Pumpkin Chocolate Chip Bread

Introduction

There’s something truly magical about the combination of pumpkin and chocolate. The rich, moist texture of pumpkin paired with sweet chocolate chips is the ultimate autumnal comfort food. Enter Pumpkin Chocolate Chip Bread a quick bread that’s perfect for breakfast, snack time, or even dessert.

Whether it’s chilly fall mornings, a holiday brunch, or just a cozy afternoon treat, this bread hits all the right notes: sweet, spiced, and packed with moist pumpkin goodness. The recipe has a nostalgic feel reminiscent of homemade goodies baked with love, but it’s also simple enough for beginners to tackle confidently.

Pumpkin adds natural moisture and a subtle sweetness, while the chocolate chips melt into little pockets of gooey delight. Sprinkle some extra chocolate chips on top before baking, and you’ve got a showstopper loaf that disappears in no time.

Why You’ll Love This Recipe

• Moist & tender – Pumpkin keeps the bread soft and fluffy.
• Perfectly spiced – Cinnamon, nutmeg, and cloves give a cozy, warm flavor.
• Chocolatey pockets of delight – Chocolate chips in every bite!
• Simple & approachable – Uses pantry staples and minimal steps.
• Versatile – Great for breakfast, snack, dessert, or gifting.
• Freezable – Bake ahead and freeze for a quick treat anytime.

Ingredients Breakdown

This recipe makes 1 standard 9×5-inch loaf, about 12 slices.

Wet Ingredients:

• 2 cups granulated sugar – Sweetens the bread evenly.
• 1/2 cup butter, softened – Adds richness and tenderness.
• 3 large eggs – Provides structure and stability.
• 2 teaspoons vanilla extract – Enhances overall flavor.
• 15 ounces canned pumpkin – Adds moisture and natural sweetness.
• 1/2 cup milk – Balances batter and ensures a soft crumb.

Dry Ingredients:

• 2 3/4 cups all-purpose flour – Forms the structure of the bread.
• 1/2 teaspoon baking powder – Helps with gentle rising.
• 1 1/2 teaspoons baking soda – Reacts with pumpkin for tenderness.
• 1 teaspoon salt – Balances sweetness and enhances flavors.
• 3/4 teaspoon ground cinnamon – Classic fall spice.
• 1/4 teaspoon ground cloves – Adds warmth.
• 1/4 teaspoon ground nutmeg – Brings aromatic depth.

Mix-Ins:

• 12-ounce package chocolate chips – Sweet pockets of melty chocolate.

Tools & Equipment Needed

• Large mixing bowls (one for wet, one for dry)
• Hand or stand mixer
• Measuring cups & spoons
• Rubber spatula or wooden spoon
• 9×5-inch loaf pan
• Cooling rack
• Whisk

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter or nonstick spray, and lightly flour it.

Step 2: Mix Wet Ingredients

1. In a large bowl, cream together butter and sugar until light and fluffy.
2. Beat in eggs, one at a time, then stir in vanilla extract.
3. Mix in canned pumpkin until smooth.
4. Add milk and stir until well combined.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
2. Gradually fold dry ingredients into wet mixture using a spatula. Mix until just combined—don’t overmix.

Step 4: Add Chocolate Chips

1. Fold in chocolate chips evenly throughout the batter.

Step 5: Bake the Bread

1. Pour batter into prepared loaf pan.
2. Optional: sprinkle a few extra chocolate chips on top for visual appeal.
3. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

1. Let the bread cool in the pan for 15 minutes.
2. Transfer to a cooling rack to cool completely before slicing.
3. Serve plain, with butter, or even with cream cheese for indulgence.

Tips & Variations

• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Vegan: Use flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water), dairy-free butter, and plant-based milk.
• Extra chocolate: Mix in white chocolate chips or swirl in Nutella.
• Nuts: Add chopped walnuts or pecans for crunch.
• Spice variations: Pumpkin pie spice can replace cinnamon, nutmeg, and cloves for convenience.

Flavor Profile & Pairings

• Flavor: Sweet, warm, and comforting with rich pumpkin undertones and chocolate pockets.
• Texture: Moist and tender crumb with occasional melted chocolate bites.
• Perfect pairings:
  • Coffee or chai tea
  • Hot chocolate or warm milk
  • Cream cheese frosting or a simple glaze drizzle

Nutritional Overview (Per Slice, Approximate)

• Calories: 280
• Protein: 4g
• Carbs: 42g
• Fat: 11g
• Fiber: 2g
• Sugar: 25g

Note: Values will vary based on chocolate chips and butter brand.

Make-Ahead & Storage Tips

• Room temperature: Keep in an airtight container for up to 3 days.
• Refrigerator: Store for up to 1 week; wrap tightly in plastic wrap.
• Freezing: Slice and freeze individual pieces in a zip-top bag for up to 3 months. Thaw overnight at room temperature or toast slices directly.

FAQs

Q1: Can I use fresh pumpkin instead of canned?
Yes! Roast and puree about 2 cups of fresh pumpkin to replace the 15-ounce can.

Q2: How do I prevent the bread from sinking?
Avoid overmixing the batter and ensure your baking soda/powder is fresh.

Q3: Can I make muffins instead?
Absolutely! Divide batter into lined muffin tins and bake for 20–25 minutes.

Q4: How do I keep the bread moist?
Don’t overbake, and store it wrapped to retain moisture.

Q5: Can I add other mix-ins?
Yes! Nuts, raisins, or dried cranberries work well.

Cooking Timeline (At a Glance)

Task	Time
Prep ingredients	10 mins
Mix batter	10 mins
Bake	60–70 mins
Cool	30 mins
Total	~1 hour 50 mins

Serving Suggestions

• Serve slightly warm with a pat of butter or cream cheese.
• Top with a drizzle of caramel sauce for dessert.
• Slice thick for breakfast toast with peanut butter.
• Pair with coffee, chai latte, or a pumpkin spice latte.

Recipe Variations

1. Double Chocolate Pumpkin Bread – Add cocoa powder and extra chocolate chips.
2. Pumpkin Cranberry Bread – Fold in dried cranberries for tart contrast.
3. Gluten-Free Pumpkin Chocolate Chip – Use almond flour or gluten-free flour blend.
4. Pumpkin Spice Latte Bread – Add instant espresso powder to the batter.

Ingredient Spotlight

Pumpkin

Canned pumpkin provides natural moisture, flavor, and fiber. Look for 100% pure pumpkin, not pie filling, for the best results.

Chocolate Chips

Choose semi-sweet or milk chocolate for balance. Avoid mini chips if you prefer larger pockets of melted chocolate.

Pro Baking Tips

• Always preheat your oven fully to ensure even baking.
• Use room-temperature butter and eggs for better incorporation.
• Don’t overmix—overworking flour develops gluten, resulting in a dense loaf.
• Test doneness with a toothpick; a few melted chocolate streaks are normal.
• Let the bread cool completely before slicing for clean cuts.

Storage & Freezing Guide

• Room temperature: 2–3 days in airtight container.
• Refrigerator: Up to 1 week.
• Freezer: Slice, wrap individually, and freeze up to 3 months.
• Reheating: Toast slices lightly or microwave for 15–20 seconds.

Nutrition Estimate Table (Per Slice)

Nutrient	Amount
Calories	280
Protein	4g
Carbs	42g
Fat	11g
Fiber	2g
Sugar	25g

Dietary Notes: Nut-free (unless added), can be made dairy-free or vegan.

Expanded Conclusion

Pumpkin Chocolate Chip Bread is a celebration of fall flavors in every slice. Moist pumpkin, warm spices, and gooey chocolate come together to create a loaf that’s perfect for breakfast, snack, or dessert. It’s easy to make, endlessly adaptable, and sure to become a staple in your seasonal baking repertoire.

Whether you slice it thick for a cozy morning treat, wrap it for gifting, or enjoy a slice with coffee on a crisp afternoon, this bread is comfort in edible form. Bake it, share it, and savor the delightful combination of pumpkin and chocolate in every bite!

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