Chocolate Chip Pumpkin Bread

Have you ever wondered what happens when you mix chocolate chips with pumpkin in a warm loaf of bread?
You might think it sounds odd—pumpkin with chocolate? But take one bite of this moist, sweet, and spiced treat, and you’ll see why it’s a favorite during the fall and all year round. Chocolate chip pumpkin bread brings the best of both worlds together: cozy pumpkin flavor and melty chocolate goodness. If you’re curious about how to make a loaf that tastes like a cozy hug, you’re in the right place.

Why This Chocolate Chip Pumpkin Bread Is So Special

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Chocolate chip pumpkin bread isn’t just any quick bread. It’s the perfect mix of sweet and spice, with just the right amount of chocolate to make it feel like dessert and a snack at the same time.

Here’s what makes this recipe so great:

• Time required: About 10 minutes to prep and 60 minutes to bake.
• Difficulty level: Super easy! Even beginner bakers can handle this one.
• Taste: Sweet, soft, and spiced with a gooey surprise in every slice.

Essential Ingredients You’ll Need
These pantry staples come together to make a loaf that’s moist, flavorful, and filled with chocolatey bites. Here’s the lineup:

• Pumpkin puree (1 cup): Use canned (not pumpkin pie filling) or fresh pumpkin that’s been cooked and mashed.
• All-purpose flour (1¾ cups): For structure. You can swap with whole wheat flour or use half all-purpose, half almond flour.
• Brown sugar (½ cup): Adds rich sweetness. You can also use coconut sugar or a blend of white and brown sugars.
• Granulated sugar (¼ cup): Boosts sweetness and texture.
• Vegetable oil (½ cup): Keeps the bread moist. Swap with melted butter, coconut oil, or applesauce for a lighter version.
• Eggs (2 large): Helps bind the ingredients. Use flax eggs for a vegan option.
• Vanilla extract (1 teaspoon): Adds warmth.
• Baking soda (1 teaspoon): Helps the bread rise.
• Baking powder (½ teaspoon): Adds extra lift.
• Salt (½ teaspoon): Balances the sweetness.
• Pumpkin pie spice (1½ teaspoons): Or use a mix of cinnamon, nutmeg, ginger, and cloves.
• Chocolate chips (¾ to 1 cup): Semi-sweet or dark chocolate works best.

Step-by-Step Instructions

1. Preheat your oven: Set it to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. Mix wet ingredients: In a large bowl, combine pumpkin puree, both sugars, eggs, oil, and vanilla. Stir until smooth.
4. Combine wet and dry: Slowly add the dry mix into the wet ingredients. Stir gently—don’t overmix. A few lumps are okay.
5. Fold in chocolate chips: Add your chocolate chips and stir just until combined. Save a few to sprinkle on top.
6. Pour and bake: Pour the batter into your prepared pan and sprinkle the rest of the chocolate chips over the top. Bake for 55–65 minutes. Check by inserting a toothpick in the center—it should come out mostly clean with a few moist crumbs.
7. Cool down: Let the bread cool in the pan for 10–15 minutes, then remove it and transfer to a wire rack to cool completely.

How to Assemble and Present Your Pumpkin Bread
Making the batter is just the beginning—presentation adds that extra magic.

• Use a loaf pan lined with parchment paper to make it easy to lift out the bread.
• Sprinkle chocolate chips on top before baking for a bakery-style look.
• Let it cool fully before slicing so the structure holds. Use a serrated knife for cleaner cuts.
• Serve with a dusting of powdered sugar or a swipe of cinnamon butter for a special touch.

Storage and Make-Ahead Tips
Pumpkin bread stores well, making it perfect for meal prep or sharing.

• Room Temperature: Wrap in plastic wrap or store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to a week. Let it come to room temp before eating, or warm a slice in the microwave.
• Freezer: Wrap the whole loaf or individual slices in foil or freezer wrap. Store in a freezer bag for up to 3 months. Thaw overnight in the fridge.

Recipe Variations
Want to try a twist on the classic? Here are some fun ideas:

• Walnut Pumpkin Bread: Add ½ cup chopped walnuts for crunch.
• Cranberry Chocolate Chip Pumpkin Bread: Add ½ cup dried cranberries with the chocolate chips.
• Mini Muffins: Bake the batter in a mini muffin tin at 350°F for 18–22 minutes.
• Vegan Version: Use flax eggs, coconut oil, and dairy-free chocolate chips.
• Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.

Conclusion
Chocolate chip pumpkin bread is one of those recipes that feels like home. It’s easy to make, easy to share, and perfect for cozy mornings or afternoon snacks. Whether you’re baking it for a fall treat, a bake sale, or just because you love pumpkin, this bread delivers every time.

So, what are you waiting for? Grab a bowl, stir it up, and get that oven going. You might just fall in love with this sweet and spiced loaf.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Roast or steam fresh pumpkin, then mash or blend it into a puree. Just be sure it’s not watery—drain extra liquid if needed.

Is this bread healthy?
It contains vitamin A from the pumpkin and can be made healthier by using whole wheat flour or cutting down on sugar. Use dark chocolate chips and healthy oils for more benefits.

Can I make this ahead for a party?
Absolutely. Bake the loaf a day before, wrap it tightly once cooled, and slice it just before serving. You can also freeze it weeks in advance.

Why did my bread sink in the middle?
This often happens if the batter was overmixed or the oven door was opened too early. Always check that your baking soda and powder are fresh, too.

Can I double the recipe?
Yes. Just divide the batter between two loaf pans and bake them side by side. You might need to adjust the baking time slightly.

How do I keep the bread moist?
Don’t overbake it. Also, store it properly wrapped to hold in the moisture. Adding a slice of bread in the container can help keep it soft.

This chocolate chip pumpkin bread is warm, soft, and sweet—the perfect treat for any day of the week. Happy baking!