Pumpkin Chocolate Chip Bread (Moist, Cozy & Easy)

There’s nothing quite like the warmth of fresh-baked bread, especially when it’s Pumpkin Chocolate Chip Bread! This delightful treat combines the rich, moist texture of pumpkin with the sweetness of chocolate chips, creating a cozy indulgence perfect for fall or any time of year. The inviting aromas wafting through your kitchen will draw family and friends in, making it hard to resist grabbing a slice.

What is Pumpkin Chocolate Chip Bread?

Pumpkin Chocolate Chip Bread is a scrumptious loaf that marries the flavors of fall with the irresistible allure of chocolate. Originating from classic quick bread recipes, this delightful creation took on a life of its own as pumpkin puree became a beloved baking staple. It seamlessly combines sweet and spicy flavors that evoke memories of family gatherings and cozy afternoons. The addition of chocolate offers a delightful surprise, making each bite not just comforting but utterly delicious.

Why you’ll love this

You’re going to love this recipe for Pumpkin Chocolate Chip Bread because it’s ridiculously easy to whip up! With simple ingredients you probably have in your pantry, you can have a tasty loaf ready to enjoy in under an hour. It’s perfect for breakfast, an afternoon snack, or even dessert—like having a slice of fall on your plate anytime you please!

Plus, this recipe is incredibly affordable. With just a few bucks, you can create a moist and flavorful bread that will impress your family and friends. It’s also versatile! Want to make mini loaves for gifting? Go for it! Want to spice it up with nuts or dried fruit? You betcha!

How to make

Quick overview

Making Pumpkin Chocolate Chip Bread is a breeze! You’ll need some mixing bowls, an electric mixer, and two loaf pans. The baking time is about 45-55 minutes for standard loaves, plus a little cooling time before you dive in.

Ingredients

. 2 cups granulated sugar
. 1/2 cup butter, softened
. 3 large eggs
. 2 teaspoons vanilla extract
. 15 ounces canned pumpkin
. 2 3/4 cups all-purpose flour
. 1/2 teaspoon baking powder
. 1 1/2 teaspoons baking soda
. 1 teaspoon salt
. 3/4 teaspoon ground cinnamon
. 1/4 teaspoon ground cloves
. 1/4 teaspoon ground nutmeg
. 1/2 cup milk
. 12 ounce package chocolate chips

Instructions

1. Preheat your oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with parchment paper and spray the pans with cooking spray.
2. In a mixing bowl, add the granulated sugar and softened butter. Beat with an electric mixer until well combined and fluffy.
3. Add the eggs, canned pumpkin, and vanilla extract to the bowl. Mix well until everything is nicely incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
5. Gradually add the dry flour mixture to the pumpkin mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Gently fold in the chocolate chips until they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pans, spreading it evenly.
8. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Mini loaves will bake for around 25-35 minutes.
9. Allow the bread to cool in the pans for a few minutes before inverting onto a wire rack to finish cooling completely.

What to serve with Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread pairs beautifully with a warm cup of coffee or tea, making for a perfect afternoon pick-me-up. It also complements a simple green salad with vinaigrette or a hearty vegetable soup for a cozy lunch. Whether you’re hosting a brunch or a cozy get-together, this sweet loaf is the perfect accompaniment to your favorite comfort foods.

Top tips for perfecting Pumpkin Chocolate Chip Bread

1. Don’t overmix: Once you add the dry ingredients, mix just until combined to keep the bread light and airy.
2. Use fresh spices: Fresh ground spices can elevate the flavor, so consider using freshly ground nutmeg or cinnamon.
3. Check doneness: Every oven is different, so keep an eye on your bread and use the toothpick test for best results.
4. Let it cool: Allow the bread to cool properly in the pan for a few minutes before transferring it to a wire rack. This helps maintain its shape.
5. Experiment with add-ins: Feel free to add chopped nuts, dried cranberries, or even a swirl of cream cheese for a fun twist!
6. Store properly: If you’re making this in advance, wrap it tightly in plastic wrap to prevent drying out.

Storing and reheating tips

To store leftover Pumpkin Chocolate Chip Bread, keep it wrapped in plastic wrap or in an airtight container at room temperature. It should stay fresh for about 3-4 days. For longer storage, consider freezing individual slices; they’ll remain good for about 3 months. When you’re ready to enjoy, just pop it in the microwave for a few seconds or reheat it in the oven until warmed through.

Pumpkin Chocolate Chip Bread

A comforting and delicious bread that combines the richness of pumpkin with sweet chocolate chips, perfect for fall or any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

For the batter

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 15 ounces canned pumpkin
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 12 ounces chocolate chips

Method

 

Preparation

1. Preheat your oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans with parchment paper and spray the pans with cooking spray.
2. In a mixing bowl, add the granulated sugar and softened butter. Beat with an electric mixer until well combined and fluffy.
3. Add the eggs, canned pumpkin, and vanilla extract to the bowl. Mix well until everything is nicely incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
5. Gradually add the dry flour mixture to the pumpkin mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Gently fold in the chocolate chips until they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pans, spreading it evenly.
8. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Mini loaves will bake for around 25-35 minutes.
9. Allow the bread to cool in the pans for a few minutes before inverting onto a wire rack to finish cooling completely.

Notes

Don’t overmix once you add the dry ingredients. Use fresh ground spices for better flavor. Allow the bread to cool properly to maintain its shape. You can add nuts, dried cranberries, or a cream cheese swirl for variation. Store in plastic wrap or airtight container for 3-4 days; freeze slices for longer storage.

FAQs

This Pumpkin Chocolate Chip Bread recipe is not just a simple baked good; it’s a warm hug in loaf form. With its delightful combination of spices and chocolate, it’s sure to become a family favorite. So why not gather your ingredients and whip up a batch soon? Your home will smell heavenly, and your taste buds will thank you! There’s nothing quite like sharing a slice of Pumpkin Chocolate Chip Bread with loved ones!

More Resources

• Perfectly Moist Pumpkin Bread
• Pumpkin Chocolate Chip Bread (Moist, Cozy & Easy)
• Healthy Banana Bread – Moist, Simple & Naturally Sweet
• Bright Tangy Cranberry Orange Bread
• Lemon Blueberry Bread (Moist, Zesty & Bursting with Berries)
• Pumpkin Coffee Cake with Crumb Topping
• Pumpkin – Wikipedia
• Health Benefits of Pumpkin – Healthline
• Chocolate Health Benefits – Harvard Health
• Healthy Baking Tips – Cleveland Clinic