There’s something magical about pulling a loaf of chocolate chip pumpkin bread out of the oven that warm, spicy aroma filling the kitchen just screams fall to me! I’ve been making this recipe every October since my college days, when my roommate and I would bake late into the night between study sessions. The perfect balance of cozy pumpkin spice and melty chocolate chips makes this quick bread irresistible. Whether I’m serving it at Thanksgiving brunch or wrapping a still-warm slice for neighbors, this bread always brings smiles. It’s the kind of recipe that makes people hover around the kitchen, waiting for that first taste test!
Why You’ll Love This Chocolate Chip Pumpkin Bread
Trust me, this isn’t just any pumpkin bread; it’s the one recipe you’ll come back to year after year. Here’s why:
- Unbelievably moist, the pumpkin puree keeps every bite tender, even days after baking
- So easy to make, just mix, pour, and bake (no fancy techniques required!)
- Perfect flavor balance, Warm spices complement the chocolate without overpowering
- Always a crowd-pleaser, Kids and adults alike go crazy for those melty chocolate pockets
Seriously, I’ve lost count of how many times friends have begged me for this recipe. It’s that good.
Ingredients for Chocolate Chip Pumpkin Bread
Gathering the right ingredients makes all the difference in this recipe, trust me, I learned that the hard way when I once tried substituting applesauce for oil (not my finest baking moment!). Here’s exactly what you’ll need:
- 1 3/4 cups all-purpose flour. Spoon and level it for perfect measurement
- 1 tsp baking soda. Make sure yours is fresh for the best rise
- 1/2 tsp salt, just a pinch to balance the sweetness
- 1 tsp ground cinnamon + 1/2 tsp nutmeg + 1/4 tsp cloves My secret spice trio!
- 1 cup pumpkin puree, not pie filling, that’s crucial!
- 1/2 cup vegetable oil or melted coconut oil if you’re feeling fancy
- 1/2 cup granulated sugar + 1/2 cup packed brown sugar. The brown sugar must be packed, folks!
- 2 large eggs, Room temperature blends smoother
- 1 tsp vanilla extract, The real stuff, not imitation
- 1 cup chocolate chips. I use semi-sweet, but milk chocolate works too
See? Nothing too crazy, just simple, quality ingredients that create pumpkin bread magic together. Now let’s get mixing!
Equipment Needed for Chocolate Chip Pumpkin Bread
You won’t need any fancy gadgets for this recipe, just the basics from your kitchen drawers! Here’s what I grab every time:
- 9×5-inch loaf pan: My trusty workhorse for perfect quick breads
- 2 mixing bowls, one for dry ingredients, one for wet
- Whisk to blend those spices evenly
- Spatula for gently folding in those chocolate chips
- Cooling rack (optional) Though I sometimes just prop it on the stove if I’m impatient!
That’s it! Now you’re ready to make some pumpkin bread magic happen.
How to Make Chocolate Chip Pumpkin Bread
Okay, let’s get baking! This recipe comes together so easily just follow these simple steps for pumpkin bread perfection every time. I’ve made this so often I could probably do it in my sleep (and honestly, I might have during those late-night college baking sessions!).
Step 1: Prep the Dry Ingredients
First things first, preheat that oven to 350°F (175°C) and grease your loaf pan. Now grab your biggest mixing bowl and whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Really get in there and whisk until you don’t see any lumps. Those spices need to be evenly distributed for every bite to be perfectly spiced!
Step 2: Mix the Wet Ingredients
In your second bowl, combine the pumpkin puree, oil, both sugars, eggs, and vanilla. I like to use a whisk for this part to beat it until everything is smooth and the sugars have dissolved. You’ll know it’s ready when the mixture turns a gorgeous pumpkin orange color and smells amazing!
Step 3: Combine and Bake
Here’s where the magic happens! Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Don’t overmix! When it’s about halfway combined, toss in those chocolate chips (I always sneak a few extra, shh!). Pour the batter into your prepared pan and bake for 60-65 minutes. The top should be golden, and a toothpick should come out with just a few moist crumbs, not wet batter. Let it cool in the pan for 10 minutes before transferring to a rack (if you can wait that long!).
Tips for Perfect Chocolate Chip Pumpkin Bread
After baking this recipe more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-quality results every single time:
- Don’t peek too soon! Opening the oven door in the first 45 minutes can cause your bread to sink. Patience is key.
- Mix just until combined. Overworking the batter leads to tough, dense bread. A few flour streaks are fine!
- Test in multiple spots. Chocolate chips can fool you. Check several areas with your toothpick for accurate doneness.
- Fresh spices make all the difference. If your cinnamon smells faint, it’s time for a new jar!
Follow these simple tips and you’ll be the pumpkin bread hero of your friend group, just like me!
Variations for Chocolate Chip Pumpkin Bread
While I’m obsessed with the classic version, sometimes I love mixing things up! Here are my favorite easy twists:
- Nutty crunch. Swap half the chocolate chips for chopped walnuts or pecans
- Citrus zing. Add 1 tbsp orange zest to the wet ingredients for a bright pop
- Double chocolate: Use 1/2 cup cocoa powder in place of 1/2 cup flour
- Spice lover’s dream. Throw in 1/4 tsp ginger for extra warmth
The best part? You can’t mess it up; every version turns out delicious! For more fall-inspired baking, check out this spiced apple and raisin strudel recipe.
Serving and Storing Chocolate Chip Pumpkin Bread
Oh, you’ve gotta try this warm from the oven that’s when the chocolate chips are at their ooey-gooey best! I always slice off a little “tester” piece right away (baker’s privilege, right?). Spread some butter and watch it melt into those chocolatey crevices. Pure heaven!
To store, just pop any leftovers (ha as if there will be any!) in an airtight container at room temperature for up to 3 days. For longer storage, I slice and freeze individual portions – perfect for popping in the microwave when that pumpkin bread craving hits at 2 am. Not that I’d know anything about that…
Chocolate Chip Pumpkin Bread FAQs
I get asked these questions all the time. Here are my tried-and-true answers after years of pumpkin bread experiments!
Can I use fresh pumpkin?
Absolutely! Roast and puree pumpkin just like you would for pie. Just make sure to drain excess liquid; fresh pumpkin tends to be wetter than canned.
Can I reduce the sugar?
You can cut it by 1/4 cup total, but any more and you’ll lose that perfect moist texture. The sugars work with the pumpkin to keep it tender!
How to fix undercooked bread?
If your toothpick comes out wet, pop it back in for 5-minute intervals. Cover loosely with foil if the top’s browning too fast. Been there!
Nutritional Information for Chocolate Chip Pumpkin Bread
Okay, let’s be real, we’re not eating pumpkin bread for the health benefits! But for those curious, here’s the scoop per slice (based on 10 servings):
- 220 calories. Totally worth every delicious one!
- 10g fat, mostly from that magical vegetable oil
- 30g carbs, including 18g of that sweet, sweet sugar
- 3g protein Surprise protein boost from the eggs
Remember, these are just estimates your exact numbers might vary based on specific ingredients and how generously you slice it (no judgment here!).
I’d love to hear how your pumpkin bread turns out! Leave a rating below or tag me in your photos. Nothing makes me happier than seeing your chocolate chip-studded creations! For more delicious recipes, visit FamilyTastes.
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Moist Chocolate Chip Pumpkin Bread Recipe in 8 Simple Steps
- Total Time: 80 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful pumpkin bread loaded with chocolate chips for a delicious treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, oil, sugars, eggs, and vanilla.
- Combine wet and dry ingredients. Fold in chocolate chips.
- Pour batter into the loaf pan. Bake for 60-65 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use canned or homemade pumpkin puree.
- Adjust spices to taste.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg