Pumpkin Chocolate Chip Bread

This moist pumpkin chocolate chip bread is the kind of recipe that brings out every cozy feeling fall promises. With basic pantry ingredients and no fancy equipment needed, you can whip up two fragrant loaves that taste as good warm from the oven as they do toasted the next morning. The subtle pumpkin flavor mingles with cinnamon and melting chocolate so each bite feels a bit like a celebration. Whether you serve this at a holiday brunch or sneak slices as a late-night snack, the irresistible aroma will have everyone circling the kitchen.

I first made this bread on a chilly October Sunday when we craved something warm and sweet and now I bake it for every family gathering. My pan always comes home empty because everyone takes a second piece.

Ingredients

• All purpose flour: this creates the bread’s tender crumb Make sure your flour is fresh for best results
• Baking powder and baking soda: these ensure the bread rises and stays soft
• Salt: offsets the sweetness and rounds out the flavor Use fine sea salt for even mixing
• Pumpkin pie spice: brings classic fall warmth Choose a high quality or homemade mix for best flavor
• Canned pumpkin: keeps the bread moist and provides true pumpkin taste Always pick one with pumpkin as the only ingredient
• Brown sugar and granulated sugar: sweeten and help keep the bread moist Look for soft brown sugar that blends in smoothly
• Applesauce or canola oil: both offer moisture I love how oil gives a richer crumb but applesauce makes it lighter
• Eggs: help the bread hold together and set as it bakes Use large eggs at room temperature for easy mixing
• Vanilla extract: boosts the flavor depth Go with pure vanilla for the richest taste
• Chocolate chips: the decadent star Seek out high quality chips that smell and taste wonderfully cocoa-rich

Step-by-Step Instructions

Prepare the Pans:

Grease two 8 by 4 inch loaf pans really well and line with parchment Leave enough overhang on the long sides so you can lift out the bread easily after baking

Mix the Dry Ingredients:

Whisk flour salt baking powder baking soda and pumpkin pie spice for a full minute in a big bowl This distributes the leaveners and spices so every bite tastes perfectly seasoned

Mix the Wet Ingredients:

In another large bowl beat together the canned pumpkin brown sugar granulated sugar applesauce or oil eggs and vanilla Whisk until the mixture turns completely glossy with no streaks of egg or clumps of sugar

Combine the Mixtures:

Gently fold the wet ingredients into the dry using a large spatula Mix just until there are no dry pockets The less you stir the more tender your bread will be

Add the Chocolate Chips:

Fold most of the chips into the batter and save a handful for the top This gives you melty chocolate in every bite and a beautiful finish on the loaves

Fill the Pans:

Divide the batter evenly between your loaf pans Use a spatula to spread the top smooth Sprinkle the saved chocolate chips on each loaf for a bakery style look

Bake:

Set the pans on the center rack of a 350 degree oven Bake 50 to 55 minutes A toothpick should come out clean or with just a few moist crumbs

Cool:

Let loaves rest in the pans for ten minutes before using the parchment to lift them out to a wire rack Allow to cool completely so the crumb sets and you avoid soggy bottoms

My favorite part is how the chocolate melts into little puddles in each slice. Thanksgiving morning is extra special in our house because of this bread and my nieces still talk about that breakfast every year.

Storage Tips

Once the bread is totally cool wrap it tightly in plastic or foil. It will keep well at room temperature up to three days. For longer storage slice the bread and freeze individual pieces so you can thaw as needed for snacks or quick breakfasts.

Ingredient Substitutions

Use unsweetened applesauce instead of oil if you want to lighten up the loaf. No pumpkin pie spice Use a blend of cinnamon nutmeg and a pinch of ground cloves for a similar fall vibe. Try butterscotch chips or dried cranberries in place of chocolate chips for a new twist.

Serving Suggestions

Serve thick slices just warm with honey butter or cream cheese for a delicious breakfast or snack. For a real dessert treat drizzle with chocolate glaze. Any leftovers are delicious toasted with a thin layer of salted butter.

Cultural and Historical Context

Pumpkin breads have been part of American kitchens for generations especially as fall baking traditions took root. Canned pumpkin became a pantry staple in the twentieth century making quick loaves easier than ever. The idea to add chocolate chips is more recent but has become a family favorite and modern classic.

Common Recipe Questions

→ Can I use fresh pumpkin puree?

Yes, replace canned pumpkin with an equal amount of homemade puree. Drain well if it's too watery for best texture.

→ What can I substitute for oil?

Unsweetened applesauce works well, keeping the loaf moist while reducing fat. Use equal amounts as the oil listed.

→ Do I need a mixer to prepare this?

No mixer is required. Hand mixing with a whisk and spatula is perfectly sufficient for tender results.

→ How do I keep the bread moist?

Measure pumpkin puree carefully, avoid overmixing once wet meets dry, and check doneness with a toothpick.

→ Are add-ins like nuts or dried fruit possible?

Absolutely. Stir in chopped walnuts, pecans, dried cranberries, or butterscotch chips for your preferred twist.

→ Best storage tips for leftovers?

Once cooled, wrap tightly and store at room temperature up to 3 days. Refrigerate for longer keeping or freeze slices for quick treats.