This irresistible Pumpkin Chocolate Chip Bread combines the cozy warmth of fall with decadent chocolate in every slice. Golden-hued, moist, and ready in just 55 minutes, it’s the perfect balance of wholesome pumpkin and indulgent chocolate chips.
Each serving delivers a delightful 241 calories of pure comfort, making it an ideal choice for breakfast, afternoon tea, or a sweet midnight treat. The rich vitamin A content from fresh pumpkin adds a nutritious twist to this beloved quick bread recipe.
Ingredients for Perfect Pumpkin Chocolate Chip Bread
- Sugar & Butter: 2 cups granulated sugar and ½ cup softened butter – room temperature butter ensures better mixing
- Wet Ingredients: 3 large eggs, 2 tsp vanilla extract, 15 oz canned pumpkin – bring eggs to room temperature for best results
- Dry Ingredients: 2¾ cups all-purpose flour, ½ tsp baking powder, 1½ tsp baking soda, 1 tsp salt
- Warm Spices: ¾ tsp cinnamon, ¼ tsp cloves, ¼ tsp nutmeg – fresh spices provide best flavor
- Additional Items: ½ cup milk and 12 oz package chocolate chips
Step-by-Step Instructions
- Preparation: Preheat oven to 350°F and prepare two 8.5×4.5 inch loaf pans with parchment and cooking spray
- Base Mixture: Beat sugar and butter until well combined, then incorporate eggs, pumpkin, and vanilla
- Dry Mixture: In a separate bowl, combine flour, leavening agents, salt, and spices
- Combining: Alternate adding flour mixture and milk to pumpkin mixture, starting and ending with flour
- Final Touch: Gently fold in chocolate chips until evenly distributed
- Baking: Pour into prepared pans and bake 45-55 minutes until a toothpick comes out clean
- Cooling: Let rest in pans briefly, then transfer to wire rack for complete cooling
Storage Tips
This wonderful pumpkin chocolate chip bread stays fresh and yummy for up to 5 days! Once it’s totally cool, wrap it tightly in plastic wrap or pop it in an airtight container. Keep it at room temperature if you’ll eat it within 3 days.
Want to save it longer? Store it in the fridge for up to 5 days. You can even freeze individual slices – just wrap them well and they’ll keep for 3 months! When you’re ready to enjoy a frozen slice, let it thaw overnight in the fridge or warm it briefly in the microwave.
Recipe Variations
Love making this bread your own way? Try swapping regular chocolate chips for white chocolate or dark chocolate chunks. For a nutty twist, add 1/2 cup of chopped walnuts or pecans.
Want to make it healthier? Use whole wheat flour for half the all-purpose flour (though the texture will be a bit denser). You can also reduce the sugar to 1 1/2 cups without losing too much sweetness, thanks to the chocolate chips!
Serving Ideas
This cozy bread tastes amazing warm from the oven, but it gets even better the next day! Slice it thick and toast it lightly for breakfast, or spread with a little butter or cream cheese. For a special treat, warm a slice in the microwave for 15 seconds – the chocolate chips get slightly melty and amazing!
It’s perfect with your morning coffee or as an afternoon snack with tea. Want to make it extra special? Top warm slices with a tiny scoop of vanilla ice cream for dessert!
Pumpkin Chocolate Chip Bread
Equipment
- 8.5 x 4.5 inch loaf pans
- Electric mixer
- Mixing bowls
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 1/2 cup butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
Dry Ingredients
- 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 chocolate chips package
Instructions
- Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.
- Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined.
- Add eggs, pumpkin and vanilla and mix to combine.
- In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour.
- Fold in chocolate chips at the end.
- Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean.
- Cool for a few minutes in the pan before inverting onto a wire rack to cool.
