The BEST Moist Pumpkin Chocolate Chip Bread Recipe

As autumn leaves begin to fall, nothing signals the start of cozy baking quite like the aroma of fresh pumpkin chocolate chip bread filling your home. This classic fall treat combines the rich, earthy notes of pumpkin and warm spices with generous pockets of melty chocolate chips. Our recipe guarantees a wonderfully moist texture and incredible flavor, making it a perfect quick bread for any occasion. It is surprisingly easy to prepare, so you can whip up this delightful pumpkin chocolate chip bread for sharing with loved ones or stocking your freezer for later.

Marie Martin

The BEST Moist Pumpkin Chocolate Chip Bread Recipe

This recipe creates incredibly moist pumpkin chocolate chip bread, perfect for any occasion. With two loaves, you’ll have enough to share or save for later!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 24 slices

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 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

Equipment

• Oven
• Loaf Pans (8.5 x 4.5 inch)
• Parchment Paper
• Cooking Spray
• Mixing Bowls
• Electric mixer
• Toothpick
• Wire rack

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Line the bottom of two 8.5 x 4.5 inch loaf pans with parchment paper and then spray them with cooking spray.
2. In a large mixing bowl, beat the granulated sugar and softened butter with an electric mixer until well combined. Incorporate the eggs, canned pumpkin, and vanilla extract, mixing until everything is fully blended.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg.
4. Add the dry flour mixture and milk to the pumpkin mixture alternately, beginning and ending with the flour mixture. Once combined, gently fold in the chocolate chips.
5. Divide the batter evenly into the prepared loaf pans and bake for 45-55 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Allow the loaves to cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.

Notes

For mini loaves, adjust baking time to approximately 25-35 minutes. Always ensure a toothpick inserted into the center comes out clean to confirm doneness. This bread freezes well for future enjoyment.

Why You’ll Love This Pumpkin Chocolate Chip Bread

You will reach for this easy pumpkin chocolate chip bread recipe year after year. It’s truly a fall favorite!

• Effortless Preparation: You can have the batter ready in just 10 minutes, making this a perfect quick bread.
• Perfect Fall Flavors: Enjoy the comforting blend of spiced pumpkin and rich chocolate chips in every bite.
• Moist and Tender Texture: This recipe guarantees a supremely moist crumb that stays fresh for days.
• Feeds a Crowd: It makes two loaves, which is ideal for sharing with friends, family, or neighbors.
• Freezer-Friendly: Bake ahead and freeze loaves for busy mornings or unexpected guests.

Ingredients

Gather your pantry staples and fresh additions to make this amazing pumpkin chocolate chip bread.

Wet Ingredients:

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 15 ounces canned pumpkin (one standard can)

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

Dairy:

• 1/2 cup milk

Add-ins:

• 12 ounce package chocolate chips (semi-sweet are recommended)

Notes & Substitutions

Ensure your ingredients are accurate for the best pumpkin chocolate chip bread.

• Pumpkin: Always use pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will alter the final flavor and texture of your baked bread.
• Spices: Feel free to adjust the amounts of cinnamon, cloves, and nutmeg to suit your personal preference. A pinch of ground ginger can also be a lovely addition.
• Chocolate: Experiment with different types of chocolate chips. Milk chocolate, dark chocolate, or even white chocolate chips all work wonderfully in this quick bread.
• Milk: Any type of milk will work here, whether it is dairy milk like whole or 2%, or non-dairy alternatives like almond or soy milk.

Equipment

You don’t need fancy tools to make this delicious pumpkin chocolate chip bread.

• Mixing bowls (one large and one medium)
• Electric mixer (stand or hand-held)
• Two loaf pans (8.5×4.5 inch is the ideal size)
• Parchment paper
• Wire rack for cooling
• Measuring cups and spoons
• Whisk or large spoon for combining dry ingredients

Instructions

Follow these simple steps to bake the most delicious pumpkin chocolate chip bread.

1. Preheat Oven & Prep Pans: Preheat your oven to 350 degrees F (175 degrees C). Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper. Then, generously spray the insides of the pans all over with non-stick cooking spray to prevent sticking. This ensures your pumpkin chocolate chip bread loaves release easily.
2. Combine Wet Ingredients: In a large mixing bowl, add the softened butter and granulated sugar. Beat them together with an electric mixer until they are light and fluffy, usually about 2-3 minutes. Next, add the eggs, canned pumpkin, and vanilla extract. Mix on low speed until all the ingredients are just combined and smooth. Be careful not to overmix at this stage.
3. Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Make sure all the dry ingredients are evenly distributed before adding them to the wet mixture. This step ensures an even rise and flavor throughout your quick bread.
4. Combine Wet & Dry: Gradually add the flour mixture and milk to the pumpkin mixture, alternating between the two. Begin by adding about one-third of the flour mixture, mix gently until just combined, then add half of the milk. Repeat, ending with the final portion of the flour mixture. Mix until the batter is just smooth, being careful not to overmix, which can result in tough bread.
5. Fold in Chocolate Chips: Once the batter is fully combined, gently fold in the entire package of chocolate chips using a spatula or large spoon. Distribute them evenly throughout the pumpkin chocolate chip bread batter.
6. Bake Loaves: Divide the batter evenly between your two prepared loaf pans. Place the pans into the preheated oven. Bake for 45-55 minutes, or until a wooden toothpick inserted into the center of a loaf comes out clean. If the tops start to brown too quickly, you can loosely tent them with aluminum foil.
7. Cool Completely: Once baked, remove the loaves from the oven. Let them cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly. After this initial cooling, invert the loaves onto the wire rack to cool completely before slicing and serving. Mini loaves will bake for around 25-35 minutes.

Pro Tips & Troubleshooting

Achieve perfect pumpkin chocolate chip bread every time with these helpful hints.

When butter and eggs are at room temperature, they combine more easily and smoothly into the batter, leading to a more consistent and uniform quick bread, as highlighted by various baking experts. Using room temperature ingredients for baking is a simple step with a significant impact on texture and lift.

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more easily and incorporate better into the batter, leading to a smoother, more uniform quick bread.
• Don’t Overmix: Overmixing develops the gluten in the flour, which can result in a dense, tough loaf. Mix until the ingredients are just combined.
• Test for Doneness: A toothpick or wooden skewer inserted into the center should come out clean, or with only a few moist crumbs attached, indicating your pumpkin chocolate chip bread is fully baked.
• Avoid Raw Center: If your bread is browning too quickly on top but seems raw in the middle, tent it loosely with aluminum foil for the remainder of the baking time. This helps it cook through without over-browning.
• Best Loaf Pans: Light-colored aluminum loaf pans promote more even baking. Darker pans can sometimes lead to over-browning on the outside before the inside cooks through.
• Prevent Sinking Chips: To keep your chocolate chips from sinking to the bottom, toss them with a tablespoon of flour before folding them into the batter. The flour provides friction and helps suspend them.

Serving, Storage, and Variations

Make the most of your delicious pumpkin chocolate chip bread with these tips.

• Serving Suggestions: Enjoy your pumpkin chocolate chip bread warm, perhaps with a pat of butter, a dollop of cream cheese, or even a drizzle of maple syrup for an extra treat. It is perfect with your morning coffee or as an afternoon snack.
• Storage: Store leftover quick bread in an airtight container at room temperature for up to 3-4 days. For longer freshness, you can refrigerate it for up to a week.
• Freezing: This recipe is excellent for freezing. Once the loaves are completely cool, wrap each one tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight or gently warm slices in the microwave.
• Mini Loaves: You can easily bake this recipe into mini loaves. Adjust the baking time to approximately 25-35 minutes, checking for doneness with a toothpick.
• Pumpkin Chocolate Chip Muffins: To convert this recipe into muffins, simply line a muffin tin with paper liners. Fill each cup about two-thirds full. Bake at 375°F (190°C) for 18-22 minutes.
• Add-in Variations: Beyond chocolate chips, consider adding chopped nuts like pecans or walnuts for crunch. Dried cranberries or golden raisins also pair wonderfully with the pumpkin and spices, creating a different flavor profile for your spiced pumpkin bread.

Nutrition

Enjoy this satisfying and flavorful pumpkin chocolate chip bread.

Note: Nutritional values are estimates and may vary based on specific ingredient brands and preparation methods. These values are per serving.

FAQ

Find quick answers to common questions about baking pumpkin chocolate chip bread.

• Can I use fresh pumpkin puree? Yes, you can use homemade pumpkin puree. Just ensure it is thick and has been drained of excess liquid to prevent a watery batter.
• Why is my bread dry? Your bread might be dry if you overbaked it or used too much flour. Always measure flour accurately and avoid compacting it in the measuring cup.
• Can I make this dairy-free? Absolutely! Simply substitute the butter with a plant-based butter alternative and use your favorite non-dairy milk, such as almond or oat milk.
• How to prevent chocolate chips from sinking? Toss your chocolate chips with a tablespoon of the recipe’s flour before adding them to the batter. This light coating helps them stay suspended throughout the loaf.

For more Recipes follow me in facebook and Pinterest

Conclusion

This pumpkin chocolate chip bread recipe is truly a gem, offering incredible flavor and a perfectly moist texture with minimal effort. It captures the essence of autumn in every slice, blending warm spices with rich chocolate. We know you will love the ease and deliciousness of this comforting quick bread. So, gather your ingredients, enjoy the simple process, and share this delightful fall favorite with everyone you cherish.

Culinary disclaimer

This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.