This chocolate chip pumpkin bread is moist, soft, and perfectly spiced. With sweet chocolate chips melting in every bite, it’s the ultimate treat for fall!
There’s something cozy about baking this bread on a chilly day. I love to enjoy it with a warm cup of tea—it just feels like a hug from the inside! ☕️🎃
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, but if you prefer fresh, roast your pumpkin until soft and blend it. This adds a lovely flavor. I find that using fresh ingredients really enhances the taste!
Flour: All-purpose flour works best, but for a gluten-free option, try a 1:1 gluten-free flour blend. The texture might vary, but it will still be delicious!
Oils: Vegetable oil keeps the bread moist, but you can swap it with melted coconut oil for a different flavor. Just make sure it’s cooled before mixing it in!
Chocolate Chips: Semi-sweet chocolate chips are classic, but feel free to use dark chocolate or even white chocolate chips. If you’re looking for less sugar, try using mini chocolate chips!
How Do You Get Perfectly Moist Pumpkin Bread?
To achieve the best texture, mix your wet and dry ingredients separately but combine them quickly when it’s time to mix. Overmixing can lead to dense bread. Be sure to use room temperature eggs, as they blend better.
- Whisk dry ingredients until evenly mixed, then add them all at once to the wet mixture.
- Gently fold in the chocolate chips to avoid breaking them.
- Keep an eye on the baking time; every oven is different. Start checking at 60 minutes!
Letting the bread cool properly is also crucial. This helps set the texture and makes slicing easier!
Best Chocolate Chip Pumpkin Bread
Ingredients You’ll Need:
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Time Needed:
You’ll need about 15 minutes for preparation and 60-70 minutes for baking. After baking, let it cool for about 10-15 minutes in the pan, and an additional hour after transferring to a cooling rack. So, in total, plan for about 2 hours to enjoy this delightful bread!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or for easier removal, line it with parchment paper. This will help your bread come out smoothly when it’s done!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is mixed well; this helps distribute the leavening and spices evenly in your batter.
3. Combine Wet Ingredients:
In a larger bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk to blend everything together until it’s smooth and creamy. This will make your pumpkin bread nice and moist!
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture into the wet mixture. Stir gently until just combined. It’s okay if there are a few lumps—overmixing can make your bread tough!
5. Add Chocolate Chips:
Fold the chocolate chips into the batter gently, saving a small handful to sprinkle on top. This adds an extra gooey chocolate layer on the top, making it even more delicious!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth it out on top with a spatula. Sprinkle the reserved chocolate chips evenly over the batter for that beautiful, tasty finish.
7. Bake:
Pop your loaf into the oven and bake for about 60-70 minutes. Check it by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready!
8. Cool the Bread:
Let your bread cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step allows the steam to escape, so your bread doesn’t get soggy.
9. Slice and Enjoy:
Once completely cooled, slice your pumpkin bread and serve! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for prolonged freshness. Enjoy every bite of this moist and flavorful chocolate chip pumpkin bread—perfect for autumn gatherings or a cozy treat at home!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a pumpkin until soft, then blend it until smooth. This homemade puree adds a lovely, fresh flavor to the bread!
What If I Don’t Have All the Spices?
No problem! If you’re missing one or two spices, you can still make the bread. A blend of cinnamon and nutmeg will suffice, or you can use a pre-mixed pumpkin pie spice for convenience!
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, simply substitute the regular chocolate chips with dairy-free chocolate chips. All other ingredients are already dairy-free, so you’re good to go!
Can I Freeze Pumpkin Bread?
Yes! Pumpkin bread freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer bag. It can be frozen for up to 3 months. Thaw it at room temperature before serving!