The Ultimate Moist Chocolate Chip Pumpkin Bread: Your Essential Fall Baking Recipe
As autumn leaves begin to turn and a crispness fills the air, there’s nothing quite like the comforting aroma of freshly baked goods wafting through your home. Among the cherished traditions of fall baking, Chocolate Chip Pumpkin Bread stands out as an absolute essential. This recipe delivers a wonderfully moist, exquisitely flavorful quick bread that perfectly captures the essence of the season. Infused with a harmonious blend of warm fall spices, sweet, earthy pumpkin puree, and an abundance of rich, melty chocolate chips, it’s a treat that promises to delight with every single bite.
More than just a simple loaf, this homemade pumpkin bread is a celebration of autumn. Its tender, melt-in-your-mouth texture comes courtesy of the pumpkin, which not only adds incredible moisture but also a distinct, subtle sweetness that pairs beautifully with the robust spices. The chocolate chips are not just an afterthought; they’re integral, providing delightful pockets of indulgence that complement the pumpkin and spice profile without overpowering it. Whether you’re enjoying a slice with your morning coffee, serving it as a delightful dessert, or simply grabbing an afternoon snack, this easy-to-make seasonal favorite is guaranteed to become a beloved staple in your kitchen.
One of the best aspects of this Chocolate Chip Pumpkin Bread recipe is its sheer simplicity. You don’t need any fancy equipment or advanced baking skills to achieve bakery-quality results right in your own kitchen. Utilizing just a handful of common pantry staples and a trusty can of pumpkin puree, you can effortlessly prepare a batch that will impress family and friends alike. Forget about lugging out the stand mixer; this quick bread comes together beautifully with just two mixing bowls and a spatula, making cleanup a breeze. Its straightforward method ensures that even novice bakers can confidently create a perfect loaf. Furthermore, this recipe yields two generous loaves, making it ideal for sharing or for ensuring you have extra on hand. The bread also freezes exceptionally well, providing a convenient way to enjoy the taste of fall long after the season has passed. So go ahead, bake an extra loaf (or two!) to stash away for a busy morning or an unexpected craving.
Key Ingredients for the Best Chocolate Chip Pumpkin Bread
For precise measurements and full instructions, please refer to the comprehensive recipe card located at the bottom of this article.
Crafting the perfect Chocolate Chip Pumpkin Bread begins with selecting the right ingredients. Each component plays a vital role in achieving that coveted moist texture, balanced sweetness, and warm, inviting spice profile. Here’s a closer look at what you’ll need and a few tips for each:
- Pumpkin Puree: This is the star ingredient! Crucially, ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will throw off the balance of this recipe. The puree provides incredible moisture and that signature earthy pumpkin flavor.
- Granulated Sugar: Essential for sweetness and also contributes to the bread’s tender crumb and appealing golden-brown crust.
- All-Purpose Flour: The structural foundation of our quick bread. Measure it correctly by spooning it into your measuring cup and leveling off with a knife, rather than scooping directly, to avoid a dense loaf.
- Baking Soda: Our primary leavening agent, which reacts with the acidic pumpkin puree to create a light and airy texture.
- Salt: A small but mighty ingredient that enhances all the other flavors and balances the sweetness. Don’t skip it!
- Cinnamon: One of the quintessential fall spices, providing warmth and a classic aromatic depth to the bread.
- Ground Nutmeg: A perfect companion to cinnamon, adding another layer of cozy, autumnal spice. For the freshest flavor, consider grating whole nutmeg if you have it.
- Vegetable Oil: Contributes significantly to the bread’s exceptional moisture and tenderness. Canola oil or another neutral-flavored oil works well.
- Eggs: Act as a binder, provide structure, and add richness to the batter. Ensure they are at room temperature for better emulsification with the other wet ingredients.
- Water: Helps to achieve the ideal batter consistency and hydration.
- Chocolate Chips: The delightful complement to the pumpkin and spices. Mini chocolate chips are recommended as they distribute more evenly throughout the loaf, ensuring a bit of chocolate in every bite. Semi-sweet chocolate chips are typically preferred for a balanced sweetness, but dark or milk chocolate can also be used.
How to Bake the Best Chocolate Chip Pumpkin Bread: A Simple Guide
Creating this delectable Chocolate Chip Pumpkin Bread is a straightforward process, broken down into simple, manageable steps. You’ll be amazed at how quickly you can bring this comforting treat to life.
- 1. Prepare Your Oven and Pans: Begin by preheating your oven to 350°F (175°C). This ensures a consistent baking temperature from the moment your loaves enter the oven. Next, generously grease two 9×5 inch loaf pans. For easy removal and cleanup, you can also line them with parchment paper, leaving an overhang on the sides to use as “handles.”
- 2. Whisk the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, cinnamon, and ground nutmeg. Using a whisk, thoroughly combine these ingredients until they are well integrated and no lumps remain. This step is crucial for ensuring the leavening agents and spices are evenly distributed throughout the bread.
- 3. Combine the Wet Ingredients: In a separate, medium-sized bowl, whisk together the pumpkin puree, vegetable oil, eggs, and water. Continue mixing until the mixture is smooth and all ingredients are thoroughly blended. This creates a vibrant, uniform pumpkin base for your bread.
- 4. Gently Mix Wet and Dry: Pour the wet pumpkin mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold the two mixtures together. Be careful not to overmix! Mix just until the flour streaks disappear and the batter is *barely* combined. Overmixing can develop the gluten in the flour, leading to a tough, dry bread.
- 5. Fold in Chocolate Chips: Once the batter is just combined, gently fold in the mini chocolate chips. Mini chips are fantastic because they ensure you get a delightful hint of chocolate in nearly every bite. If you’re using larger chocolate chips, you might consider chopping some for better distribution or mixing in a combination of sizes.
- 6. Fill Loaf Pans and Top: Divide the pumpkin bread batter evenly between your two prepared loaf pans. If you opted to use additional semi-sweet chocolate chips for a topping, now is the time to sprinkle them generously over the surface of each loaf. This creates a beautiful, tempting finish and an extra burst of chocolate flavor.
- 7. Bake to Perfection: Place the loaf pans into your preheated oven and bake for approximately 50-60 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. To check for doneness, insert a wooden skewer, toothpick, or thin knife into the center of a loaf. If it comes out clean or with a few moist crumbs attached, your bread is ready.
- 8. Cool and Serve: Once baked, remove the loaves from the oven. Allow them to cool in their pans for about 15 minutes. This cooling period is important as it allows the bread to set and firm up, making it easier to remove without crumbling. After 15 minutes, carefully invert the loaves onto a wire rack to cool completely. Slicing warm bread is tempting, but for the cleanest cuts and best texture, wait until it has cooled. Once cooled, slice and serve this delightful treat!
Expert Tips & Creative Variations for Your Pumpkin Bread
Achieving bakery-level Chocolate Chip Pumpkin Bread at home is simpler than you might think, especially with a few expert tips and creative suggestions. Elevate your baking experience and customize your loaves to perfection.
- Embrace Add-Ins (Nuts & More!): While chocolate chips are non-negotiable for many, this pumpkin bread is incredibly versatile. If you’re a fan of nuts, consider mixing in 1/2 to 1 cup of chopped pecans or walnuts with your chocolate chips. You could even do a half chocolate, half nut combination, or go all-in on nuts for a classic pumpkin nut bread. Other delicious additions include dried cranberries, raisins, or even a touch of shredded coconut for a tropical twist.
- The Golden Rule: Don’t Overmix! This is perhaps the most crucial tip for any quick bread or muffin recipe. Once you combine the wet and dry ingredients, mix them *just* until the flour streaks have disappeared. A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which leads to a tough, rubbery texture instead of the soft, tender crumb we’re aiming for. Use a gentle hand and fold, rather than vigorously stir.
- Patience is a Virtue: Allow Proper Cooling. We know it’s hard to resist a warm slice of freshly baked bread, but allowing your pumpkin bread to cool properly is essential for optimal texture and presentation. Cutting into hot bread often results in crumbly, uneven slices that tend to fall apart. Cooling on a wire rack allows the internal structure to set and the moisture to redistribute, giving you clean, beautiful slices. Aim for at least 30-60 minutes, or ideally, completely cool.
- Yield & Batch Size: This recipe is designed to produce two standard-sized loaves (9×5 inches), making it perfect for sharing, gifting, or freezing for later enjoyment. If you only need one loaf, simply halve all the ingredient quantities in the recipe card below.
- Mini Loaves for Gifting: Chocolate Chip Pumpkin Bread makes a fantastic homemade gift during the fall season. For charming individual servings or giftable portions, bake the batter in mini loaf pans. This recipe typically yields about 3 mini loaves per regular loaf pan equivalent, meaning you could get around 6 mini loaves from a full batch. Adjust baking time accordingly, as mini loaves will bake faster (usually 25-35 minutes).
- Spice It Up (or Down): Feel free to adjust the cinnamon and nutmeg to your preference. For an even richer spice profile, consider adding a pinch of ground ginger, cloves, or allspice. A dedicated “pumpkin pie spice” blend can also be used as a convenient substitute for individual spices.
- Room Temperature Ingredients: For the best results, ensure your eggs are at room temperature. This helps them incorporate more smoothly into the batter, creating a more uniform and tender crumb.
- Don’t Skimp on Greasing: If you’re not using parchment paper, make sure your loaf pans are very thoroughly greased and floured (or use baking spray with flour) to prevent sticking, especially with the sweetness of this bread.
Storing Your Chocolate Chip Pumpkin Bread: Freshness & Freezing Tips
With this recipe yielding two delicious loaves of Chocolate Chip Pumpkin Bread, you’ll likely have some delightful leftovers. Proper storage ensures your bread stays fresh and flavorful for as long as possible, letting you enjoy this seasonal treat over several days or even months.
- Room Temperature Storage: For immediate enjoyment, allow the bread to cool completely. Then, wrap each loaf tightly in plastic wrap or aluminum foil, or place it in an airtight food-safe plastic bag. Stored at room temperature, away from direct sunlight and heat, your Chocolate Chip Pumpkin Bread will remain wonderfully fresh and moist for 4-5 days.
- Refrigeration: If you live in a particularly warm climate or want to extend its shelf life slightly beyond room temperature, you can store the wrapped bread in the refrigerator for up to a week. However, refrigerated quick breads can sometimes dry out a bit, so room temperature is often preferred for shorter storage.
Freezing for Long-Term Freshness
One of the many benefits of this recipe is how beautifully the bread freezes, allowing you to enjoy a taste of fall any time of year. You have a couple of convenient ways to freeze your loaves:
- Freezing a Whole Loaf: Once a loaf has cooled completely, wrap it very tightly in several layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Ensure it’s as airtight as possible to prevent freezer burn, which can affect flavor and texture. Label with the date. A whole frozen loaf can be stored for up to 3 months. To thaw, simply unwrap and let it come to room temperature on your counter for several hours, or overnight.
- Freezing Individual Slices: This method is fantastic for portion control and quick snacks! Slice the cooled bread into individual servings. Arrange the slices in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the slices are solid. Once frozen, you can stack the individual slices into an airtight freezer-safe container or a large freezer bag, separating layers with parchment paper if desired. This way, you can easily grab just one or two slices as needed, much like you would a frozen muffin. Individual slices will also keep for up to 3 months in the freezer. Thaw a slice or two on the counter for about 30 minutes, or warm gently in the microwave or toaster oven for a warm treat.
Fall truly is a spectacular time for culinary adventures, particularly when it comes to baking. While I cherish many Favorite Fall Recipes, the act of baking a warm, spiced loaf of pumpkin bread filled with chocolate chips is, for me, the undeniable signal that autumn has officially arrived. It’s an experience that fills the home with warmth and creates lasting memories, making this chocolate chip pumpkin bread a cornerstone of our seasonal delights.
Explore More Irresistible Pumpkin Recipes
If you find yourself enchanted by the delightful taste of pumpkin, the fall season offers a bounty of incredible recipes to explore beyond just quick bread. Dive deeper into the world of pumpkin with these additional, irresistible treats that are perfect for any occasion:
- Chocolate Chip Pumpkin Cake: A truly decadent dessert featuring a tender pumpkin cake generously studded with chocolate chips, often crowned with a luscious chocolate glaze that takes it to another level of deliciousness.
- Pumpkin Dump Cake: The epitome of ease, this dessert requires minimal effort but delivers maximum flavor. Layers of pumpkin pie filling, cake mix, and butter bake into a wonderfully comforting and simple treat that tastes like a homemade pumpkin pie with a cake crust.
- Pumpkin Dream Cake: Experience a harmonious blend of flavors and textures with this layered masterpiece. Moist pumpkin cake layers are often paired with creamy fillings and a rich cinnamon frosting, making it an unforgettable dessert perfect for holiday gatherings.
- Pumpkin Coffee Cake: A delightful breakfast or brunch option, this cake features a moist pumpkin base topped with a thick, buttery streusel crumble that bakes to golden perfection. It’s an ideal companion to your morning coffee or afternoon tea.
- Pumpkin Bars with Cream Cheese Frosting: A nostalgic favorite for many, these soft, spiced pumpkin bars are typically topped with a tangy and sweet cream cheese frosting, making them an irresistible crowd-pleaser for potlucks and family gatherings.
Chocolate Chip Pumpkin Bread
Erin Sellin
10 minutes
1 hour
1 hour 10 minutes
20
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Ingredients
- 3 1/3 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 15 oz pumpkin puree
- 1 cup vegetable oil
- 4 whole eggs
- 2/3 cup water
- 3/4 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips for topping, optional
Instructions
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Preheat oven to 350º F. Generously grease 2 9×5 inch loaf pans or line with parchment paper for easy removal.
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In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and nutmeg. Whisk until well combined and lump-free.3 1/3 cups all-purpose flour, 3 cups sugar, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 2 teaspoons cinnamon, 1 teaspoon ground nutmeg
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In a separate medium bowl, mix together pumpkin puree, vegetable oil, eggs, and water. Stir until smooth and well blended.15 oz pumpkin puree, 1 cup vegetable oil, 4 whole eggs, 2/3 cup water
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Pour the wet pumpkin mixture into the dry ingredients. Gently mix them together with a spatula. When just barely combined (a few streaks of flour are fine), add the mini chocolate chips and fold them into the batter until evenly distributed. Avoid overmixing.3/4 cup mini chocolate chips
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Divide the batter evenly between the two prepared loaf pans. If using the optional semi-sweet chocolate chips for topping, sprinkle them evenly over the top of the batter in each pan.1/2 cup semi-sweet chocolate chips for topping
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Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of a loaf comes out clean or with only a few moist crumbs attached.
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Remove the loaves from the oven and let them cool in their pans for 15 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely before slicing and serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
1 hour
1 hour 10 minutes
Bread Recipes
American
20
360
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