This Decadent Pumpkin Bread with Chocolate Chips is a perfect mix of moist pumpkin flavor and sweet chocolatey goodness. It’s soft and tender with little bursts of melty chocolate in every bite, making it feel like a special treat for any time of day. The warm spices like cinnamon and nutmeg give it that cozy fall feeling without being overpowering.
I love making this pumpkin bread when I want something that feels a bit special but is still super easy to pull together. One of my favorite things is how the chocolate chips melt just enough to create little pockets of sweetness without taking over the pumpkin’s mild richness. I often slice it up warm and spread a bit of butter on top—it’s become my go-to comfort snack.
Whether you’re sharing it with friends at a casual get-together or enjoying a quiet morning with a cup of coffee, this pumpkin bread always brings a smile. I find it’s great for gifting too—I love wrapping up a loaf to brighten someone’s day. Plus, the recipe is simple enough that you can whip it up anytime you want a quick and rewarding bake!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience and consistent moisture. Fresh pumpkin works too—just cook and puree it until smooth. Avoid pumpkin pie filling, as it has added sugar and spices.
Chocolate Chips: Semi-sweet or dark chocolate chips give a nice balance to the sweet pumpkin. If you want a dairy-free version, try dairy-free chocolate chips or chopped dark chocolate.
Flour: All-purpose flour keeps the bread tender and soft. For a gluten-free option, substitute with a 1:1 gluten-free baking flour blend.
Oils & Fats: Vegetable oil keeps the bread moist, but melted butter works too and gives a richer flavor. Coconut oil is another option if you want a subtle twist.
Spices: Cinnamon and nutmeg are key for warmth. Feel free to add or skip cloves and ginger based on your taste. Pumpkin spice blend can replace these if you have it on hand.
How Do You Get a Moist Yet Well-Baked Pumpkin Bread?
Balancing moisture and bake time is important to avoid a dry or undercooked loaf. Here’s how:
- Mix wet and dry ingredients gently to avoid tough bread; overmixing activates gluten.
- Bake in a preheated oven at 350°F; test doneness with a toothpick in the center—look for a few moist crumbs, not wet batter.
- Let it cool in the pan for 10 minutes before transferring to a rack; this helps it set without crumbling.
- If the edges bake too fast, cover loosely with foil halfway through baking.
These steps keep the bread soft and tender with perfectly melted chocolate throughout.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and shaping a nice, tall pumpkin bread.
- Mixing bowls – one large for wet ingredients and one medium for dry; keeps mixing organized.
- Whisk – great for blending dry ingredients smoothly without clumps.
- Rubber spatula – helps fold chocolate chips gently without overmixing the batter.
- Wire cooling rack – lets the bread cool evenly and keeps the bottom from getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunchy texture and a toasty nut flavor that complements the pumpkin.
- Swap chocolate chips for white chocolate or butterscotch chips for a different sweet twist.
- Stir in 1/2 cup raisins or dried cranberries for bursts of natural sweetness and chewiness.
- Mix in 1/2 teaspoon ground cardamom or pumpkin pie spice to boost the warm, cozy spice profile.
Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup chocolate chips (semi-sweet or dark preferred)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 60 to 70 minutes to bake. After baking, allow about 10 minutes for cooling in the pan, plus some additional time to cool completely on a wire rack before slicing. Altogether, plan for around 1 hour and 30 minutes from start to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray and dust it lightly with flour, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is well blended.
3. Combine Wet Ingredients:
In a large bowl, lightly beat the eggs. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract. Mix until the mixture is smooth and uniform.
4. Blend Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet ingredients, stirring gently just until no flour remains. Be careful not to overmix—this helps keep the pumpkin bread tender and soft.
5. Add the Chocolate Chips:
Fold the chocolate chips evenly into the batter using a spatula, making sure they’re well distributed but not overworked.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing out the top. Place it in the oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, your bread is ready!
7. Cooling and Serving:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it onto a wire cooling rack and let it cool completely before slicing. Serve warm or at room temperature, with a bit of butter if you like.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and puree fresh pumpkin until smooth before measuring 1 cup. This will keep the moisture level right for the bread texture.
Can I Substitute Oil with Butter?
Yes, melted butter works great and adds a richer flavor. Use the same amount (½ cup) and melt it before mixing with the wet ingredients.
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 2 months. Thaw at room temperature before serving.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts or pecans add a nice crunch, and dried cranberries or raisins offer a chewy sweetness. Stir in about ½ cup when folding in the chocolate chips.