Pumpkin Chocolate Chip Bread

This moist and delicious Pumpkin Chocolate Chip Bread combines creamy pumpkin and rich chocolate into an easy quick bread perfect for autumn breakfasts, snacks, or desserts.

I first made this on a chilly fall weekend and now it’s a staple in my house whenever pumpkin cravings hit

Ingredients

• All-purpose flour: Forms the base providing structure for a tender crumb
• Baking soda: Lightens the loaf helping it rise perfectly avoid baking powder here
• Salt: Balances sweetness and enhances flavor
• Eggs: At room temperature bind ingredients and add richness
• Dark brown sugar and granulated sugar: Add sweetness and moisture
• Pumpkin puree: Use 100% pure pumpkin puree never pumpkin pie filling for consistent texture and taste
• Vegetable or neutral oil: Keeps the bread moist without overpowering flavor
• Pure vanilla extract: Adds warmth and depth vanilla bean paste works well too
• Semi-sweet chocolate chips: Provide sweet bursts toss with flour before folding in to keep them from sinking

Step-by-Step Instructions

Prepare Your Pan:

Spray a 9-inch loaf pan with baking spray and line it with parchment paper for easy removal

Mix Dry Ingredients:

Whisk together flour baking soda and salt in a medium bowl until evenly combined

Beat Wet Ingredients:

In a separate large bowl whisk eggs pumpkin puree oil vanilla brown sugar and granulated sugar until smooth

Combine Mixtures:

Add dry ingredients to wet mixture gradually stirring just until combined to avoid over-mixing

Fold in Chocolate Chips:

Toss chocolate chips with a tablespoon of flour and gently fold into batter to prevent sinking

Bake:

Pour batter into pan sprinkle more chocolate chips on top and bake at 350°F for about 60 minutes or until a toothpick inserted comes out clean or with moist crumbs Cover with foil halfway if browning too fast

Cool and Serve:

Let bread cool in pan for 15 minutes then remove and cool completely before slicing

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You Must Know

• This bread is high in moisture and freezes well for convenient snacks
• Pumpkin puree choice is crucial for texture canned plain pumpkin works best
• I love adding toasted nuts for crunch and extra flavor during holiday gatherings

Storage Tips

Store tightly wrapped at room temperature for up to 4 days or refrigerate for a week Bring to room temperature before serving for best flavor

Ingredient Substitutions

Try milk or dark chocolate chips for sweetness variation or add 1/2 cup toasted walnuts or pecans for texture

Serving Suggestions

Serve warm with a dollop of whipped cream or cream cheese frosting for an indulgent treat

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Pro Tips

• Avoid over-mixing to keep bread tender and moist
• Check bread early during baking to prevent overcooking and toughness
• Toss chocolate chips with flour to keep them evenly distributed

Commonly Asked Questions

→ What type of pumpkin is best for this bread?

Use plain canned pumpkin puree for consistent texture and flavor. Avoid pumpkin pie filling, which contains added sugar and dairy.

→ How do I prevent the bread from turning tough?

Avoid over-mixing the batter and bake until a toothpick comes out with moist crumbs to keep the bread tender.

→ Can I add nuts to this bread?

Yes, add 1/2 cup of chopped walnuts or pecans for extra flavor. Toasting the nuts enhances their taste.

→ How should I store leftover bread?

Store wrapped tightly at room temperature for up to 4 days or refrigerate for up to 1 week. Warm slightly before serving.

→ Does this bread freeze well?

Yes, wrap cooled bread tightly and freeze for up to 3 months. Thaw overnight in the fridge or a few hours at room temperature.

→ Can I substitute other chocolate chips?

Semi-sweet chips work best, but you can try milk, dark, white, or butterscotch chips for different flavors.