Pumpkin Chocolate Chip Bread

There’s just something about pumpkin and chocolate together that feels like the ultimate cozy treat.

And if you’ve ever wanted a fall recipe that’s ridiculously easy to make, smells like a dream while it’s baking, and gives you soft, sweet, melt-in-your-mouth goodness, then this Pumpkin Chocolate Chip Bread is for you.

I’ve made this recipe so many times. Sometimes just because I needed a little pick-me-up treat, other times to share with friends and family (it’s always a big hit). Plus it’s simple enough that you can whip it together even on your busiest days.

And if you’ve got little ones, trust me, they’re going to love this. You might even find them sneaking extra slices when you’re not looking.

Alright, let’s get you set up to make this.

What You’ll Need

  • 1 ½ cups pumpkin puree (make sure it’s not pumpkin pie filling)
  • 2 large eggs
  • ½ cup vegetable oil or melted coconut oil
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 cup semi-sweet chocolate chips (plus a few extra for topping)

Pro Tips

  1. Use the right pumpkin Double-check that you’re using plain pumpkin puree and not the pre-sweetened pie filling. It really makes a difference.
  2. Don’t overmix Once you add the dry ingredients to the wet, mix just until everything is combined. Overmixing will make your bread dense instead of soft and fluffy.
  3. Help your chocolate chips float Toss them in a little flour before adding to the batter. This keeps them from sinking straight to the bottom.
  4. Let it cool I know it smells amazing, but let it cool fully before slicing. It helps the texture set up perfectly.
  5. Make it mini for the kids You can easily pour the batter into a mini loaf pan or muffin tins. Perfect for little hands and school snacks.

Tools You’ll Need

  • 9×5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack

Substitutions and Variations

  • Flour Swap in whole wheat flour if you want a little more fiber and a nutty flavor.
  • Oil You can swap the vegetable oil for coconut oil or even applesauce for a lighter version.
  • Sweeteners Want to go a little more natural? Try using maple syrup or honey instead of granulated sugar.
  • Add-ins Feel like changing it up? Toss in some chopped pecans, walnuts, or dried cranberries for extra flavor.
  • Spices If you don’t have all the individual spices, just use 1 tablespoon of pumpkin pie spice instead.

Make Ahead Tips

If you want to make it ahead, just bake the bread, let it cool completely, wrap it tightly in plastic wrap and foil, and freeze it. It’ll stay good in the freezer for up to 3 months. When you’re ready for it, thaw it overnight in the fridge or on the counter until it comes to room temperature.

Instructions

  1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla until it’s nice and smooth.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
  4. Slowly add the dry ingredients into the wet ingredients, stirring gently. Don’t overmix.
  5. Toss the chocolate chips in a little flour, then fold them into the batter.
  6. Pour the batter into the loaf pan and sprinkle a few extra chocolate chips on top if you like.
  7. Bake for about 60 to 70 minutes, or until a toothpick stuck in the middle comes out clean.
  8. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutritional Breakdown (per slice, based on 12 slices)

  • Calories: about 310
  • Carbohydrates: 44g
  • Protein: 3g
  • Fat: 15g
  • Fiber: 2g
  • Sugar: 26g

These numbers are estimates, but they give you a good idea of what you’re working with.

Leftovers and Storage

  • On the counter Store it in an airtight container for up to 3 days.
  • In the fridge It’ll stay fresh for about a week.
  • In the freezer Wrap it up tight and it’ll last up to 3 months. Just thaw and enjoy.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure to puree it really well and strain out any extra liquid.

Can I make this gluten-free?

Definitely. Use your favorite gluten-free all-purpose flour blend.

Can I make muffins instead of a loaf?

Absolutely. Scoop the batter into a muffin pan and bake for 20 to 25 minutes.

What’s a good topping for this bread?

It’s amazing on its own, but you could spread a little butter or cream cheese on a slice for extra yumminess.

Final Words

If you’re looking for a cozy, feel-good bake that’s easy enough for a beginner but good enough for everyone to ask for seconds, you’ve gotta try this Pumpkin Chocolate Chip Bread.

It’s sweet, soft, chocolatey, and full of fall flavor. Seriously, you’re going to love it.

And when you do try it, let me know how it goes. I’d love to hear if you made any fun swaps or if your family devoured it like mine always does. Drop a comment with your experience or any questions you’ve got. I’m always happy to help.

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