Why You’ll Love This Recipe
This bread combines the best of two worlds—spiced pumpkin flavor and melty chocolate chips—for a treat that’s both comforting and indulgent. It’s easy to make, uses basic pantry ingredients, and requires no mixer. Plus, it stays moist for days, making it perfect for sharing or keeping on hand throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil or melted coconut oil
- Vanilla extract
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Chocolate chips (semi-sweet or dark)
Directions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, oil, and vanilla until smooth.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves).
- Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
- Fold in chocolate chips, reserving a handful to sprinkle on top if desired.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 1 standard loaf (about 8–10 slices).
Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 1 hour 10 minutes
Variations
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Dairy-Free: Use dairy-free chocolate chips and oil instead of butter.
- Add Nuts: Stir in chopped walnuts or pecans for added crunch.
- Mini Loaves: Divide the batter into mini loaf pans and bake for 30–35 minutes.
- Spice Swap: Use pumpkin pie spice blend instead of individual spices for convenience.
Storage/Reheating
Store cooled pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze slices individually wrapped for up to 3 months. To reheat, microwave a slice for 10–15 seconds until warm.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and not too watery. Strain if necessary before using.
What kind of chocolate chips are best?
Semi-sweet or dark chocolate chips work best to balance the sweetness of the bread.
How do I keep the bread from being dry?
Make sure not to overmix the batter, and measure your flour correctly by spooning and leveling.
Can I make this recipe into muffins?
Yes, divide the batter into a muffin tin and bake at 350°F for 18–22 minutes.
How do I know when the bread is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly, though it may affect texture and sweetness.
Is this bread freezer-friendly?
Yes, wrap slices individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.
What’s the difference between pumpkin puree and pie filling?
Pumpkin puree is 100% pure pumpkin, while pie filling includes sweeteners and spices.
Can I add other mix-ins?
Absolutely—try dried cranberries, white chocolate chips, or chopped dates for a twist.
Should I use metal or glass loaf pans?
Either works, but baking time may vary slightly. Glass may require a few extra minutes in the oven.
Conclusion
Chocolate Chip Pumpkin Bread is a delightful way to enjoy the flavors of fall any time of year. It’s rich, moist, and loaded with warm spices and melty chocolate in every bite. Whether you’re baking for the holidays, a gathering, or just a cozy treat at home, this easy recipe is one you’ll come back to again and again.
