Pumpkin Chocolate Chip Bread

Why You’ll Love Pumpkin Chocolate Chip Bread  Recipe

I love this pumpkin chocolate chip bread because it combines a soft, tender crumb with plenty of chocolate in every slice. The pumpkin puree keeps the loaf moist, while pumpkin pie spice adds just enough warmth without overpowering the chocolate.

I also appreciate how simple the preparation is. I can mix everything in one bowl, fold in the chocolate chips, and have the loaf ready for the oven in just a few minutes. Tossing the chocolate chips with flour helps keep them distributed throughout the bread instead of letting them sink to the bottom.

The extra chocolate chips scattered over the top make the finished loaf look especially inviting. I find this bread works equally well as a dessert, an afternoon treat, or something sweet to enjoy with coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 1/2 cups all purpose flour plus more for coating chocolate chips
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3/4 cup vegetable oil
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/4 cups semisweet chocolate chips divided use
• cooking spray

Directions

1. I preheat the oven to 350 degrees F. I coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
2. I place the flour, pumpkin pie spice, salt, and baking soda in a large bowl, then whisk everything together until evenly combined.
3. I add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the flour mixture. I stir just until the ingredients are combined, taking care not to overmix the batter.
4. I toss 1 cup of the chocolate chips with 1 tablespoon flour. I then gently stir the coated chocolate chips into the batter. I find that the flour coating helps prevent the chocolate chips from sinking to the bottom while the bread bakes.
5. I pour the batter into the prepared loaf pan and smooth the top. I sprinkle the remaining 1/4 cup chocolate chips evenly over the surface.
6. I bake the loaf for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. I cool the bread for 10 minutes, then carefully run a thin knife along the sides of the pan to loosen it.
8. I let the bread finish cooling in the pan before inverting it. I especially like allowing enough cooling time when I add chocolate chips to the top because it gives them time to set instead of smearing.
9. Once completely cooled, I remove the loaf from the pan, slice it, and serve.

Servings and Timing

I get approximately 10 servings from one loaf.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 10

Variations

I sometimes replace part or all of the semisweet chocolate chips with milk chocolate or dark chocolate chips when I want to change the sweetness of the loaf. I can also use mini chocolate chips for smaller pockets of chocolate throughout each slice.

When I want extra texture, I like folding chopped walnuts or pecans into the batter along with the chocolate chips. I can also sprinkle a small amount of coarse sugar over the top before baking for a lightly crisp finish.

For an even warmer spice profile, I occasionally add a small pinch of cinnamon or nutmeg in addition to the pumpkin pie spice. I keep the additions modest so the pumpkin and chocolate remain the main flavors.

I can also make smaller loaves or muffins with the same batter, although I adjust the baking time because smaller portions bake much faster than a full loaf.

Storage/Reheating

I store completely cooled pumpkin chocolate chip bread in an airtight container or wrap it tightly in plastic wrap. I keep it at room temperature for about 2-3 days when I plan to eat it quickly.

For longer storage, I refrigerate the loaf in an airtight container for up to about 5 days. I prefer letting refrigerated slices come back to room temperature before serving because the texture becomes softer again.

I can also freeze the bread. I wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. I keep the bread frozen for up to about 3 months. Individual slices are especially convenient because I can thaw only what I need.

When I want a warm slice, I microwave it briefly until just warmed through. I avoid overheating it because too much heat can make the bread dry or cause the chocolate to become excessively hot.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I use pumpkin puree for this recipe rather than pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, so using it would change the flavor, sweetness, and consistency of the bread.

Why do I coat the chocolate chips with flour?

I coat the chocolate chips with a small amount of flour because it helps suspend them in the batter. I find that this reduces the chance of most of the chocolate chips sinking to the bottom of the loaf.

How do I know when pumpkin chocolate chip bread is finished baking?

I insert a toothpick into the center of the loaf. When it comes out clean or with only a few moist crumbs, I know the bread is ready. I also expect the top to look set rather than wet in the center.

Why is my pumpkin bread dense?

I can end up with dense bread if I overmix the batter after adding the wet ingredients. I stir only until everything is combined. I also make sure my baking soda is fresh so the bread rises properly.

Can I use a different size loaf pan?

I can use a slightly different loaf pan, but I know the baking time and thickness of the loaf may change. A larger pan generally produces a shallower loaf that bakes faster, while a smaller pan can require additional baking time.

Can I add nuts to this pumpkin chocolate chip bread?

I can add chopped walnuts or pecans if I want extra crunch. I fold them gently into the batter along with the chocolate chips so they are distributed throughout the loaf.

Can I make this bread ahead of time?

I find this bread works very well as a make-ahead recipe. Once the loaf has cooled completely, I wrap it tightly and store it until I am ready to serve. The pumpkin helps it stay moist even after sitting for a day.

Can I freeze individual slices?

I can freeze individual slices by wrapping each one tightly and placing them together in a freezer-safe container or bag. I like this method because I can remove one slice whenever I want a quick snack.

Why should I let the loaf cool before removing it from the pan?

I let the loaf cool because warm quick bread is delicate and can break apart when removed too soon. Cooling is particularly important when I have chocolate chips on top, since the chocolate needs time to firm up and avoid smearing.

Can I reduce the amount of chocolate chips?

I can reduce the amount if I prefer a more pumpkin-forward loaf, although the finished bread will naturally contain less chocolate. I still like reserving a small portion for the top because it gives the loaf an attractive finished appearance.

Conclusion

I love pumpkin chocolate chip bread because it gives me all the comforting flavors of pumpkin baking with plenty of rich chocolate in every slice. The one-bowl preparation keeps the recipe easy, while the pumpkin puree creates a tender, moist texture that holds up well for serving and storing. Whether I make it for dessert, a fall gathering, or simply to enjoy with a cup of coffee, this is the kind of easy homemade loaf I can return to throughout pumpkin season.