If you’re dreaming of a cozy treat that perfectly blends the warmth of fall spices with pockets of melty chocolate, then this Pumpkin Chocolate Chip Bread Recipe is about to become your new favorite. It’s moist, richly flavored, and bursting with the comforting taste of pumpkin pie spices and sweet chocolate chips in every bite. Whether you’re baking it for a chilly afternoon snack or a festive gathering, this bread brings that irresistible homemade charm that makes every moment feel special.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking the most delicious Pumpkin Chocolate Chip Bread Recipe. Each ingredient plays a key role—flour gives structure, spices add that signature autumnal warmth, and chocolate chips provide delightful sweetness and texture. Let’s dive into what makes this loaf a true crowd-pleaser.
- 3 cups all-purpose flour: The sturdy base that gives your bread its tender crumb and keeps everything together.
- 1 teaspoon salt: Enhances the sweetness and balances the pumpkin’s earthiness perfectly.
- 1 teaspoon baking powder: Helps the bread rise light and fluffy without overdoing it.
- 1 teaspoon baking soda: Works with the acidic pumpkin to create a tender texture.
- 4 teaspoons pumpkin pie spice: The magical blend of cinnamon, nutmeg, and clove that turns simple pumpkin into a festive superstar.
- 2 cups canned pumpkin (not pumpkin pie filling): Adds moisture, vibrant color, and that unmistakable pumpkin flavor.
- â…” cup brown sugar: Brings a deep, molasses-rich sweetness that complements the spice notes beautifully.
- â…” cup granulated sugar: Balances sweetness with a clean sugar finish.
- 1 cup applesauce or canola oil: Applesauce offers a healthier, moist alternative, while canola oil keeps it rich and tender.
- 3 large eggs, at room temperature: These bind the ingredients and make the bread velvety smooth.
- 1 tablespoon vanilla extract: Adds a fragrant sweetness that rounds out all the flavors.
- 1½ cups semi-sweet chocolate chips: The heart of this recipe—gooey pockets of chocolate in every slice.
- ½ cup mini semi-sweet chocolate chips (optional): Reserve a few for topping to get that beautiful melty chocolate finish on top.
How to Make Pumpkin Chocolate Chip Bread Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to make sure the bread comes out smoothly with no sticking. This little prep work guarantees an even bake and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. This blend forms the aromatic and structural backbone of your bread while distributing the spices evenly so every bite has that cozy, warm flavor.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until you get a smooth, velvety batter. The pumpkin keeps the bread moist and bright, while the sugars and vanilla enhance the sweetness and aroma.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing because that can toughen the bread. Then, fold in the semi-sweet chocolate chips so they’re evenly spread, ensuring you get plenty of chocolate in every slice.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and sprinkle the reserved mini chocolate chips on top for a beautiful, melty finish. Bake for about 60 to 70 minutes, or until a toothpick inserted near the center comes out clean with just a few moist crumbs. Let it cool slightly before slicing to lock in the moisture.
How to Serve Pumpkin Chocolate Chip Bread Recipe
Garnishes
To make your Pumpkin Chocolate Chip Bread Recipe even more irresistible, consider topping slices with a pat of butter or a drizzle of honey for an extrasweet touch. A light dusting of powdered sugar also adds a pretty, inviting look when serving.
Side Dishes
This bread pairs wonderfully with a cup of strong coffee or chai tea, making your snack or breakfast feel like a cozy café experience. For a decadent treat, serve alongside a scoop of vanilla ice cream or whipped cream—because who says bread can’t be dessert?
Creative Ways to Present
Try slicing the bread thick and toasting it briefly for a warm, slightly crispy outside and soft inside. You can also cube the loaf and use it as a base for a bread pudding or layer it in a trifle with whipped cream and canned pumpkin for a stunning autumn dessert.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or keep it in an airtight container to preserve freshness for up to 4 days at room temperature. This makes it easy to enjoy a quick slice whenever the craving hits without sacrificing moisture or flavor.
Freezing
Pumpkin Chocolate Chip Bread Recipe freezes beautifully. Slice it first for convenience, then wrap the slices individually or as a whole loaf in plastic wrap and foil before storing in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
For best results, reheat slices in a toaster oven or conventional oven at 300°F (150°C) for about 10 minutes until warm. Avoid microwaving too long to keep the texture from getting gummy. A warm slice is the perfect way to bring back that freshly baked magic.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin, but you’ll need to cook and puree it beforehand. Make sure it’s well-drained to avoid excess moisture which can affect the bread’s texture.
Is it necessary to use pumpkin pie spice, or can I use other spices?
While pumpkin pie spice provides a perfect blend of warm flavors, you can customize with cinnamon, nutmeg, ginger, or clove individually if you prefer. Just keep the total amount around 4 teaspoons for balance.
Can I substitute applesauce with oil or vice versa?
Absolutely! Applesauce adds moisture with fewer calories and fat, while oil gives a richer texture. Both work well, so it’s up to your preference or dietary needs.
How do I prevent the chocolate chips from sinking to the bottom?
To help keep chocolate chips evenly suspended, toss them lightly in flour before folding into the batter. This creates a barrier so they don’t all settle at the bottom during baking.
Can I make this bread gluten-free?
For a gluten-free version, replace all-purpose flour with a gluten-free baking blend that includes xanthan gum. Keep an eye on moisture levels as some blends absorb liquid differently.
Final Thoughts
This Pumpkin Chocolate Chip Bread Recipe is one of those treats that fills your kitchen with amazing aromas and your heart with cozy happiness. Once you try it, it’s sure to become a beloved staple for your fall baking and beyond. So grab your ingredients, warm up your oven, and treat yourself to a slice of pure comfort!
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Pumpkin Chocolate Chip Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 loaves (about 10-12 slices per loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Chocolate Chip Bread recipe combines the warm, spiced flavor of pumpkin with sweet chocolate chips for a moist and delicious quick bread that’s perfect for fall or any time you crave a comforting treat. With simple ingredients and straightforward steps, this bread is easy to make and perfect for snack time or dessert.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pumpkin pie filling)
- â…” cup brown sugar
- â…” cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
Additional Ingredients
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (optional, reserve a few tablespoons for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin, brown sugar, granulated sugar, and applesauce (or canola oil) until smooth. Then beat in the eggs one at a time followed by the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Avoid overmixing to maintain a tender crumb.
- Add Chocolate Chips: Fold in the 1½ cups semi-sweet chocolate chips and the ½ cup mini chocolate chips (reserve a few to sprinkle on top).
- Pour Batter into Pans: Divide the batter evenly between the prepared loaf pans. Sprinkle the reserved mini chocolate chips on top for a decorative finish.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove from oven and let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For moist bread, do not overmix the batter; stir until just combined.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness or spices.
- Substitute applesauce if you prefer a lower-fat option instead of oil.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Adding nuts like walnuts or pecans can add crunch and flavor if desired.
