Embrace the cozy flavors of fall with the ultimate pumpkin chocolate chip bread recipe. This delightful quick bread combines moist pumpkin, warm spices, and rich chocolate chips for a truly irresistible treat. It is incredibly easy to make, delivering a perfectly spiced, tender crumb that stays fresh for days. Get ready to bake your new favorite autumn staple!
Table of Contents
Why You’ll Love Pumpkin Chocolate Chip Bread
- Effortlessly Delicious: This recipe is surprisingly simple to whip up, requiring no special equipment, just a few bowls and a whisk. It’s perfect for bakers of all skill levels, delivering gourmet results with minimal fuss.
- Unbelievably Moist: Thanks to the perfect blend of pumpkin puree and oil, this bread boasts an incredibly tender, moist crumb that stays fresh and delicious for days. Say goodbye to dry quick breads!
- Fall Flavor Favorite: Infused with warm spices like cinnamon, nutmeg, and cloves, and packed with rich chocolate chips, it’s the quintessential treat for cozy autumn mornings or afternoon pick-me-ups.
- Crowd-P leasing Versatility: Easily adaptable into muffins or mini loaves, this bread is a fantastic option for potlucks, gifts, or simply enjoying with your family. Everyone will ask for the recipe!
Ingredients
- 2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil (or melted unsalted butter, cooled)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 15 ounces (about 1 3/4 cups) canned pumpkin puree (not pie filling)
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional, for extra warmth)
- 1/2 cup whole milk, room temperature
- 12 ounces (about 2 cups) semi-sweet chocolate chips
Instructions
Step 1:
Preheat your oven to 3500F (1750C). Grease and flour two 8.5×4.5-inch loaf pans, or line the bottoms with parchment paper and then spray the entire pan with cooking spray for easy release.
Step 2:
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, nutmeg, cloves, and optional ginger. Whisk until uniformly combined.
Step 3:
Add the semi-sweet chocolate chips to the dry ingredient mixture. Toss them gently to coat them completely with flour. This crucial step helps prevent the chocolate chips from sinking to the bottom during baking, ensuring they are evenly distributed throughout the bread.
Step 4:
In a separate large bowl, whisk together the wet ingredients: granulated sugar, light brown sugar, vegetable oil, room temperature eggs, pure vanilla extract, canned pumpkin puree, and room temperature whole milk. Whisk until the mixture is smooth and well combined.
Step 5:
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, mix gently until just combined. Avoid overmixing the batter as this can overdevelop the gluten, leading to a dense or gummy texture. A few streaks of flour are acceptable.
Step 6:
Divide the batter evenly between the two prepared loaf pans. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. For precise doneness, the internal temperature should reach 195-2000F (90-930C). If the tops begin to brown too quickly, loosely tent the pans with aluminum foil.
Step 7:
Allow the baked pumpkin bread loaves to cool in their pans on a wire rack for at least 15-20 minutes. This essential step allows the bread to finish setting and prevents it from crumbling when removed. Afterward, carefully invert the loaves onto the wire rack to cool completely before slicing to avoid a gummy texture.
Serving and Storage Tips
Enjoy your pumpkin chocolate chip bread warm or at room temperature. It’s perfect with a cup of coffee or tea, or as a delightful dessert. For an extra treat, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Store the cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-5 days. For longer storage, you can refrigerate it for up to a week. This bread freezes beautifully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then in foil. Freeze for up to 3 months and thaw at room temperature before serving.
Helpful Notes
- Don’t Overmix: Mixing the batter too much develops gluten, leading to a tough, dense bread. Mix just until the wet and dry ingredients are combined for a tender crumb.
- Toss Chocolate Chips in Flour: This crucial step helps prevent the chocolate chips from sinking to the bottom of the loaf. A light coating of flour ensures they are evenly distributed throughout the bread.
- Pan Choice Matters: For best results and even baking, use a light-colored metal loaf pan. If the top starts browning too quickly, you can loosely tent it with foil.
Conclusion
This pumpkin chocolate chip bread truly is the ultimate fall treat, combining convenience with irresistible flavor. Its perfectly moist texture, warm spices, and generous chocolate chips make every slice a moment of pure joy. It’s a recipe you’ll return to year after year. Whether you’re baking for a holiday gathering or simply craving a comforting homemade delight, this easy-to-follow recipe delivers consistent, delicious results. It’s perfect for sharing, gifting, or enjoying all by yourself. We hope you love this cozy recipe as much as we do! Please leave a comment below with your thoughts, give it a star rating, and don’t forget to share your delicious creations on social media with #PumpkinChocolateChipBread. For another delightful fall baking project, be sure to check out our Randall’s Pumpkin Pie Copycat Recipe.
Pumpkin Chocolate Chip Bread
Ingredients
- 2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup vegetable oil or melted unsalted butter, cooled
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 15 ounces about 1 3/4 cups canned pumpkin puree (not pie filling)
- 2 3/4 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger optional, for extra warmth
- 1/2 cup whole milk room temperature
- 12 ounces about 2 cups semi-sweet chocolate chips
Instructions
Step 1:
- Preheat your oven to 3500F (1750C). Grease and flour two 8.5×4.5-inch loaf pans, or line the bottoms with parchment paper and then spray the entire pan with cooking spray for easy release.
Step 2:
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, nutmeg, cloves, and optional ginger. Whisk until uniformly combined.
Step 3:
- Add the semi-sweet chocolate chips to the dry ingredient mixture. Toss them gently to coat them completely with flour. This crucial step helps prevent the chocolate chips from sinking to the bottom during baking, ensuring they are evenly distributed throughout the bread.
Step 4:
- In a separate large bowl, whisk together the wet ingredients: granulated sugar, light brown sugar, vegetable oil, room temperature eggs, pure vanilla extract, canned pumpkin puree, and room temperature whole milk. Whisk until the mixture is smooth and well combined.
Step 5:
- Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, mix gently until just combined. Avoid overmixing the batter as this can overdevelop the gluten, leading to a dense or gummy texture. A few streaks of flour are acceptable.
Step 6:
- Divide the batter evenly between the two prepared loaf pans. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. For precise doneness, the internal temperature should reach 195-2000F (90-930C). If the tops begin to brown too quickly, loosely tent the pans with aluminum foil.
Step 7:
- Allow the baked pumpkin bread loaves to cool in their pans on a wire rack for at least 15-20 minutes. This essential step allows the bread to finish setting and prevents it from crumbling when removed. Afterward, carefully invert the loaves onto the wire rack to cool completely before slicing to avoid a gummy texture.
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 241 kcal |
| Fat | 8g |
| Carbohydrates | 39g |
| Protein | 3g |
| Sugar | 26g |
| Fiber | 1g |
| Sodium | 221mg |
Frequently Asked Questions (FAQ)
Why is my pumpkin bread dense or gummy?
This usually happens from overmixing the batter after combining wet and dry ingredients, which develops too much gluten. Another common cause is slicing the bread before it has fully cooled. Always let it cool completely for the best texture.
Can I use homemade pumpkin puree?
Yes, you can! However, homemade pumpkin puree often contains more water than canned. Make sure to blot any excess moisture from your homemade puree using paper towels before adding it to the batter for optimal results.
My chocolate chips sank to the bottom. What went wrong?
This is a common issue! The best way to prevent sinking is to toss your chocolate chips with a tablespoon or two of the all-purpose flour from the recipe before adding them to the wet ingredients. This flour coating helps them stay suspended.
How do I know when my pumpkin bread is done baking?
The bread is done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. The internal temperature should register between 195-200°F (90-93°C).
