Nothing beats the cozy scent of a warm Chocolate Chip Pumpkin Bread wafting through the kitchen—rich pumpkin spice, melty chocolate chips, and that tender crumb make it an irresistible homemade treat any time of year.
Why You’ll Love This Recipe
- Perfect fall recipe: taps into seasonal flavors and comfort food vibes
- Ready in about an hour: quick prep and baking keeps things simple
- Foolproof mixing: one bowl means less mess and fewer dishes
- Crowd-pleaser: ideal for Thanksgiving dessert tables or office potlucks
- Versatile sweetness: semi-sweet chocolate chips balance the spiced loaf
- Kid-friendly baking: little hands can sprinkle chips and stir the batter
- Make-ahead magic: bake today, slice tomorrow—flavor deepens overnight
- Pocket-friendly ingredients: pantry staples you probably already have
Ingredients
- 1¾ cups (220 g) all-purpose flour (or half whole wheat for extra fiber)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1½ cups (340 g) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 2 large eggs, room temperature
- ¼ cup (60 ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract (Madagascar or Nielsen-Massey)
- 1 cup (175 g) semi-sweet chocolate chips (Enjoy Life for dairy-free or Ghirardelli for richness)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray. I line mine with parchment for easy lifting—seriously, it’s a lifesaver.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until the spices look evenly speckled. This dry mix is your flavor backbone.
- In a large bowl, stir pumpkin puree, granulated sugar, and brown sugar until glossy. You know what? A handheld whisk really helps break up any sugar clumps.
- Crack in the eggs, pour in oil and vanilla extract, then whisk just until combined—don’t overbeat or the crumb gets tough. A few streaks of flour are fine.
- Gently fold the dry ingredients into the wet mixture with a spatula, mixing until no big flour pockets remain. If you spot a safety hazard—flour puff—just tap the bowl lightly.
- Sprinkle in chocolate chips and stir once or twice—leave a few chips to scatter on top for that bakery look.
- Pour batter into your prepared pan, smoothing the top with the spatula’s flat edge. Give the pan a gentle tap on the counter to pop air bubbles.
- Bake on the middle rack for 55–65 minutes. You’re aiming for a toothpick that comes out with a few moist crumbs (not raw batter). Ovens vary—start checking at 50 minutes.
- Let the loaf cool in the pan for 10 minutes, then lift it out by the parchment and transfer to a wire rack to cool completely. This resting step helps the flavors settle—you’ll thank me later.
Servings & Timing
Makes one 9×5-inch loaf (about 10–12 slices)
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Cool/Rest Time: 15 minutes
Total Time: Approximately 1 hour 30 minutes
Variations
- Maple-swirl: drizzle 2 tablespoons pure maple syrup in a zigzag before baking.
- Pumpkin-cranberry: fold in ½ cup dried cranberries for tart contrast.
- Gluten-free twist: swap 1:1 gluten-free flour blend and add an extra egg white.
- Nutty upgrade: stir in ½ cup chopped walnuts or pecans for crunch.
- Spiced mocha: replace 2 tablespoons flour with instant espresso powder for a coffee kick.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 3 days—wrapped in parchment to retain moisture. For longer life, freeze individual slices in sealable bags for up to 2 months. To thaw, leave at room temperature for 30 minutes or microwave a slice (covered) for 10–12 seconds until warm and slightly gooey—just enough to revive that fresh-baked feel.
FAQs
Q: Can I use fresh pumpkin instead of canned puree?
A: Absolutely—roast and mash a small sugar pumpkin, then strain excess water; you’ll need about 1¾ cups for this loaf.
Q: My bread is sinking in the center. Why?
A: Often from underbaking or opening the oven door too soon—resist peeking until at least 50 minutes have passed.
Q: Chocolate chips sink to the bottom—any tips?
A: Toss them in a dusting of flour before folding into the batter and they’ll stay suspended.
Q: Why is my loaf dry?
A: Check oven accuracy with an oven thermometer and don’t overbake; pull it out when crumbs cling to a toothpick.
Q: Can I halve the sugars for a less-sweet pumpkin bread?
A: You can reduce each sugar by up to 25%, but sweetness helps tenderize the crumb—don’t cut more or it may get chewy.
Q: Is this loaf dairy-free?
A: Swap dairy-free chocolate chips and use coconut oil—everything else is already free of milk.
Q: What’s the best way to pre-slice for gifting?
A: Chill the loaf in the fridge for 30 minutes; firm bread slices more cleanly and ship in airtight boxes.
Conclusion
This Chocolate Chip Pumpkin Bread truly is a homemade treat that brings together the cozy charm of fall, the comfort of baked goods, and the simple joy of an easy dessert. Give it a whirl next time you crave sweet pumpkin bread or need a quick Thanksgiving dessert. I’d love to hear how yours turned out—leave a comment or share a photo, and let’s keep baking together!
