Pumpkin Chocolate Chip Bread – Moist, Spiced & Perfectly Sweet
Pumpkin chocolate chip bread is the ultimate seasonal treat that combines the warm, cozy flavors of pumpkin and autumn spices with sweet, melty chocolate chips. Moist, soft, and naturally flavorful, this bread is perfect for breakfast, afternoon tea, or a comforting snack.
Whether baked for a holiday gathering, a cozy weekend morning, or simply to enjoy the taste of fall, this pumpkin bread delivers a soft, tender crumb with just the right sweetness from chocolate chips.
Ingredients (Makes 1 Loaf)
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- ½ cup vegetable oil (or melted coconut oil)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins:
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Step by Step Cooking Guide
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients – In a large bowl, whisk together pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Incorporate dry into wet – Gradually fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
- Add chocolate chips – Gently fold in chocolate chips (and nuts if using).
- Pour into pan – Transfer batter to prepared loaf pan and smooth the top.
- Bake – Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 10 minutes
- Serving Size: 1 slice (12 slices per loaf)
Tips & Variations
- Extra moist: Substitute ¼ cup of oil with Greek yogurt.
- Spice variations: Add pumpkin pie spice for richer autumn flavor.
- Chocolate alternatives: Use white chocolate or butterscotch chips.
- Nut-free option: Skip nuts for a simpler, kid-friendly loaf.
- Mini loaves or muffins: Bake in muffin tins for 18–20 minutes, or mini loaves for 30–35 minutes.
Nutrition Info (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 31 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 18 g |
Healthy Alternatives
- Low-oil: Replace half of the oil with unsweetened applesauce.
- Sugar-free: Substitute sugar with monk fruit sweetener or erythritol.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
- Keto-friendly: Replace flour with almond flour and use sugar-free chocolate chips.
- Vegan: Replace eggs with flax eggs (2 tbsp flax + 6 tbsp water) and use coconut oil.
Serving Suggestions
Serve pumpkin chocolate chip bread slightly warm with a pat of butter, cream cheese, or nut butter. It’s perfect alongside coffee, tea, or a warm latte. This loaf is also excellent for gifting during fall or holiday seasons.
With its moist texture, cozy spices, and melty chocolate chips, this pumpkin bread is sure to become a family favorite all autumn long.
FAQ’s
Q1: Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin. Use 1 ¼ cups cooked pumpkin puree to replace 1 cup canned.
Q2: How should I store this bread?
Store at room temperature in an airtight container for up to 4 days, or refrigerate for 1 week.
Q3: Can I freeze the bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Q4: Why is my pumpkin bread dense?
Overmixing the batter or using too much flour can make the bread dense. Mix until ingredients are just combined.
Q5: Can I add more chocolate chips?
Absolutely! You can increase up to 1 ½ cups, but this may slightly increase baking time.
