Pumpkin Chocolate Chip Bread Recipe

Introduction

This Pumpkin Chocolate Chip Bread combines the warm spices of autumn with sweet chocolate chips for a moist and flavorful treat. It’s perfect for breakfast, a snack, or dessert. Easy to make and wonderfully comforting, this loaf will quickly become a seasonal favorite.

Ingredients

• 1 and ¾ cups (210g) all-purpose flour (be sure to measure properly)
• 1 and ½ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• ⅔ cup (132g) firmly packed light or dark brown sugar
• ½ cup (112mL) vegetable oil or melted butter
• 2 large eggs (room temperature)
• 1 cup pumpkin puree (room temperature)
• ⅓ cup milk (room temperature)
• 1 and ½ teaspoons vanilla extract
• ⅔ cup (112g) semi-sweet chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan with non-stick spray and set it aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined. Set aside.
3. Step 3: In a medium bowl, whisk the brown sugar and oil or melted butter until no sugar lumps remain. Add the eggs, pumpkin puree, milk, and vanilla extract, whisking until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in the chocolate chips if using.
5. Step 5: Pour the batter into the prepared loaf pan. Bake for 42–50 minutes, or until a toothpick inserted in the center comes out mostly clean. If the bread is browning too quickly, tent with foil halfway through baking.
6. Step 6: Allow the bread to cool completely in the pan on a wire rack before slicing and serving.

Tips & Variations

• Use oil or melted coconut oil for a moister loaf; butter will give a richer flavor but may reduce baking time slightly.
• Measure pumpkin puree by volume rather than weight for more consistent moisture content.
• Try using different types of milk, such as almond or oat milk, to suit dietary preferences.
• Start checking the bread at 40 minutes baking time and test every 2–3 minutes to avoid overbaking, especially if not adding chocolate chips.

Storage

Store leftover bread at room temperature for up to 4 days or refrigerate for up to 1 week. To freeze, wrap the loaf tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in the microwave or toaster oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just make sure to measure by volume as moisture content can vary by brand.

Can I leave out the chocolate chips?

Absolutely. The bread will still be delicious and spiced beautifully. Just note that the baking time may be slightly shorter without the chocolate chips, so start checking early.

Pumpkin Chocolate Chip Bread Recipe

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This Pumpkin Chocolate Chip Bread is a moist, flavorful quick bread perfect for fall or any time you crave a comforting treat. Made with pumpkin puree, warm spices, and optional semi-sweet chocolate chips, it provides a delightful balance of sweetness and spice with a tender crumb. The recipe uses simple ingredients and comes together easily, baking to a golden loaf that keeps well.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 and ¾ cups (210g) all-purpose flour (measured properly)
• 1 and ½ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt

Wet Ingredients

• ⅔ cup (132g) firmly packed light or dark brown sugar
• ½ cup (112mL) vegetable oil or melted butter
• 2 large eggs, room temperature
• 1 cup pumpkin puree, room temperature
• ⅓ cup milk (any fat content or non-dairy), room temperature
• 1 and ½ teaspoons vanilla extract

Additional

• ⅔ cup (112g) semi-sweet chocolate chips (optional)

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 5″ loaf pan generously with non-stick spray to ensure easy removal of the bread after baking. Set the pan aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until well combined. This ensures even distribution of the leavening agents and spices.
3. Combine Wet Ingredients: In a medium bowl, whisk the brown sugar and your choice of vegetable oil or melted butter until lump-free. Add the eggs one at a time, mixing smoothly. Then incorporate the pumpkin puree, milk, and vanilla extract, whisking until the mixture is smooth and uniform.
4. Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients. Gently stir together using a spatula or wooden spoon just until all ingredients are combined and no streaks of flour remain. Avoid overmixing to keep the bread tender.
5. Add Chocolate Chips: If using, fold in the semi-sweet chocolate chips evenly throughout the batter with gentle strokes to prevent breaking the chips or overworking the batter.
6. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top if needed. Bake in the preheated oven for 42 to 50 minutes. To avoid over-browning, tent foil over the top halfway through baking if you notice excessive darkening. Check doneness by inserting a toothpick or cake tester into the center; it should come out mostly clean with just a few moist crumbs.
7. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan placed on a wire rack. This helps the loaf set and makes slicing easier. Serve fresh or store leftovers at room temperature for up to 4 days, refrigerate up to a week, or freeze tightly wrapped for up to 3 months.

Notes

• Oil or Butter: Both work well in this recipe. Oil tends to give better moisture and texture, but melted butter adds flavor. Melted coconut oil is also a viable alternative.
• Pumpkin Measurement: Measuring pumpkin puree by volume (using measuring cups) is recommended due to varying moisture levels depending on brand.
• Milk Choice: Whole cow milk is preferred, but any milk type or non-dairy milk can be used based on dietary needs or preferences.
• Bake Time Variability: Bread made with butter tends to bake faster than with oil, and bread without chocolate chips bakes faster than with them. Start checking doneness at 40 minutes, then every 2-3 minutes thereafter.

Keywords: Pumpkin bread, chocolate chip bread, pumpkin chocolate chip bread, fall bread recipe, quick bread, pumpkin spice bread