Pumpkin Chocolate Chip Bread Recipe

If you’ve been hunting for the ultimate cozy treat to embrace the flavors of fall, this Pumpkin Chocolate Chip Bread Recipe is exactly what you need. Imagine sinking your teeth into a moist, warmly spiced slice of bread packed with tender pumpkin goodness, dotted generously with melty chocolate chips that create little pockets of sweetness in every bite. Whether you’re serving it up for a relaxed breakfast spread, a comforting dessert, or a heartfelt homemade gift, this bread brings warmth and happiness in every slice. Trust me, once you try this Pumpkin Chocolate Chip Bread Recipe, it will quickly become a beloved staple in your kitchen!

Ingredients You’ll Need

Gathering simple yet essential ingredients is the first step to baking bread that’s bursting with flavor and perfect texture. Each item plays its own part—from the rich pumpkin puree adding moisture and vibrance, to the blend of spices that infuse that unmistakably warm aroma, and of course, the chocolate chips that deliver delightful bursts of sweetness.

• 1 ¾ cups all-purpose flour: This forms the perfect structure for your bread, keeping it tender but not crumbly.
• 1 tsp baking soda: Helps your bread rise just right for that light, airy crumb.
• ½ tsp baking powder: Gives an extra lift to your loaf, ensuring it’s not dense.
• ½ tsp salt: Enhances all the flavors, balancing sweetness and spice.
• 1 ½ tsp ground cinnamon: Classic warm spice that brings deep fall flavor.
• ½ tsp ground nutmeg: Adds a subtle earthy sweetness that complements pumpkin beautifully.
• ¼ tsp ground cloves: A little goes a long way to add complexity and warmth.
• ¼ tsp ground ginger: Introduces a slight zing that livens up the spice blend.
• 1 cup pumpkin purée (not pumpkin pie filling): The star ingredient giving your bread moistness, color, and authentic pumpkin taste.
• 1 cup granulated sugar: Sweetens the bread without overpowering the spices.
• ½ cup brown sugar, packed: Adds richness and a hint of molasses flavor that pairs wonderfully with pumpkin.
• ½ cup vegetable oil (or melted butter): Keeps the bread tender and moist.
• 2 large eggs: Bind the ingredients together and add a lovely texture.
• 1 tsp vanilla extract: Enhances sweetness and rounds out all the flavors.
• 1 cup semisweet chocolate chips (plus more for topping): The delightful pockets of melted chocolate that make this bread irresistible.

How to Make Pumpkin Chocolate Chip Bread Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Next, prepare your loaf pan by greasing and lightly flouring it or lining with parchment paper. This simple prep ensures your bread won’t stick, and unmolding it will be a breeze once baked.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, combine your all-purpose flour, baking soda, baking powder, salt, and the cozy spices—cinnamon, nutmeg, cloves, and ginger. Whisking them together upfront guarantees an even distribution of flavors throughout the bread, which means every bite will be perfectly spiced.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk pumpkin puree, granulated sugar, packed brown sugar, oil (or melted butter), large eggs, and vanilla extract until the mixture is smooth and homogenous. This blend brings moisture, sweetness, and richness to your bread, setting the foundation for that moist, tender crumb.

Step 4: Combine Wet and Dry Mixtures Gently

Pour the dry ingredients into the wet and gently fold them together until just combined. Be careful not to overmix, which can lead to a dense loaf. The goal here is to keep the mixture tender and slightly lumpy, letting the ingredients do their magic naturally.

Step 5: Fold in the Chocolate Chips

Carefully stir in one cup of semisweet chocolate chips. These little gems will melt during baking, making pockets of gooey sweetness that perfectly complement the pumpkin spice flavors.

Step 6: Bake and Cool

Transfer your batter into the prepared loaf pan, spreading evenly. Sprinkle some extra chocolate chips on top if you want a pretty, indulgent finish. Pop the pan into the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, though a few melted chocolate smudges are normal and delicious. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely. This step ensures clean slicing and perfect texture.

How to Serve Pumpkin Chocolate Chip Bread Recipe

Garnishes

This pumpkin chocolate chip bread is lovely on its own, but a dusting of powdered sugar or a light spread of cinnamon butter takes it to another level. For an extra treat, a drizzle of cream cheese glaze adds tangy sweetness that pairs beautifully with the warm spices.

Side Dishes

Serve slices alongside a cozy cup of chai tea or a rich, creamy latte for the ultimate fall-inspired snack. It also pairs wonderfully with a simple fruit salad or a dollop of whipped cream if you’d like to serve it as dessert.

Creative Ways to Present

For a festive touch, slice the bread and arrange it on a wooden serving board with small bowls of nut butter, honey, or jam. This invites guests to customize each bite. You can also slice and toast pieces lightly for a warm breakfast treat—spread with butter or cream cheese and topped with a sprinkle of cinnamon sugar.

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Chocolate Chip Bread Recipe yields a moist loaf that stays fresh for several days. Keep leftovers tightly wrapped in plastic wrap or an airtight container at room temperature for up to three days. For extended freshness, refrigeration is a great option and will keep it tasty for about one week.

Freezing

If you want to enjoy this delicious bread later, it freezes beautifully. Wrap the fully cooled loaf tightly in plastic wrap, then in aluminum foil or a freezer-safe bag, and freeze for up to three months. When you’re ready to eat, just thaw it overnight at room temperature or warm gently before serving.

Reheating

Warm a slice in the microwave for about 15 seconds or toast it lightly to revive that fresh-from-the-oven vibe. Adding a little spread of butter, cream cheese, or nut butter after warming makes it even more irresistible.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to stick with plain pumpkin purée since pumpkin pie filling is already sweetened and spiced. Using pie filling can alter the texture and sweetness of your bread, making it less predictable.

Can I substitute the vegetable oil with something else?

Yes! Melted butter works wonderfully and adds a richer flavor. You can also use coconut oil for a slight tropical note or a neutral-tasting oil like canola. Just keep the quantity the same.

How do I prevent the bread from being too dense?

Be careful not to overmix after adding the dry ingredients. Mixing just until combined keeps the loaf tender and light. Also, measuring your flour correctly by spooning into the measuring cup and leveling it off helps maintain the right ratio of dry to wet.

Can I make muffins instead of a loaf?

Absolutely! This Pumpkin Chocolate Chip Bread Recipe adapts perfectly to muffins. Simply spoon the batter into lined muffin tins and bake at 350°F for 18 to 22 minutes or until a toothpick comes out clean.

What type of chocolate chips work best?

Semisweet chocolate chips are ideal because they offer a nice balance of sweetness without overpowering the spices. However, feel free to experiment with dark chocolate, milk chocolate, or even white chocolate for a different twist.

Final Thoughts

Making this Pumpkin Chocolate Chip Bread Recipe is like wrapping yourself in a warm, flavorful hug. From the inviting aroma filling your kitchen to the satisfying first bite of moist pumpkin and melted chocolate, it’s a recipe that never fails to bring joy. So go ahead, bake a loaf, share it with loved ones, and watch it become a cherished favorite in your home just like it is in mine!

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