Best Pumpkin Chocolate Chip Bread Recipe

Introduction

This simple and delicious Chocolate Chip Pumpkin Bread is the perfect fall treat, combining warm pumpkin spice with melty chocolate chips in a moist, tender loaf. It’s incredibly easy to make with basic pantry ingredients and fills your kitchen with an amazing aroma. For another delightful pumpkin dessert, try these Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting.

Ingredients

This Chocolate Chip Pumpkin Bread fills your kitchen with warm, spiced aromas while baking, resulting in a moist, tender loaf studded with melty chocolate pockets.

• 1 1/2 cups all-purpose flour, plus more for coating chocolate chips
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3/4 cup vegetable oil (or melted coconut oil)
• 2 eggs
• 1/2 tsp vanilla extract
• 1 1/4 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, thanks to its straightforward mixing method.

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.

Step 2 — Mix Dry Ingredients

In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. This ensures even leavening and spice distribution in your Chocolate Chip Pumpkin Bread.

Step 3 — Combine Wet Ingredients

In a large bowl, whisk 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, ¾ cup brown sugar, and ¼ cup granulated sugar until smooth and well blended. Use room-temperature eggs for easier mixing.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can lead to a dense loaf, so stop as soon as no flour streaks remain.

Step 5 — Fold in Chocolate Chips

Gently fold in ¾ cup semi-sweet chocolate chips. Reserve a small handful to sprinkle on top before baking for an attractive finish.

Step 6 — Transfer to Pan and Bake

Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

Step 7 — Cool Completely

Let the Chocolate Chip Pumpkin Bread cool in the pan for 15 minutes before transferring it to a wire rack. Cooling completely ensures clean slices and allows flavors to settle.

Step 8 — Slice and Serve

Use a serrated knife to slice the bread. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.

Nutritional Information

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

Note: Estimates based on typical ingredients and serving size. This Chocolate Chip Pumpkin Bread also provides vitamin A from pumpkin and small amounts of iron.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to your Chocolate Chip Pumpkin Bread.
• Coconut sugar — A lower-glycemic sweetener with caramel notes.
• Greek yogurt — Boosts protein and creates a moist, tender crumb.
• Almond flour — A gluten-free, lower-carb option with rich, nutty flavor.
• Unsweetened applesauce — Reduces fat while keeping the bread moist.
• Dark chocolate chips — Lower sugar option with intense chocolate flavor.
• Oat flour — Gluten-free alternative that adds heartiness.
• Coconut oil — Dairy-free fat substitute with subtle tropical notes.

Serving Suggestions

• Pair warm slices of Chocolate Chip Pumpkin Bread with a scoop of vanilla ice cream for a decadent dessert.
• Serve alongside a hot cup of coffee or spiced chai tea for a cozy breakfast or afternoon snack.
• Bring this Chocolate Chip Pumpkin Bread to fall gatherings, holiday potlucks, or as a homemade gift during the autumn season.
• For an elegant brunch presentation, slice the bread thickly and arrange on a wooden board with fresh berries and whipped cream.
• Transform leftovers into French toast by dipping slices in an egg mixture and pan-frying until golden brown.
• Create individual portions by baking in mini loaf pans for perfect personal servings.

This versatile Chocolate Chip Pumpkin Bread transitions beautifully from casual family breakfasts to festive holiday tables with just a few simple adjustments to presentation and accompaniments.

Common Mistakes to Avoid

• Mistake: Using watery, fresh pumpkin puree. Fix: Opt for canned puree or drain fresh puree thoroughly to prevent a soggy, dense loaf.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to avoid developing gluten, which makes the bread tough.
• Mistake: Adding chocolate chips directly from the bag. Fix: Toss chips in a light dusting of flour so they don’t sink to the bottom during baking.
• Mistake: Opening the oven door too early to check. Fix: Wait until the minimum bake time has passed to prevent the loaf from collapsing from a sudden temperature drop.
• Mistake: Not properly testing for doneness. Fix: Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
• Mistake: Using old baking soda or powder. Fix: Check the expiration date to ensure your leavening agents are active for proper rise.
• Mistake: Skipping the cooling step before slicing. Fix: Let the Chocolate Chip Pumpkin Bread cool in the pan for 15-20 minutes to set its structure and prevent crumbling.
• Mistake: Overcrowding the pan with too many chocolate chips. Fix: Use the recommended amount to maintain the bread’s structure and balanced flavor.

Storing Tips

• Fridge: Store Chocolate Chip Pumpkin Bread in an airtight container for up to 1 week.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze in a freezer bag for up to 3 months.
• Reheat: Warm slices in a 300°F oven until internal temperature reaches 165°F, about 10–15 minutes.

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

Conclusion

This Chocolate Chip Pumpkin Bread is the perfect treat for fall. We hope you love this recipe as much as we do! Give it a try and leave a comment with your thoughts. For another delicious pumpkin dessert, check out our Sparkling Pumpkin Spice Chocolate Truffles Recipe. Don’t forget to subscribe for more seasonal recipes!

Print

FAQs

Can I make Chocolate Chip Pumpkin Bread without eggs?

Yes, you can substitute each egg with a flax egg or 1/4 cup of applesauce. The texture may be slightly denser, but your Chocolate Chip Pumpkin Bread will still be delicious.

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

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months.

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely. Use about 1 cup of pureed, cooked pumpkin. Ensure it is well-drained to match the consistency of canned pumpkin for the best Chocolate Chip Pumpkin Bread.