There’s nothing quite like the aroma of chocolate chip pumpkin bread baking in your oven on a crisp autumn morning. This pumpkin bread from scratch combines the warm spices of fall with rich chocolate chips for a treat that’s absolutely irresistible. Whether you’re looking for the perfect pumpkin chocolate chip recipes to celebrate the season or want to master baking with pumpkin, this recipe will become your go-to favorite.
I’ve been perfecting this chocolate chip pumpkin bread recipe for years, and I can honestly say it’s the moistest, most flavorful version you’ll ever taste. The secret lies in the perfect balance of pumpkin puree, warming spices, and just the right amount of chocolate chips in every single bite. This isn’t just another pumpkin project – it’s a recipe that will have your family asking for seconds before they’ve even finished their first slice.
What makes this pumpkin chocolate chip bread moist is the combination of oil and pumpkin puree, which creates an incredibly tender crumb that stays fresh for days. I love how this recipe bridges the gap between breakfast and dessert – it’s wholesome enough for morning coffee yet indulgent enough to satisfy your afternoon sweet tooth.
CHOCOLATE CHIP PUMPKIN BREAD
Cuisine: American
Category: Quick Bread/Dessert
Prep Time: 15 minutes
Cook Time: 60-65 minutes
Total Time: 80 minutes
Serves: 12 people
This pumpkin chocolate chip bread recipe creates a perfectly spiced loaf that’s loaded with chocolate chips and has the most incredible texture. The pumpkin keeps it incredibly moist while the spices add that classic fall flavor we all crave.
INGREDIENTS
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1⅓ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- ⅓ cup water
- 1½ cups semi-sweet chocolate chips
- ½ cup white chocolate chip pumpkin bread chips (optional but amazing!)
The beauty of this chocolate chip pumpkin bread is how simple the ingredient list is. You probably have most of these pantry staples on hand already! I always recommend using real pumpkin puree rather than pumpkin pie filling for the best flavor and texture.
PREPARATION
- Preheat oven to 350°F and grease a 9×5-inch loaf pan thoroughly. You can also line it with parchment paper for easy removal.
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl. Set this dry mixture aside.
- Combine sugar and oil in a large mixing bowl, whisking until well blended. The mixture should be smooth and glossy.
- Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps create the perfect texture.
- Stir in pumpkin puree and water until the mixture is completely smooth. The batter should be a beautiful orange color at this point.
- Add dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix – this is crucial for keeping your pumpkin chocolate chip bread moist.
- Fold in chocolate chips, reserving about ¼ cup to sprinkle on top of the batter before baking.
- Pour batter into prepared loaf pan and sprinkle remaining chocolate chips on top for an extra chocolatey finish.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool in pan for 15 minutes before turning out onto a wire rack to cool completely.
The key to perfect pumpkin bread from scratch is not overbaking. Start checking at 60 minutes – the bread is done when a toothpick has just a few moist crumbs clinging to it.
NUTRITION INFORMATION
- 287 calories per serving
- 4g protein per serving
- 42g carbs per serving
- 12g fat per serving
- 3g fiber per serving
- 28g sugar per serving
This chocolate chip pumpkin bread is surprisingly nutritious thanks to the pumpkin, which adds vitamin A, fiber, and potassium to every slice.
TIPS FOR THE PERFECT PUMPKIN CHOCOLATE CHIP BREAD
Baking with pumpkin requires a few special considerations to get the best results. First, always use pumpkin puree, not pumpkin pie filling. The pie filling contains added spices and sugar that will throw off the balance of your recipe.
Room temperature ingredients mix together much more easily and create a smoother batter. Take your eggs out about an hour before baking, or place them in warm water for 5 minutes to quickly bring them to room temperature.
Don’t skip the spice blend! While you could use pumpkin pie spice, the individual spices create a much more complex and delicious flavor profile. The combination of cinnamon, nutmeg, cloves, and ginger gives this pumpkin chocolate chip spice cake its signature taste.
For the ultimate white chocolate chip pumpkin bread, try substituting half the semi-sweet chips with white chocolate chips. The creamy sweetness pairs beautifully with the warm pumpkin spices.
STORAGE AND SERVING SUGGESTIONS
This chocolate chip pumpkin bread stays fresh and moist for up to one week when stored properly. Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature.
For longer storage, this bread freezes beautifully for up to three months. Wrap individual slices in plastic wrap and store in freezer bags. You can toast frozen slices directly or let them thaw at room temperature.
I love serving this bread slightly warmed with a pat of butter and a cup of coffee. It’s also incredible toasted and topped with cream cheese or even a scoop of vanilla ice cream for dessert.
This recipe also works wonderfully as muffins! Simply divide the batter between 18 muffin cups and bake at 375°F for 18-22 minutes.
VARIATIONS TO TRY
One of my favorite variations is adding chopped pecans or walnuts along with the chocolate chips. About ½ cup of nuts adds wonderful texture and complements the pumpkin chocolate chip recipes perfectly.
For a more decadent version, try adding a cream cheese swirl. Beat together 4 oz softened cream cheese, ¼ cup sugar, and 1 egg. Drop spoonfuls over the batter and swirl with a knife before baking.
You can also experiment with different chocolate chips – dark chocolate creates a more sophisticated flavor, while butterscotch chips add a lovely caramel note that pairs beautifully with pumpkin.
FREQUENTLY ASKED QUESTIONS
Can I make this recipe into muffins instead?
Absolutely! This chocolate chip pumpkin bread batter works perfectly for muffins. Divide the batter between 18 standard muffin cups and bake at 375°F for 18-22 minutes. The muffins are done when a toothpick inserted in the center comes out with just a few moist crumbs.
What’s the best way to measure pumpkin puree?
For the most accurate measurement, pack the pumpkin puree into your measuring cup and level it off. One 15-oz can of pumpkin puree contains about 1¾ cups, so you’ll have extra for another pumpkin project!
Why is my bread dense instead of light and fluffy?
Dense bread usually results from overmixing the batter once you add the flour. Mix just until the ingredients are combined – a few lumps are perfectly fine. Also, make sure your baking soda is fresh (replace every 6 months for best results).
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to ¼ cup without significantly affecting the texture, though the bread won’t be quite as sweet. The sugar also helps keep the bread moist, so I don’t recommend reducing it by more than that.
How do I know when the bread is perfectly done?
The bread is ready when a toothpick inserted in the center comes out with just a few moist crumbs attached – not completely clean. The top should spring back lightly when touched, and the edges should just start pulling away from the sides of the pan.
SHARE YOUR RESULTS!
I absolutely love seeing your baking with pumpkin creations! Share your chocolate chip pumpkin bread photos on my Facebook page – I love seeing how your loaves turn out and hearing about any creative variations you try.
Don’t forget to pin this pumpkin bread recipe moist on Pinterest @OlyviaBestRecipes so you can find it easily when those fall cravings hit. Tag me @OlyviaBestRecipes on Pinterest when you make this – I can’t wait to see your beautiful loaves!
This chocolate chip pumpkin bread has become such a cherished recipe in my kitchen, and I know it will become a favorite in yours too. There’s something magical about the combination of warm spices, tender pumpkin bread, and melted chocolate chips that just screams fall comfort food. Whether you’re making it for a cozy family breakfast or bringing it to a potluck dinner, this recipe never fails to impress.
Author: Olyvia T.
