There’s nothing quite like the smell of chocolate chip pumpkin bread wafting through a cozy fall kitchen. That heavenly mix of warm spices, sweet pumpkin, and melty chocolate chips? It’s pure comfort in loaf form. This recipe has been my go-to for years – simple enough to whip up with my kids on a lazy Sunday afternoon, yet special enough to gift to neighbors during the holidays. Trust me, this chocolate chip pumpkin bread disappears fast in our house!
I still remember the first time I made this with my daughter when she was just tall enough to reach the counter. Flour everywhere, chocolate chips “accidentally” falling into little mouths instead of the bowl – but oh, the proud look on her face when we pulled that golden loaf out of the oven! After fifteen years of baking this recipe (and probably hundreds of loaves later), I’ve perfected every detail.
What makes this chocolate chip pumpkin bread special? It’s got that perfect moist texture (thanks to the pumpkin purée), just the right balance of cinnamon and nutmeg, and pockets of chocolate in every bite. Plus, it comes together in one bowl – because who wants extra dishes? Whether you’re new to baking or a seasoned pro, this loaf will become your new fall tradition too.
Table of Contents
Table of Contents
Why You’ll Love This Chocolate Chip Pumpkin Bread
This isn’t just any pumpkin bread – it’s the kind that makes people ask for your recipe. Here’s what makes it so special:
- Moist texture that lasts – The pumpkin purée keeps this bread soft for days (if it lasts that long!)
- Perfect flavor balance – Warm spices complement the chocolate chips without being overpowering
- One-bowl wonder – Minimal cleanup means more time to enjoy that first warm slice
- Better the next day – The flavors deepen overnight, making it a great make-ahead treat
- Kid-approved – Little hands love helping mix in those chocolate chips
Seriously – this loaf disappears faster than you can say “pumpkin spice season” in my house. The hardest part? Waiting for it to cool before slicing!
Ingredients for Chocolate Chip Pumpkin Bread
Here’s what you’ll need to make this cozy fall treat – and trust me, every ingredient plays an important role! Measure carefully for the best results:
- 1 2/3 cups all-purpose flour – Spoon and level it for accuracy
- 1 teaspoon baking soda – Not baking powder!
- 1 tablespoon cinnamon – The good stuff makes all the difference
- 1/4 teaspoon nutmeg – Freshly grated if you’ve got it
- 1/2 teaspoon salt – Balances all the sweetness
- 1 cup granulated sugar – Plain white sugar works beautifully
- 1 cup pure pumpkin purée – Not pumpkin pie filling (big difference!)
- 1/2 cup unsalted butter, melted – Let it cool slightly before using
- 2 large eggs, room temperature – Cold eggs can ruin your batter
- 1 1/2 cups semi-sweet chocolate chips – Toss with 1 tbsp flour first!
I know it’s tempting to eyeball measurements, but baking is science – a little extra flour or not enough sugar can really change the texture. Grab those measuring cups, friends!
Ingredient Notes & Substitutions
Let me explain a few key ingredients and why they matter:
Room temperature eggs blend into the batter more evenly and help everything rise properly. If you forgot to take yours out, just pop them in warm water for 5 minutes.
Pure pumpkin purée (not the pie filling!) gives moisture without making the bread soggy. It’s the secret to that perfect texture.
Tossing chocolate chips in flour might seem odd, but it prevents those pesky chips from sinking to the bottom. Game changer!
Need swaps? You can use half brown sugar for deeper flavor, swap butter with vegetable oil, or use dairy-free chocolate chips. Just don’t skip the flour coating trick – it really works!
Essential Equipment
You don’t need fancy gadgets to make amazing chocolate chip pumpkin bread – just these basics:
- 9×5 inch loaf pan – Metal works best for even baking
- Two mixing bowls – One for dry, one for wet ingredients
- Whisk – For blending everything smoothly
- Spatula – To gently fold in those chocolate chips
- Cooling rack – Essential for perfect texture
See? No stand mixer required – just good old-fashioned elbow grease and these simple tools. Now let’s get baking!
How to Make Chocolate Chip Pumpkin Bread
Alright, let’s get baking! This chocolate chip pumpkin bread comes together so easily – just follow these simple steps and you’ll have a delicious loaf in no time:
- Prep your pan and oven: First things first – preheat that oven to 350°F (175°C). While it’s heating up, grease your 9×5 loaf pan really well. I like to use butter and a light dusting of flour, or you can use baking spray. Trust me, you don’t want your beautiful bread sticking!
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Make sure everything is evenly distributed – those spices love to clump together!
- Combine wet ingredients: In a larger bowl, whisk the sugar, pumpkin purée, melted (but slightly cooled) butter, and eggs until smooth. Don’t worry if it looks a bit shiny – that’s normal!
- Bring it all together: Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are okay – overmixing is the enemy of tender pumpkin bread!
- Add the chocolate: Here’s where the magic happens! Gently fold in those flour-tossed chocolate chips. They’ll be perfectly distributed throughout your loaf.
- Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 55-65 minutes – start checking at 55. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
That irresistible smell filling your kitchen? That’s how you know it’s working! Now comes the hardest part – letting it cool completely before slicing. But trust me, it’s worth the wait.
Pro Tips for the Best Chocolate Chip Pumpkin Bread
After baking countless loaves, I’ve learned a few tricks that make all the difference:
- Don’t overmix: Once you add the flour, stir just until combined. Overworking the batter leads to tough bread.
- Wait for the oven: Make sure your oven is fully preheated before baking – an oven thermometer helps!
- Cracks are normal: That beautiful domed top with a crack down the middle? It’s supposed to look like that – it’s a sign of perfect pumpkin bread!
- Cool completely: Resist the urge to slice while warm (I know, it’s hard). Letting it cool in the pan ensures clean slices.
- Use the toothpick test: If the toothpick comes out clean, you’ve baked too long. You want a few moist crumbs for maximum moistness.
Follow these tips, and you’ll get bakery-worthy pumpkin bread every single time. Now go enjoy your masterpiece!
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Unforgettable Chocolate Chip Pumpkin Bread Recipe
A delicious and moist chocolate chip pumpkin bread that’s perfect for fall. Easy to make and full of warm spices.
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup sugar
- 1 cup pumpkin purée
- 1/2 cup melted butter
- 2 eggs
- 1 1/2 cups chocolate chips (tossed in 1 tbsp flour)
Instructions
- Preheat oven to 350°F. Grease a 9×5 loaf pan.
- Mix dry ingredients in one bowl.
- In another bowl, mix wet ingredients.
- Combine wet and dry ingredients.
- Fold in chocolate chips.
- Pour batter into the prepared pan.
- Bake for 55–65 minutes.
- Cool before serving.
Notes
- Use room temperature eggs for better mixing.
- Tossing chocolate chips in flour prevents sinking.
- Check doneness with a toothpick before removing from oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Serving and Storing Chocolate Chip Pumpkin Bread
Oh, that first warm slice straight from the oven – nothing beats it! I love serving mine with a generous pat of butter that melts into all those chocolatey pockets. If you’ve got leftovers (lucky you!), here’s how to keep them tasting fresh:
Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days. The pumpkin keeps it moist!
Refrigerator: For longer storage, pop it in the fridge for up to a week. The cold makes it denser, so I like to warm slices for 10 seconds in the microwave.
Freezer: Slice first, then freeze wrapped pieces for up to 3 months. Thaw overnight or toast frozen slices straight in the toaster – instant cozy breakfast!
Pro tip: Hide a few slices in the back of the freezer for surprise pumpkin bread cravings!
Chocolate Chip Pumpkin Bread Nutritional Information
Just a quick note – the nutritional info here is an estimate and can vary depending on the specific ingredients and brands you use. This chocolate chip pumpkin bread is a treat, so enjoy it in moderation as part of a balanced diet. Happy baking!
Frequently Asked Questions
I get asked about this chocolate chip pumpkin bread recipe all the time – here are the answers to the most common questions:
Can I use homemade pumpkin purée?
Absolutely! Just make sure it’s thick like canned purée – if it’s watery, strain it through cheesecloth first. Too much moisture will make your bread soggy.
Can I make muffins instead?
Yes! Fill lined muffin cups 3/4 full and bake at 350°F for 18-22 minutes. Mini muffins take about 12-15 minutes. Perfect for lunchboxes!
Why did my chocolate chips sink?
Ah, you probably skipped tossing them in flour! That little coating helps them stay suspended in the batter. Next time, don’t skip this step.
How do I know when it’s done?
The toothpick test is your best friend – look for moist crumbs, not wet batter. The edges should pull away slightly from the pan too.
Can I reduce the sugar?
You can cut it to 3/4 cup, but any less and you’ll lose that perfect balance with the spices. The chocolate chips need that sweetness!
Share Your Chocolate Chip Pumpkin Bread
Did you bake up this cozy chocolate chip pumpkin bread? I’d love to hear how it turned out! Drop me a comment below with your thoughts – and don’t forget to leave a star rating if you loved it. Snap a photo of your gorgeous loaf and tag me on social media. Nothing makes me happier than seeing your bakes!
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