Pumpkin Chocolate Chip Bread Recipe

This Pumpkin Chocolate Chip Bread is like fall wrapped up in a loaf—soft, warmly spiced, bursting with melty chocolate chips, and so deliciously moist you’ll wish autumn lasted all year. Each slice is the perfect blend of earthy pumpkin and sweet chocolate, making it a must-bake treat for cozy mornings, coffee breaks, or anytime you need a dash of comfort.

Ingredients You’ll Need

Don’t let the impressive flavor fool you—Pumpkin Chocolate Chip Bread comes together with pantry staples and a few fall favorites. Each ingredient, from the warm pumpkin pie spice to the rich chocolate chips, layers in a new dimension of taste and texture you’ll absolutely love.

• All Purpose Flour: Provides the backbone for the bread—keep it classic for that tender crumb.
• Salt: Just a teaspoon brings all the other flavors into beautiful balance.
• Baking Powder & Baking Soda: The dynamic duo that helps your loaves rise up fluffy and light.
• Pumpkin Pie Spice: The soul of the recipe; reach for a good blend or make your own for that signature autumn aroma.
• Canned Pumpkin (not pumpkin pie filling): Adds deep orange color, mega moisture, and natural sweetness—make sure it’s pure pumpkin.
• Brown Sugar & Granulated Sugar: Brown sugar brings warmth and richness, while white sugar gives lift and just-right sweetness.
• Applesauce or Canola Oil: Choose applesauce for a lighter, fruit-forward loaf, or canola for an ultra-rich crumb.
• Eggs (room temperature): For structure, fluff, and a golden crumb—room temp eggs blend best.
• Vanilla Extract: A must for rounding out flavors and giving your bread that cozy, bakery-style vibe.
• Semi-Sweet Chocolate Chips + Mini Chips: Full-size for gooey bites, minis for sprinkling on top—because more chocolate is always better.

Variations

One of the best things about Pumpkin Chocolate Chip Bread? How easily you can make it your own! Swap, mix, or customize based on what you love or what’s in your pantry, and you’ll still get a loaf that tastes like autumn magic every time.

• Nutty Pumpkin Chocolate Chip Bread: Stir in a generous handful of toasted walnuts or pecans for irresistible crunch.
• Gluten-Free Option: Replace regular flour with your favorite 1-to-1 gluten-free baking blend.
• Dairy-Free Delight: Use dairy-free chocolate chips and swap in oil or unsweetened applesauce—no butter needed!
• Spice It Up: Try adding ground cardamom, ginger, or even a pinch of cayenne for a little extra warmth and depth.

How to Make Pumpkin Chocolate Chip Bread

Step 1: Prep Your Loaf Pans and Oven

Begin by preheating your oven to 350°F. Grease two 8×4-inch loaf pans, then line them with parchment paper. This trick ensures easy release and picture-perfect loaves that won’t stick when you’re ready to serve.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Give it a good stir so the leaveners and spices are evenly distributed—no one wants a pocket of salt or spice!

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the canned pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until completely smooth. This step helps your batter blend together seamlessly and ensures even flavor.

Step 4: Bring Them Together

Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to stir gently, mixing until just combined. Overmixing can toughen your bread, so stop as soon as you don’t see dry flour.

Step 5: Fold in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips and most of the mini chocolate chips, being careful not to overwork the batter. If you’d like, save a tablespoon or two of mini chips to sprinkle over the top for extra visual flair!

Step 6: Bake to Perfection

Divide the batter equally between your two prepared pans. Top with your reserved mini chips, then bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the loaves cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Patience—trust me, it’s worth it!

How to Serve Pumpkin Chocolate Chip Bread

Garnishes

Dress up each slice of Pumpkin Chocolate Chip Bread with a dusting of powdered sugar for a delicate, bakery-style finish, or drizzle with a little maple glaze if you love an extra touch of sweetness. A sprinkle of finely chopped toasted pecans takes this treat completely over the top.

Side Dishes

This bread is perfect with a steamy mug of coffee, a spicy chai latte, or even a cool glass of milk for an afternoon pick-me-up. Pair it with Greek yogurt and fresh fruit for a truly special breakfast spread or indulge alongside creamy vanilla ice cream for dessert.

Creative Ways to Present

Transform your Pumpkin Chocolate Chip Bread into a stunning gift by wrapping thick slices in parchment and tying with twine—so charming for friends and neighbors! Or, cut the loaf into mini cubes and serve on a rustic board with cheese, nuts, and fruit for a playful brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap cooled bread tightly in plastic wrap or foil and store at room temperature for up to 3 days. It stays fabulously moist, and the flavors only deepen as it sits—if it lasts that long!

Freezing

To freeze, wrap individual slices or the whole loaf in two layers of plastic and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for total convenience.

Reheating

For that just-baked warmth, pop a slice in the microwave for 10–15 seconds or warm in a low oven. The chocolate chips get deliciously gooey again, turning snack time into a pure treat!

FAQs

Final Thoughts

Once you try this Pumpkin Chocolate Chip Bread, I promise it’ll have a permanent spot in your baking rotation—especially whenever you crave those cozy, fall flavors. Whip up a loaf, share it with someone you love, and let your kitchen fill with the heady warmth of pumpkin spice and chocolate. Happy baking!

Print