Name: Pumpkin Chocolate Chip Bread: A Cozy Fall Delight You’ll Love
Prep time: 15 min
Cook time: 65 min
Total time: 90 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda (make sure it’s fresh); 1/2 teaspoon salt (to enhance flavor); 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger); 1/2 cup vegetable oil (or melted butter); 1 cup granulated sugar (or brown sugar for deeper flavor); 2 large eggs (for vegan option, use flax eggs or applesauce); 1 cup pumpkin puree (not pumpkin pie filling); 1/4 cup water (can be omitted if puree is thick); 1 teaspoon vanilla extract (for robust flavor); 1 cup semi-sweet chocolate chips; 1/4 cup chocolate chips (for sprinkling on top); 1/2 cup chopped nuts (like walnuts or pecans)

As I pulled the warm Pumpkin Chocolate Chip Bread from the oven, the rich aroma of fall instantly enveloped my kitchen. This moist, tender loaf is a delightful mingling of earthy pumpkin and luscious chocolate, making it an ideal treat for breakfast or an afternoon snack. What’s even better? It comes together in just two bowls—no fuss, no mess! This easy recipe is not only perfect for yourself but also makes for a thoughtful gift, packed with the cozy vibes of autumn. Whether you’re enjoying it with a cup of coffee or sharing it with loved ones, you’ll see why this Pumpkin Chocolate Chip Bread is bound to become the highlight of your seasonal baking. Curious how to make this fall favorite? Let’s get started!

Why is Pumpkin Chocolate Chip Bread a Must-Make?

Unforgettable Aroma: The moment you start baking, the sweet and spicy scent of pumpkin fills your home, making it a fall staple.
Easy to Whip Up: With just two bowls and minimal effort, this recipe is beginner-friendly, perfect for those short on time.
Versatile Delight: Enjoy it as breakfast, a snack, or even dessert—this bread fits seamlessly into any occasion!
Gift-Worthy Treat: Wrap up a loaf and surprise friends or family, bringing warmth and comfort to their day.
Endless Variations: Experiment with walnuts, whole wheat flour, or mini loaves, ensuring everyone can enjoy it just the way they like.
If you love homemade creations, you’re sure to enjoy this along with Banana Bread Old and Chipotle Ranch Grilled recipes as well!

Pumpkin Chocolate Chip Bread Ingredients

• Here’s everything you need to bake this delicious treat!

For the Bread

All-Purpose Flour – Provides structure for your loaf.
Baking Soda – The leavening agent that ensures a nice rise; make sure it’s fresh!
Salt – Enhances the overall flavor profile and balances the sweetness.
Pumpkin Pie Spice – Infuses that warm, cozy fall flavor; you can use a mix of cinnamon, nutmeg, and ginger if you like.
Vegetable Oil – Keeps the bread beautifully moist; melted butter or applesauce works too if you prefer.
Granulated Sugar – Sweetens the bread perfectly; brown sugar will give it a deeper taste.
Large Eggs – Binds the ingredients together and adds richness to your bread; for a vegan option, use flax eggs or applesauce (1/4 cup per egg).
Pumpkin Puree – The star of the recipe, adding moisture and flavor—be sure it’s NOT pumpkin pie filling!
Water – Adjusts the batter’s consistency; can be omitted if your puree is thick enough.
Vanilla Extract – Adds a lovely depth of flavor; try using pure vanilla extract for a more robust taste.
Semi-Sweet Chocolate Chips – Delivers bursts of chocolatey goodness throughout the loaf; dark or milk chocolate chips can also be used.

Optional Toppings

Chocolate Chips – Reserve some to sprinkle on top for an extra delightful finish.
Chopped Nuts – For added texture and flavor, consider folding in walnuts or pecans.

Step‑by‑Step Instructions for Pumpkin Chocolate Chip Bread

Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While the oven warms up, take a 9×5-inch loaf pan and grease it lightly with cooking spray or line it with parchment paper for easy removal later. This ensures that your Pumpkin Chocolate Chip Bread comes out perfectly without sticking to the pan.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of pumpkin pie spice. Blend the dry ingredients thoroughly to ensure even distribution of the leavening agent and spices. Set this bowl aside, allowing the dry ingredients to mingle while you prepare the wet mixture.

Step 3: Combine the Wet Ingredients
In a large mixing bowl, combine 1/2 cup of vegetable oil and 1 cup of granulated sugar, whisking them together until the mixture is smooth and well-blended. Add in 2 large eggs, one at a time, beating well after each addition. Then, mix in 1 cup of pumpkin puree, 1/4 cup of water, and 1 teaspoon of vanilla extract until everything is evenly combined, creating a luscious, pumpkin-infused batter.

Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix—stop as soon as you see the flour disappear into the batter. This step is crucial for achieving that tender texture in your Pumpkin Chocolate Chip Bread, so embrace a few lumps in the mixture.

Step 5: Add Chocolate Chips
Once the batter is combined, carefully fold in 1 cup of semi-sweet chocolate chips. Make sure the chocolate is evenly distributed throughout the batter for delicious pockets of chocolate in each slice. If you like, reserve a few chocolate chips to sprinkle on top of the batter before baking for a marvelous finish.

Step 6: Transfer to the Loaf Pan
Pour the batter into your prepared loaf pan, spreading it evenly with your spatula. Sprinkle any reserved chocolate chips over the top for added sweetness and visual appeal. This step helps ensure that your Pumpkin Chocolate Chip Bread not only tastes delicious but looks inviting too!

Step 7: Bake to Perfection
Place the loaf pan in the preheated oven and bake for 60 to 65 minutes. Keep an eye on it; the bread is done when it turns a beautiful golden brown and a toothpick inserted in the center comes out with a few moist crumbs. There’s nothing quite like the aroma of your Pumpkin Chocolate Chip Bread filling the kitchen!

Step 8: Cool and Serve
Once baked, remove the pan from the oven and allow the bread to cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This will help maintain its delightful texture. Once cooled, slice and serve your beautiful Pumpkin Chocolate Chip Bread, perfect for sharing with family or enjoying on your own!

What to Serve with Pumpkin Chocolate Chip Bread

The perfect cozy companion for this delicious loaf can elevate your fall baking experience to new heights.

Creamy Mashed Potatoes: Their velvety texture contrasts beautifully with the bread’s moist crumb, making for a savory touch. Imagine scooping a spoonful of fluffy mashed potatoes alongside a slice for a comforting meal.
Warm Spiced Chai: This aromatic drink complements the warm spices in the bread. The creamy, spiced flavors of chai will envelop your taste buds in warmth, making every sip delightful.
Maple Pecan Topping: Drizzling your slice with maple syrup and toasting pecans brings a crunchy, sweet element that pairs heavenly with pumpkin’s earthiness. Each bite turns into a celebration of flavors.
Apple Cider: Serve with a glass of chilled apple cider to refresh your palate. The fruity twist enhances the sweet notes in the bread, creating a fall nostalgia with every sip.
Honey Butter: Spread a dollop of honey butter atop a warm slice for an irresistible finish. The sweet, creamy spread just melts into the bread, adding layers of decadent flavor.
Vanilla Ice Cream: Top a warm piece with a scoop of vanilla ice cream to create a delicious contrast of temperatures. The melting ice cream mingling with the bread is pure bliss, perfect for dessert or an indulgent snack.
Fresh Fruit Salad: A light and refreshing fruit salad with apples, pears, and pomegranate seeds adds a juicy burst alongside the bread. The fruity notes brighten the meal, making it refreshing and balanced.

How to Store and Freeze Pumpkin Chocolate Chip Bread

Room Temperature: Keep your Pumpkin Chocolate Chip Bread tightly wrapped in plastic wrap or stored in an airtight container for up to 3 days to maintain its moistness and freshness.

Fridge: For longer storage, refrigerate the wrapped bread for up to 1 week; however, this may slightly alter its texture, making it less tender.

Freezer: To freeze, slice the bread and wrap individual pieces in plastic wrap, then place them in a freezer bag. It can stay good for up to 3 months.

Reheating: Thaw slices at room temperature or warm them in the microwave for about 15-20 seconds for a cozy treat that’s as delightful as when it was freshly baked.

Expert Tips for Pumpkin Chocolate Chip Bread

Mix with Care: Avoid overmixing once you incorporate the flour. This is key to achieving a tender and fluffy Pumpkin Chocolate Chip Bread.
Check Your Baking Powder: Make sure your baking soda is fresh; old or expired baking soda won’t give the proper rise, affecting the loaf’s texture.
Customize with Spices: Don’t hesitate to tweak the spices! Use a blend of cinnamon, nutmeg, and ginger for a personalized flavor twist.
Temperature Matters: To ensure even baking, allow your ingredients to come to room temperature before mixing them—not too cold!
Cool Completely: Allow the Pumpkin Chocolate Chip Bread to cool fully on a wire rack before slicing. This helps maintain its moisture and texture.
Easy Cleanup: For fuss-free release, consider using parchment paper to line your loaf pan. It makes serving and cleanup a breeze!

Make Ahead Options

These Pumpkin Chocolate Chip Bread preparations are ideal for busy home cooks looking to save time without sacrificing flavor! You can mix the dry ingredients (flour, baking soda, salt, and pumpkin pie spice) up to 3 days in advance and store them in an airtight container. Additionally, you can prepare the wet ingredients (oil, sugar, eggs, pumpkin puree, water, and vanilla) up to 24 hours before baking; just cover and refrigerate them. To assemble, simply combine the wet and dry mixtures and fold in the chocolate chips before baking. By prepping ahead, you’ll enjoy delicious, fresh Pumpkin Chocolate Chip Bread with minimal effort, letting you savor those cozy flavors without the last-minute rush!

Pumpkin Chocolate Chip Bread Variations

Feel free to add your personal touch to this delightful recipe and make it uniquely yours!

Nutty Twist: Fold in ½ cup of chopped walnuts or pecans for a crunchy texture that complements the softness of the bread. The nuts add a lovely earthiness, making each slice a satisfying experience.
Whole Wheat Option: Swap half the all-purpose flour with whole wheat flour for a heartier version. This will not only boost the nutrition but also impart a deliciously nutty flavor.
Mini Loaves: To make adorable mini loaves, divide the batter among mini loaf pans and adjust the baking time to 25-30 minutes. These make perfect gifts or individual servings for all to enjoy!
Spicy Kick: Add a pinch of cayenne pepper or a dash of ginger for a surprising heat that balances the sweetness, turning up the flavor in your bread. It’ll be a delightful surprise with every bite!
Dairy-Free Delight: Replace the vegetable oil with coconut oil and use dairy-free chocolate chips. This option caters to those with dietary restrictions while still delivering on taste.
Boozy Aroma: A splash of dark rum or bourbon can enhance the bread’s flavors. Just a tablespoon will add depth, making it an indulgent treat perfect for adult gatherings.
Chocolate Lovers: For a double chocolate experience, replace a portion of the flour with cocoa powder and use dark chocolate chips. Each slice will be a rich, chocolatey bite that’ll satisfy any sweet tooth.

If you’re a fan of treats with warm spices, you might also enjoy whipping up a batch of Joe Garlic Bread or testing out a classic Banana Bread Old recipe!

Pumpkin Chocolate Chip Bread Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! When making Pumpkin Chocolate Chip Bread, be sure to use pure pumpkin puree. Avoid pumpkin pie filling, as it contains added sugars and spices that will alter the flavor and texture of your bread. You can find canned pumpkin puree in the baking aisle or even make your own by cooking and mashing fresh pumpkin.

How can I store leftover Pumpkin Chocolate Chip Bread?
To store your delicious Pumpkin Chocolate Chip Bread, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the wrapped bread for up to 1 week; however, this may slightly affect its texture.

Can I freeze Pumpkin Chocolate Chip Bread?
Yes, definitely! To freeze your Pumpkin Chocolate Chip Bread, first allow it to cool completely. Then slice the bread and wrap individual pieces tightly in plastic wrap. Place the wrapped slices in a freezer-safe zip-top bag. It will stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw at room temperature or warm slices for about 15-20 seconds in the microwave to bring back its cozy, fresh-baked taste.

Why did my Pumpkin Chocolate Chip Bread turn out dense?
Very! A dense texture can often be attributed to overmixing the batter after adding the flour. Be sure to mix until just combined, leaving a few lumps for a tender crumb. Additionally, check that your baking soda is fresh, as expired leavening agents will fail to help the bread rise properly.

Can I customize this Pumpkin Chocolate Chip Bread for dietary needs?
Of course! There are several variations you can incorporate. For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour. If you’re looking for a vegan alternative, substitute the eggs with flax eggs or 1/4 cup of applesauce per egg. It’s wonderful to see your creativity shine through in your baking!

Is this Pumpkin Chocolate Chip Bread safe for pets?
Generally, it’s not recommended to share pumpkin bread with pets, particularly because of the chocolate chips, which are toxic to dogs. Always keep your luscious treats out of reach from your furry friends and offer them only pet-safe snacks instead.