Chocolate Chip Pumpkin Bread Recipe

Introduction

This Chocolate Chip Pumpkin Bread recipe is simple and delicious, combining warm pumpkin spice with melty chocolate chips for the perfect fall treat. It’s easy to make with pantry staples and fills your kitchen with a wonderful aroma. If you love pumpkin desserts, you might also enjoy these Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting.

Ingredients

This Chocolate Chip Pumpkin Bread fills your kitchen with warm autumn spices while delivering moist, tender crumb and melty chocolate pockets in every slice.

• 1/2 cup butter, browned and cooled slightly
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup chocolate chips

Timing

Prep Time	15 minutes
Cook Time	60 minutes
Total Time	1 hour 15 minutes

Context: This Chocolate Chip Pumpkin Bread recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

This ensures your Chocolate Chip Pumpkin Bread bakes evenly and releases cleanly after cooling.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and your preferred spices like cinnamon, nutmeg, and cloves.

Whisking thoroughly prevents clumps and ensures a uniform rise in your finished loaf.

Step 3 — Mix Wet Ingredients

In a large bowl, beat 2 large eggs with 1 cup granulated sugar and ½ cup packed brown sugar until smooth. Stir in 1 cup pumpkin puree, ½ cup vegetable oil, and 1 teaspoon vanilla extract.

Use room-temperature eggs for better emulsification and a smoother batter consistency.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Overmixing can lead to a dense, tough Chocolate Chip Pumpkin Bread.

A few small lumps are okay—they will disappear during baking.

Step 5 — Fold in Chocolate Chips

Gently fold 1 cup of semi-sweet chocolate chips into the batter. Reserve a small handful to sprinkle on top before baking for a decorative finish.

Tossing chocolate chips in a tablespoon of flour first helps prevent them from sinking to the bottom.

Step 6 — Transfer to Pan and Bake

Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle reserved chocolate chips on top.

Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool Completely

Let the Chocolate Chip Pumpkin Bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Slicing while warm can cause crumbling, so patience ensures neat, perfect slices.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	42g
Fat	12g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to your Chocolate Chip Pumpkin Bread.
• Greek yogurt — Boosts protein and creates a moist, tender crumb.
• Almond flour — A gluten-free, lower-carb option with a rich, nutty taste.
• Coconut sugar — A lower-glycemic sweetener that adds caramel notes.
• Applesauce — Reduces oil for a lighter texture and natural sweetness.
• Dark chocolate chips — Less sugar and more antioxidants than standard chips.
• Oat flour — Gluten-free alternative that adds heartiness and fiber.
• Flax eggs — Vegan-friendly binder that works well in pumpkin bread.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream for a decadent dessert.
• Enjoy alongside a hot cup of coffee or spiced chai tea for a cozy breakfast.
• Serve at holiday gatherings or autumn potlucks for a festive crowd-pleaser.
• Pack slices in lunchboxes for a satisfying midday treat.
• Garnish with a dusting of powdered sugar or a dollop of whipped cream for elegant plating.
• Toast slices lightly and spread with cream cheese or butter for added richness.

This Chocolate Chip Pumpkin Bread is versatile enough for any occasion, from casual snacking to holiday feasts.

Common Mistakes to Avoid

• Mistake: Using fresh pumpkin puree with high water content. Fix: Opt for canned pumpkin puree, which is consistently thick and prevents a soggy loaf.
• Mistake: Overmixing the batter after adding flour. Fix: Stir just until the flour disappears to avoid developing gluten and creating a tough, dense bread.
• Mistake: Adding chocolate chips that sink to the bottom. Fix: Toss chocolate chips in a light coating of flour before folding them into the batter to help them stay suspended.
• Mistake: Opening the oven door too early during baking. Fix: Resist checking until the last 10 minutes to prevent the loaf from collapsing from a sudden temperature drop.
• Mistake: Not properly testing for doneness with a visual cue. Fix: Look for a deeply golden brown, cracked top and a toothpick that comes out with just a few moist crumbs attached.
• Mistake: Using old baking soda or powder that has lost its potency. Fix: Check the expiration date to ensure your leavening agents are fresh for proper rise and a light texture.
• Mistake: Skipping the step of toasting spices like cinnamon and nutmeg. Fix: Gently warming spices in a dry pan for a minute before using unlocks their full, aromatic flavor.
• Mistake: Cutting into the Chocolate Chip Pumpkin Bread while it’s still hot. Fix: Let it cool completely in the pan for clean slices and to allow the flavors to fully set.

Storing Tips

• Fridge: Store Chocolate Chip Pumpkin Bread in an airtight container or tightly wrapped in plastic for up to 1 week.
• Freezer: Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag for up to 3 months.
• Reheat: Warm slices in a 300°F oven for 10–15 minutes or microwave for 15–20 seconds until heated through to a safe internal temperature of 165°F.

Always let your Chocolate Chip Pumpkin Bread cool completely before storing to prevent moisture buildup and maintain freshness.

Conclusion

This Chocolate Chip Pumpkin Bread is the perfect fall treat—moist, spiced, and loaded with chocolate. We hope you love baking it as much as we do! Give it a try and share your results in the comments. For more seasonal desserts, check out our Easy Pumpkin Pie Crumble Bars Recipe and Sparkling Pumpkin Spice Chocolate Truffles Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make this Chocolate Chip Pumpkin Bread without eggs?

Yes, you can substitute each egg with a quarter cup of unsweetened applesauce or a commercial egg replacer. This adjustment may slightly alter the texture, but your Chocolate Chip Pumpkin Bread will still be delicious.

How should I store Chocolate Chip Pumpkin Bread to keep it fresh?

Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the Chocolate Chip Pumpkin Bread for up to 3 months.

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely. You can substitute an equal amount of homemade pumpkin puree. Ensure your fresh puree is thick and well-drained, similar to the canned version, for the best results in your Chocolate Chip Pumpkin Bread.