Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread was one of the first recipes I ever baked on my own and it came from a crinkled old cookbook I found tucked away in my grandma’s kitchen. I remember carefully measuring each ingredient and nervously watching it bake and when the smell of warm spices and melty chocolate filled the house and I knew I had something special. One bite in and I was hooked it was soft and moist and perfectly balanced between cozy fall flavor and rich chocolatey goodness.

Since then and I’ve made this loaf more times than I can count and tweaking it along the way to get that perfect tender crumb with just enough chocolate in every slice. What makes this bread extra comforting is how easy it is to whip up and how it always turns out beautifully no matter the season. It’s become my go-to for gifting and potlucks and lazy Sunday mornings when all I want is something sweet with my coffee.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Canned pumpkin – Gives the bread its rich flavor and moist texture.
• All-purpose flour – The base that holds everything together.
• Brown sugar – Adds depth and a subtle molasses flavor.
• White sugar – Balances the sweetness and helps with texture.
• Baking soda – Helps the bread rise and creates a tender crumb.
• Baking powder – Works alongside the baking soda for a lighter texture.
• Eggs – Bind everything and provide structure and richness.
• Vegetable oil – Keeps the loaf incredibly moist without making it heavy.
• Vanilla extract – Rounds out the flavor and brings warmth.
• Pumpkin pie spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves.
• Salt – Balances out the sweetness and enhances the overall flavor.
• Chocolate chips – Add gooey sweetness in every bite.

Tools You’ll Need

• Mixing bowls – One for dry and one for wet ingredients to keep things organized.
• Whisk and spatula – For mixing and folding the batter without overworking it.
• Measuring cups and spoons – To get the exact right balance of ingredients.
• 9×5 loaf pan – The perfect size for a thick, tall loaf.
• Parchment paper – Helps with easy removal and prevents sticking.
• Wire rack – Allows the bread to cool evenly after baking.

Instructions

Step 1:

I begin by preheating my oven to 350°F (175°C) and lining a 9×5 loaf pan with parchment paper or greasing it well.

Step 2:

In a large bowl and I whisk together the flour and baking soda and baking powder and salt and pumpkin pie spice.

Step 3:

In a separate bowl and I mix the canned pumpkin and brown sugar and white sugar and eggs and oil and vanilla extract until everything is smooth and fully combined.

Step 4:

I slowly add the dry ingredients to the wet ingredients and stir gently with a spatula just until the batter comes together. I make sure not to overmix.

Step 5:

Next and I fold in the chocolate chips and reserving a small handful to sprinkle on top before baking.

Step 6:

I pour the batter into the prepared loaf pan and smooth out the top and then I scatter the remaining chocolate chips across the surface.

Step 7:

I bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are okay!). Then I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack.

Tips

For extra flavor and I sometimes brown the butter instead of using oil or add chopped walnuts for crunch. If you want to make muffins instead and just divide the batter into a lined muffin tin and bake for about 20–25 minutes. I also like to double the recipe and freeze one loaf it thaws beautifully and tastes just as fresh as day one.

Ways to Serve

Pumpkin chocolate chip bread is perfect served warm with a pat of butter or enjoyed plain with a hot cup of coffee or chai. I like slicing it thick and packing it in lunchboxes or bringing it to gatherings as a sweet surprise. It’s also delicious toasted with a smear of cream cheese or nut butter. And if you’re feeling indulgent and try it with a scoop of vanilla ice cream for dessert it’s irresistible!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned for pumpkin chocolate chip bread?

Yes and just be sure to use well-drained pumpkin purée so the loaf doesn’t turn out too wet.

How should I store pumpkin chocolate chip bread?

I keep it wrapped in foil or in an airtight container at room temperature for up to 3 days and refrigerate for longer freshness.

Can I freeze this bread?

Absolutely and I wrap it tightly in plastic wrap and foil and then freeze for up to 2 months.

Can I make this gluten-free?

Yes and a 1:1 gluten-free flour blend works well just be careful not to overmix.

Can I reduce the sugar?

You can and though the texture may be slightly less moist. I recommend cutting back a little at a time and adjusting to taste.

See You in the Kitchen

I hope you give this pumpkin chocolate chip bread a try and enjoy the warm cozy flavors with every bite and it’s a recipe I come back to year after year and I’m sure you will too. Don’t forget to save this one for your fall baking list and let me know how it turns out for you!

Happy Cooking!

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