pinch of cinnamon elevates the flavor of pumpkin chocolate chip bread
• Ensure the batter is well-mixed for a light texture
• Don’t overbake; the bread should be moist and slightly springy when touched

Perfecting the Cooking Process

Start by mixing dry ingredients first, then gradually incorporate wet ones to ensure even blending. Pour into a greased loaf pan and bake until golden brown for perfect results.

Add Your Touch

Feel free to swap chocolate chips for nuts or dried fruits if you’re feeling adventurous. You can also add spices like nutmeg or ginger for an extra kick.

Storing & Reheating

Store leftover pumpkin chocolate chip bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices, reheating in a toaster oven.

Chef's Helpful Tips

• Use high-quality chocolate chips for a richer flavor that balances the pumpkin’s sweetness
• Ensure your baking powder is fresh for optimal rise and texture
• If you prefer a less sweet loaf, reduce the sugar without sacrificing moisture

I remember the first time I made pumpkin chocolate chip bread; my friends devoured it within minutes. They demanded the recipe, which I happily shared while secretly reveling in my newfound baking fame.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but ensure it’s well-pureed and not too watery for best results.

How do I know when the bread is done?

Insert a toothpick into the center; it should come out clean when fully baked.

What can I substitute for chocolate chips?

You can use white chocolate chips, nuts, or dried cranberries as alternatives.

Print

Pumpkin Chocolate Chip Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the essence of autumn with this moist and flavorful pumpkin chocolate chip bread. The warm spices combined with rich chocolate chips create a delightful treat that’s perfect for breakfast, snacks, or dessert. Easy to make and even easier to share, this bread is sure to become a fall favorite in your home.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan with nonstick spray.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth.
3. Gradually add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir gently until just combined; avoid overmixing.
4. Fold in the chocolate chips ensuring even distribution.
5. Pour the batter into the greased loaf pan and smooth the top.
6. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack.

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 210
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg