Delicious slice of Pumpkin Chocolate Chip Bread with chocolate chips and pumpkin flavor

Pumpkin Chocolate Chip Bread

ByCasey Monroe

Why Make This Recipe

Pumpkin Chocolate Chip Bread is a delightful blend of warm, comforting spices and sweet chocolate. This recipe captures the essence of fall and is perfect for any occasion, from cozy family breakfasts to festive gatherings. The combination of pumpkin puree and chocolate chips creates a moist and flavorful bread that is sure to impress your loved ones. Plus, it’s easy to make and can be enjoyed fresh or stored for later.

How to Make Pumpkin Chocolate Chip Bread

Ingredients:

  • 1 3/4 cups all-purpose flour (divided)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 3/4-1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup semi-sweet chocolate chips (plus more for sprinkling on top of the loaf!)

Directions:

  1. Preheat your oven to 350°F (175°C). Set the oven rack to the middle/lower third. Spray a 9×5-inch bread pan with nonstick spray and set it aside.
  2. In a large bowl, whisk together 1 ½ cups of flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set this mixture aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until they’re well combined. Then, add the pumpkin puree, vegetable oil, vanilla extract, and milk. Whisk everything together until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently using a rubber spatula until combined. Be careful not to overmix.
  5. In a small bowl, add the remaining ¼ cup of flour. Toss the semi-sweet chocolate chips in this flour so they’re coated. This helps prevent them from sinking in the batter.
  6. Fold the chocolate chips into the batter and gently stir to combine.
  7. Pour the batter into the prepared loaf pan. If you like, sprinkle a few extra chocolate chips on top for good measure.
  8. Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can cover it lightly with tin foil.
  9. Once baked, remove the bread from the oven and allow it to cool in the pan on a wire rack.
  10. This bread can be frozen! Just wrap it tightly in tin foil and place it in a zip-top bag. You can freeze it for up to three months. To thaw, move it to the refrigerator overnight, then bring it to room temperature before serving.

How to Serve Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread can be served plain or with a pat of butter on top for added flavor. It’s a great addition to breakfast or can be enjoyed as a snack any time of the day. Pair it with a cup of coffee or tea for a cozy treat.

How to Store Pumpkin Chocolate Chip Bread

To store your Pumpkin Chocolate Chip Bread, place it in an airtight container at room temperature for up to a week. If you want to keep it longer, wrap it tightly and freeze it. Thaw it in the refrigerator overnight when you’re ready to enjoy it again.

Tips to Make Pumpkin Chocolate Chip Bread

  1. Don’t overmix the batter. Mix until just combined for a lighter texture.
  2. Use fresh pumpkin puree for the best flavor, but canned pumpkin works well too.
  3. Feel free to add nuts, like walnuts or pecans, for an extra crunch.

Variation

For a twist, try adding dried cranberries or swapping out chocolate chips for butterscotch chips. You can also add a cream cheese filling for a rich surprise inside the bread.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.

Can I make this bread gluten-free?
Yes, use a gluten-free all-purpose flour blend suitable for baking.

How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs (not wet batter), it’s done.