If you are looking for a cozy, flavorful treat that feels like autumn in every bite, this Pumpkin Chocolate Chip Bread Recipe is your new best friend. Imagine tender, moist bread packed with warm pumpkin spices, the rich sweetness of chocolate chips, and just the right hint of vanilla, all coming together to create a loaf you’ll want to bake again and again. Whether it’s for an afternoon snack, a breakfast delight, or a festive dessert, this recipe delivers comfort and happiness with every slice.
Ingredients You’ll Need
The magic of this Pumpkin Chocolate Chip Bread Recipe lies in its simple, wholesome ingredients that each play a crucial role. From the fluff and structure given by flour and leavening agents to the deep, warm flavor from pumpkin pie spice and pumpkin puree, every element enhances the bread’s character.
- 3 cups all-purpose flour: Provides the perfect base and structure for a soft yet sturdy bread.
- 1 teaspoon salt: Balances the sweetness and amplifies other flavors.
- 1 teaspoon baking powder: Helps the bread rise for a light texture.
- 1 teaspoon baking soda: Reacts with the acids in pumpkin for tenderness.
- 4 teaspoons pumpkin pie spice: Adds that iconic warm, comforting fall flavor.
- 2 cups canned pumpkin (not pumpkin pie filling): Brings moistness and a beautiful orange hue.
- â…” cup brown sugar: Adds moist sweetness and a hint of molasses depth.
- â…” cup granulated sugar: Brings balanced sweetness and helps with browning.
- 1 cup applesauce or canola oil: Keeps the bread tender and moist without weighing it down.
- 3 large eggs, at room temperature: Binds ingredients and gives a rich texture.
- 1 tablespoon vanilla extract: Enhances sweetness and adds aromatic warmth.
- 1½ cups semi-sweet chocolate chips: The crowd-pleasing chocolate morsels that melt in every bite.
- ½ cup mini semi-sweet chocolate chips (optional): Perfect for extra chocolatey pockets and a lovely topping.
How to Make Pumpkin Chocolate Chip Bread Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper to ensure the bread comes out easily without sticking.
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 will create the perfect flavor foundation and give your bread that quintessential fall aroma.
Step 3: Combine Wet Ingredients
In another bowl, mix the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract until smooth and well combined. The wet ingredients bring moisture, richness, and sweetness all wrapped in pumpkin goodness.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture, gently folding with a spatula to keep the batter light. Once nearly combined, fold in the 1½ cups of semi-sweet chocolate chips and the mini chocolate chips if you’re using them. Resist the urge to overmix—this will keep your bread tender and fluffy.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared loaf pans. Sprinkle any reserved mini chocolate chips on top for a pretty finish. Bake for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cool completely before slicing.
How to Serve Pumpkin Chocolate Chip Bread Recipe
Garnishes
For a delightful presentation, dust your slices with powdered sugar or spread a thin layer of softened butter or cream cheese for a creamy contrast. A drizzle of honey or maple syrup pairs wonderfully as well.
Side Dishes
Serve your Pumpkin Chocolate Chip Bread alongside a warm cup of coffee or spiced chai tea. A scoop of vanilla ice cream or a bowl of fresh fruit can transform it into a luscious dessert experience.
Creative Ways to Present
Turn your bread into a festive trifle by layering cubes with whipped cream and crushed nuts. Or, toast slices and top them with nut butter and sliced bananas for a super satisfying breakfast treat that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bread tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. This helps maintain its moisture and flavor.
Freezing
This bread freezes beautifully! Wrap whole loaves or individual slices in plastic wrap and aluminum foil, then place them in a freezer bag. Freeze for up to three months for easy future enjoyment.
Reheating
To enjoy the bread warm, thaw frozen slices at room temperature, then warm them in a toaster oven or microwave for 20-30 seconds. Freshly toasted, the chocolate chips will melt slightly, making every bite heavenly.
FAQs
Can I substitute fresh pumpkin for canned pumpkin in this recipe?
You can use fresh pumpkin, but it needs to be cooked, peeled, and pureed first. Use the same quantity, 2 cups, but note that canned pumpkin has a consistent moisture level that helps this bread turn out perfectly every time.
What is the best way to prevent the chocolate chips from sinking in the batter?
Coating chocolate chips lightly with flour before folding them into the batter helps keep them suspended throughout the bread instead of settling at the bottom.
Can I make this bread gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum, and be sure to check all your ingredients for gluten to keep the recipe safe for gluten-free diets.
Is it possible to reduce the sugar in this Pumpkin Chocolate Chip Bread Recipe?
Absolutely. You can lower the sugar slightly, but keep in mind that sugar helps with moisture and texture, so reducing it too much may affect the bread’s softness and sweetness.
Can I use other types of chocolate chips?
Definitely! Semi-sweet work wonderfully, but feel free to use dark chocolate, milk chocolate, or even white chocolate chips for a fun twist on this classic fall recipe.
Final Thoughts
This Pumpkin Chocolate Chip Bread Recipe is like a warm hug on a crisp day. It’s easy to make, filled with comforting flavors, and perfect for sharing with friends and family. I can’t wait for you to try it and make it a favorite in your home too!
Print
Pumpkin Chocolate Chip Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 75-85 minutes
- Yield: 2 loaves (about 12 slices per loaf)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Pumpkin Chocolate Chip Bread combines the warm spices of pumpkin pie spice with rich semi-sweet chocolate chips for a delightful fall treat. Perfect for breakfast or a snack, this bread features a tender crumb thanks to a combination of applesauce or canola oil and pumpkin, making it both moist and delicious. Bake two loaves to share with family or keep one for yourself to enjoy over the week.
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
Add-ins
- 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) and grease or line two 9×5-inch loaf pans with parchment paper for easy removal.
- 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, applesauce (or canola oil), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix to keep the bread tender.
- Add Chocolate Chips: Fold in 1½ cups of semi-sweet chocolate chips and half of the mini chocolate chips, if using. Reserve a small amount of mini chips to sprinkle on top of the batter before baking.
- Fill Loaf Pans: Evenly divide the batter between the two prepared loaf pans, smoothing the tops and sprinkling the reserved mini chocolate chips on top for a decorative finish.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Allow the loaves to cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely. This helps the bread set and makes slicing easier.
- Serve and Store: Slice and enjoy your pumpkin chocolate chip bread plain or with a spread of butter. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Applesauce can be substituted with an equal amount of canola oil for a richer bread.
- Do not overmix the batter; folding is key to maintain moistness and tenderness.
- For an extra festive touch, sprinkle reserved mini chocolate chips on top before baking.
- If you prefer, add nuts such as chopped walnuts or pecans for added crunch.
- Store bread tightly wrapped or in an airtight container to maintain freshness.
