Best Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is wonderfully moist and packed with warm pumpkin spice flavors, with gooey melted chocolate chips throughout. It’s incredibly easy to make and perfect whenever you want those cozy fall vibes in a quick treat.

I first made this bread on a chilly autumn afternoon, and it quickly became the go-to snack for my whole family. My kids now ask for it whenever the leaves start to turn.

Ingredients

• All purpose flour: offers structure and tenderness sift for best results
• Baking powder and baking soda: together they give the bread a nice lift and crumb
• Salt: sharpens the sweetness and spices for balance
• Cinnamon: essential for that classic pumpkin spice warmth
• Cloves: provide a subtle pungent depth if unavailable, pumpkin pie spice works well
• Nutmeg: adds a fragrant, slightly sweet note fresh grated is ideal if you can get it
• Oil (canola, corn, or vegetable): keeps the bread moist without weighing it down
• Eggs: bind the ingredients and add richness
• Sugar: sweetens and helps with the tender crumb
• Vanilla extract: enhances the overall flavor complexity
• Pumpkin puree: the star ingredient that makes this bread moist and flavorful choose plain pure pumpkin, not pie filling
• Chocolate chips: melty pockets of sweetness that contrast beautifully with the spices
• Oil spray for loaf pan: prevents sticking and helps the loaf release easily after baking

Instructions

Sift and Combine Dry Ingredients:

This helps to evenly distribute the baking powder, baking soda, salt, and spices. Sifting the flour also removes any lumps so your bread ends up tender and light.

Mix Wet Ingredients:

In a large bowl, whisk together the sugar and oil until smooth. Then add the eggs one at a time, blending fully between each addition. Stir in the vanilla and pumpkin puree until completely combined.

Incorporate Dry Ingredients into Wet:

Slowly add the sifted dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon just until you see no more streaks of flour. Avoid overmixing, or the bread can become tough.

Fold in Chocolate Chips:

Add the chocolate chips carefully so they are evenly distributed throughout the batter without breaking them up.

Prepare Your Pan and Bake:

Lightly spray a standard loaf pan with oil spray to ensure the bread doesn’t stick. Pour the batter evenly into the pan and smooth the top. Bake in a preheated oven at 350 degrees Fahrenheit for 50 to 60 minutes. To check doneness, insert a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready.

Cool and Serve:

Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack. This prevents it from breaking apart and helps the loaf finish setting up. Slice thick or thin and enjoy plain or with a smear of cinnamon honey butter or cream cheese.

My favorite ingredient here is definitely the cloves. On the first day, you get a hint of them, but after a day or two, their flavor really blooms and adds a subtle complexity that mutes the sweetness just right. I recall serving this one Thanksgiving and everyone commenting on how it tasted just like fall in a slice. The combination of pumpkin and melty chocolate won over even the skeptics who usually avoid pumpkin desserts.

Storage Tips

Store leftover pumpkin bread tightly wrapped in plastic wrap or an airtight container at room temperature. It will stay moist and fresh for about three days. For longer storage, place wrapped bread in the freezer and thaw slices as needed. Avoid refrigeration as it can dry out the bread.

Ingredient Substitutions

If you don’t have cloves or nutmeg, pumpkin pie spice is a handy one-bag alternative that includes these and cinnamon. For a different texture, fold in chopped pecans or walnuts. You can swap half of the all purpose flour for whole wheat flour for a nuttier flavor. White chocolate chips make a lovely variation with pumpkin as well.

Serving Suggestions

Enjoy a slice warm with a spread of cream cheese frosting for a lightly tangy touch. Cinnamon honey butter or apple butter are wonderful toppings that amplify the fall flavors. Pair with coffee or chai tea for an afternoon snack or light breakfast.

This chocolate chip pumpkin bread is a simple, cozy bake that brings fall flavors to any table. It keeps well and freezes beautifully for easy make-ahead treats.

Your Recipe Questions Answered

→ What spices complement pumpkin in this loaf?

Cinnamon, cloves, and nutmeg create a warm, balanced flavor. Pumpkin pie spice is a convenient alternative combining these spices with a hint of ginger.

→ Can I substitute fresh pumpkin for canned puree?

Yes, fresh pumpkin puree can be used. It’s best to roast or steam pumpkin until tender, then puree until smooth before measuring.

→ How do I make mini loaves from this batter?

Fill mini loaf pans two-thirds full and bake for about 35 minutes. Use a toothpick test to check doneness, adding a few minutes if needed.

→ What can I add to enhance texture or flavor?

Chopped pecans add crunch, and white chocolate chips can replace regular chocolate chips for a different sweetness level.

→ How should I store this pumpkin loaf?

Store wrapped tightly at room temperature for up to three days or refrigerate to keep it fresh longer, allowing spices to mature.

→ What toppings pair well with this loaf?

Cream cheese frosting, cinnamon honey butter, or apple butter complement the warm spices and chocolate nicely.