Moist Chocolate Chip Pumpkin Bread Recipe
Picture this: the warm aroma of cinnamon and nutmeg filling your kitchen while chocolate chips melt into tender, spiced pumpkin bread. This chocolate chip pumpkin bread combines the cozy flavors of fall with everyone’s favorite sweet addition.
It’s incredibly moist, perfectly spiced, and surprisingly simple to make in just one bowl! Unlike our popular banana chocolate chip bread, this autumn-inspired version brings that distinctive pumpkin flavor that makes every bite feel like a warm hug.
What is Chocolate Chip Pumpkin Bread?
Ever wonder why we call it “bread” when it’s clearly dessert in disguise? This delightful treat gets its name from its loaf shape and slightly dense texture, but don’t be fooled – it’s basically cake’s more casual cousin!
The marriage of pumpkin puree and chocolate chips creates magic that proves the old saying “the way to a man’s heart is through his stomach” absolutely true. Ready to fall in love with your new favorite autumn treat?
Why You’ll Love This Chocolate Chip Pumpkin Bread
The Perfect Autumn Comfort Food
This bread delivers the ultimate cozy experience with its tender crumb infused with warm spices like cinnamon, nutmeg, and vanilla. Each slice is perfectly moist thanks to the pumpkin puree, creating a texture that’s neither too dense nor too light.
Budget-Friendly Homemade Goodness
Making this bread at home costs a fraction of what you’d pay at a bakery. Using simple pantry staples and affordable pumpkin puree, you can create a gourmet-tasting loaf that feeds the whole family without breaking the bank.
Irresistible Flavor Combinations
The sweet chocolate chips create delightful pockets of richness throughout each slice, perfectly balancing the earthy pumpkin and warm spices. Unlike our classic pumpkin muffins, this bread version allows for bigger chocolate chip distribution and longer-lasting enjoyment. Why not give this homemade delight a try this weekend?
How to Make Chocolate Chip Pumpkin Bread
Quick Overview
This one-bowl wonder takes just 15 minutes to prep and delivers incredibly moist results every time. The secret lies in not overmixing the batter and using room temperature ingredients for perfect blending.
Total Time:
- Prep Time: 15 minutes
- Bake Time: 60-65 minutes
- Cool Time: 30 minutes
- Total: 1 hour 45 minutes
Key Ingredients for Chocolate Chip Pumpkin Bread
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons flour (for tossing chocolate chips)
Step-by-Step Instructions
Step 1: Prepare Your Baking Setup
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then dust lightly with flour. This prevents sticking and ensures easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside this spice mixture.
Step 3: Combine Wet Ingredients
In the same bowl (no need for extra dishes!), add sugar, oil, eggs, pumpkin puree, water, and vanilla. Mix until just combined – don’t overmix as this can make the bread tough.
Step 4: Create the Batter
Gradually fold the wet ingredients into the dry ingredients using a wooden spoon or rubber spatula. Mix until you see no dry flour streaks, but stop immediately when combined.
Step 5: Prepare the Chocolate Chips
In a small bowl, toss chocolate chips with 2 tablespoons of flour. This coating helps prevent them from sinking to the bottom during baking.
Step 6: Fold in Chocolate Chips
Gently fold the flour-coated chocolate chips into the batter, distributing them evenly throughout.
Step 7: Bake to Perfection
Pour batter into your prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Step 8: Cool Properly
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. This prevents crumbling and ensures clean slices.
What to Serve Chocolate Chip Pumpkin Bread With
Morning Pairings:
- Hot coffee or spiced chai latte
- Cream cheese spread or butter
- Greek yogurt with a drizzle of honey
Afternoon Treats:
- Vanilla ice cream for dessert
- Whipped cream and caramel sauce
- A glass of cold milk
Holiday Presentations:
- Dust with powdered sugar for elegant serving
- Serve alongside apple cider or hot chocolate
- Pair with seasonal fruit like sliced pears or apples
Top Tips for Perfecting Chocolate Chip Pumpkin Bread
Use Real Pumpkin Puree
Always choose plain pumpkin puree, not pumpkin pie filling. The pie filling contains added spices and sugar that will throw off your recipe’s balance.
Don’t Overmix the Batter
Mix ingredients until just combined. Overmixing develops gluten, resulting in tough, dense bread instead of the tender crumb you want.
Room Temperature Ingredients
Bring eggs to room temperature by placing them in warm water for 5-10 minutes. This helps ingredients blend more easily and creates better texture.
Test for Doneness Properly
Insert a toothpick in the center – it should come out with a few moist crumbs, not completely clean. The bread continues cooking slightly as it cools.
Coat Your Chocolate Chips
Tossing chocolate chips in flour prevents them from sinking to the bottom during baking, ensuring even distribution throughout the loaf.
Storing and Reheating Tips
Room Temperature Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container for up to 4 days. The pumpkin keeps it naturally moist.
Refrigerator Storage: For longer storage, refrigerate wrapped bread for up to 1 week. The flavors actually improve after a day or two!
Freezing Instructions: Wrap individual slices or the whole loaf in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature.
Reheating Methods:
- Microwave individual slices for 15-20 seconds
- Toast slices lightly in a toaster for crispy edges
- Warm whole loaf wrapped in foil at 300°F for 10-15 minutes
Nutrition Information
| Nutrient | Per Slice (12 slices) |
|---|---|
| Calories | 285 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 31mg |
| Sodium | 185mg |
| Carbohydrates | 52g |
| Fiber | 2g |
| Sugar | 35g |
| Protein | 4g |
| Vitamin A | 15% DV |
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! You’ll need about 1 cup of fresh pumpkin puree. Roast pumpkin pieces at 400°F until tender, then puree until smooth. Make sure to drain excess moisture.
What if I don’t have all the spices?
You can substitute 2 teaspoons of pumpkin pie spice for the individual spices. The flavor will be slightly different but still delicious.
Can I make this bread gluten-free?
Absolutely! Replace all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different but equally tasty.
How do I know when the bread is done?
The top should be golden brown and spring back lightly when touched. A toothpick inserted in the center should have a few moist crumbs clinging to it.
Can I add nuts to this recipe?
Yes! Add ½ cup of chopped walnuts or pecans along with the chocolate chips. Toss them in flour the same way.
Why did my bread sink in the middle?
This usually happens from opening the oven door too early or overmixing the batter. Avoid checking before 50 minutes of baking time.
Can I make muffins instead?
Definitely! Divide batter among 12 muffin cups and bake at 375°F for 18-22 minutes. Perfect for portion control!
How can I make this bread healthier?
Replace half the oil with unsweetened applesauce, use whole wheat flour for half the all-purpose flour, or reduce sugar by ¼ cup.
Pro Baker Secrets
The Moisture Secret
The key to incredibly moist bread lies in not overbaking. Start checking at 55 minutes – the bread continues cooking from residual heat even after removing from the oven.
Flavor Enhancement Tips
Let the batter rest for 10 minutes before baking. This allows the flour to fully hydrate and spices to bloom, creating deeper flavors.
Make-Ahead Option
This batter can be prepared the night before and refrigerated. Bring to room temperature before baking, and add 5-10 extra minutes to baking time.
Gift-Giving Ideas
Bake mini loaves in 3×6-inch pans for perfect gifts. Reduce baking time to 35-40 minutes and wrap in cellophane with ribbon.
This chocolate chip pumpkin bread recipe delivers bakery-quality results in your own kitchen. The combination of warm spices, moist pumpkin, and melty chocolate chips creates the perfect fall comfort food that your family will request again and again. Whether you’re looking for a cozy weekend baking project or planning ahead for holiday gift-giving, this foolproof recipe guarantees delicious results every single time!
