Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is perfect for cozy mornings or an afternoon snack when you want something sweet but not too heavy. It combines warm pumpkin spice with melty chocolate chips for a delightful treat that feels like a hug in bread form.

I first made this bread on a crisp autumn afternoon and it quickly became a favorite for weekend breakfasts. The chocolate chips add just the right bit of indulgence without overpowering the pumpkin spice.

Ingredients

• 3 1/3 cups all-purpose flour: provides structure but choose a fresh bag for the best rise
• 1/2 teaspoon baking powder and 1 teaspoon baking soda: work together to help the bread rise evenly
• 1 1/2 teaspoons salt: balances sweetness and enhances flavor
• 1 1/4 teaspoons pumpkin pie spice: bring in warmth and seasonal character if you can use freshly ground spices for vivid flavor
• 1 (15-ounce) can pumpkin puree: not pumpkin pie filling is key for pure pumpkin flavor and moistness
• 1 cup vegetable oil: keeps the bread tender and moist without a heavy texture
• 1 cup granulated sugar and 1 cup light brown sugar: add sweetness and moisture light brown sugar gives a subtle caramel note
• 4 large eggs: bind ingredients and add richness
• 2/3 cup water: keeps the batter luscious without making it dense
• 1 teaspoon vanilla extract: rounds out the flavors and adds sweetness complexity
• 1 1/2 cups semi-sweet chocolate chips: provide melty pockets of chocolate and using good-quality chips makes a difference
• Coarse white sugar for sprinkling on top: is optional but gives a lovely crunch and sparkle

Instructions

Build The Dry Mix:

Combine flour baking powder baking soda salt and pumpkin pie spice in a large bowl. Whisk well so your bread will rise evenly and every bite has a bit of spice.

Mix The Wet Ingredients:

In a separate bowl add pumpkin puree vegetable oil granulated sugar light brown sugar eggs water and vanilla extract. Stir lightly just to blend all the ingredients together so the bread stays tender.

Combine Wet And Dry:

Pour the wet ingredients into the dry mixture and gently fold until barely combined. Overmixing can make the bread tough.

Add The Chocolate Chips:

Fold in the chocolate chips distributing them evenly throughout the batter so you get chocolate in every slice.

Prepare The Pans:

Lightly grease two 9 by 5 inch loaf pans with vegetable oil or cooking spray so the bread won’t stick and will release easily when baked.

Fill And Top:

Spoon the batter evenly into the prepared pans. If you like add a light sprinkle of coarse white sugar on top to create a crunchy crust that contrasts nicely with the soft bread beneath.

Bake To Perfection:

Place pans in a preheated oven at 350 degrees Fahrenheit and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick about halfway up from the bottom. It should come out clean or with just a few moist crumbs.

Cool Before Serving:

Remove the pans and let the loaves cool on a wire rack completely before removing from pans and slicing. This step ensures the bread sets up well and slices cleanly.

Pumpkin and chocolate are a winning combo in my house. One autumn I made this bread for a school bake sale and it disappeared so fast we promised to make it a yearly tradition. The aroma alone makes the kitchen smell like autumn.

Storage Tips

Store cooled bread wrapped tightly in plastic wrap or foil to keep it moist and fresh for up to 4 days at room temperature. For longer storage slice and freeze the bread in an airtight container for up to 3 months. Defrost slices at room temperature or warm gently in a toaster oven for a fresh-baked taste. Keeping the bread tightly wrapped prevents it from drying out.

Ingredient Swaps

Try substituting the vegetable oil with melted coconut oil for a subtle tropical aroma that pairs surprisingly well with pumpkin. If you prefer a nutty flavor swap half the all-purpose flour for whole wheat flour but keep it light by measuring carefully to avoid a dense loaf. Dark chocolate chips can replace semi-sweet for a richer deeper chocolate hit which balances the spices beautifully.

Serving Ideas

This bread is wonderful spread with cream cheese or nut butter for extra richness. Serve warm with a drizzle of honey or maple syrup for a naturally sweet topping. Pair slices with a cup of hot coffee or spiced chai tea for a comforting breakfast or afternoon pick me up.

This pumpkin bread freezes wonderfully which makes it a great candidate for batch baking. Bake the loaves completely and cool them thoroughly before slicing. Wrap each slice tightly in plastic wrap then place in a freezer safe container or bag. When ready to enjoy thaw slices at room temperature for 30 to 60 minutes or warm in a toaster oven. This way you always have homemade pumpkin bread on demand without the fuss on busy mornings.

Frequently Asked Recipe Questions

→ What type of pumpkin should I use?

Use pure pumpkin puree, not pumpkin pie filling, to maintain the right texture and natural flavor.

→ Can I substitute chocolate chips with another ingredient?

Yes, walnuts or dried cranberries can add a pleasant texture and flavor if chocolate chips aren't preferred.

→ How can I tell when the loaf is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

→ Is it important to use both baking powder and baking soda?

Yes, baking powder and baking soda work together to leaven the loaf and give it a tender crumb.

→ Can I prepare the batter in advance?

You can mix the batter and refrigerate it overnight, but bring it to room temperature before baking for best results.