This Decadent Pumpkin Bread with Chocolate Chips is the perfect cozy treat for any time of year, especially when pumpkin season is in full swing. It’s soft, moist, and packed with warm pumpkin flavor, with little pockets of melted chocolate chips that make every bite extra special. The sweet pumpkin aroma fills the kitchen and makes you feel right at home.
I love making this bread when I need a simple, comforting snack or something to bring to a gathering. The chocolate chips add a fun surprise in every slice, and the pumpkin keeps it tender and flavorful without being too heavy. I often enjoy a slice warm with a little butter or cream cheese spread—it’s like a hug in bread form.
One of my favorite things about this pumpkin bread is how easy it is to whip up, yet it looks and tastes like you spent hours on it. I like to keep some wrapped up for guests or to have with my afternoon tea. It’s a wonderful way to bring a bit of fall’s magic to your kitchen any day you want.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture. If you want to go fresh, roast and puree pumpkin flesh, but be sure it’s smooth and drained well.
Flour: All-purpose flour works great here. If you prefer gluten-free, a 1:1 gluten-free baking blend is a good substitute.
Chocolate Chips: Semi-sweet chocolate chips add a nice contrast. Feel free to try dark chocolate, white chocolate, or even dried fruit if you want.
Spices: Cinnamon, nutmeg, cloves, and ginger make the pumpkin bread warm and inviting. If you don’t have all these, a simple pumpkin pie spice mix works fine.
Sugars: Using both granulated and brown sugar adds depth. Brown sugar keeps the bread moist, but you can swap it for coconut sugar or maple sugar for a different twist.
How Do You Make Sure the Pumpkin Bread is Moist and Not Dense?
Keeping pumpkin bread tender means careful mixing and moist ingredients. Follow these tips:
- Mix wet ingredients (pumpkin, eggs, oil, sugars) until smooth.
- Add dry ingredients to wet gradually and stir gently. Overmixing can make the bread tough.
- Use the right amount of oil for moisture instead of butter to keep a softer crumb.
- Avoid overbaking — start checking around 60 minutes by inserting a toothpick. It’s okay if a few moist crumbs stick; don’t wait for it to be completely dry.
- Cool the bread in the pan for 15 minutes before moving it to a wire rack to stop any sogginess from steam.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this bread and helps it bake evenly.
- Mixing bowls – you’ll need one for dry and one for wet ingredients; having two makes mixing easier.
- Whisk – great for combining dry ingredients smoothly without lumps.
- Spoon or spatula – perfect for folding ingredients together gently without overmixing.
- Toothpick or skewer – use it to check if the bread is baked through.
- Wire cooling rack – lets your bread cool evenly and prevents soggy bottoms.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white or dark chocolate chips to change the sweetness or richness.
- Add ½ cup chopped walnuts or pecans for a nice crunch and extra texture.
- Mix in ½ cup raisins or dried cranberries for a chewy, fruity twist that complements pumpkin well.
- Stir in 1 teaspoon espresso powder to deepen the chocolate flavor and add subtle warmth.
Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
- 1 3/4 cups (220g) 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
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow 15 minutes for the bread to cool in the pan, then cool completely on a wire rack before slicing. Overall, plan for about 1 hour and 30 minutes from start to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Pan
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well, and line it with parchment paper if you want easier removal of the bread.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth. Add the eggs one at a time, beating well after each addition.
4. Add Pumpkin and Vanilla
Stir in the canned pumpkin puree and vanilla extract until everything looks smooth and uniform.
5. Bring Dry and Wet Together
Gradually add the dry mixture to the wet ingredients. Stir gently just until combined—be careful not to overmix to keep the bread tender.
6. Add Chocolate Chips
Fold in the chocolate chips, saving a small handful to sprinkle on the top before baking.
7. Bake the Bread
Pour the batter into your pan and smooth the top. Sprinkle the reserved chocolate chips on top. Bake in the preheated oven for 60-70 minutes. Check by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
8. Cool and Serve
Take the bread out of the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve as is or with butter or cream cheese for a cozy, delicious treat.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Roast and puree fresh pumpkin until smooth, then drain any excess liquid before using. Swap it 1:1 with canned pumpkin for great results.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months—thaw overnight before serving.
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil, canola oil, or even melted butter instead. Just keep the amount the same for moist, tender bread.
What’s the Best Way to Prevent Chocolate Chips from Sinking?
Toss the chocolate chips in a little flour before folding them into the batter. This helps suspend them evenly throughout the bread while baking.
