Irresistible Pumpkin Bread with Chocolate Chips Recipe for Fall Delight

There’s something about the warm, cozy aroma of Pumpkin Bread with Chocolate Chips baking in the oven that immediately brings me back to my childhood kitchen in southern England. It’s a simple treat, yet it carries so much comfort—a perfect blend of autumn spices and just the right touch of sweetness from those melty chocolate chips. Over the years, I’ve found this recipe to be a reliable crowd-pleaser, especially on breezy San Diego evenings when my kids demand something sweet but wholesome enough to feel like a little hug in bread form. If you’re looking for a recipe that’s easy, flavorful, and just a little bit nostalgic, this Pumpkin Bread with Chocolate Chips might just become your new favorite.

Why You’ll Love This Pumpkin Bread with Chocolate Chips

This Pumpkin Bread with Chocolate Chips strikes a wonderful balance between moist, tender crumb and bursts of rich chocolate that surprise you in every bite. One thing I love is how it’s effortlessly kid-friendly—my little pancake-loving daughter is equally obsessed with this bread, especially when we dip it in her favorite spread. The warmth of cinnamon and nutmeg makes it feel like an autumnal hug, but it’s also quick enough for weeknight baking. Plus, it’s versatile; whether you want it for breakfast, a snack, or a dessert, it always hits the spot. Personally, this recipe reminds me of those afternoons spent baking with my mum, learning that the best food comes from a place of love and patience.

Ingredients You’ll Need for This Pumpkin Bread with Chocolate Chips

this RECIPE

The key to this Pumpkin Bread with Chocolate Chips lies in selecting fresh, high-quality ingredients that bring out the best flavors. I always reach for pure pumpkin puree—not pumpkin pie filling—to keep things balanced and natural. Using fresh spices instead of pre-mixed blends really elevates the flavor; I like to toast and grind my cinnamon and nutmeg whenever I can. And chocolate chips? Choose good quality semi-sweet chips, or if you’re feeling indulgent, a mix of dark and milk chocolate. Here’s what you’ll need:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional)
• 1 cup pumpkin puree (canned or homemade)
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (semi-sweet or a mix of dark and milk)

Substitution tip: For a gluten-free version, try a 1:1 gluten-free flour blend. You can also swap oil for melted butter for a richer taste.

Nutrition Facts

• Calories: Approximately 280 per slice (1/10th of the loaf)
• Protein: 4g
• Fat: 12g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 18g
• Sodium: 220mg

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Steps to Create Your Pumpkin Bread with Chocolate Chips

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger (if using). This ensures even spice distribution.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk until smooth and well combined.
4. Slowly fold the dry ingredients into the wet ingredients, mixing just until no flour streaks remain. Overmixing can toughen the bread.
5. Gently fold in the chocolate chips, saving a few to sprinkle on top for a pretty finish.
6. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the last 10 minutes to avoid overbaking.
8. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the crumb set perfectly.

Tips for Making the Best Pumpkin Bread with Chocolate Chips

Getting this bread just right is about balancing moisture and texture, which means a gentle hand and some attention to detail. When I first started baking pumpkin bread, I struggled with sogginess—something I quickly fixed by not overmixing and trusting my oven’s temperature.

• Use room temperature eggs and pumpkin puree for better batter consistency.
• Sift your flour and spices together to avoid clumps and ensure even spice flavor.
• Don’t overmix the batter; fold gently to keep the bread tender and moist.
• If you like extra chocolatey bites, toss your chips in a tablespoon of flour before folding them in—this keeps them from sinking.
• Check your oven’s actual temperature with an oven thermometer; uneven heat can cause baking mishaps.

With these tips, you’ll create a pumpkin bread that’s both impressive and homey—a true crowd-pleaser. Learn more: The Best Bread Pudding Recipe

Serving Suggestions and Pairings

This Pumpkin Bread with Chocolate Chips is wonderfully versatile and pairs beautifully with a variety of drinks and accompaniments. I often serve it warm with a smear of butter or cream cheese, especially when my kids have their friends over. It’s also a fantastic companion for a cozy morning coffee or afternoon tea.

• Serve slices warm with a pat of butter or cream cheese spread
• Pair with a spiced chai latte or a robust cup of black coffee
• Add a scoop of vanilla ice cream for a simple dessert twist
• Top with a drizzle of maple syrup or honey for extra sweetness
• Try alongside a bowl of cinnamon-spiced yogurt and fresh fruit for breakfast

Whether it’s a lazy weekend brunch or a quick snack after school, this bread always brings a little extra joy to the table.

Storage and Reheating Tips

Proper storage is key to enjoying this pumpkin bread just as much the next day (and trust me, it rarely lasts long enough for leftovers). I’ve found that wrapping it well keeps it moist and fresh without drying out.

• Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days
• For longer storage, freeze slices individually in freezer bags for up to 3 months
• To reheat, warm slices in a toaster oven or microwave for 20-30 seconds—adding a small pat of butter helps revive moisture
• If frozen, thaw overnight in the fridge or at room temperature before reheating

Frequently Asked Questions

What are the main ingredients for Pumpkin Bread with Chocolate Chips?

The main ingredients for Pumpkin Bread with Chocolate Chips include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pumpkin Bread with Chocolate Chips?

The total time to make Pumpkin Bread with Chocolate Chips includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pumpkin Bread with Chocolate Chips ahead of time?

Yes, Pumpkin Bread with Chocolate Chips can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pumpkin Bread with Chocolate Chips?

Pumpkin Bread with Chocolate Chips pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pumpkin Bread with Chocolate Chips suitable for special diets?

Depending on the ingredients used, Pumpkin Bread with Chocolate Chips may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Pumpkin Bread with Chocolate Chips is like inviting a little warmth and sweetness into your home. It’s simple, forgiving, and full of character—qualities I truly cherish in any recipe. I can’t wait for you to try it and make it your own. If you do, please come back and share your thoughts or tweaks; I love hearing how you bring your own stories to the table.