If you have a passion for cozy autumn flavors and crave something sweet, warm, and just a little chocolatey, this Pumpkin Chocolate Chip Bread Recipe is going to become your absolute favorite. It blends the rich, comforting taste of pumpkin with the indulgence of chocolate chips throughout every tender slice. The result is a soft, moist, and flavorful bread that feels like a hug in baked form. Whether you’re baking for a chilly morning or an afternoon snack, this recipe is straightforward, rewarding, and guaranteed to impress anyone lucky enough to share it with you.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this recipe keeps it simple without sacrificing any flavor. Each component plays an essential role—from the warm spices that give pumpkin its signature aroma to the chocolate chips that add sweet surprises in every bite. Let’s dive into what you’ll need to make this Pumpkin Chocolate Chip Bread Recipe unforgettable.
- 3 cups all-purpose flour: The base that gives the bread structure and lovely crumb.
- 1 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 1 teaspoon baking powder: Helps the bread rise and stay light.
- 1 teaspoon baking soda: Works with the pumpkin for a tender, airy crumb.
- 4 teaspoons pumpkin pie spice: The magic mix of cinnamon, nutmeg, and cloves that defines fall.
- 2 cups canned pumpkin: Moisture and earthy flavor that keeps the bread soft and vibrant.
- ⅔ cup brown sugar: Adds a deep, caramel sweetness that complements the pumpkin.
- ⅔ cup granulated sugar: Balances out sweetness and helps form a tender crust.
- 1 cup applesauce or canola oil: Keeps the bread moist; applesauce adds a hint of fruitiness.
- 3 large eggs: Bind everything together and add richness.
- 1 tablespoon vanilla extract: A splash of warmth that lifts the entire flavor profile.
- 1½ cups semi-sweet chocolate chips: Melty pockets of joy throughout the bread.
- ½ cup mini semi-sweet chocolate chips (optional): Smaller chips add extra bursts of chocolate; reserve some for topping.
How to Make Pumpkin Chocolate Chip Bread Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper—this helps prevent sticking and gives your bread a beautiful shape once baked.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. Mixing these dry ingredients first ensures an even distribution of flavor and leavening.
Step 3: Mix Wet Ingredients
In a separate bowl, blend the canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract. This wet mixture forms the flavorful, moist base of your Pumpkin Chocolate Chip Bread Recipe.
Step 4: Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry, gently folding them together to avoid overmixing. A few lumps are perfectly fine—overworking the batter can make the bread tough.
Step 5: Add Chocolate Chips
Fold in the semi-sweet chocolate chips and mini chips if using, reserving a handful to sprinkle on top for that irresistible chocolatey finish.
Step 6: Bake the Bread
Pour the batter into your prepared pan, smoothing the top, then sprinkle the reserved chocolate chips over it. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging.
Step 7: Cool Before Slicing
Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack. Cooling properly ensures the loaf sets with perfect texture so each slice holds together beautifully.
How to Serve Pumpkin Chocolate Chip Bread Recipe
Garnishes
A dusting of powdered sugar or a drizzle of melted white chocolate on top adds a festive and elegant touch that elevates presentation instantly. Fresh whipped cream or a smear of butter just out of the oven also pairs wonderfully.
Side Dishes
This Pumpkin Chocolate Chip Bread Recipe is delicious on its own but pairs brilliantly with warm beverages like spiced chai tea, coffee, or hot chocolate. For brunch, serve alongside fresh fruit or yogurt for a complete, balanced meal.
Creative Ways to Present
Slice the bread into thick pieces and toast them lightly, then serve topped with cream cheese and a sprinkle of cinnamon. Alternatively, cut into cubes and serve with a warm dipping sauce made from cream cheese and maple syrup for a delightful dessert twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or foil and store at room temperature for up to 3 days. Keeping it airtight ensures it stays moist and fresh longer.
Freezing
To enjoy this Pumpkin Chocolate Chip Bread Recipe later, slice it first and freeze the slices in a single layer on a baking sheet. Once frozen solid, transfer them to a zip-top bag for up to 3 months of deliciousness on demand.
Reheating
Reheat individual slices in a toaster oven or microwave for 20-30 seconds to revive that fresh-baked warmth. A light spread of butter or cream cheese after warming takes it to the next level.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to roast and puree your fresh pumpkin well before measuring 2 cups, as canned pumpkin is cooked and concentrated for the best texture.
What if I don’t have pumpkin pie spice?
No worries! You can mix your own using ground cinnamon, nutmeg, ginger, and a hint of cloves or allspice for that signature flavor.
Can I substitute the chocolate chips with nuts or dried fruit?
Definitely! Pecans, walnuts, or dried cranberries add a great texture and taste, especially if you want a less sweet version.
Is it possible to make this recipe dairy-free?
Yes, just use dairy-free chocolate chips and swap butter for a plant-based alternative or oil, and you’re good to go.
How long will the bread keep fresh?
Stored properly at room temperature, the bread stays soft and tasty for about 3 days, and up to a week if refrigerated, though refrigeration might dry it out slightly.
Final Thoughts
With its cozy spices and melty chocolate chips, this Pumpkin Chocolate Chip Bread Recipe is truly a seasonal must-bake that’s easy to love. Whether you’re sharing with friends or savoring a slice solo, it brings a warm, comforting vibe to any day. I wholeheartedly encourage you to try it out and make this heartfelt recipe part of your fall baking tradition—you won’t regret it!
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Pumpkin Chocolate Chip Bread Recipe
- Total Time: 1 hour 25 minutes
- Yield: 2 loaves (about 12 slices each) 1x
Description
This Pumpkin Chocolate Chip Bread is a moist, flavorful quick bread perfect for autumn and holiday seasons. Combining the warm spices of pumpkin pie spice with sweet pumpkin puree and rich chocolate chips, this recipe yields a tender loaf that’s ideal for breakfast, snacks, or dessert. Using applesauce or canola oil keeps the bread moist and slightly healthier, while the mix of semi-sweet chocolate chips adds delightful bursts of chocolate throughout.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pumpkin pie filling)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
Add-ins
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (optional, reserve a few tablespoons for topping)
Instructions
- Preheat the oven – Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix dry ingredients – In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined. This ensures even distribution of the leavening agents and spices.
- Combine wet ingredients – In another bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until smooth and fully blended.
- Incorporate wet and dry mixtures – Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Be careful not to overmix to keep the bread tender.
- Add chocolate chips – Fold in 1½ cups of semi-sweet chocolate chips and the ½ cup of mini semi-sweet chocolate chips, reserving a few mini chips to sprinkle on top of the batter for a beautiful finish.
- Pour and top the batter – Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved mini chocolate chips evenly over the surface.
- Bake the bread – Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Rotate the pan halfway through baking for even cooking.
- Cool and serve – Let the bread cool in the loaf pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your pumpkin chocolate chip bread with a cup of coffee or tea.
Notes
- If you prefer a richer bread, substitute applesauce with canola oil as indicated.
- Ensure eggs are at room temperature for better incorporation into the batter.
- You can store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well — wrap slices individually and freeze for up to 3 months.
- Adding nuts like walnuts or pecans can enhance texture and flavor.
- For a vegan version, replace eggs with flax eggs and ensure chocolate chips are dairy-free.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
