Pumpkin Chocolate Chip Bread
As the leaves turn golden and the air gets crisp, nothing says fall like the warm, comforting aroma of freshly baked Pumpkin Chocolate Chip Bread filling your kitchen. This moist, spiced loaf studded with melty chocolate chips is the perfect balance of autumnal pumpkin flavor and indulgent sweetness. Whether you’re sipping coffee on a chilly morning or sharing a slice with friends, this bread is a crowd-pleaser that’s easy to whip up. Here’s how to make it, with a tried-and-true recipe that’s been tested to perfection!
Why You’ll Love This Pumpkin Chocolate Chip Bread
- Moist and Flavorful: The pumpkin puree keeps every bite tender, while warm spices like cinnamon and nutmeg bring that cozy fall vibe.
- Chocolatey Goodness: Semi-sweet chocolate chips add just the right amount of sweetness without overpowering the pumpkin.
- Versatile: Perfect for breakfast, a snack, or dessert, and it freezes beautifully for make-ahead baking.
- Customizable: Swap in nuts or dried fruit, or keep it classic with chocolate chips.
I recently baked this in an 8½ x 4½-inch loaf pan, starting at 375°F for a gorgeous domed top, then finishing at 350°F for a perfectly baked center. The result? A golden, tender loaf that’s as beautiful as it is delicious. Let’s dive into the recipe!
Baking Tips for Success
- Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Pan Size: An 8½ x 4½-inch pan gives a taller, more domed loaf, while a 9×5-inch pan creates a slightly wider loaf. Adjust baking time slightly if needed.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Why This Recipe Works
The combination of pumpkin puree and butter ensures a moist crumb that stays soft for days, while the blend of cinnamon, nutmeg, cloves, and ginger creates that quintessential fall flavor. The chocolate chips melt into pockets of sweetness, making every bite irresistible. Baking at a higher initial temperature (375°F) helps achieve a beautifully domed top, while finishing at 350°F ensures even cooking. I bake this pumpkin chocolate chip bread in an 8½ x 4½-inch loaf pan, and the results are perfection—a golden crust, a tender interior, and just the right amount of chocolatey goodness. It’s a recipe you’ll want to make all season long!
Serving Suggestions
- Morning Treat: Spread a slice with cream cheese or butter for a cozy breakfast.
- Dessert Upgrade: Warm a slice and serve with a scoop of vanilla ice cream or whipped cream.
- Gift It: Bake in mini loaves, wrap in parchment, and tie with twine for a heartfelt homemade gift.
Final Thoughts
This Pumpkin Chocolate Chip Bread is the ultimate fall baking project—simple, comforting, and packed with seasonal flavor. Whether you’re an experienced baker or just starting out, this recipe is foolproof and delivers every time. Try it for your next cozy gathering or as a treat to enjoy all week long.
Have you made pumpkin bread before? Let me know in the comments how you customize yours or if you try this recipe! Happy baking, and here’s to embracing all the flavors of fall.
Looking for more fall recipes? Check out my autumn treats for more seasonal inspiration!
Pumpkin Chocolate Chip Bread
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
- 1 ¾ cups unbleached all-purpose flour, spooned & leveled 220g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup canned pumpkin puree 240g
- ¾ cup granulated sugar 150g
- ½ cup brown sugar, packed 100g
- ½ cup salted butter, melted and cooled 113g
- 2 large eggs
- ¼ cup milk 60g
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping, optional) 170g
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease an 8½ x 4½-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, butter, eggs, milk, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing.
- Add Chocolate Chips: Fold in chocolate chips. Sprinkle extra chips on top if desired.
- Bake: Pour batter into the prepared pan and smooth the top. Bake at 375°F for 30 minutes, then reduce to 350°F (175°C) and bake for 35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool: Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and enjoy. Store leftovers in an airtight container.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pie filling. Blot with paper towels if too watery.
- Pan Size: An 8½ x 4½-inch pan yields a taller loaf; a 9×5-inch pan works but may need 5-10 extra minutes at 350°F.
- Storage: Store at room temperature for 3 days, refrigerate for a week, or freeze for 3 months (wrap tightly).
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