This chocolate chip pumpkin bread is a moist, tender loaf that brings together the warming flavors of pumpkin spice and the irresistible richness of chocolate chips. Perfect for fall or any time you crave comfort baking, this recipe is easy to follow and results in a bakery-style bread that stays soft for days. Whether you enjoy it for breakfast, as a snack, or dessert, it’s sure to become a favorite in your baking rotation.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2/3 cup (110g) semi-sweet chocolate chips, plus extra for topping
- 1/3 cup (80ml) whole milk or buttermilk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.
- In a large mixing bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- Mix in the pumpkin puree until the batter is uniform in color and texture.
- Add half of the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Pour in the milk or buttermilk and gently fold it in, then add the remaining dry ingredients. Stir until just incorporated—do not overmix.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top of the loaf.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips evenly over the surface.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (avoid chocolate spots when testing).
- Let the bread cool in the pan for 10–15 minutes, then use the parchment overhang to lift it out onto a wire rack. Allow to cool completely before slicing for the cleanest cuts.
Tips
- Substitutions: You can use melted coconut oil instead of vegetable oil for a subtle coconut flavor. For a dairy-free bread, use non-dairy milk and swap the butter for more oil.
- Mixing: Avoid overmixing after adding the flour; this keeps the bread tender and prevents it from becoming dense.
- Chocolate Chips: Mini chocolate chips work well, too, and distribute more evenly throughout the bread.
- Pan Size: If using an 8×4-inch loaf pan, your bread will be taller and may need a few extra minutes to bake. Cover loosely with foil if it browns too quickly on top.
Serving Suggestions
- Serve thick slices warm or at room temperature, optionally with a pat of butter or a drizzle of honey.
- Pair with a cup of coffee, chai tea, or hot chocolate for a cozy snack.
- Toast leftover slices and spread with cream cheese or nut butter for a delicious breakfast.
- For dessert, top with a scoop of vanilla ice cream and a sprinkle of cinnamon.
Variations
- Pecan or Walnut Pumpkin Bread: Fold in 1/2 cup chopped toasted nuts along with the chocolate chips for added crunch.
- Spiced Pumpkin Bread: Increase cinnamon and add a pinch of cardamom for a more pronounced spice profile.
- Whole Wheat Version: Replace up to half the all-purpose flour with whole wheat flour for a heartier loaf (add an extra tablespoon of milk if needed).
- Gluten-Free Adaptation: Use a 1:1 gluten-free baking flour blend and check for doneness at the lower end of the baking time.
- Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins; reduce baking time to 22–28 minutes for muffins and 30–38 minutes for mini loaves.
Storage and Reheating
Once completely cooled, wrap the pumpkin bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—bring to room temperature or warm gently before serving for best texture. The bread also freezes beautifully: wrap individual slices or the whole loaf in plastic and then foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, microwave slices for 10–20 seconds or warm in a 300°F (150°C) oven for 5–8 minutes until just heated through.
Frequently Asked Questions
- Can I use fresh pumpkin puree instead of canned?
- Yes, homemade pumpkin puree works well as long as it is thick and not watery. Strain or blot excess moisture before using to avoid a soggy loaf. Using homemade puree may result in a slightly lighter color and milder flavor, so you can increase the spices slightly if you wish.
- Why is my pumpkin bread dry or crumbly?
- Dryness is usually caused by overbaking or using too much flour. Always measure flour by spooning it into the cup and leveling it off, rather than scooping. Check for doneness a few minutes before the minimum time, especially if your oven runs hot. Using oil in combination with butter, as in this recipe, helps keep the bread moist.
- How do I prevent chocolate chips from sinking to the bottom?
- Toss chocolate chips with a teaspoon of flour before folding them into the batter. This helps suspend them throughout the loaf. Also, avoid overmixing, which can cause heavier ingredients to sink.
- Can I double the recipe to make two loaves?
- Absolutely. Simply double all the ingredients and divide the batter evenly between two loaf pans. Baking time may be the same, but always check both loaves with a toothpick to ensure they are done in the center.
- What if I don’t have all the spices listed?
- If you don’t have individual spices, you can substitute 2 to 2 1/2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, cloves, and ginger. The flavor will still be delicious and seasonal.
- Is this bread suitable for gifting?
- Yes, chocolate chip pumpkin bread makes a thoughtful homemade gift. Bake in disposable loaf pans, wrap tightly in plastic or parchment, and tie with ribbon. Be sure to let the bread cool completely before wrapping to prevent condensation.
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Chocolate Chip Pumpkin Bread Recipes Moist and Delicious