There’s something truly special about the aroma of freshly baked pumpkin bread wafting from the oven, especially when it’s loaded with chocolate chips. It’s like a warm hug for your senses! Today, I’m excited to share my secret recipe for Pumpkin Chocolate Chip Bread that’s moist, flavorful, and incredibly easy to make. Whether you’re a seasoned baker or a kitchen newbie, this recipe is sure to become a fall favorite. So, grab your apron and let’s dive in!
Why You’ll Love This Recipe
- Perfectly balanced flavors of pumpkin and chocolate
- Moist and tender texture that stays fresh for days
- Easy to customize with your favorite mix-ins
- Ready in under 90 minutes
- Great for breakfast, snacks, or even as a gift
Ingredients
Here’s what you’ll need to make this delicious Pumpkin Chocolate Chip Bread:
- 1 1/2 cups all-purpose flour (plus more for coating chocolate chips)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semisweet chocolate chips (divided use)
- Cooking spray
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this Pumpkin Chocolate Chip Bread. It’s easier than you think, and I’m here to guide you every step of the way!
- Preheat and Prep the Pan: Preheat your oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper. This ensures your bread will release easily after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda. This mixture forms the base of your bread and ensures all the spices are evenly distributed.
- Mix Wet Ingredients: Add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir until just combined. Be careful not to overmix at this stage—it’s okay if the batter is a little lumpy.
- Add Chocolate Chips: Toss 1 cup of the chocolate chips with 1 tablespoon of flour. This step might seem small, but it helps the chocolate chips distribute evenly throughout the bread. Then, stir these coated chocolate chips into the batter.
- Pour the Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the loaf for that perfect, indulgent finish.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Keep an eye on it toward the end of the baking time to ensure it doesn’t overcook.
- Let it Cool: Let the bread cool in the pan for 10 minutes, then run a thin knife along the sides of the pan to loosen it. Invert the bread onto a wire rack to cool completely before slicing.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Pumpkin Chocolate Chip Bread turns out perfectly every time:
- Use High-Quality Chocolate: The chocolate chips make this bread extra special, so don’t skimp on quality. Look for semisweet chocolate chips for the best flavor.
- Don’t Overmix: Overmixing can lead to a dense bread. Stop stirring as soon as the ingredients are combined.
- Add-Ins: Feel free to customize your bread by adding nuts, dried cranberries, or even a handful of oats for extra texture.
- Check for Doneness: If you’re unsure whether the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
How to Serve
This Pumpkin Chocolate Chip Bread is versatile and can be served in so many ways:
- Slice it thick and serve as a side for your quick family dinners or 30-minute meals.
- Top it with a dollop of whipped cream or a drizzle of caramel for a dessert-like treat.
- Pair it with a warm cup of coffee or tea for a cozy breakfast or snack.
- Wrap slices individually and pack them in lunches for a tasty weeknight dinner idea.
Make Ahead and Storage
One of the best things about this bread is how well it keeps. Here’s how to store it:
- Room Temperature: Wrap the cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 4 days.
- Refrigerate: For longer storage, wrap the bread in plastic wrap or aluminum foil and refrigerate for up to 1 week. Let it come to room temperature before serving.
- Freeze: Wrap the bread tightly in plastic wrap and then in a layer of aluminum foil or place in a freezer-safe bag. Frozen bread will keep for up to 3 months. Thaw at room temperature or reheat slices in the microwave.
And there you have it—my secret recipe for the most delicious Pumpkin Chocolate Chip Bread you’ll ever taste! It’s moist, flavorful, and loaded with chocolatey goodness. Whether you’re baking for your family or sharing as a gift, this bread is sure to be a hit. Don’t forget to check out my other fall favorites, like Incredibly Moist Pumpkin Bread and Cinnamon Swirl Pumpkin Bread. Happy baking! 🎃
Pumpkin Chocolate Chip Bread
Ingredients
Method
- Preheat the oven to 350 degrees F. Coat an 8" x 4" loaf pan with cooking spray and line the bottom with parchment paper.
- Place the flour, pumpkin pie spice, salt, and baking soda in a large bowl; whisk to combine.
- Add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the flour mixture. Stir until just combined.
- Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
- Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.
- Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.