Oh, how I love the moment pumpkin season hits! That first crisp fall morning when I pull out my mixing bowls and reach for the spices fills me with sheer baking joy. Chocolate Chip Pumpkin Bread has been my family’s most-requested fall treat ever since I accidentally tossed chocolate chips into my pumpkin bread batter years ago. The scent of cinnamon, nutmeg, and pumpkin wafting through my kitchen brings back memories of cozy Sunday mornings when my kids were little – little hands sneaking chocolate chips straight from the bowl while pretending to « help. »
What makes this recipe special? It’s the perfect marriage of classic pumpkin spice warmth with melty pockets of chocolate happiness – a combination that somehow makes both flavors even better. The chocolate chips sink slightly as the bread bakes, creating these surprise chocolate pools in every slice. I’ll never forget my neighbor Linda’s shocked reaction when I first brought her a loaf: « Pumpkin and chocolate? But… oh my goodness! » She’s been asking for the recipe ever since.
This isn’t just any pumpkin bread – it’s moist without being dense, warmly spiced without being overwhelming, and yes, loaded with enough chocolate chips to make every bite feel like a celebration of fall.
Why You’ll Love This Chocolate Chip Pumpkin Bread
This recipe has me grinning from ear to ear every single time – and here’s why it’ll have you hooked too:
- Moist like a dream: The pumpkin puree works magic, keeping every slice tender even days after baking. Forget dry crumbles – this bread stays decadently moist thanks to that perfect oil-to-pumpkin ratio I’ve tweaked over the years.
- Effortless baking: You likely have all the ingredients in your pantry right now! One bowl for dry, one for wet – no fancy equipment needed. It mixes up faster than you can preheat the oven.
- Flavor fireworks: That first bite where warm pumpkin spice melts into gooey chocolate? Absolute perfection. The chocolate chips don’t overwhelm – they complement the spices in a way that makes both flavors pop.
- Versatile treat: Equally at home as breakfast (I won’t judge) or dessert. My kids love it warm with butter, while my husband insists it’s best with a scoop of vanilla ice cream.
Trust me, this loaf disappears faster than autumn leaves in a windstorm!
Ingredients for Chocolate Chip Pumpkin Bread
Gathering ingredients for this pumpkin bread feels like autumn magic – simple pantry staples that transform into something extraordinary. After countless batches (and happy taste-testers!), I’ve landed on these exact measurements for perfect balance every time. Don’t worry, I’ll point out where you absolutely MUST follow measurements and where you can tweak to taste!
Dry Ingredients
First up, the dry team – these create our bread’s structure and spiced warmth:
- 1 3/4 cups all-purpose flour – Spoon and level it, don’t scoop!
- 1 tsp baking soda – Fresh is best – mine lives in the freezer
- 1/2 tsp salt – Just enough to make flavors pop
- 1 tbsp pumpkin pie spice – My secret? I use slightly heaping!
Wet Ingredients
Now for the wet crew that makes this bread irresistibly moist:
- 1 cup canned pumpkin puree – Not pumpkin pie filling!
- 1/2 cup vegetable oil – Melted butter works too for richer flavor
- 2 large eggs – Room temp blends smoother
- 1 cup granulated sugar – Sweetens without overpowering
- 1/4 cup brown sugar – Adds caramel depth
- 1/4 cup water – Helps everything meld beautifully
Add-Ins
The crowning glory:
- 1 cup chocolate chips – I prefer semi-sweet but use what you love!
- Optional – 1/2 cup chopped walnuts or pecans for crunch
See? Nothing fancy – just deliciousness waiting to happen!
How to Make Chocolate Chip Pumpkin Bread
Alright friends, ready to turn those simple ingredients into pumpkin-spiced magic? I’ll walk you through each step just like I’m right there in the kitchen with you – aprons on and oven mitts at the ready!
Step 1: Preparing the Batter
First, grab those two mixing bowls I mentioned earlier. In the first one, whisk together all your dry ingredients – that’s your flour, baking soda, salt, and pumpkin pie spice. Don’t just dump and stir! I like to whisk for a good 20 seconds to really distribute those spices evenly. Now for the wet team – in your second bowl, whisk the pumpkin puree, oil, eggs, both sugars, and water until it looks like a smooth, gorgeous orange batter. No need to overdo it – just make sure no egg streaks remain. Here’s the fun part: pour the wet mixture into the dry ingredients and gently fold with a spatula. The moment you stop seeing flour streaks, stop mixing! A few lumps are fine – I promise they’ll disappear in the oven. Now gently fold in those chocolate chips. The batter should be thick but pourable.
Step 2: Baking the Bread
Pour that beautiful batter into your greased 9×5 inch loaf pan – I give mine a little wiggle to even it out. Into the 350°F oven it goes! Now, set your timer for 55 minutes, but don’t wander too far. Ovens vary, so start checking at that mark. My foolproof test? A toothpick inserted near the center should come out with just a few moist crumbs (melted chocolate doesn’t count!). If it’s still wet, add 5-minute increments. The top should be gorgeously domed and spring back lightly when touched. Oh, and your kitchen will smell like a pumpkin spice candle store – enjoy it!
Step 3: Cooling and Serving
Here’s where patience comes in – let the bread cool in the pan for exactly 10 minutes (I set a timer because I’m impatient). This lets it firm up enough to handle but stay moist. Then run a knife around the edges and carefully transfer to a wire rack. I know it’s tempting, but wait at least 20 minutes before slicing! Cutting too soon makes those beautiful slices crumble. For perfect cuts, use a serrated knife with a gentle sawing motion. My favorite way to serve? Thick slices still slightly warm, maybe with a smear of cream cheese or – confession time – straight out of hand while standing over the cutting board.
Tips for Perfect Chocolate Chip Pumpkin Bread
After baking more loaves than I can count (and taste-testing every single one!), I’ve picked up some game-changing tricks that take this pumpkin bread from good to « oh-my-goodness-I-need-another-slice » amazing:
- Toast those chocolate chips! Just 5 minutes in a 300°F oven brings out deeper flavor. Watch them like a hawk – they burn fast!
- Mix with love, not muscle. Overmixing makes bread tough. Fold just until no flour streaks remain – lumps are your friends.
- Oven thermometer is your BFF. My oven runs hot – without checking, I’d have burnt edges and raw centers. $10 well spent!
- Pumpkin matters. Canned puree (not pie filling!) gives consistent moisture. If using fresh, drain excess liquid in cheesecloth first.
- Cool completely before slicing. I know it’s hard, but patience gives cleaner slices that won’t crumble apart.
Follow these tips, and you’ll have pumpkin bread that disappears faster than you can say « second breakfast! »
Storage and Reheating Instructions
Now listen closely, because I’ve learned the hard way how to keep this pumpkin bread tasting fresh-as-the-day-it-was-baked delicious! First rule: never – I repeat, NEVER – leave it unwrapped on the counter overnight. That beautiful moist texture will disappear faster than my willpower around chocolate chips. Wrap cooled leftovers tightly in plastic wrap or foil (I’m partial to my favorite reusable beeswax wraps) and pop them in an airtight container. It’ll stay perfect for 3 days this way.
Day four? Slice and freeze those beauties! Wrap individual slices in parchment first, then stash them in freezer bags. They’ll keep their magic for up to 2 months.
Here’s my favorite reheating trick: microwave slices for 10-15 seconds until just warm – any longer and the chocolate becomes lava pockets (trust me, I’ve burned my tongue!). For crispy edges, toast slices lightly in a dry skillet or warm them in a 300°F oven for 5-8 minutes. Warning: your kitchen will smell amazing all over again!
Nutritional Information
Each glorious slice of this Chocolate Chip Pumpkin Bread comes in around 280 calories – consider it delicious fuel for autumn adventures! You’re looking at 12g fat (hello, melty chocolate!), 42g carbs, and 4g protein per serving. Now listen up – these numbers might dance around a bit depending on your chocolate chip generosity or whether you swap in nuts. My philosophy? Life’s too short to count chocolate chips!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Absolutely! I love using fresh pumpkin when it’s in season. Just roast it until tender, scoop out the flesh, and puree until smooth. Here’s my trick – let it drain in a cheesecloth-lined sieve for an hour to remove excess moisture. You want the same thick consistency as canned puree (about 1 cup from a small sugar pumpkin). Bonus points if you save the seeds for roasting!
How long does chocolate chip pumpkin bread stay fresh?
Wrapped tightly at room temperature, it stays moist for about 3 days (if it lasts that long!). For longer storage, slice and freeze it – those individually wrapped slices are perfect for popping straight into the toaster on busy mornings. They’ll keep for up to 2 months in the freezer.
Can I make this recipe into muffins instead?
You bet! Fill greased muffin cups 3/4 full and bake at 350°F for 20-25 minutes. They make adorable mini loaves too – just adjust baking time accordingly. My kids love when I make them in mini loaf pans for fun individual portions!
What’s the best way to prevent chocolate chips from sinking?
Toss your chocolate chips with a tablespoon of flour before folding them in – this little trick helps them stay suspended like happy little chocolate surprises throughout every slice! Also, make sure your batter isn’t too thin.
Can I substitute applesauce for the oil?
Yes, but with a texture trade-off. Applesauce makes it slightly denser (though still delicious!). I like using half oil, half applesauce for balance. For dairy-free, coconut oil works great too – just melt and measure it in liquid form.
Chocolate Chip Pumpkin Bread
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix the pumpkin puree, oil, eggs, granulated sugar, brown sugar, and water until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.