PUMPKIN CHOCOLATE CHIP PERFECTION

I’ll never forget the first time I made something with pumpkin puree; it was a chilly October afternoon, and the aroma wafting from the oven was pure magic. My grandma, bless her heart, shared her secret recipe for, you guessed it, Pumpkin Chocolate Chip Bread, and the rest is history. Today, I’m sharing all my secrets for the most amazing Pumpkin Chocolate Chip Bread you’ll ever make!

Why This Pumpkin Chocolate Chip Bread Is a Must-Bake

Okay, let’s be real. There are *tons* of pumpkin bread recipes out there. But THIS one? This one is special. It’s not just about throwing ingredients together; it’s about creating a symphony of flavors and textures that will make you weak in the knees. We’re talking perfectly moist crumb, bursts of melty chocolate chips, and that undeniable warm, spicy pumpkin goodness that just screams “fall.” But don’t let the word “fall” limit you, this is a year round bread. Think of the perfectly spiced treat that you can have any time of the year. If you don’t have pumpkins, use pumpkin puree in a can. This is a recipe that’s as easy to make as it is delicious to eat. What more could you want?

I’ve tested and tweaked this recipe countless times to get it *just* right, so you don’t have to. Forget dry, bland pumpkin bread – this recipe delivers a moist, flavorful loaf every single time. Trust me, your friends and family will be begging for the recipe!

The Star Ingredients: What You’ll Need

Let’s gather our all-star team. Here’s what you’ll need to create this masterpiece:

• All-Purpose Flour: The foundation of our bread. Make sure to measure it correctly (more on that later!).
• Baking Soda & Baking Powder: Our leavening agents, giving the bread that beautiful rise.
• Salt: Enhances all the other flavors – don’t skip it!
• Spices: Cinnamon, nutmeg, ginger, and cloves create that warm, cozy pumpkin spice flavor.
• Granulated Sugar & Brown Sugar: A combination of sugars for sweetness and moisture.
• Vegetable Oil: Keeps the bread incredibly moist.
• Eggs: Provide structure and richness.
• Pumpkin Puree: The star of the show! Make sure it’s pumpkin puree, not pumpkin pie filling.
• Vanilla Extract: A touch of vanilla enhances all the other flavors.
• Chocolate Chips: Because everything is better with chocolate! I prefer semi-sweet, but you can use milk chocolate, dark chocolate, or even white chocolate.

Let’s Bake: Step-by-Step Instructions

Ready to get started? Don’t worry, I’ll walk you through every step. This recipe is foolproof, I promise!

1. Preheat your oven to 350°F (175°C). And grease and flour a 9×5 inch loaf pan. This ensures the bread doesn’t stick.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Make sure everything is evenly distributed. This prevents pockets of baking soda or spices in your bread.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract. Whisk until everything is well combined. The mixture should be smooth and slightly glossy.
4. Pour the wet ingredients into the dry ingredients and mix until *just* combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough bread.
5. Gently fold in the chocolate chips. Distribute them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan. Spread it evenly.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes. If the top of the bread is browning too quickly, tent it with foil.
8. 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.
9. Slice and enjoy! Or, wrap it tightly and store it for later (if it lasts that long!).

Success Tips for Perfect Pumpkin Chocolate Chip Bread

Want to guarantee a perfect loaf every time? Here are my top tips:

Golden Tips for Pumpkin Bread Perfection

• Measure Your Flour Correctly: This is HUGE! The best way to measure flour is by weight using a kitchen scale. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop 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, which can lead to a tough, dense bread. Mix the wet and dry ingredients until *just* combined. A few streaks of flour are okay.
• Use Room Temperature Ingredients: Room temperature eggs and pumpkin puree will incorporate more easily into the batter, resulting in a smoother, more evenly baked bread.
• Don’t Overbake the Bread: Overbaking will result in a dry, crumbly bread. Start checking for doneness around 50 minutes and bake until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
• Let the Bread Cool Completely Before Slicing: This allows the bread to set properly and prevents it from crumbling when you slice it. I know it’s tempting to dig in right away, but trust me, it’s worth the wait!

Variations: Spice It Up!

This recipe is fantastic as is, but feel free to get creative and customize it to your liking! Here are a few ideas:

• Add Nuts: Chopped walnuts, pecans, or almonds would be delicious additions.
• Add Dried Fruit: Raisins, cranberries, or chopped dried apricots would add a chewy texture and extra sweetness.
• Add Cream Cheese Swirl: For an extra decadent treat, swirl in a cream cheese filling before baking. Take a look at the recipe for PUMPKIN CREAM CHEESE BARS for inspiration!
• Use Different Chocolate Chips: Experiment with different types of chocolate chips, such as white chocolate, dark chocolate, or even peanut butter chips.
• Add a Glaze: Drizzle a simple powdered sugar glaze over the cooled bread for a touch of sweetness and elegance.

More Delicious Pumpkin Recipes to Explore

If you’re as obsessed with pumpkin as I am, you’ll love these other recipes:

• For a classic pumpkin bread without chocolate chips, check out this Pumpkin Bread Recipe. It’s a no-mixer, no-fuss treat that’s perfect for a quick and easy bake.
• Craving something a little more decadent? You have to try the Pumpkin Chocolate Bread. It is one of my absolute favorites and you will love the recipe.
• And if you want something for a party, these Pumpkin Bars are a total showstopper! They are a great way to feed a crowd.
• If you’re in the mood for cookies, these Pumpkin Chocolate Chip Cookies are chewy, delicious, and packed with pumpkin spice flavor.
• Or, for a quick and easy breakfast or snack, try these Pumpkin Chocolate Chip Muffins. They’re ready in just 30 minutes!

Make-Ahead & Freezing Instructions

Good news! 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 tightly wrapped at room temperature. It actually tastes even better the next day, as the flavors have time to meld together.

For longer storage, you can freeze the bread. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. To thaw, simply let it sit at room temperature for a few hours.

Printable Recipe Card

Here is the entire recipe that you can print out for easier use later!

Pumpkin Chocolate Chip Bread Recipe

Prep time: 15 minutes

Cook time: 50-60 minutes

Yield: 1 loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

1. Preheat 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, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and enjoy!

Final Thoughts: Sharing the Pumpkin Love

Baking this Pumpkin Chocolate Chip Bread is more than just following a recipe; it’s about creating memories, sharing warmth, and spreading a little bit of pumpkin love. I truly hope you enjoy this recipe as much as I do! Don’t be afraid to experiment with different variations and make it your own. And most importantly, have fun in the kitchen!

Pumpkin Chocolate Chip Perfection Bread

Amelia

This Pumpkin Chocolate Chip Bread is a moist, flavorful loaf perfect for fall or any time of year. It combines warm spices, pumpkin puree, and melty chocolate chips for a delicious and easy-to-make treat that everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 1

Calories 250 kcal

Equipment

• 9×5 inch loaf pan
• Measuring cups and spoons
• Large mixing bowl
• small mixing bowl
• Whisk
• Rubber spatula
• Wooden skewer or toothpick
• Wire rack
• Oven
• Parchment paper (optional)

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• Cooking spray or butter, for greasing

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
• In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
• Gently fold in the chocolate chips.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread is browning too quickly, tent it with foil.
• Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Slice and enjoy!

Notes

For best results, measure your flour correctly by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent a tough bread. Let the bread cool completely before slicing to prevent crumbling. Store the bread tightly wrapped at room temperature for up to 3 days or freeze for up to 2-3 months. Consider adding chopped nuts, dried fruit, or a cream cheese swirl for variations.