Introduction

The only thing better than pumpkin bread is pumpkin bread with chocolate chips. This moist, warmly spiced loaf gets even more irresistible with melty chocolate morsels in every bite. For another delicious pumpkin-chocolate pairing, try these Chocolate Pumpkin Cheesecake Bars Recipe. Perfect for breakfast, snacks, or dessert, this easy recipe brings classic fall flavor to your kitchen.

Ingredients

This moist pumpkin chocolate chip bread fills your kitchen with warm autumn spices and the irresistible aroma of pumpkin and melted chocolate.

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 15 ounces canned pumpkin
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 12 ounce package chocolate chips

Timing

Prep Time	15 minutes
Cook Time	60 minutes
Total Time	1 hour 15 minutes

Context: This recipe is about 20% faster than similar pumpkin bread recipes thanks to its simple mixing method.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. This ensures even distribution of leavening and spices.

Step 3 — Mix Wet Ingredients

In a large bowl, beat 2 large eggs with ¾ cup granulated sugar and ½ cup brown sugar until smooth. Stir in 1 cup pumpkin puree, ½ cup vegetable oil, and ¼ cup water until fully combined.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Overmixing can lead to a tough, dense loaf.

Step 5 — Add Chocolate Chips

Gently fold in 1 cup of semi-sweet chocolate chips. Reserve a few to sprinkle on top before baking for a beautiful finish.

Step 6 — Transfer to Pan and Bake

Pour the batter into the prepared loaf pan and spread evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool Completely

Let the pumpkin bread cool in the pan for 15 minutes before transferring to a wire rack. Cooling completely ensures clean slicing and allows flavors to settle.

Step 8 — Slice and Serve

Use a serrated knife to slice the loaf. Serve warm for melty chocolate chips or at room temperature. Store leftovers in an airtight container for up to 5 days.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	42g
Fat	12g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor that complements the pumpkin and chocolate.
• Greek yogurt — Swaps in protein for moisture and a slight tang that balances the sweetness.
• Almond flour — A lower-carb, gluten-free option with a rich, buttery taste.
• Maple syrup or honey — Natural sweeteners that offer a more complex flavor profile than refined sugar.
• Coconut oil — A dairy-free fat alternative that adds a subtle tropical note.
• Dark chocolate chips — Higher cocoa content means less sugar and more antioxidant benefits.
• Unsweetened applesauce — Reduces oil for a lighter texture while keeping the bread moist.
• Oat flour — A gluten-free, fiber-rich flour that provides a hearty, wholesome crumb.

Serving Suggestions

• Enjoy a warm slice with a scoop of vanilla bean ice cream for a delightful dessert pairing.
• Perfect for a cozy autumn breakfast alongside a hot cup of coffee or chai tea.
• Serve at room temperature with a dollop of whipped cream cheese for a sweet and tangy contrast.
• Pack slices in lunchboxes for a special seasonal treat that both kids and adults will love.
• Elevate your brunch spread by toasting slices and serving with a drizzle of caramel sauce.
• Create a beautiful dessert platter by arranging slices with fresh berries and a dusting of powdered sugar.

The only thing better than pumpkin bread is pumpkin bread with chocolate chips, and these serving ideas will help you enjoy this classic treat in new and delicious ways.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control sweetness and spice levels yourself.
• Mistake: Overmixing the batter until it’s tough and gummy. Fix: Gently fold wet and dry ingredients until just combined for a tender, delicate crumb.
• Mistake: Adding chocolate chips that sink straight to the bottom. Fix: Toss chocolate chips in a light coating of flour before folding them into the batter.
• Mistake: Baking in a loaf pan that’s too small, causing overflow. Fix: Use a standard 9×5-inch loaf pan and fill it only two-thirds full for proper rise.
• Mistake: Opening the oven door too early, leading to a sunken middle. Fix: Resist peeking for at least the first 45 minutes of baking to maintain oven temperature.
• Mistake: Not letting the pumpkin bread cool completely before slicing. Fix: Allow it to cool in the pan for 15 minutes, then transfer to a wire rack to set fully.
• Mistake: Using old baking soda or powder that has lost its leavening power. Fix: Test your leaveners annually and replace them to ensure a good rise.
• Mistake: Skipping the step of toasting nuts if your recipe includes them. Fix: Toasting nuts beforehand unlocks their flavor and adds a superior crunch.
• Mistake: Substituting oil with butter without adjusting the recipe. Fix: If using butter, ensure it’s melted and cooled to maintain the bread’s signature moistness.
• Mistake: Underbaking, resulting in a gummy, dense texture. Fix: Use a toothpick test; it should come out with just a few moist crumbs attached, not wet batter.

Storing Tips

• Fridge: Cool completely, wrap tightly in plastic wrap or store in an airtight container. Refrigerate for up to 1 week.
• Freezer: Wrap the loaf or individual slices tightly in plastic wrap and then aluminum foil. Store in a freezer bag or airtight container for up to 3 months.
• Reheat: Thaw frozen bread in the refrigerator overnight if needed. Warm slices in a 300°F (150°C) oven for 10-15 minutes or until heated through. The internal temperature should reach at least 165°F (74°C) for food safety.

The only thing better than pumpkin bread is pumpkin bread with chocolate chips, and proper storage ensures you can enjoy that delicious combination for days or even months to come.

Conclusion

The only thing better than pumpkin bread is pumpkin bread with chocolate chips—this recipe delivers the perfect combination of cozy pumpkin spice and melty chocolate. Give it a try and share your thoughts in the comments! For another irresistible pumpkin-chocolate pairing, try this Pumpkin Chocolate Chip Cake.

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FAQs

Can I use milk chocolate chips instead of semi-sweet?

Yes, milk chocolate chips work well and will make the bread sweeter. The only thing better than pumpkin bread is pumpkin bread with chocolate chips, so feel free to use your favorite type. Just note that the final sweetness level will change slightly.

How should I store this pumpkin bread to keep it fresh?

Store the cooled bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly and freeze it for up to 3 months. This keeps the texture perfect for enjoying later.

Can I make this recipe without eggs?

Yes, you can substitute each egg with ¼ cup of applesauce or a commercial egg replacer. The bread may be slightly denser but will still be delicious. The only thing better than pumpkin bread is pumpkin bread with chocolate chips, and this substitution lets everyone enjoy it.