Hey, Kitchies! If fall had a flavor, this Pumpkin Chocolate Chip Bread would be it!
Introduction in Alex Guarnaschelli’s Writing Style
Picture this: It’s a crisp autumn morning, you’re wrapped in your coziest sweater, and the scent of warm spices and melty chocolate is filling your kitchen. That’s exactly what this Pumpkin Chocolate Chip Bread delivers—a perfect balance of moist pumpkin goodness, rich chocolate chips, and fragrant cinnamon in every bite.
This isn’t just any pumpkin bread. It’s got the perfect texture—not too dense, not too light—so every slice is incredibly soft and tender. The pumpkin puree keeps it ultra-moist, while brown sugar and warm spices create that classic autumn flavor. And let’s not forget the chocolate chips—because what’s better than biting into a warm slice and hitting pockets of melty chocolate?
Whether you’re making this for a cozy breakfast, a mid-day snack, or a holiday treat, it’s guaranteed to bring all the fall vibes. Plus, it’s one-bowl easy—no fancy equipment, just simple ingredients and a whisk. Let’s bake up some pumpkin magic!
Resume of the Recipe in Todd Wilbur’s Writing Style
This Pumpkin Chocolate Chip Bread takes a classic fall favorite and makes it even better with the addition of rich, gooey chocolate chips. The combination of pumpkin puree, brown sugar, and warm spices creates a deeply flavorful and ultra-moist loaf that stays soft for days.
Best of all? It’s incredibly easy to make—just mix everything in one bowl, pour it into a loaf pan, and let the oven do its magic. The result? A perfectly spiced, slightly sweet, and absolutely irresistible pumpkin bread that’s as good with your morning coffee as it is for dessert.
Exciting Story
The first time I made this Pumpkin Chocolate Chip Bread, I barely had time to let it cool before my family attacked it. My husband, who claims he’s not a pumpkin person, took one bite and said, “Okay, I take it back. This is amazing.” My kids? They were already asking for a second slice before they finished their first.
Now, this bread has become our official start-of-fall tradition. As soon as the leaves start changing, I pull out my loaf pan, grab a can of pumpkin, and bake a fresh batch. There’s just something so comforting about knowing a warm, chocolate-studded slice is waiting on the kitchen counter. And let’s be honest—this isn’t just a fall thing anymore. We make it all year long!
Why This Pumpkin Chocolate Chip Bread?
Selling Points
- Super Moist & Soft – Thanks to pumpkin puree, this bread stays soft for days.
- Perfectly Spiced – Cinnamon, nutmeg, and cloves bring warm fall flavors.
- One-Bowl Recipe – Easy to mix, no special equipment needed.
- Loaded with Chocolate Chips – Because everything’s better with chocolate!
- Freezes Beautifully – Make a loaf (or two!) and save some for later.
Cuisine: American, Fall Baking
Tips for the Best Pumpkin Chocolate Chip Bread
- Don’t Overmix! Overmixing the batter makes the bread dense.
- Use Fresh Pumpkin – If using homemade puree, make sure it’s thick and not watery.
- For Bakery-Style Cracks on Top – Sprinkle a little extra sugar on the batter before baking.
- Want More Chocolate? Add extra chocolate chips on top before baking.
- Wrap It Up – This bread tastes even better the next day once the flavors meld!
Substitutions and Variations
- Make It Dairy-Free – Use dairy-free chocolate chips and coconut oil.
- Go Nutty – Add ½ cup chopped walnuts or pecans for crunch.
- Spice It Up More – Try adding ginger or allspice for extra warmth.
- Muffin Version – Turn this into muffins by baking at 350°F for 18-22 minutes.
- No Chocolate? Swap the chocolate chips for dried cranberries or raisins.
Make a Healthier Version
- Swap the Flour – Use half whole wheat flour for extra fiber.
- Cut the Sugar – Reduce the sugar by ¼ cup or use a sugar substitute.
- Use Coconut Oil – A healthier fat alternative to vegetable oil.
- Add Protein – Stir in ¼ cup Greek yogurt for extra moisture and protein.
Closing in Todd Wilbur’s Style
And there you have it—Pumpkin Chocolate Chip Bread that’s ultra-moist, packed with cozy spices, and loaded with melty chocolate in every bite. Whether you’re savoring it with your morning coffee, gifting a loaf to a friend, or sneaking a slice for dessert, this bread is a guaranteed crowd-pleaser. So, grab that can of pumpkin and let’s get baking!
Relevant Categories
Breakfast, Brunch, Snacks, Fall Baking, Quick Breads
Tags
pumpkin bread, fall baking, chocolate chip bread, easy quick bread, breakfast loaf, homemade pumpkin recipes
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned? Yes! Just make sure it’s well-pureed and not too watery.
- Can I make this into muffins? Absolutely! Bake at 350°F for 18-22 minutes.
- What’s the best way to store this bread? Wrap in plastic wrap and store at room temperature for 3 days or refrigerate for a week.
- Can I freeze it? Yes! Wrap slices individually and freeze for up to 3 months.
- How do I make it extra moist? Don’t overbake and store in an airtight container.
- Can I use whole wheat flour? Yes, but the bread will be denser.
- What if I don’t like chocolate chips? Swap them for nuts, raisins, or leave them out!
Pumpkin Chocolate Chip Bread
Description
This Pumpkin Chocolate Chip Bread takes a classic fall favorite and makes it even better with the addition of rich, gooey chocolate chips.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 ½ tsp vanilla extract
Mix-Ins:
- ¾ cup chocolate chips (semi-sweet or dark)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix! Then, fold in the chocolate chips.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy!
