Chocolate Chip Pumpkin Bread Recipe

You know that moment when the leaves start to change and the air gets that crisp bite? Yeah, that's when I start craving warm, comforting breads. My favorite? This Chocolate Chip Pumpkin Bread recipe. Honestly, I look forward to it every fall. It just screams cozy afternoons and family gatherings. I still remember the first time I whipped it up. The kitchen turned into a warm hug, filled with the sweet scent of pumpkin and spices. It just made everything feel like home. My kids? They go nuts for it! Especially when I slather a fresh slice with a good amount of butter. I mean, come on—who doesn't love that melty goodness? Here's the thing: this recipe is super flexible. You can easily double or even triple it, so you can share with friends or stash some in the freezer for those late-night cravings. Whether you’re pairing it with your morning coffee or sneaking a slice in the afternoon, it’s always a crowd-pleaser. So, grab your mixing bowl and let's get baking. Trust me, your kitchen's about to smell amazing!

❤️ Why You'll Love This Recipe

• Combines rich chocolate with pumpkin spice goodness
• Easy to make with simple ingredients
• Perfect for fall gatherings or cozy evenings
• Moist texture that stays fresh for days
• Freezes well for later enjoyment
• A delightful treat that the whole family will love

🥘 Ingredients

• 1 cup canned pumpkin puree — Make sure it's pure pumpkin, not pie filling.
• 1/2 cup granulated sugar
• 1/2 cup brown sugar — Packed.
• 1/2 cup vegetable oil — Can substitute with melted coconut oil.
• 2 large eggs — Room temperature.
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour — Sifted.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips — Feel free to adjust based on preference.

📝 Step-by-Step Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

   Using parchment paper helps in easy removal.
2. 2

   In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

   Mix well to ensure the sugars dissolve completely.
3. 3

   In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until evenly mixed.

   Sifting the flour helps to incorporate air, making the bread lighter.
4. 4

   Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to over-mix.

   A few lumps are okay; over-mixing can make the bread dense.
5. 5

   Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.

   This adds a nice touch to the finished bread.
6. 6

   Pour the batter into the prepared loaf pan and smooth the top.

   Tap the pan gently on the counter to remove air bubbles.
7. 7

   Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

   Check around the 55-minute mark to avoid overbaking.
8. 8

   Once baked, allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

   Letting it cool helps maintain the moist texture.

💡 Tips & Tricks

• Use fresh pumpkin puree for a richer flavor.
• Feel free to add nuts like walnuts or pecans for extra crunch.
• Try adding a pinch of cloves for added warmth.
• This bread is great toasted with butter or cream cheese.
• Store leftovers in an airtight container to keep them fresh.

🔄 Variations

• Chocolate Chip Banana Pumpkin Bread: Add 1 ripe mashed banana for added flavor.
• Nutty Pumpkin Bread: Fold in 1/2 cup of chopped walnuts or pecans.
• Spiced Pumpkin Bread: Add 1/2 teaspoon of ground ginger and cloves for more spice.
• Gluten-Free Pumpkin Bread: Substitute all-purpose flour with a 1-to-1 gluten-free blend.

📦 Storage Instructions

📊 Nutrition Information

❓ Frequently Asked Questions