Chocolate Chip Pumpkin Bread: A Cozy Treat for Every Season

Pumpkin and chocolate may seem like an unusual pairing at first, but once you try a slice of chocolate chip pumpkin bread, it is easy to understand why this recipe has become a household favorite. The warm, spiced pumpkin base creates a moist and tender loaf, while rich chocolate chips add just the right touch of sweetness. Unlike overly complicated desserts, this bread comes together with minimal effort yet feels indulgent enough to serve at gatherings, holiday breakfasts, or even as a simple afternoon pick-me-up.

Pumpkin bread has deep roots in American kitchens, often making its way onto tables during autumn when pumpkins are abundant. However, its appeal stretches well beyond fall—its comforting aroma and flavor make it a year-round delight. With just a handful of pantry staples, you can create a loaf that fills your home with cozy scents of cinnamon, nutmeg, and vanilla, while satisfying your craving for a tender, chocolate-studded treat. Whether you are baking for family, friends, or just yourself, chocolate chip pumpkin bread is a recipe worth keeping close at hand.

Ingredients Needed

To make a perfectly moist and flavorful loaf, gather the following ingredients. The table also provides approximate calorie counts for each component (based on standard serving sizes).

Ingredient	Quantity	Approx. Calories
All-purpose flour	1 ¾ cups (210 g)	640
Baking soda	1 tsp	0
Baking powder	½ tsp	0
Ground cinnamon	2 tsp	12
Ground nutmeg	½ tsp	6
Ground cloves	¼ tsp	2
Salt	½ tsp	0
Pumpkin puree	1 cup (240 g)	80
Granulated sugar	¾ cup	580
Brown sugar	½ cup	420
Vegetable oil	½ cup	960
Eggs	2 large	140
Vanilla extract	1 tsp	12
Semi-sweet chocolate chips	1 cup (170 g)	800

Step-by-Step Cooking Instructions

1. Preheat and prepare – Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix dry ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
3. Combine wet ingredients – In a large mixing bowl, beat together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Blend the batter – Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread light and moist.
5. Fold in chocolate chips – Reserve a small handful of chocolate chips for topping and fold the rest into the batter.
6. Bake the loaf – Pour the batter into the prepared pan, sprinkle remaining chocolate chips on top, and bake for 55–65 minutes. Insert a toothpick into the center; it should come out clean or with only a few moist crumbs.
7. Cool and serve – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Customizing the Recipe

• Add crunch: Stir in chopped walnuts, pecans, or pumpkin seeds for a nutty twist.
• Make it healthier: Swap half the oil with unsweetened applesauce to reduce fat while keeping moisture.
• Boost the spice: Add ginger or allspice for an extra kick of warmth.
• Go dairy-free: Use dairy-free chocolate chips and substitute vegetable oil with coconut oil for a plant-based option.
• Mini loaves or muffins: Divide the batter into muffin tins or smaller loaf pans for quicker baking and individual servings.

Nutritional Information (Per Slice – 1 of 12)

Nutrient	Amount
Calories	~305
Carbohydrates	43 g
Protein	4 g
Fat	14 g
Fiber	2 g
Sugar	25 g

Serving Suggestions

Chocolate chip pumpkin bread shines as a versatile treat. Enjoy it slightly warm with a pat of butter or a drizzle of honey for breakfast. For an elegant dessert, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a thoughtful homemade gift—wrap slices in parchment paper and tie with twine for a rustic touch. Pairing it with a hot cup of coffee, chai, or spiced tea enhances its cozy flavors.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Roast and puree fresh pumpkin until smooth. Just make sure to strain out excess liquid so the bread doesn’t become soggy.

2. How do I store chocolate chip pumpkin bread?

Once cooled, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

3. Why is my pumpkin bread dense or gummy?

Overmixing the batter can make the bread dense. To avoid this, stir until just combined. Also, check your baking soda and baking powder—they should be fresh and not expired.

4. Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. The texture will still be soft and delicious.

5. What’s the best way to reheat pumpkin bread?

For a fresh-from-the-oven taste, warm individual slices in the microwave for about 15–20 seconds or toast lightly in the oven.

6. Can I reduce the sugar in this recipe?

Yes, you can cut back on the sugar by ¼ to ½ cup without affecting the structure of the bread. Keep in mind it may be less sweet, especially if you reduce sugar and also use fewer chocolate chips.

Conclusion

Chocolate chip pumpkin bread is more than just a seasonal recipe; it’s a comforting, flavorful loaf that brings warmth to any occasion. The combination of spiced pumpkin and melty chocolate makes each slice irresistible, while its simple preparation ensures anyone can bake it successfully. With options for customization and serving, this bread is adaptable enough to please every palate. Whether enjoyed fresh out of the oven or savored the next day with your morning coffee, it’s a recipe worth baking again and again.