Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is a moist, flavorful loaf that combines the comforting taste of pumpkin with the sweetness of chocolate chips. Perfect for fall baking, this recipe delivers a tender crumb and a delightful balance of spice and sweetness.

Why You’ll Love This Recipe

This bread is ideal for both casual snacking and special occasions. It requires minimal effort yet yields a bakery-quality result. The pumpkin adds natural moisture, ensuring the loaf stays soft for days, while the chocolate chips bring a touch of indulgence. It is versatile enough to enjoy warm out of the oven, packed in a lunchbox, or served with coffee or tea.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Pumpkin puree

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil (or melted butter)

• Vanilla extract

• Semi-sweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Fold in the chocolate chips gently with a spatula.

6. Pour the batter into the prepared loaf pan and spread evenly.

7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine).

8. Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf, which serves about 10 slices.

• Prep time: 15 minutes

• Bake time: 55–65 minutes

• Cooling time: 15 minutes

• Total time: approximately 1 hour 30 minutes

Variations

• Use white chocolate chips or butterscotch chips instead of semi-sweet chocolate for a different flavor profile.

• Add chopped walnuts or pecans for crunch.

• Swap the vegetable oil for melted coconut oil for a subtle coconut note.

• Make it healthier by using whole wheat flour for half of the all-purpose flour.

• Turn the batter into muffins by baking in a muffin tin for 20–25 minutes.

storage/reheating

Store the bread at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap the cooled loaf or individual slices in plastic wrap and place them in a freezer bag for up to 3 months. Reheat slices in the microwave for 15–20 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree, but make sure it is well-drained and smooth to avoid excess moisture.

Do I need to use semi-sweet chocolate chips?

No, you can use milk, dark, or white chocolate chips depending on your preference.

Can I make this bread without eggs?

Yes, replace each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.

How do I prevent the bread from becoming too dense?

Be careful not to overmix the batter. Mix only until the dry ingredients are incorporated.

Can I double the recipe?

Yes, simply double the ingredients and bake in two loaf pans. Do not try to bake in one oversized pan, as it may not cook evenly.

Why is my bread sinking in the middle?

This usually happens if the bread is underbaked or if too much moisture is present. Ensure your pumpkin puree is not watery and bake until a toothpick comes out clean.

Can I reduce the sugar in this recipe?

Yes, you can cut the sugar by about ¼ cup without significantly affecting texture, though it will be less sweet.

How do I know when the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with only a few moist crumbs (not raw batter).

Can I add a streusel topping?

Yes, a simple mixture of flour, butter, and brown sugar can be sprinkled on top before baking for added texture.

Is this bread suitable for freezing?

Yes, it freezes very well. Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Conclusion

Pumpkin Chocolate Chip Bread is a seasonal favorite that balances warmth from spices with rich chocolate sweetness. Easy to prepare and versatile, it is a treat that works for breakfast, snacks, or dessert. Whether you serve it fresh from the oven or enjoy a frozen slice later, this bread is sure to become a family staple.

Print