If you’re craving a cozy treat that fills your kitchen with the scent of fall and the promise of something delicious, this Pumpkin Chocolate Chip Bread Recipe is exactly what you need. It’s a wonderfully moist bread packed with warm pumpkin pie spices and studded with melty semi-sweet chocolate chips, making every bite a perfect balance of sweet and spice. Whether you’re baking for a chilly morning, a holiday gathering, or just because, this recipe brings comfort and joy wrapped into one irresistible loaf.
Ingredients You’ll Need
Gathering the right ingredients for this Pumpkin Chocolate Chip Bread Recipe is simpler than you might think, and each one plays a vital role in delivering that perfect texture and flavor. From the rich pumpkin to the aromatic spices and the luscious chocolate chips, these essentials come together beautifully to create a loaf that’s more than the sum of its parts.
- 3 cups all-purpose flour: Provides structure and the right crumb for a tender bread.
- 1 tsp salt: Balances sweetness and enhances all the flavors.
- 1 tsp baking powder: Helps the bread rise for a light texture.
- 1 tsp baking soda: Reacts with the acidic pumpkin to give lift and softness.
- 4 tsp pumpkin pie spice: The warm, fragrant blend that defines the pumpkin bread experience.
- 2 cups canned pumpkin (not pie filling): Gives moisture, vibrant color, and rich pumpkin flavor.
- â…” cup brown sugar: Adds moisture and deep caramel notes.
- â…” cup granulated sugar: Sweetens and helps with tenderness.
- 1 cup applesauce or canola oil: Keeps the bread moist and soft; applesauce adds a slight fruitiness, oil adds richness.
- 3 eggs (room temperature): Bind ingredients and add richness; room temp helps them mix smoothly.
- 1 tbsp vanilla extract: Amplifies sweetness and balances the spice.
- 1½ cups semi-sweet chocolate chips: The melty pockets of chocolate that make this bread a true treat.
How to Make Pumpkin Chocolate Chip Bread Recipe
Step 1: Preheat and Prepare Your Pans
Start by heating your oven to 350°F (175°C). Grease two 9×5 loaf pans thoroughly to ensure your bread releases easily once baked, and you get those perfect slices without any crumbling.
Step 2: Mix Dry Ingredients
Whisk together your flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl. This step ensures even distribution so every bite of your Pumpkin Chocolate Chip Bread Recipe is perfectly spiced and rises evenly.
Step 3: Blend Wet Ingredients
In a separate bowl, combine the canned pumpkin, both sugars, applesauce (or oil), eggs, and vanilla extract. Whisk until smooth and fully integrated, making a vibrant and inviting batter base.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet pumpkin mixture, folding gently just until the mixture is combined. Overmixing can toughen the bread, so a gentle hand keeps the texture tender and light.
Step 5: Fold in the Chocolate Chips
Carefully fold in the semi-sweet chocolate chips to distribute them evenly without breaking. These little bursts of chocolate are what make this Pumpkin Chocolate Chip Bread Recipe truly special and indulgent.
Step 6: Bake to Perfection
Divide the batter evenly between the two prepared pans. Optional but delightful, sprinkle extra mini chocolate chips on top before popping them into the oven. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean, signaling the bread is done to perfection.
How to Serve Pumpkin Chocolate Chip Bread Recipe
Garnishes
For an inviting presentation and a hint of extra flavor, a light dusting of powdered sugar or a simple drizzle of maple glaze works wonders. Adding a few extra chocolate chips or a sprinkle of chopped toasted nuts on top can add a lovely crunch and enhance the look.
Side Dishes
This bread pairs beautifully with creamy spreads like mascarpone or softened butter, as well as a hot cup of coffee, chai tea, or even a cold glass of milk. These accompaniments highlight the bread’s rich spice and sweet chocolate without overwhelming it.
Creative Ways to Present
Serve thick slices warm out of the oven, or toast them lightly for a crispy edge. You can also turn the slices into decadent French toast or even bread pudding, reinventing your favorite Pumpkin Chocolate Chip Bread Recipe into new, exciting breakfasts or desserts.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to keep it soft and flavorful. Refrigeration can dry it out, so it’s best to avoid that unless your kitchen is particularly warm.
Freezing
This bread freezes beautifully, making it perfect for batch baking. Slice before freezing and separate slices with parchment paper in a freezer-safe bag to thaw just what you need. It will keep in the freezer for up to 3 months without losing its delicious flavor or texture.
Reheating
For the best experience, thaw slices at room temperature and warm gently in a toaster oven or microwave. This revives the moisture and softness, bringing back that freshly baked feeling that makes the Pumpkin Chocolate Chip Bread Recipe so irresistible.
FAQs
Can I substitute fresh pumpkin for canned in this recipe?
Absolutely! You can use homemade pumpkin puree if it’s cooked and pureed well. Just make sure it’s not watery; draining excess liquid will help maintain the bread’s texture.
Is it possible to make this bread gluten-free?
Yes, by swapping the all-purpose flour for a high-quality gluten-free flour blend that contains xanthan gum, you can create a gluten-free version that’s almost equally delicious and moist.
Can I use dark chocolate chips instead of semi-sweet?
Definitely! Dark chocolate chips add a richer, slightly more intense chocolate flavor that pairs wonderfully with the pumpkin spices. Adjust the amount to your liking to balance sweetness and bitterness.
How do I know when the bread is fully baked?
The best method is using a toothpick or cake tester: insert it into the center of the loaf, and if it comes out clean or with just a few crumbs clinging, your bread is ready. If there’s wet batter, it needs more time.
Can I make this recipe dairy-free?
Yes! This recipe is already dairy-free if you choose canola oil instead of applesauce for moisture. Just be sure your chocolate chips are also dairy-free, as some brands contain milk solids.
Final Thoughts
This Pumpkin Chocolate Chip Bread Recipe is more than just a loaf; it’s a little celebration of the flavors that make autumn so special and any day feel comforting. I hope you enjoy baking and sharing it as much as I do. Once you try it, it might just become one of your favorite go-to recipes for a warm, sweet treat that always hits the spot.
Print
Pumpkin Chocolate Chip Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 slices (approximately 8 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Pumpkin Chocolate Chip Bread is a moist, flavorful fall treat that combines the warm spices of pumpkin pie with the sweet delight of semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert, this bread bakes up soft with a tender crumb and a rich pumpkin flavor enhanced by aromatic pumpkin pie spice.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pie filling)
- â…” cup brown sugar
- â…” cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs (room temperature)
- 1 tbsp vanilla extract
Add-ins
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, blend the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing which can lead to dense bread. Fold in the semi-sweet chocolate chips carefully to evenly distribute them throughout the batter.
- Fill Pans and Add Extra Chocolate Chips: Divide the batter evenly between the prepared loaf pans. Optionally, sprinkle a few additional mini chocolate chips on top for a decorative and tasty topping.
- Bake: Place the pans in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean, indicating doneness. Allow bread to cool slightly before removing from pans.
Notes
- To keep the bread moist, do not overbake; start checking at 55 minutes if your oven runs hot.
- You can substitute applesauce with canola oil for a richer texture and slightly different flavor profile.
- Using room temperature eggs helps the batter mix more evenly and prevents clumping.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Freezing the bread after baking is possible; wrap tightly and freeze for up to 2 months.
