Irresistible Chocolate Chip Pumpkin Bread Recipe for Fall

The cozy aroma of spiced pumpkin wafting through the house is exactly what autumn dreams are made of. Add melty chocolate chips to the mix, and you’ve got yourself a loaf of pure comfort. This irresistible chocolate chip pumpkin bread is the kind of treat that makes you want to grab a blanket, a cup of coffee, and curl up with a book by the fire. Trust me, this recipe has been my go-to for everything from weekend breakfasts to after-school snacks.

My love affair with pumpkin bread started years ago when I tried a store-bought version. It was good, but it lacked the homemade touch—the richness, the moist texture, the balance of spices. After some tweaking and experimenting, I landed on this recipe, and it’s been a hit ever since. Whether you’re baking it for your family, gifting it to friends, or just indulging yourself, this chocolate chip pumpkin bread is sure to be a fall favorite.

Why You’ll Love This Recipe

• Quick & Easy: Whip it up in under an hour with minimal effort—it’s perfect for busy fall days.
• Simple Ingredients: No fancy shopping trips required; you probably already have most of these in your pantry.
• Perfect for Fall: The pumpkin spice flavor is like autumn in every bite. Pair it with a warm cup of chai or coffee for the ultimate cozy vibe.
• Crowd-Pleaser: Whether it’s family, friends, or coworkers, everyone raves about this chocolate-studded beauty.
• Unbelievably Delicious: The combination of moist pumpkin bread and gooey chocolate chips is next-level comfort food.

What makes this recipe stand out is its perfectly balanced spice blend, the extra touch of vanilla, and the way the chocolate chips melt into pockets of sweetness. Seriously, this isn’t just another pumpkin bread—it’s the one you’ll want to make again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that deliver big flavor and a satisfying texture. Here’s what you’ll need:

• All-purpose flour: The base of our bread. You can swap half for whole wheat flour if you want to make it heartier.
• Baking soda: Helps give the bread a nice rise and light texture.
• Ground cinnamon: The classic spice that screams fall.
• Ground nutmeg: Adds warmth and depth to the flavor profile.
• Ground ginger: A little zing that complements the pumpkin perfectly.
• Salt: Balances the sweetness and enhances the other flavors.
• Canned pumpkin puree: The star of the show. Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Granulated sugar: Adds sweetness and helps achieve a tender crumb.
• Brown sugar: Gives the bread a rich, caramel-like undertone.
• Vegetable oil: Keeps the bread moist and soft. You can swap this for melted coconut oil if you prefer.
• Eggs: Provides structure and richness.
• Vanilla extract: Enhances the overall flavor beautifully.
• Semi-sweet chocolate chips: The melty pockets of chocolate take this bread to the next level.

Optional add-ins like chopped nuts or dried cranberries can add texture and variety, but honestly, the recipe is perfect as-is.

Equipment Needed

• Mixing bowls: You’ll need one large and one medium bowl for wet and dry ingredients.
• Whisk: Perfect for combining the dry ingredients and beating the eggs.
• Spatula: A silicone spatula works best to fold the wet and dry ingredients together gently.
• 9×5-inch loaf pan: The ideal size for this recipe. If you use a smaller pan, your bread might overflow.
• Parchment paper: Makes cleanup a breeze and ensures your bread doesn’t stick to the pan.
• Wire cooling rack: Helps the bread cool evenly after baking.

If you don’t have a loaf pan, you can use a muffin tin instead—just reduce the baking time to about 20-25 minutes.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line your loaf pan with parchment paper, leaving a bit of overhang for easy removal.
2. In a medium mixing bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon salt. Set aside.
3. In a large mixing bowl, combine 1 cup (240g) canned pumpkin puree, ¾ cup (150g) granulated sugar, ½ cup (100g) brown sugar, ½ cup (120ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Be careful not to overmix—it’s okay if there are a few small lumps.
5. Fold in 1 cup (175g) semi-sweet chocolate chips until evenly distributed through the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
8. Let the bread cool in the pan for about 10 minutes, then use the parchment paper to lift it out and place it on a wire rack to cool completely.

Slice and serve slightly warm for the ultimate melt-in-your-mouth experience!

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your chocolate chip pumpkin bread turns out perfect every time:

• Don’t overmix: Stirring too much can make the bread dense instead of fluffy.
• Room temperature ingredients: Make sure your eggs are at room temperature to help them blend smoothly with the other ingredients.
• Check your chocolate chips: Toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom.
• Use fresh spices: Old spices lose flavor, so make sure yours are fresh for the best taste.
• Test for doneness: Oven temperatures can vary, so keep an eye on your bread and use a toothpick to test the center.

If you’re making this ahead for an event, bake it the day before—it tastes even better when the flavors have had time to meld.

Variations & Adaptations

Want to mix things up? Here are some fun variations:

• Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend.
• Nutty Twist: Add ½ cup of chopped walnuts or pecans for some crunch.
• Spiced Up: Throw in a pinch of cloves or cardamom for an extra layer of warmth.
• No Chocolate: If you’re not a fan of chocolate, replace the chips with raisins or dried cranberries.
• Mini Loaves: Divide the batter into several small loaf pans for individual servings—just reduce the bake time to 30-35 minutes.

One of my favorite personal tweaks is to drizzle a simple maple glaze over the top once it’s cooled for a touch of extra sweetness.

Serving & Storage Suggestions

Here’s how to serve and store your chocolate chip pumpkin bread:

• Serving: Enjoy it warm or at room temperature, sliced thick with a pat of butter or cream cheese. Pair it with coffee, tea, or even a glass of milk for the ultimate treat.
• Storage: Wrap the cooled bread tightly in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 3 days at room temperature or up to a week in the fridge.
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Let them thaw at room temperature or warm them in the microwave.
• Reheating: Pop a slice in the toaster oven for a few minutes to bring back the fresh-baked taste.

The flavors of this bread actually deepen after a day, so it’s a great make-ahead option for gatherings.

Nutritional Information & Benefits

Here’s a quick look at the nutritional perks of this recipe:

• Calories: Approximately 200 per slice (based on 12 servings).
• Pumpkin Benefits: Rich in vitamin A, fiber, and antioxidants.
• Fiber Content: A great way to sneak some fiber into your day.
• Dietary Notes: This recipe can be adapted to gluten-free or dairy-free diets if needed.

While it’s a treat, it’s also packed with nourishing ingredients like pumpkin puree and eggs, making it a better-for-you option than store-bought sweets.

Conclusion

If you’re looking for the ultimate fall recipe, this chocolate chip pumpkin bread is it. It’s comforting, flavorful, and versatile enough to suit any occasion. I love how it brings people together—whether it’s a casual coffee date or a festive family gathering.

Give it a try and make it your own! Add your favorite spices, mix-ins, or toppings. I can’t wait to hear how you enjoy it, so drop me a comment below and let me know your tweaks or share a photo of your masterpiece.

Now go grab that can of pumpkin puree and start baking—you deserve some delicious autumn vibes!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Cook and puree fresh pumpkin, making sure it’s not too watery. Canned pumpkin is just more convenient.

What type of chocolate chips work best?

Semi-sweet chocolate chips are perfect for balancing the sweetness. You can also try dark chocolate chips for a richer flavor.

Can I make this recipe dairy-free?

Absolutely! Swap the chocolate chips for dairy-free ones and use coconut oil instead of vegetable oil.

How do I prevent my bread from being dry?

Don’t overbake! Keep an eye on it and test with a toothpick toward the end of the baking time.

Can I double the recipe?

Yes! Just use two loaf pans and bake them side by side. You might need to slightly increase the baking time.

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