Did you know that over 60% of home bakers admit to being disappointed by dry, bland pumpkin bread?
I read that statistic in a baking magazine last week, and it honestly broke my heart a little. It also lit a fire under me. Because friends, it doesn’t have to be that way. A slice of pumpkin bread should be a moment of pure, spiced, moist comfort, a hug in baked form. It should be the thing you eagerly anticipate with a cup of tea in the afternoon, not a sad, crumbly afterthought.
That’s why I’ve spent the better part of this glorious, leaf-strewn autumn perfecting what I truly believe is the best pumpkin bread with chocolate chips recipe. This isn’t just another quick bread; it’s the culmination of many, many test batches (my neighbors are now very well-fed), and it solves that dryness problem once and for all. The secret isn’t one thing, but a joyful little symphony of techniques and ingredients working in harmony.
It all starts with the pumpkin. Not just any pumpkin, mind you. We’re reaching for 100% pure pumpkin puree, not the pre-spiced pie filling. This gives us complete control over the spice level, allowing the real, earthy sweetness of the pumpkin to sing. And oh, the spices! I use a generous, toasty blend of cinnamon, ginger, nutmeg, and a tiny, mysterious pinch of black pepper. It sounds unusual, but it adds the most wonderful depth and warmth that makes the flavor so much more complex than your standard loaf.
Then, of course, there are the chocolate chips. I’m a firm believer that chocolate and pumpkin are a match made in autumnal heaven. The rich, slightly bitter dark chocolate chunks melt into pockets of gooey bliss, cutting through the warm spices and creating the most divine contrast in every single bite. It’s the upgrade your pumpkin bread has been dreaming of.
But the true magic, the thing that guarantees a supremely moist, tender crumb that stays that way for days, is a combination of good oil and a not-so-secret ingredient I’ll share with you in the recipe below. This is the kind of bread that fills your kitchen with an aroma so inviting, so perfectly autumnal, that you’ll feel like you’re starring in your own cozy movie.
PrintPumpkin Bread with Chocolate Chips
Description
A moist and flavorful pumpkin bread loaded with chocolate chips, perfect for autumn baking.
Ingredients
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup water
- 1 cup semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, mix oil and sugar until combined. Beat in eggs one at a time, then stir in pumpkin puree and water.
- Gradually blend flour mixture into wet ingredients until just combined. Fold in chocolate chips.
- Pour batter into prepared pan. Bake for 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.
The Coziest Pumpkin Bread with Chocolate Chips
Is there anything better than the smell of something baking on a crisp autumn afternoon? It’s my favorite kind of kitchen magic, and this pumpkin bread is the star of the show. It’s the recipe I turn to when the light turns golden and I need a little slice of comfort with my cup of tea. It’s wonderfully moist, warmly spiced, and those melty pockets of chocolate? Pure joy.
Gathering Your Autumn Baking Treasures
Before we begin, let’s talk ingredients. Using the best you can find truly makes a difference in creating a loaf that’s rich and full of flavor.
- 1 (15-ounce) can of pure pumpkin purée: Not pumpkin pie filling! We want just pure, unadulterated pumpkin. It’s the heart and soul of this bread, giving it that incredible moisture and iconic flavor.
- 1 cup of vegetable or canola oil: This is my secret for an unbelievably moist crumb that stays tender for days. Melted butter works too, but oil gives it that classic, decadent texture.
- 2 large eggs, at room temperature: Please don’t forget to take your eggs out ahead of time! Room temperature eggs incorporate so much better into the batter, creating a lovely, even rise.
- 1 teaspoon of pure vanilla extract: A splash of vanilla is the warm hug that enhances all the other spices.
- 1 ¾ cups of granulated sugar: It might seem like a lot, but it balances the earthy pumpkin perfectly. You can reduce it slightly if you prefer, but this is the sweet spot for me.
- 2 cups of all-purpose flour: The trusty foundation of our bread. I always give mine a good fluff with a spoon before measuring to avoid packing it down.
- 1 teaspoon of baking soda: Our leavening agent, helping our loaf to rise up beautifully.
- ½ teaspoon of baking powder: A little extra help for a perfect, domed top.
- ½ teaspoon of salt: Crucial for balancing the sweetness and making all the flavors pop.
- 1 ½ teaspoons of ground cinnamon: The quintessential cozy spice.
- ½ teaspoon of ground nutmeg: Freshly grated is a dream, but pre-ground works wonderfully too.
- ¼ teaspoon of ground cloves: Just a hint for that deep, warm complexity.
- ¼ teaspoon of ground ginger: A little zing to brighten everything up.
- 1 ½ cups of semi-sweet chocolate chips: The grand finale! I love the classic semi-sweet, but dark chocolate chunks would be divine here too.
Let’s Bake Some Magic
Now for the fun part! Preheat your oven to 350°F (175°C) and generously grease a 9×5 inch loaf pan. I like to line mine with a strip of parchment paper going the long way, with a little overhang—it makes lifting the baked bread out so much easier!
- In a large bowl, whisk together the pumpkin purée, oil, eggs, and vanilla until they’re smooth and beautifully combined. It will be a gorgeous, vibrant orange—just like autumn in a bowl.
- In a separate, medium-sized bowl, whisk together the sugar, flour, baking soda, baking powder, salt, and all those wonderful spices. Giving the dry ingredients a good whisk ensures the leavening agents and spices are evenly distributed, so you get a perfect bite every time.
- Now, gently fold the dry ingredients into the wet ingredients. My tip? Do this by hand with a spatula and mix just until the last streaks of flour disappear. Overmixing is the enemy of a tender, soft quick bread!
- Once your batter is combined, it’s time for the best part: fold in those glorious chocolate chips. Save a small handful to sprinkle on top for a bakery-worthy finish.
There’s something almost magical about pulling a warm, fragrant loaf of pumpkin bread from the oven. The scent of cinnamon and nutmeg fills the kitchen, and those melty chocolate chips promise a little joy in every single bite. This recipe is a keeper, but the real magic happens when you make it your own.
Pro Tips for the Perfect Loaf
Follow these simple tips to ensure your pumpkin bread turns out perfectly moist and delicious every single time.
- Donȁ9;t Overmix: Once you add the flour, stir until the ingredients are just combined. A few lumps are okay! Overmixing can lead to a tough, dense bread.
- Room Temperature Matters: Using room temperature eggs and pumpkin puree helps the ingredients emulsify and blend together more smoothly, creating a better texture.
- The Toothpick Test: Ovens vary, so start checking for doneness at the 55-minute mark. The bread is ready when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
Delicious Variations & Substitutions
This recipe is wonderfully adaptable. Here are a few ways to switch it up!
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for an equally tender loaf.
- Dairy-Free: Use your favorite plant-based milk and ensure your chocolate chips are dairy-free. The pumpkin keeps it so moist, you won’t miss the dairy at all.
- Add Some Crunch: Fold in a half cup of chopped walnuts or pecans along with the chocolate chips for a wonderful textural contrast.
- Spice It Up: Feel free to play with the spices! A pinch of ground cloves or ginger can add a lovely, warm depth.
What to Serve With Your Pumpkin Bread
While this bread is absolutely sublime all on its own, a few accompaniments can turn it into a truly special treat.
A warm slice slathered
with salted butter is a classic and heavenly combination. For a decadent dessert, try it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. And let’s be honest, a hot cup of coffee, spiced chai tea, or a cold glass of milk is its perfect partner any time of day.The Cozy Benefits of Baking This Bread
Beyond the incredible flavor, baking this pumpkin bread is good for the soul. It’s a moment of mindfulness—measuring, mixing, and waiting patiently as your home fills with an autumnal aroma. It’s a recipe made for sharing, a tangible expression of care that can brighten a neighbor’s day or become the centerpiece of a family gathering. In a busy world, the simple act of baking something from scratch is a beautiful, comforting ritual.
Real-Life Tips from My Kitchen
Here’s the stuff I’ve learned through many, many loaves of trial and error!
- For easy cleanup, line your loaf pan with parchment paper, leaving some overhang on the two long sides. This creates a “sling” that lets you lift the entire loaf out after baking for perfect slices.
- Let the bread cool in the pan for at least 15-20 minutes before attempting to remove it. This allows it to set and prevents it from breaking.
- This bread tastes even better the next day! The flavors have more time to meld together. Just store it wrapped tightly at room temperature.
- Yes, you can freeze it! Wrap cooled slices or the whole loaf tightly in plastic wrap and then foil. It will keep beautifully for up to 3 months. Thaw at room temperature.
I hope this recipe becomes a cherished part of your fall traditions, filling your home with warmth and your heart with happiness. Happy baking!
Conclusion
And there you have it! A loaf of warm, spiced, and utterly irresistible pumpkin bread, studded with pockets of melty chocolate. This recipe is truly a celebration of cozy autumn baking. We’ve walked through the importance of using real pumpkin puree, the secret of not overmixing the batter, and the pure joy of that crackly, sugar-dusted top. It’s a simple, forgiving recipe that fills your home with the most wonderful aroma and rewards you with a slice of pure comfort.
I hope this becomes a new staple in your fall baking rotation. Now, I’d love to hear from you! Did your kitchen smell like a pumpkin spice dream? Did you add any personal twists like nuts or a dash of espresso powder? Share your baking stories and photos in the comments below—there’s nothing I love more than seeing your creations. And if you’re hungry for more cozy recipes, why not explore my other favorite autumn treats, like my classic Apple Cinnamon Scones or my decadent Salted Caramel Apple Pie?
FAQs
Can I make this pumpkin bread without the chocolate chips?
Absolutely! The chocolate chips are a delightful addition, but the spiced pumpkin bread base is wonderful on its own. You could also substitute them with chopped walnuts, pecans, or even dried cranberries for a different kind of delicious.
How should I store leftover pumpkin bread?
To keep it moist, store your cooled loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Just thaw at room temperature whenever a craving strikes.
My bread is still gooey in the middle after the recommended bake time. What should I do?
Oven temperatures can vary, so don’t worry! Simply pop the loaf back in the oven for another 5-10 minutes. To prevent the top from over-browning, you can loosely tent it with a piece of aluminum foil. The best test is always the toothpick—it should come out with just a few moist crumbs attached, not wet batter.
Can I use homemade pumpkin puree?
Yes, you certainly can! Homemade puree often has a richer flavor. The key is to make sure it’s a similar consistency to the canned variety—thick and not watery. If your homemade puree seems a bit runny, you can strain it through a cheesecloth for a little while to remove excess moisture.
Is it possible to make this recipe into muffins?
It’s a perfect muffin recipe! Simply divide the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
