If you’re searching for the Best Chocolate Chip Pumpkin Bread that’s rich, moist, and brimming with autumn spices, you’re in the right place. This isn’t just another pumpkin loaf it’s the chocolate-studded treat your cozy mornings and festive gatherings have been missing.
As Michael, the creative heart behind FoodyDish.com, I’ve spent years reimagining classics to bring excitement back to the kitchen. From food styling to developing adaptable, crowd-pleasing recipes, I strive to make every dish both inclusive and unforgettable. Today, I’m thrilled to share this Chocolate Chip Pumpkin Bread, a recipe born from my obsession with balance comforting spice, deep chocolate, and irresistible texture.
In this post, you’ll find:
- Why this bread stands out from the rest
- Ingredient and baking tips for perfect results
- Flavor variations to suit every lifestyle
- FAQs and pairing ideas
Let’s turn your baking game up a notch.
Why This Chocolate Chip Pumpkin Bread Recipe Works
- Super moist and never dry thanks to the pumpkin puree
- Loaded with melty chocolate chips in every bite
- One bowl, no mixer required easy cleanup!
- Freezer-friendly and meal-prep approved
- Kid- and adult-approved for breakfast, snacks, or dessert
Choosing the Right Ingredients for Chocolate Chip Pumpkin Bread
Best Base Ingredients for This Recipe
- Pumpkin Purée: Go for 100% canned pumpkin, not pumpkin pie filling.
- Flour: All-purpose works great; can substitute with 1:1 gluten-free blends.
- Chocolate Chips: Semi-sweet or dark chips melt best without overpowering.
Buying Tips
- Choose pumpkin purée with no added sugar or spices.
- Use fresh spices (ground cinnamon, nutmeg, and cloves) for a richer aroma.
- For chocolate, try quality brands like Ghirardelli or Guittard.
Substitutions
- Dairy-free? Use coconut oil and dairy-free chocolate chips.
- No eggs? Replace each egg with 1/4 cup unsweetened applesauce.
Ingredients & Prep for Chocolate Chip Pumpkin Bread
Baking Prep Essentials
- Grease your loaf pan or line with parchment paper.
- Bring eggs to room temperature for even mixing.
Wet Ingredients (Beams)
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup neutral oil (like avocado or canola)
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1 tsp vanilla extract
Dry Ingredients (Beams)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips (plus more for topping)
Step-by-Step Cooking Instructions for Chocolate Chip Pumpkin Bread
Pre-Cooking Prep for Chocolate Chip Pumpkin Bread
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 loaf pan.
- In a large bowl, whisk all wet ingredients until smooth.
Cooking Method for Chocolate Chip Pumpkin Bread
- Stir dry ingredients into wet until just combined.
- Fold in the chocolate chips gently.
- Pour batter into pan, sprinkle with extra chips on top.
Doneness Check for Chocolate Chip Pumpkin Bread
- Bake for 50–60 minutes.
- A toothpick should come out with a few moist crumbs, not wet batter.
Resting for Chocolate Chip Pumpkin Bread
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Cool completely before slicing for best texture.
Pro Tips for Perfect Chocolate Chip Pumpkin Bread
Avoiding Dense or Gummy Texture in Chocolate Chip Pumpkin Bread
- Don’t overmix your batter.
- Measure flour using the spoon-and-level method.
Tool Recommendations for Chocolate Chip Pumpkin Bread
- Loaf pan (metal preferred for even baking)
- Cooling rack
- Silicone spatula for easy folding
Storage & Reheating for Chocolate Chip Pumpkin Bread
- Wrap tightly and store at room temp for up to 3 days.
- Freeze slices individually for up to 3 months.
Flavor Variations for Chocolate Chip Pumpkin Bread
| Variation | Ingredients | Description |
|---|---|---|
| Nutty Crunch | Add 1/2 cup chopped pecans or walnuts | Adds texture and richness |
| Spicy Chai Twist | Replace cinnamon with chai spice blend | Warmer, exotic flavor |
| Gluten-Free | Use 1:1 GF flour | Still moist and delicious |
| Vegan | Replace eggs with applesauce and use vegan chips | 100% plant-based |
Serving Suggestions for Chocolate Chip Pumpkin Bread
- Morning Favorite: Serve warm with coffee or chai latte.
- Dessert Plate: Top with coconut whipped cream or drizzle with almond butter.
- Snack Pairing: Add a handful of roasted almonds and herbal tea.
FAQs About Chocolate Chip Pumpkin Bread
Can I use fresh pumpkin instead of canned?
Yes, just roast and purée fresh sugar pumpkin make sure it’s thick and not watery.
How do I fix undercooked bread?
Pop it back in the oven in 5-minute increments, tented with foil to avoid burning the top.
Can I make this ahead?
Absolutely! This bread tastes even better the next day.
Is this safe for kids and dietary restrictions?
Yes, especially with dairy-free and egg-free versions available.
Conclusion
If you’re ready to bring cozy fall flavors into your kitchen, this Chocolate Chip Pumpkin Bread is your next go-to bake. It’s easy, indulgent, and guaranteed to make your home smell amazing.
Fire up your oven and try this today!
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Chocolate Chip Pumpkin Bread: Moist, Flavorful, and Irresistible
- Total Time: 60 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
Moist, spiced, and filled with melty chocolate chips, this Chocolate Chip Pumpkin Bread is a quick-bake favorite for fall mornings and cozy nights.
Ingredients
1 cup pumpkin purée
2 large eggs
1/2 cup neutral oil
1/3 cup maple syrup
1/3 cup brown sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup semi-sweet chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan.
2. In a large bowl, whisk together the pumpkin purée, eggs, oil, syrup, sugar, and vanilla.
3. Sift in the flour, baking soda, baking powder, spices, and salt. Mix until just combined.
4. Fold in the chocolate chips gently with a spatula.
5. Pour batter into the prepared pan and top with extra chips.
6. Bake for 50–60 minutes, checking with a toothpick at 50 minutes.
7. Let cool in the pan for 10 minutes, then transfer to a rack to cool fully.
Notes
Store at room temperature for 3 days or freeze for up to 3 months.
For vegan version: replace eggs with flax eggs and use vegan chocolate chips.
Add nuts for extra texture or use pumpkin pie spice for a bolder flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Chocolate Chip Pumpkin Bread, fall baking, quick bread