Oh, fall baking! There’s just something magical about that first crisp breeze and the urge to fill your kitchen with warm, comforting aromas. And honestly, what’s more iconic than a perfectly made chocolate chip pumpkin bread? This isn’t just any pumpkin bread, though. My recipe makes sure it’s incredibly moist, bursting with that deep pumpkin flavor, and absolutely loaded with melty chocolate chips. It’s the kind of bread that just screams autumn, and it’s become my go-to treat for cozy mornings with a cup of coffee or as a sweet ending to a family dinner. Trust me, once you try this, you’ll understand why it’s a favorite!

Why You'll Love This Chocolate Chip Pumpkin Bread

Seriously, this recipe is a winner for so many reasons!

Super Easy to Whip Up: You can have this beautiful loaf in the oven in about 15 minutes. No fancy techniques needed!
Flavor Combo Heaven: The warm, earthy taste of pumpkin paired with sweet, melty chocolate chips? It’s a match made in baking heaven.
Perfect for Fall (and Anytime!): It’s the quintessential taste of autumn, perfect for Thanksgiving, Halloween, or just because the weather is getting cooler.
Incredibly Moist Texture: Thanks to the pumpkin and oil, this bread stays wonderfully moist and tender. No dry crumbs here, I promise!

Gather Your Ingredients for Chocolate Chip Pumpkin Bread

Alright, let’s get our mise en place ready! To make this amazing chocolate chip pumpkin bread, you’ll need a few things from your pantry and fridge. Don’t worry, it’s all pretty standard stuff you probably have on hand. The key is using good quality ingredients here, especially the pumpkin! Make sure you grab pure pumpkin puree – that’s the stuff that’s just pumpkin, no added sugar or spices. Trust me, using pumpkin pie filling will change the flavor and texture, and not in a good way!

And for those gorgeous chocolate chips? Semi-sweet is my go-to because it balances the sweetness of the bread perfectly, but feel free to use milk chocolate if that’s your jam. If you’re feeling adventurous, a handful of chopped walnuts or pecans can add a lovely crunch. It’s always good to have a few optional add-ins ready to go!

Essential Dry Ingredients for Chocolate Chip Pumpkin Bread

First up, our dry team! We’ve got 2 cups of all-purpose flour to give our bread structure. Then, a teaspoon of baking soda and half a teaspoon of salt to help it rise and balance the flavors. For that warm, cozy fall spice, we’ll use a teaspoon of cinnamon, half a teaspoon of nutmeg, and a tiny pinch of cloves. These spices are what give pumpkin bread its signature scent and taste, so don’t skip them! For more baking tips, check out this guide to baking.

Key Wet Ingredients for Chocolate Chip Pumpkin Bread

Now for the magic makers that bring it all together and keep it moist! We need 1 and a half cups of sugar for sweetness, two large eggs to bind everything, and of course, our star: 1 cup of pure pumpkin puree. For that super tender crumb, we’ll add half a cup of vegetable oil and a quarter cup of milk. And don’t forget a teaspoon of vanilla extract to round out all those delicious flavors!

Step-by-Step Guide: How to Make Chocolate Chip Pumpkin Bread

Putting together this chocolate chip pumpkin bread is really straightforward, even if you’re new to baking. It’s all about mixing things in the right order and giving it just enough love. Trust me, the steps are super simple, and the result is totally worth it!

Preparing the Loaf Pan and Oven

First things first, let’s get that oven nice and hot! Preheat it to 350°F (that’s 175°C). While the oven is warming up, grab your 9×5 inch loaf pan. You want to make sure our beautiful bread doesn’t stick, so give it a good grease and then a dusting of flour. You can use butter or cooking spray for greasing, and then just sprinkle in some flour, tilting the pan to coat all the sides and the bottom. Tap out any extra flour. This little step makes all the difference when it’s time to get the bread out!

Combining the Dry and Wet Ingredients

Okay, now for the mixing! In a big bowl, whisk together all those lovely dry ingredients: the flour, baking soda, salt, and all those warm spices – cinnamon, nutmeg, and cloves. Just give them a good whisk so they’re all evenly distributed. In a *separate* bowl, whisk together the wet ingredients: the sugar, eggs, that gorgeous pumpkin puree, vegetable oil, milk, and vanilla extract. Whisk them until they’re smooth and well combined. Then, pour all those wet ingredients right into the bowl with the dry ingredients. Now, this is important: mix them *just* until they’re combined. You don’t want to overmix here; a few little streaks of flour are totally fine! Overmixing can make the bread tough, and we want it tender.

Incorporating the Chocolate Chips and Baking

This is my favorite part! Gently fold in those delicious chocolate chips. Try not to stir too vigorously; we just want them nicely distributed throughout the batter. Once they’re in, pour all that glorious batter into your prepared loaf pan. Spread it out evenly so it bakes up nice and flat on top. Now, into the oven it goes! Bake for about 50 to 60 minutes. The best way to know if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, with no wet batter clinging to it, then it’s perfect! You might get a few melted chocolate chips stuck, and that’s okay, but no raw batter!

Cooling the Chocolate Chip Pumpkin Bread

Patience, my friends! Once it’s out of the oven, let the bread cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. Seriously, let it cool all the way before you slice into it. I know it’s tempting to dive right in, but cooling it properly helps the texture set and makes it easier to slice. Plus, the flavors meld together even more as it cools. It’s the hardest part, but so worth it!

Tips for Baking the Best Chocolate Chip Pumpkin Bread

Okay, let’s talk about making this chocolate chip pumpkin bread absolutely *perfect*. It’s not super complicated, but a few little tricks can really elevate it. Think of it as giving your bread a little extra love! We want it to be that go-to recipe everyone asks for, right?

Choosing the Right Pumpkin Puree

This is a big one, and it’s so important! You absolutely need to use pure pumpkin puree, not pumpkin pie filling. The pie filling has all sorts of extra sugar and spices already added, which will totally mess with the flavor and texture of your bread. Trust me, I’ve made that mistake before! Pure pumpkin puree is just that – plain pumpkin. It gives you that lovely, earthy pumpkin flavor and the perfect moistness without any weird surprises. Always double-check that can label! For more on ingredient quality, see this guide to dairy-free baking.

Achieving the Perfect Moist Texture

Want that super moist, tender crumb that just melts in your mouth? It’s all about a few key things. First, don’t, I repeat, *do not* overmix the batter once you add the wet ingredients to the dry. Mix just until everything is combined. Overmixing develops the gluten too much, and that can lead to a tougher, drier bread. Also, the half cup of vegetable oil and the full cup of pumpkin puree are your best friends here for moisture. They work together beautifully to create that wonderfully dense, yet incredibly tender texture that makes this chocolate chip pumpkin bread so irresistible. Oh, and make sure your oven is at the right temperature; too hot and the outside will cook before the inside is done!

Frequently Asked Questions About Chocolate Chip Pumpkin Bread

Got questions about this delicious chocolate chip pumpkin bread? I’ve got answers!

Can I use pumpkin pie filling instead of pumpkin puree?

Oh, please don’t! This is a common mistake, but pumpkin pie filling is already sweetened and spiced. If you use it in this recipe, your chocolate chip pumpkin bread will likely be too sweet and have a different, possibly odd, flavor profile. It can also affect the texture because of the added ingredients. Always grab pure pumpkin puree – it’s just the pumpkin, and it’s what gives our bread that perfect, rich flavor and moisture.

How long does chocolate chip pumpkin bread last?

Well, if you can resist eating it all in one go, this moist pumpkin chocolate chip loaf will stay fresh at room temperature for about 3 days. Just make sure it’s completely cooled and stored in an airtight container or wrapped well. If you want it to last longer, pop it in the refrigerator for up to a week. It’s still delicious cold, but you can also warm up a slice in the microwave for about 15-20 seconds for that freshly baked feel!

Serving and Storing Your Delicious Chocolate Chip Pumpkin Bread

Once this amazing chocolate chip pumpkin bread is baked and cooled, the best part is enjoying it! It’s truly a versatile treat that fits any occasion. And don’t worry about leftovers; it stores beautifully!

Serving Suggestions for Chocolate Chip Pumpkin Bread

This bread is fantastic all on its own, but it’s also wonderful with a few little extras. A simple smear of butter is always a classic, but if you’re feeling fancy, some cream cheese or even a dollop of whipped cream would be divine. It’s perfect for a cozy breakfast, a delightful afternoon snack with coffee or tea, or even as a simple dessert after dinner. It also makes a lovely addition to any fall gathering or holiday spread! For more dessert ideas, check out our dairy-free dessert recipes.

Storing and Reheating Chocolate Chip Pumpkin Bread

To keep your chocolate chip pumpkin bread fresh and moist, let it cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. At room temperature, it should stay delicious for about 3 days. If you want it to last a bit longer, you can pop it in the refrigerator for up to a week. To reheat a slice and bring back that lovely warm aroma, just pop it in the microwave for about 15-20 seconds. It’s like magic – almost like it just came out of the oven!

Rich Chocolate Chip Pumpkin Bread Bliss

Author: Carmen Velasco
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful pumpkin bread packed with chocolate chips, perfect for fall baking.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure you use pumpkin puree, not pumpkin pie filling.
For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts.
The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 200mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

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