Irresistible Pumpkin Bread with Chocolate Chips You Have to Try

There’s something truly magical about a loaf of Pumpkin Bread with Chocolate Chips fresh from the oven. It’s the kind of treat that fills your home with cozy warmth and invites everyone to gather around the kitchen table. As a mom, I cherish these moments when Emma and Noah’s eyes light up, reaching for that first slice still warm and speckled with melty chocolate. This recipe is more than just a quick bake — it’s a way to bring a little sweetness and comfort into our busy days, reminding me of my own childhood kitchen filled with laughter and the scent of homemade treats.

Why You’ll Love This Pumpkin Bread with Chocolate Chips

This Pumpkin Bread with Chocolate Chips hits the perfect balance between moist, tender crumb and rich, chocolatey goodness. What I love most is how simple it is to whip up, even on a hectic weeknight or a lazy weekend morning. The pumpkin adds natural moisture and a subtle earthiness that pairs beautifully with the sweet bursts of chocolate in every bite. Plus, it’s a recipe that has become a family favorite, sparking cozy conversations and smiles around our table — just like those afternoons baking with my mom when I was little.

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

The key to this pumpkin bread lies in selecting fresh, quality ingredients that bring out the best flavors. I always reach for real pumpkin puree rather than pumpkin pie filling to control sweetness and texture. And when it comes to chocolate chips, I prefer semi-sweet — they melt perfectly but don’t overpower the pumpkin’s warmth. Over the years, I’ve found that simple swaps like using brown sugar instead of white can add a deeper caramel note, which my kids adore.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Substitution tips: For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour blend. You can swap chocolate chips for chopped nuts or dried cranberries if you prefer a nutty or tangy twist.

Nutrition Facts

• Calories: Approximately 280 per slice (based on 10 slices)
• Protein: 4g
• Fat: 12g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 20g
• Sodium: 210mg

Print

Steps to Create Your Pumpkin Bread with Chocolate Chips

1. Preheat your oven to 350°F (175°C). 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, baking powder, salt, cinnamon, nutmeg, and cloves. This mix of spices is what gives the bread its cozy, fall flavor.
3. In a large bowl, beat the eggs, then whisk in the pumpkin puree, both sugars, oil, and vanilla extract until fully combined and smooth.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Overmixing can make the bread tough, so stop as soon as you see no more streaks of flour.
5. Fold in the chocolate chips, saving a few to sprinkle on top before baking for a pretty finish.
6. Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved chocolate chips evenly over the surface.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

One tip from experience: I like to rotate the pan halfway through baking to ensure even browning, especially since my oven has a few hot spots. Learn more: Irresistible No Bake Biscoff Cheesecake Recipe You Have to Try

Tips for Making the Best Pumpkin Bread with Chocolate Chips

Getting this pumpkin bread just right is more than following the recipe — it’s about understanding a few key details that make all the difference in texture and flavor. I’ve learned through many family baking sessions that a tender crumb and moist texture come from careful mixing and quality ingredients.

• Use real pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices
• Don’t overmix the batter; gently fold to keep the bread light and fluffy
• Room temperature eggs and pumpkin help the batter come together smoothly
• Try using melted coconut oil for a subtle flavor twist and added moisture
• Adding spices like nutmeg and cloves in small amounts enhances the warmth without overpowering
• Sprinkle chocolate chips on top before baking for a beautiful, melty finish

These little touches took me back to my mom’s kitchen, where I first learned that baking is as much about love as it is technique. With these tips, you’ll create a loaf that feels like a warm hug every time. Learn more: related recipe

Serving Suggestions and Pairings

This pumpkin bread is delightfully versatile and makes a wonderful addition to any meal or snack time. Whether you’re serving it for breakfast, an afternoon pick-me-up, or dessert, it pairs beautifully with a variety of flavors and drinks.

• Warm a slice and spread with cream cheese or butter for an indulgent breakfast
• Serve alongside a hot cup of coffee or spiced chai for a cozy afternoon break
• Add a scoop of vanilla ice cream and a drizzle of caramel sauce for a simple dessert
• For a fall gathering, pair with a glass of apple cider or a light red wine like Pinot Noir
• Top with toasted pecans or walnuts for extra crunch and nuttiness

Emma and Noah especially love it toasted with a smear of peanut butter for school lunches, proving that this bread isn’t just seasonal — it’s a family staple all year round.

Storage and Reheating Tips

Proper storage is key to keeping your pumpkin bread moist and delicious for days. I often bake a loaf ahead of time so we have a quick snack ready during those busy afternoons running between activities.

• Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days
• For longer storage, freeze the bread wrapped in foil and plastic wrap for up to 3 months
• To reheat, warm slices in a toaster oven or microwave for 15-20 seconds; adding a small pat of butter melts beautifully
• If frozen, thaw overnight in the fridge 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

This Pumpkin Bread with Chocolate Chips is one of those recipes that feels like home in every slice. I hope it brings the same warmth and joy to your family as it does to mine. If you try it, I’d love to hear how it became part of your kitchen memories — so don’t hesitate to share your story!