Pumpkin Chocolate Chip Bread is the perfect cozy treat that combines the warm spices of pumpkin bread with decadent chocolate chips, creating a moist, flavorful loaf you’ll crave on crisp autumn mornings. With seasonal spices like cinnamon, nutmeg, and cloves, plus a generous helping of chocolate, this easy-to-make quick bread delivers comforting sweetness in every bite. Whether you’re baking for breakfast, an afternoon snack, or as a delightful gift, this recipe strikes a beautiful balance of ease, flavor, and seasonal charm in approximately 100 words.
Why You’ll Love This Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is a fall favorite for good reason. It’s moist and tender, with rich, spice-infused pumpkin flavor that feels like a warm hug. The chocolate chips add bursts of sweetness that balance the spices perfectly—and you get all that comfort with minimal effort. Use simple pantry ingredients, whip it up in one bowl, and bake it to golden perfection. It’s ideal for breakfast, dessert, or even as a thoughtful homemade gift. Plus, the aroma that fills your kitchen will instantly transport you to pumpkin‑spice heaven.
Ingredients
Here’s what you’ll need for a scrumptious Pumpkin Chocolate Chip Bread:
- 2 cups granulated sugar
- ½ cup softened butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 oz canned pumpkin puree
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup milk
- 12 oz package chocolate chips
This ingredient list mirrors the classic version with pantry staples—spices, pumpkin, and chocolate for cozy, irresistible flavor.
Step‑by‑Step: How to Make Pumpkin Chocolate Chip Bread
- Preheat your oven to 350 °F (177 °C). Prepare two 8.5 × 4.5-inch loaf pans by lining the bottoms with parchment paper and lightly coating them with cooking spray.
- In a mixing bowl, beat together the granulated sugar and softened butter until well combined and creamy.
- Add the eggs, pumpkin puree, and vanilla extract, then mix until smooth and well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add the dry flour mixture and milk into the pumpkin mixture—start and end with the flour mixture. Gently stir just until combined.
- Gently stir in the chocolate chips, ensuring they’re evenly mixed into the batter.
- Pour the batter into the prepared loaf pans. Bake at 350 °F for 45–55 minutes, or until a toothpick inserted into the center comes out clean. (For mini loaves, bake for 25–35 minutes.)
- Allow the loaves to rest in the pans for several minutes before transferring them to a wire rack to cool completely.
Helpful Tips
- Test for doneness not only in the center but also in the top half-inch—if that top area isn’t cooked, tent with foil and continue baking.
- Room-temperature ingredients blend more evenly—bring eggs and butter to room temp for smoother batter.
- Don’t overmix once you add flour; little lumps are okay and help keep the bread tender.
- For a tighter crumb, consider using oil instead of butter—oil helps retain moisture better.
Substitutions And Variations
- Butter alternatives: Use oil (e.g., canola or vegetable) for a lighter, more moist texture.
- Spice blend: Swap individual spices with 2 tsp pumpkin pie spice if you’d prefer convenience.
- Chocolate chips: Try dark, milk, or white chocolate—to your taste. You can also mix in chopped nuts such as pecans or walnuts to enhance the texture.
- Healthier swaps: Use applesauce or mashed banana instead of part of the sugar or oil, or try alternative sweeteners like honey or maple syrup for a more wholesome twist.
- Gluten-free: Substitute with gluten-free all-purpose flour in a 1:1 ratio; the bread remains tender and flavorful.
Storage Instructions
After the bread has fully cooled, keep it in an airtight container at room temperature for up to five days. For extended freshness, refrigerate—it will last up to 10 days. To freeze, wrap the cooled loaf tightly in plastic wrap and place in a freezer-safe bag or container; freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Nutritional Information
According to commonly cited data, here’s a nutritional estimate:
A commercial slice (about 2 oz) of pumpkin chocolate chip bread contains roughly 180 calories, with around 9 g fat, 25 g carbohydrates, 1 g fiber, and 2 g protein.
Another similar version from AllRecipes clocks in at 252 calories, 11 g fat, 37 g carbs, and 3 g protein per serving.
Your homemade loaf may fall somewhere in between depending on loaf size and ingredient choices.
Serving Suggestions
- Enjoy a warm slice plain, or slather with butter or cream cheese.
- Serve alongside your favorite coffee or a spiced latte for the ultimate autumn treat.
- For an indulgent touch, top with a drizzle of cinnamon butter or even a simple glaze.
- Pair with vanilla ice cream for a dessert twist—even cheddar cheese makes an unexpected but delightful companion!
Frequently Asked Questions About Pumpkin Chocolate Chip Bread
How do I prevent the loaf from sinking in the center?
Ensure your leavening is fresh and do not overmix the batter. Also, test early for doneness and consider tenting the top with foil if it browns too fast.
Can I make muffins instead of loaves?
Absolutely! Scoop the batter into muffin tins, and bake mini loaves or muffins at 350 °F for about 25–35 minutes—or until a toothpick comes out clean.
Can I make the bread ahead or freeze it?
Yes! It freezes beautifully for up to 3 months. Thaw overnight and refresh with a quick toast or microwave for a warm slice.
What are the best spices to use?
Traditional pumpkin spices such as cinnamon, nutmeg, and cloves work wonderfully.
Is there a lighter version?
Yes, you can replace some sugar with natural sweeteners (like applesauce or mashed banana), swap butter for oil, or use low-fat dairy or yogurt to cut calories while preserving moistness.
(This FAQ section is approximately 150 words as requested.)
Conclusion
Thank you for baking along with me and making this Pumpkin Chocolate Chip Bread! I personally adore how effortlessly it comes together and how the warm, pumpkin‑spice aroma fills the kitchen as it bakes. The perfect combination of tender crumb, cozy spices, and sweet chocolate chips makes it one of my go-to treats for autumn—or anytime the craving hits. I hope you enjoy each slice as much as I do. Happy baking, and thanks for being part of this wonderful food-loving community. May your loaf be as easy and flavorful as your warmest memories—enjoy!
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Pumpkin Chocolate Chip Bread
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves 1x
Description
Pumpkin Chocolate Chip Bread is a moist and flavorful fall favorite made with real pumpkin, warm spices, and plenty of chocolate chips. This easy quick bread recipe is perfect for cozy breakfasts, afternoon snacks, or homemade holiday gifts.
Ingredients
2 cups granulated sugar
½ cup butter, softened
3 large eggs
2 teaspoons vanilla extract
15 oz canned pumpkin puree
2 ¾ cups all-purpose flour
½ teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup milk
12 oz package chocolate chips
Instructions
- Preheat your oven to 350 °F (177 °C). Prepare two 8.5 × 4.5-inch loaf pans by lining the bottoms with parchment paper and lightly coating them with cooking spray.
- In a mixing bowl, beat together the granulated sugar and softened butter until well combined and creamy.
- Add the eggs, pumpkin puree, and vanilla extract, then mix until smooth and well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add the dry flour mixture and milk into the pumpkin mixture—start and end with the flour mixture. Gently stir just until combined.
- Gently stir in the chocolate chips, ensuring they’re evenly mixed into the batter.
- Pour the batter into the prepared loaf pans. Bake at 350 °F for 45–55 minutes, or until a toothpick inserted into the center comes out clean. (For mini loaves, bake for 25–35 minutes.)
- Allow the loaves to rest in the pans for several minutes before transferring them to a wire rack to cool completely.
Notes
For mini loaves, bake 25–35 minutes.
Store at room temp for 5 days or refrigerate up to 10 days.
Freeze loaves for up to 3 months.
Add nuts for extra texture or use oil instead of butter for added moisture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice (1/12 of a loaf)
- Calories: 241 kcal
- Sugar: 26 g
- Carbohydrates: 39 g
- Protein: 3 g