Introduction

Pumpkin Bread with Chocolate Chips is a moist, flavorful quick bread that combines the warmth of pumpkin and autumn spices with pockets of melty chocolate chips. This bread is perfect for breakfast, brunch, or a sweet afternoon snack with coffee or tea. The pumpkin adds natural moisture and a subtle sweetness, while the chocolate chips bring indulgence without overpowering the delicate flavor of the bread.

Baking this pumpkin bread fills the kitchen with the comforting aroma of cinnamon, nutmeg, and pumpkin — the quintessential scent of fall. Its soft, tender crumb makes it perfect for slicing and sharing with friends and family.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between moist and fluffy bread and sweet chocolate indulgence. Each slice is packed with pumpkin flavor and warming spices, while chocolate chips add a soft, melty surprise in every bite. It’s versatile, easy to make, and instantly evokes the feeling of fall. Plus, the bread keeps well, making it perfect for weekday breakfasts or holiday gatherings.

Why It’s a Must-Try Dish

• Ultimate Fall Comfort: Moist, spiced, and chocolatey.
• Easy & Quick: Uses pantry staples and requires minimal prep.
• Versatile: Great for breakfast, dessert, or gifting.
• Chocolate-Packed: Perfect balance of pumpkin and chocolate.
• Crowd-Pleaser: Loved by adults and kids alike.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Baking Time: 50–60 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour 30 minutes

Servings and Nutritional Info

• Servings: 12–14 slices
• Calories: Approximately 250–280 kcal per slice

Course & Cuisine

• Course: Dessert / Breakfast / Snack
• Cuisine: American / Fall-Inspired

Ingredients

For the Bread:

• 1¾ 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
• ½ cup vegetable oil
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree (canned or fresh)
• 1 cup semi-sweet chocolate chips

Optional Toppings:

• Extra chocolate chips
• Chopped nuts (pecans or walnuts)
• Light dusting of powdered sugar

Cooking Directions (Overview)

1. Preheat oven and prepare loaf pan.
2. Mix dry ingredients.
3. Combine wet ingredients.
4. Mix wet and dry ingredients; fold in chocolate chips.
5. Pour batter into pan and bake.
6. Cool slightly, slice, and serve.

Step-by-Step Preparation Method

Step 1: Preheat Oven & Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
2. Set aside.

Step 3: Combine Wet Ingredients

1. In a large bowl, whisk together oil, melted butter, granulated sugar, and brown sugar.
2. Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add dry ingredients to wet ingredients and fold until just combined.
2. Fold in chocolate chips, reserving a few to sprinkle on top.

Step 5: Bake

1. Pour batter into prepared loaf pan and smooth the top.
2. Sprinkle reserved chocolate chips on top.
3. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
4. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Serve

• Slice into 12–14 pieces and serve warm or at room temperature.
• Optional: Serve with butter, cream cheese, or a drizzle of caramel sauce.

Recipe Tips

• Use Ripe Pumpkin Puree: Adds moisture and rich flavor.
• Don’t Overmix: Keeps bread tender and fluffy.
• Check Baking Time: Ovens vary; start checking at 50 minutes.
• Optional Add-ins: Nuts or extra chocolate chips can be folded in for texture.
• Cool Before Slicing: Prevents crumbling and maintains shape.

Variations

• White Chocolate Pumpkin Bread: Substitute white chocolate chips for semi-sweet.
• Nutty Chocolate Pumpkin Bread: Fold in ½ cup chopped walnuts or pecans.
• Spiced Bread: Add ½ tsp pumpkin pie spice for richer flavor.
• Chunky Chocolate Pumpkin Bread: Mix in chopped chocolate bars for gooey pockets.
• Apple-Pumpkin Bread: Fold in ½ cup finely chopped apples for extra moisture.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep wrapped in foil or plastic for up to 1 week.
• Freezing: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight at room temperature or warm slices slightly before serving.

Special Equipment Needed

• 9×5-inch loaf pan
• Parchment paper (optional)
• Mixing bowls
• Whisk and spatula
• Wire cooling rack

FAQ

Q1: Can I use canned pumpkin puree?
Yes, pure pumpkin puree works perfectly. Avoid pumpkin pie filling, which is sweetened and spiced.

Q2: Can I make this bread gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. Texture may be slightly denser.

Q3: Can I use dark chocolate chips?
Absolutely! Dark, semi-sweet, or milk chocolate all work well.

Q4: Can I make mini loaves or muffins?
Yes! Bake mini loaves for 25–30 minutes or muffins for 18–22 minutes, checking doneness with a toothpick.

Conclusion

Pumpkin Bread with Chocolate Chips is a comforting, moist, and flavorful bread perfect for fall. The tender pumpkin-spiced base paired with melty chocolate chips makes each slice irresistible. Easy to make, versatile, and perfect for breakfast, snack, or dessert, this pumpkin bread fills your kitchen with the aroma of autumn and is guaranteed to be a hit with family and friends.