This Decadent Pumpkin Bread with Chocolate Chips is a wonderful treat that balances the smooth, cozy flavors of pumpkin with the sweet burst of melty chocolate chips. It’s moist, soft, and perfectly spiced, making it feel like a warm hug in bread form. The chocolate chips add just the right amount of sweetness without overpowering the gentle pumpkin taste.
I love baking this pumpkin bread when I want something comforting but a little special. The aroma of cinnamon and pumpkin filling the kitchen always makes me smile, and those chocolate chips melting in every bite make it impossible to stop eating. I usually enjoy a slice with a cup of tea or coffee, which feels just right on a chilly afternoon.
One fun tip I have is to toast a slice lightly and spread a bit of butter on it—it makes the chocolate chips gooey and the bread extra cozy. This recipe is also great for sharing with friends or bringing to a fall gathering; everyone seems to love it and asks for seconds. It’s a simple way to bring a little joy and comfort to your day!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for smooth texture and consistent taste. If you prefer fresh, roast and blend pumpkin flesh, but make sure it’s cooked and drained.
Spices: Cinnamon, nutmeg, cloves, and ginger bring warmth. You can adjust amounts based on your spice preference or use pumpkin pie spice blend for convenience.
Butter: Melted butter keeps the bread moist. You can substitute with an equal amount of neutral oil like vegetable or canola oil for a dairy-free option.
Chocolate Chips: Semi-sweet chocolate is classic here, but you can swap with dark chocolate chips for less sweetness or dairy-free chips if needed.
How Do You Avoid Dense or Dry Pumpkin Bread?
Pumpkin bread can turn dense or dry if overmixed or overbaked. Here’s how to prevent that:
- Mix wet and dry ingredients gently and only until combined — a few lumps are okay!
- Avoid overbaking; start checking with a toothpick at 55 minutes. It should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes before removing; this helps keep it moist and prevents breaking.
Following these tips helps you get a tender, soft loaf with a perfect crumb and plenty of melty chocolate chips throughout.
Equipment You’ll Need
- 9×5 inch loaf pan – the perfect size for this bread to bake evenly and hold its shape.
- Mixing bowls – one large for wet ingredients and one medium for dry; keeps things organized.
- Whisk or fork – great for mixing dry ingredients smoothly without lumps.
- Wooden spoon or rubber spatula – ideal for gently folding the batter without overmixing.
- Cooling rack – lets the bread cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs well with pumpkin.
- Swap semi-sweet chips for white chocolate chips for a sweeter, creamier taste.
- Stir in dried cranberries to add a tart contrast against the sweet chocolate.
- Mix in a teaspoon of espresso powder to deepen the chocolate flavor without making it taste like coffee.
Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the batter and roughly 55 to 65 minutes to bake the bread. After baking, allow at least 15 minutes for cooling before slicing. Overall, the process takes just under an hour and a half.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well, or line it with parchment paper to make removing the bread easier.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is combined nicely.
3. Combine Wet Ingredients:
In a larger bowl, beat the melted butter and granulated sugar until smooth. Then add the eggs one by one, beating well after each addition. Stir in the pumpkin puree and vanilla extract until everything is fully mixed.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir them together gently and only until just combined; don’t overmix or the bread might turn dense.
5. Add the Chocolate Chips:
Fold in most of the chocolate chips, saving a small handful to sprinkle on top of your batter for a pretty finish.
6. Bake the Bread:
Pour your batter into the prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips on top. Bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
7. Cool and Serve:
Let the bread cool in the pan for about 15 minutes to settle, then transfer it onto a wire rack to cool completely. Slice and enjoy as is, or lightly toast a slice and spread with butter for an extra cozy treat.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before measuring. This helps keep the bread from becoming too wet.
Can I Substitute Oil for Butter?
Absolutely! Use the same amount of a mild-flavored oil like vegetable or canola oil. It will keep the bread moist but may slightly change the texture.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To refresh, warm slices lightly in a toaster or microwave.
Can I Add Nuts or Other Mix-Ins?
Yes, feel free to add chopped walnuts, pecans, or dried cranberries for extra texture and flavor. Add about 1/2 to 3/4 cup, folding them in along with the chocolate chips.
