Pumpkin Chocolate Chip Bread is a delightful mix of soft pumpkin flavor and sweet chocolate chips all baked into a moist, tender loaf. This bread has a warm spice blend that makes it perfect for cozy mornings or afternoon snacks. Every slice is soft with little pockets of melty chocolate that make it extra special.
I love making this bread when the weather starts to get chilly because the pumpkin and spices make the whole kitchen smell so inviting. One tip I always follow is to not overmix the batter—keeping a few lumps helps the bread stay light and fluffy. Plus, adding a little extra chocolate chips on top before baking gives it a nice, gooey finish that everyone loves.
My favorite way to enjoy this bread is warm, straight from the oven with a little pat of butter melting on top. It’s perfect with a cup of coffee or tea, and it always brings a smile to my face. It’s also a great treat to share with friends or family when you want something simple but a little bit comforting and sweet.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin, not pumpkin pie filling. If fresh pumpkin is handy, cook and mash it until smooth. It adds lovely moisture and a gentle pumpkin flavor.
Chocolate Chips: Semi-sweet chips work well, balancing the pumpkin spice. You can swap for dark or milk chocolate, or even white chocolate for a sweeter twist.
Spices: Cinnamon, nutmeg, allspice, and ginger bring warmth. Feel free to adjust amounts to your taste or leave out ginger if you prefer a milder profile.
Butter: Unsalted and softened butter creates tender bread. For dairy-free, try coconut oil or a plant-based butter substitute with the same amount.
How Can You Keep Pumpkin Chocolate Chip Bread Tender and Moist?
The secret is to not overmix the batter once the dry ingredients are added. Overmixing can develop gluten, making the bread tough instead of soft.
- After combining wet and dry ingredients, stir gently until just blended.
- Fold in chocolate chips carefully, distributing them without overworking the batter.
- Use softened butter and pumpkin puree to maintain moisture throughout baking.
- Avoid opening the oven too early to prevent collapsing. Start checking doneness around 60 minutes.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping the bread and helps it bake evenly.
- Mixing bowls – one for dry ingredients and one for wet; it keeps things organized.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and smooth.
- Rubber spatula – great for folding in chocolate chips gently without overmixing.
- Wire cooling rack – lets the bread cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans for a crunchy texture and nutty flavor.
- Mix in dried cranberries or raisins to add some chewy sweetness that contrasts nicely with the pumpkin.
- Add a teaspoon of espresso powder to deepen the chocolate flavor and add complexity.
- Try white chocolate chips with a pinch of cinnamon for a sweeter, milder twist on the classic.
How to Make Pumpkin Chocolate Chip Bread?
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice or cloves
- 1/4 tsp ground ginger (optional)
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60–70 minutes to bake. Allow an extra 15 minutes for cooling before slicing. Overall, plan for about 1 hour and 30 minutes from start to serving time.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger until evenly combined. Set aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
4. Add Eggs, Pumpkin, and Vanilla:
Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Stir in the pumpkin puree and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the bread tough.
6. Fold in Chocolate Chips and Bake:
Gently fold in 1 cup of chocolate chips. Pour the batter into your prepared loaf pan and smooth the top. Sprinkle extra chocolate chips over the batter for a delicious topping. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.
Storage Tips:
Wrap leftover bread tightly and keep it at room temperature for up to 3 days. For longer storage, refrigerate or freeze slices in an airtight container.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Simply cook and puree fresh pumpkin until smooth before measuring out 1 cup for the recipe. Make sure it’s well drained to avoid excess moisture.
Can I Substitute the Butter with Oil?
You can swap the butter for an equal amount of vegetable oil or melted coconut oil. This will keep the bread moist but may slightly change the flavor and texture.
How Should I Store Pumpkin Chocolate Chip Bread?
Keep the bread wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts, pecans, or dried cranberries make great additions. Fold them in with the chocolate chips before baking to distribute evenly.
