This incredibly moist pumpkin chocolate chip bread combines warm autumn spices, real pumpkin puree, and decadent chocolate chips for a perfect fall treat. Each slice delivers the comforting flavors of the season in a quick bread that’s both easy to make and impossible to resist.
Easy Pumpkin Chocolate Chip Bread Recipe
There’s something magical about the aroma of pumpkin chocolate chip bread wafting through your home on a crisp autumn day. This beloved fall classic combines the earthy sweetness of pumpkin with the rich indulgence of chocolate chips, creating a treat that perfectly captures the essence of the season. While pumpkin bread has been a harvest tradition for generations, the addition of chocolate chips elevates this humble quick bread into something truly special.
What makes this particular pumpkin chocolate chip bread recipe stand out is its perfect balance of moistness and flavor. The pumpkin provides a tender crumb that stays fresh for days, while the blend of cinnamon, nutmeg, and cloves creates that signature fall spice profile we all crave when the leaves begin to change.
THIS RECIPE:
- Uses real pumpkin puree for authentic flavor and moistness
- Features the perfect balance of warm autumn spices
- Includes both traditional and chocolate-forward variations
- Requires minimal equipment—just two bowls and a loaf pan
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 65-70 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 10-12 slices |
| Yield | 1 standard loaf (9×5 inch) |
This homemade pumpkin chocolate chip bread recipe is perfect for both novice and experienced bakers. The straightforward preparation involves simply mixing wet and dry ingredients separately before combining them with chocolate chips. The result is a foolproof quick bread that delivers consistent results and will quickly become your go-to fall baking project. Whether enjoyed with morning coffee, as an afternoon snack, or warmed for dessert, this bread brings comfort with every bite.
Ingredients for Pumpkin Chocolate Chip Bread
The secret to truly exceptional pumpkin chocolate chip bread lies in the quality of your ingredients. Using pure pumpkin puree (not pumpkin pie filling) ensures you get authentic pumpkin flavor without unnecessary sweeteners or additives. Similarly, investing in good-quality chocolate chips and fresh spices will significantly enhance the final product.
For the Bread:
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1½ cups (340g) pure pumpkin puree
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk
- 1 teaspoon pure vanilla extract
- 1¼ cups (225g) semi-sweet chocolate chips, divided
Optional Streusel Topping:
- ¼ cup (31g) all-purpose flour
- ¼ cup (50g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- 3 tablespoons (42g) unsalted butter, cold and cubed
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Pumpkin Puree | 1½ cups | Use 100% pure pumpkin puree, not pie filling. Libby’s brand is consistently reliable, but homemade works wonderfully too. |
| Chocolate Chips | 1¼ cups | Semi-sweet provides the perfect balance, but dark chocolate chips create a more sophisticated flavor profile. Ghirardelli or Guittard offer superior melt quality. |
| Spices | As listed | Purchase whole spices and grind them yourself for maximum flavor, or replace your ground spices every 6 months as they lose potency over time. |
| Flour | 1¾ cups | Unbleached all-purpose flour provides the best structure. Measure by weight for accuracy, or spoon and level if using measuring cups. |
How to Make Pumpkin Chocolate Chip Bread
Creating the perfect loaf of pumpkin chocolate chip bread requires attention to proper technique and timing. The process follows the standard quick bread method—combining dry ingredients separately from wet ingredients before bringing everything together. This approach ensures even distribution of leavening agents and prevents overmixing, which can result in a tough texture.
Step-by-Step Instructions:
Prepare your pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or butter, then line with parchment paper, leaving an overhang on the sides for easy removal.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
Mix wet ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together until combined. Add the pumpkin puree, oil, milk, and vanilla extract, whisking until completely incorporated.
Combine wet and dry mixtures: Pour the dry ingredients into the wet ingredients and gently fold together using a rubber spatula. Mix only until just combined – a few small flour streaks are fine.
Add chocolate chips: Fold in 1 cup of chocolate chips, reserving the remaining ¼ cup for topping.
Transfer to pan: Pour the batter into your prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips on top.
Add optional streusel (if using): Combine all streusel ingredients in a small bowl using a pastry cutter or your fingers until crumbly. Sprinkle evenly over the batter.
Bake: Place the pan in the preheated oven and bake for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter).
Cool thoroughly: Allow the bread to cool in the pan for 20 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.
Pro tip: To check for doneness, insert a toothpick into the center of the loaf. If you hit a chocolate chip, try another spot. The toothpick should come out with a few moist crumbs but no wet batter.
Tips for Making Pumpkin Chocolate Chip Bread
Mastering homemade pumpkin chocolate chip bread is all about understanding the nuances that elevate this simple recipe to bakery-quality status. The following expert advice will help you achieve perfect results every time:
- Don’t overmix the batter – Fold the ingredients together just until combined to ensure a tender crumb. Overmixing develops gluten, resulting in a tough, dense bread.
- Use room temperature eggs – They incorporate more easily into the batter, creating a more uniform texture.
- Accurately measure the pumpkin puree – Too much can make your bread gummy; too little will result in a dry loaf.
- Consider tossing chocolate chips in 1 tablespoon of flour – This helps prevent them from sinking to the bottom during baking.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Mixing Method | Use a folding motion with a spatula | Prevents overmixing while ensuring ingredients are fully incorporated |
| Pan Preparation | Parchment paper with overhang | Creates handles for easy removal and prevents sticking |
| Chocolate Distribution | Reserve ¼ cup for topping | Ensures visible chocolate on top and prevents all chips from sinking |
| Testing Doneness | Check multiple spots with toothpick | Chocolate chips can give false readings; check several areas for accuracy |
The key to creating exceptional texture lies in respecting the moisture content of the pumpkin puree. If your puree seems particularly wet, you might need an additional 2-3 tablespoons of flour. Conversely, if you’re using homemade pumpkin puree that’s slightly drier than canned, you may need to add a tablespoon of milk to achieve the perfect consistency.
Make-Ahead Instructions
One of the beauties of pumpkin chocolate chip bread is how well it lends itself to advance preparation, making it perfect for holiday planning or weekend baking sessions:
You can prepare the batter up to 24 hours in advance, storing it in an airtight container in the refrigerator. When ready to bake, simply give it a gentle stir, pour into your prepared pan, and add 3-5 minutes to the baking time to account for the cold batter. This advance preparation actually enhances the flavors as the spices have more time to meld.
The dry ingredients can be mixed and stored in an airtight container at room temperature for up to 3 months. Simply label with the recipe name and remaining wet ingredients needed, creating your own convenient baking mix.
If using the optional streusel topping, it can be prepared and refrigerated separately for up to 3 days, or frozen for up to 3 months. Use directly from cold—no need to bring to room temperature before sprinkling over the batter.
For complete advance preparation, bake the entire loaf up to 2 days before serving. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavors will actually continue to develop, making this bread even more delicious the day after baking.
Storing Leftovers
Proper storage is essential for maintaining the moisture and flavor of your pumpkin chocolate chip bread:
To keep your bread fresh at room temperature, wrap it tightly in plastic wrap or store in an airtight container. When properly stored, the bread will remain fresh for up to 4 days. The oil and pumpkin in the recipe help retain moisture, but the bread will gradually begin to dry out after the fourth day.
For optimal food safety, avoid storing this bread in the refrigerator, as the cold temperature actually accelerates staling and changes the texture. If you need to extend the shelf life beyond 4 days, freezing is the better option (see freezing section).
If your kitchen is particularly warm or humid, you can store the bread in an airtight container with a piece of paper towel at the bottom to absorb excess moisture, which helps prevent mold development.
To refresh slightly stale bread, warm individual slices in the microwave for 10-15 seconds or place in a 300°F oven for 5 minutes. Adding a pat of butter to warm slices creates an extra-delicious treat that restores moisture and adds richness.
Freezing Pumpkin Chocolate Chip Bread
Pumpkin chocolate chip bread freezes exceptionally well, making it perfect for advance holiday preparation or extending the enjoyment of your baking efforts:
For whole loaves, allow the bread to cool completely before double-wrapping—first in plastic wrap, then in aluminum foil. Label with the name and date before placing in the freezer. The bread will maintain perfect quality for up to 3 months.
For individual servings, slice the cooled bread, then wrap each slice separately in plastic wrap before placing in a freezer-safe zip-top bag. This method allows you to thaw only what you need, perfect for quick breakfasts or snacks.
To thaw a whole loaf, transfer from the freezer to the refrigerator for 24 hours while still wrapped, then bring to room temperature for 1-2 hours before serving. For individual slices, thaw at room temperature for about 30 minutes.
To serve warm from frozen, unwrap a slice and microwave for 30 seconds, or place a wrapped frozen loaf in a 300°F oven for approximately 20 minutes until warmed through.
Pro tip: For an extra-special treat, lightly toast thawed slices and spread with cream cheese or a thin layer of salted butter.
Serving Suggestions
Transform your homemade pumpkin chocolate chip bread from a simple treat to a memorable part of your fall dining experience with these serving ideas:
For breakfast or brunch, serve thick slices slightly warmed with a spread of lightly sweetened cream cheese or a dollop of mascarpone. Pair with a spiced chai tea latte or a robust coffee for the perfect autumn morning experience.
As an afternoon treat, enhance the flavors by lightly toasting a slice and spreading with salted butter or honey butter. A sprinkling of flaky sea salt over the top creates a sophisticated sweet-and-salty contrast that highlights both the pumpkin and chocolate elements.
For dessert, transform simple slices into a showstopper by warming them and topping with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a light dusting of cinnamon. The warm bread against cold ice cream creates an irresistible temperature contrast.
Beverage pairings that complement the warm spices and chocolate include spiced apple cider, milk (traditional or plant-based), coffee with cinnamon, or even a dessert wine like port for adult gatherings.
Pro tip: For an elegant presentation, use a serrated knife to cut clean slices, then place on individual plates with a light dusting of powdered sugar and a small dollop of whipped cream on the side.
FAQ
Can I substitute canned pumpkin pie filling for pure pumpkin puree?
No, pumpkin pie filling already contains sweeteners and spices that would throw off the balance of flavors in this recipe. Always use pure pumpkin puree (just pumpkin, no additives) for the best results and control over the flavor profile.
Can I make this recipe into muffins instead of a loaf?
Absolutely! This batter works beautifully for pumpkin chocolate chip muffins. Line a 12-cup muffin tin with paper liners and fill each about ¾ full. Bake at 350°F for 20-22 minutes, or until a toothpick inserted in the center comes out clean. This will yield approximately 12-14 muffins.
What can I substitute for the vegetable oil?
Melted unsalted butter, melted coconut oil, or applesauce can all be used in place of vegetable oil. Butter will add richness, coconut oil will add a subtle complementary flavor, and applesauce will reduce the fat content (though it will also change the texture slightly, making the bread less rich). For best results, use a 1:1 substitution.
Why did my chocolate chips sink to the bottom of the loaf?
This commonly happens when chocolate chips are too heavy for the batter. To prevent sinking, toss the chocolate chips in 1 tablespoon of flour before adding them to the batter. Also, make sure your batter isn’t too thin—it should have a substantial consistency that can support the weight of the chips.
Can I reduce the sugar without affecting the bread’s texture?
You can reduce the total sugar by up to ¼ cup without significantly affecting the texture, though it will be less sweet. If reducing further, consider adding 2 additional tablespoons of pumpkin puree to maintain moisture, and be aware that the shelf life may be slightly reduced as sugar acts as a preservative.
