I remember baking pumpkin bread with my grandmother every fall. The aroma of cinnamon and pumpkin spice filled her cozy kitchen, a scent that instantly transported me to a place of warmth and comfort. We’d add chocolate chips sometimes, a secret indulgence that made the already wonderful bread even more irresistible. Today, I’m sharing all my secrets for the most amazing Pumpkin Chocolate Chip Bread | Moist & Decadent you’ll ever make!

The Ultimate Pumpkin Chocolate Chip Bread: A Step-by-Step Guide

This isn’t just any pumpkin bread recipe; this is the pumpkin bread recipe. We’re talking supremely moist, deeply flavorful, and bursting with chocolate chips in every single bite. I’ve perfected this recipe over years, tweaking and adjusting until it reached pure pumpkin bread nirvana. Get ready to impress your friends and family (and yourself!) with this incredible treat.

What Makes This Pumpkin Chocolate Chip Bread So Special?

It all comes down to a few key elements:

• The Perfect Balance of Spices: We’re not holding back on the cinnamon, nutmeg, cloves, and ginger. They create that classic pumpkin spice flavor that we all crave.
• Moisture, Moisture, Moisture: No dry bread allowed! We’re using a combination of pumpkin puree and oil to ensure a tender, moist crumb that stays delicious for days.
• Chocolate Chip Abundance: We’re loading up on the chocolate chips, because, well, why not? You can use semi-sweet, milk chocolate, or even dark chocolate – whatever your heart desires!
• Simple Ingredients & Easy Instructions: Don’t be intimidated! This recipe is surprisingly easy to make, even for beginner bakers.

Let’s Get Baking!

Ingredients You’ll Need:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 1 cup chocolate chips (semi-sweet or your favorite)

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking, ensuring your beautiful loaf releases easily.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Make sure everything is evenly distributed. This step is crucial for consistent flavor throughout the bread.
3. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Whisk until well combined and slightly pale.
4. Add the pumpkin puree to the wet ingredients and mix until smooth. The mixture will become a vibrant orange color, hinting at the deliciousness to come.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough bread.
6. Gently fold in the chocolate chips. Distribute them evenly throughout the batter.
7. Pour the batter into the prepared loaf pan. Spread it evenly to ensure even baking.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the bread should be golden brown and spring back lightly when touched. Remember, oven times can vary, so keep an eye on it.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly.
10. Slice and enjoy! This bread is delicious warm or at room temperature.

Success Tips for Perfectly Moist Pumpkin Chocolate Chip Bread

Here are a few of my top tips to ensure your Pumpkin Chocolate Chip Bread is a smashing success:

• Measure Your Flour Correctly: The best way to measure flour is by using a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your recipe.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to a tough, dry bread. Mix just until the ingredients are combined. A few streaks of flour are okay!
• Use High-Quality Pumpkin Puree: Opt for pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can throw off the flavor of your bread.
• Adjust the Spices to Your Liking: Feel free to adjust the amount of spices to your taste. If you love cinnamon, add a little extra! If you’re not a fan of cloves, reduce the amount or omit them altogether.
• Cool Completely Before Slicing: I know it’s tempting to slice into the bread while it’s still warm, but resist the urge! Letting it cool completely allows the bread to set and prevents it from becoming gummy.

Variations & Additions

Want to get creative? Here are a few ideas to customize your Pumpkin Chocolate Chip Bread:

• Add Nuts: Chopped walnuts, pecans, or almonds would be a delicious addition.
• Use Different Chocolate Chips: Experiment with dark chocolate chips, white chocolate chips, or even peanut butter chips.
• Add a Streusel Topping: A buttery streusel topping would add a delightful crunch to the bread.
• Make Mini Loaves: Divide the batter into mini loaf pans for individual treats.
• Spice it Up: Add a pinch of cayenne pepper for a subtle kick.

Make-Ahead & Freezing Instructions

This Pumpkin Chocolate Chip Bread is perfect for making ahead of time. You can bake it a day or two in advance and store it in an airtight container at room temperature. It will stay moist and delicious. For longer storage, you can freeze the bread. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. To thaw, simply place it in the refrigerator overnight or at room temperature for a few hours.

Serving Suggestions

This Pumpkin Chocolate Chip Bread is delicious on its own, but here are a few ideas to take it to the next level:

• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• Toast a slice and spread it with butter or cream cheese.
• Make a sandwich with cream cheese and a drizzle of honey.
• Enjoy it with a cup of coffee or tea.

Related Recipes You’ll Love

If you’re a fan of pumpkin bread, you’ll also love PUMPKIN PRALINE BREAD, a delightful twist on the classic recipe with a crunchy praline topping. It’s perfect for the holidays or any special occasion. You may also be interested in CHOCOLATE ZUCCHINI BREAD, a sneaky way to get your veggies while indulging in chocolatey goodness. It’s surprisingly moist and delicious!

And don’t forget about the classic Pumpkin Bread with Cream Cheese Frosting. That creamy, tangy frosting takes pumpkin bread to a whole new level of decadence. It’s a crowd-pleaser every time. For those looking to sneak in some extra greens, Pumpkin Zucchini Bread is a fantastic option, and you’d never guess there’s zucchini inside! Looking for even MORE chocolate and zucchini options? Check out these! Chocolate Zucchini Bread and Chocolate Zucchini Bread are sure to satisfy your sweet tooth!

A Few Extra Tips For Success

• Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature. This helps them incorporate more easily into the batter, resulting in a smoother texture.
• Don’t Open the Oven Door Too Early: Resist the urge to peek inside the oven during the first 30 minutes of baking. Opening the door can cause the oven temperature to drop, which can affect the bread’s rise and texture.
• Use a Skewer to Check for Doneness: Insert a wooden skewer into the center of the bread. If it comes out clean or with a few moist crumbs attached, the bread is done. If it comes out with wet batter, continue baking for a few more minutes.
• Let the Bread Cool Completely Before Slicing: As mentioned before, this is crucial for preventing the bread from becoming gummy. Let it cool completely in the pan before transferring it to a wire rack to cool completely.
• Experiment with Different Spices: While the recipe calls for cinnamon, nutmeg, cloves, and ginger, feel free to experiment with other spices you enjoy, such as allspice, cardamom, or even a pinch of cayenne pepper for a subtle kick.

Final Thoughts

This Pumpkin Chocolate Chip Bread is more than just a recipe; it’s a taste of autumn, a slice of comfort, and a celebration of flavor. It’s the perfect treat for a cozy afternoon, a festive gathering, or a simple indulgence. So go ahead, gather your ingredients, preheat your oven, and get ready to bake the most amazing Pumpkin Chocolate Chip Bread you’ve ever tasted. I promise, you won’t be disappointed!

Lady Maria

Pumpkin Chocolate Chip Perfection Bread

Indulge in the ultimate autumn treat with this supremely moist and flavorful Pumpkin Chocolate Chip Bread. Bursting with warm spices and decadent chocolate chips, this recipe is surprisingly easy to make and perfect for impressing friends and family.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling!
• 1 cup chocolate chips semi-sweet or your favorite
• Cooking spray or butter, for greasing
• Flour, for dusting

Equipment

• 9×5 inch loaf pan
• Large bowl
• medium bowl
• whisk
• Measuring cups
• Measuring spoons
• Rubber spatula
• wire rack
• Oven
• Wooden skewer or toothpick

Method

 

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

Notes

For best results, measure flour correctly by spooning it into a measuring cup and leveling it off. Avoid overmixing the batter to prevent a tough bread. Ensure ingredients like eggs and pumpkin puree are at room temperature for better incorporation. Store the cooled bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a twist, add chopped nuts or different types of chocolate chips. A streusel topping can also add a delightful crunch.