There’s something about the fall that calls for cozy baking, and that’s exactly how I found myself whipping up this Pumpkin Chocolate Chip Bread. With every mix of the ingredients, my kitchen filled with the warm embrace of pumpkin pie spice, evoking memories of crisp autumn days and gathering around the table with loved ones.
This recipe quickly became a cherished favorite—not just for its irresistible flavor but for its sheer ease. In under an hour, I can create two loaves of moist, chocolatey goodness that never fail to impress. Whether you’re savoring a slice with your morning coffee or surprising guests with an unexpected treat, this bread strikes the perfect balance between sweet and savory. Plus, it makes for an ideal recipe to share during the holiday season!
Let me guide you through my tried-and-true method for making this delightful Pumpkin Chocolate Chip Bread. Believe me, you’ll want to keep this one in your back pocket!
Why is Pumpkin Chocolate Chip Bread a must-try?
Irresistible flavors come together in this delightful combination of pumpkin and chocolate that’s perfect for any occasion.
Quick and easy preparation means you can whip it up in just an hour, making it a fantastic choice for busy weeknights or surprise guests.
Moist and tender texture ensures every slice is a treat, while the added chocolate chips offer sweet surprises.
Versatile enough for breakfast or dessert, this recipe is perfect for cozy gatherings or a comforting snack on chilly days.
Crowd-pleaser qualities ensure that everyone—friends and family alike—will be raving about your baking skills!
Pumpkin Chocolate Chip Bread Ingredients
For the Batter
- All-purpose flour – Essential for structure and texture; ensure it’s spooned and leveled for accuracy.
- Salt – Enhances flavor and balances sweetness; don’t skip this key component!
- Baking powder – Provides lift, making your bread rise beautifully.
- Baking soda – Works with the acidity of pumpkin to help the bread rise.
- Pumpkin pie spice – Adds that cozy fall flavor; you can make your own blend for a personal touch.
- Canned pumpkin – Be sure to use plain pumpkin, not pie filling, for the best flavor and texture.
- Brown sugar – Offers moisture and a rich caramel flavor; it deepens the sweetness.
- Granulated sugar – Helps to balance the flavors while keeping the bread sweet.
- Applesauce OR canola oil – Either adds moisture; applesauce makes it lighter while canola provides richness.
- Eggs – Bring everything together; use room temperature eggs for better incorporation.
- Vanilla extract – Adds a warm essence that enhances the overall flavor.
- Semi-sweet chocolate chips – Provide delicious pockets of sweetness throughout the bread.
- Mini semi-sweet chocolate chips – Perfect for topping, adding extra chocolatey goodness!
Enjoy whipping up this Pumpkin Chocolate Chip Bread—it’s a recipe that brings warmth and joy to every kitchen!
How to Make Pumpkin Chocolate Chip Bread
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Preheat the oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper to prevent sticking. Set them aside so they’re ready for the batter.
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Whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl. This creates a flavorful dry mixture that boosts the bread’s deliciousness.
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Combine the wet ingredients by whisking together the canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract in a medium bowl. This mixture should be creamy and well-blended.
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Mix the wet ingredients into the dry ingredients, stirring just until everything is moistened. Be careful not to over-mix; a few lumps are perfectly alright and will ensure a moist texture.
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Fold in the semi-sweet chocolate chips gently, reserving a small amount of mini chocolate chips for topping if desired. This adds delightful bursts of chocolatey goodness in every bite!
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Divide the batter evenly between the prepared loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s done when your kitchen fills with an irresistible aroma!
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Cool the loaves in the pans for 10 minutes before transferring them to a wire rack to cool completely. This cooling period allows the bread to set and makes slicing easier.
Optional: Drizzle with a simple glaze for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Pumpkin Chocolate Chip Bread Variations
Feel free to get creative with your Pumpkin Chocolate Chip Bread by customizing it to fit your taste and dietary needs!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously accommodating option. This swap ensures everyone can enjoy the delightful flavors.
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Nutty Addition: Stir in 1 cup of chopped walnuts or pecans for a satisfying crunch. The nuttiness complements the sweetness of the chocolate and pumpkin beautifully.
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Dairy-Free: Use coconut oil instead of canola oil and opt for dairy-free chocolate chips. This makes the bread suitable for those avoiding dairy without sacrificing taste.
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Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of ginger for an unexpected warmth. This little twist can elevate your baking to a whole new level of deliciousness!
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Chocolate or Pumpkin Swirl: Create a gorgeous visual by layering pumpkin and chocolate batter in the loaf pans. Alternate layers for a marbled effect that tastes as good as it looks.
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Fruit Fusion: Incorporate a cup of mashed ripe bananas or shredded carrots for added moisture and natural sweetness. These fruity treasures perfectly balance the spices in the bread.
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Early Morning Boost: Add 2 tablespoons of chia seeds or flaxseeds to amp up the nutrition factor while contributing a delightful crunchy texture. These tiny powerhouses add health without compromising flavor.
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Cinnamon Sugar Topping: Before baking, sprinkle a mixture of cinnamon and sugar on top of the batter. This creates a sweet, crunchy topping that enhances each slice’s flavor and appearance.
With these variations, your Pumpkin Chocolate Chip Bread can be as unique as you are! Happy baking!
How to Store and Freeze Pumpkin Chocolate Chip Bread
Room Temperature: Enjoy your Pumpkin Chocolate Chip Bread fresh for up to 3 days. Keep it in an airtight container to maintain its moistness and flavor.
Fridge: If you want it to last longer, refrigerate for up to a week. Wrap it tightly in plastic wrap or aluminum foil to prevent drying out.
Freezer: For longer storage, freeze the bread. It can last up to 3 months. Slice the loaves, wrap them in plastic, then use a freezer bag for added protection.
Reheating: When ready to enjoy, thaw at room temperature or gently warm slices in the microwave for about 15 seconds to enhance the chocolatey goodness!
Expert Tips for Pumpkin Chocolate Chip Bread
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Choose the Right Pumpkin: Use pure canned pumpkin, not pumpkin pie filling, to ensure the best flavor and consistency in your Pumpkin Chocolate Chip Bread.
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Mix Wisely: When combining wet and dry ingredients, mix until just combined. Over-mixing can lead to a dense loaf, so be gentle!
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Room Temperature Eggs: Make sure your eggs are at room temperature; this helps them incorporate more easily, resulting in a fluffier texture.
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Monitor Baking Time: Ovens can vary, so start checking your bread a few minutes early. A toothpick should come out clean from the center when it’s done.
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Allow to Cool: Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack. This helps prevent sticking and allows for better slicing.
What to Serve with Pumpkin Chocolate Chip Bread?
Whether you’re snuggling up at home or hosting friends, this warm, inviting bread fits right into your cozy atmosphere.
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Creamy Chai Latte: The fragrant spices in chai beautifully complement the pumpkin and chocolate, creating a comforting pairing for those chilly mornings.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting over a warm slice adds an indulgent contrast, making each bite even more delectable.
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Fresh Fruit Salad: Bright, juicy fruits like apples and pears provide a refreshing palate cleanser that balances the sweet richness of the bread.
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Maple Pecan Syrup: Drizzling this syrup adds a delightful sweetness while enhancing the bread’s autumnal flavors, making it a perfect brunch treat.
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Cinnamon Whipped Cream: The warm notes of cinnamon elevate each slice, creating a dessert-like experience when served alongside your Pumpkin Chocolate Chip Bread.
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Spiced Apple Cider: A warm cup of spiced apple cider perfectly complements the fall flavors, making it an ideal drink for gatherings with family and friends.
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Nutty Granola: Crunchy granola scattered on top adds texture and a wholesome element, creating a delightful contrast to the moist bread.
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Homemade Cream Cheese Spread: A tangy spread balances the sweetness of the bread, offering a delicious twist for those who enjoy a creamier bite.
By exploring these delightful pairings, you’ll create a memorable meal that brings everyone together around the table.
Make Ahead Options
These Pumpkin Chocolate Chip Bread loaves are perfect for meal prep, allowing you to enjoy a homemade treat without the last-minute rush. You can prepare the batter up to 24 hours in advance; simply mix the dry and wet ingredients separately and refrigerate them until you’re ready to bake. Furthermore, the baked bread can be stored at room temperature for up to 3 days or in the freezer for a delightful taste whenever you need it—just ensure it’s wrapped tightly to maintain freshness. When you’re ready to enjoy, simply bake the batter as directed, and you’ll have warm, moist Pumpkin Chocolate Chip Bread waiting to impress your family or guests!
Pumpkin Chocolate Chip Bread Recipe FAQs
What type of pumpkin should I use?
Absolutely! Use pure canned pumpkin for this recipe, not pumpkin pie filling. Canned pumpkin offers the right flavor and consistency, making your Pumpkin Chocolate Chip Bread rich and moist. Look for labels that say “100% pumpkin” to ensure you’re getting the true deal.
How should I store my Pumpkin Chocolate Chip Bread?
Very! For best taste and texture, keep your Pumpkin Chocolate Chip Bread in an airtight container at room temperature for up to 3 days. If you plan to enjoy it over a longer period, wrap it tightly in plastic wrap and refrigerate for up to a week.
Can I freeze this bread?
Absolutely! To freeze your Pumpkin Chocolate Chip Bread, slice the loaves first for individual servings. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This method not only keeps them fresh for up to 3 months but also makes it easy to grab a slice whenever that chocolatey craving strikes!
What if my bread is too dense?
Don’t worry! A dense loaf can be a result of over-mixing the batter. Make sure to mix the wet and dry ingredients just until moistened—some lumps are perfectly fine. Also, remember to use room temperature eggs, as they mix better and help create a fluffier texture.
Can dogs eat Pumpkin Chocolate Chip Bread?
It’s best not to share your delicious creation with dogs. While pumpkin is safe for dogs in moderation, chocolate is toxic to them. If you’re looking for a pet-friendly treat, consider making a plain pumpkin puree bread without any added sugars or chocolates for them to enjoy!
How long can my Pumpkin Chocolate Chip Bread last in the fridge?
Very! When properly wrapped in plastic wrap or foil, your Pumpkin Chocolate Chip Bread can last in the fridge for up to a week. Just make sure to check for any signs of spoilage, like fuzziness or an off smell, before indulging.
Irresistible Pumpkin Chocolate Chip Bread Made Easy
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease two 8x4-inch loaf pans and line them with parchment paper to prevent sticking.
- Whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl.
- Combine the wet ingredients in a medium bowl: whisk canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients, stirring just until moistened.
- Fold in the semi-sweet chocolate chips gently, reserving some mini chocolate chips for topping.
- Divide the batter evenly between the prepared loaf pans. Bake for 50-55 minutes.
- Cool the loaves in the pans for 10 minutes before transferring to a wire rack.