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- 1 cup pure pumpkin puree (canned or freshly made) - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon clove - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) When I create pumpkin chocolate chip bread, I focus on fresh, rich flavors. The pumpkin puree is the star of this recipe. You can use canned or make your own. I often choose canned for ease. It gives a smooth texture and great taste. The sugars in the recipe balance the bread's flavors. I use brown sugar for its deep flavor and granulated sugar for sweetness. The mix of both creates a lovely moist crumb. Next, I add eggs, which bind all the ingredients. Eggs also help the bread rise. Don't skip the vegetable oil; it keeps the bread rich and moist. Vanilla extract adds warmth and depth. For the dry ingredients, I sift together flour, baking soda, and baking powder. This process adds air and keeps the bread light. The spices—cinnamon, nutmeg, and clove—bring warmth and a hint of spice. Salt enhances all these flavors. Finally, I fold in semi-sweet chocolate chips and walnuts. They add crunch and richness. The chocolate melts and creates pockets of sweetness. If you want a nutty taste, add walnuts. If not, the bread is great without them. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While your oven heats up, grab a 9x5 inch loaf pan and grease it well. You can use butter or cooking spray. This helps the bread release easily after baking. In a large bowl, combine 1 cup of pure pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Crack in 3 large eggs and add 1 teaspoon of vanilla extract. Whisk everything together until the mixture is smooth and creamy. The pumpkin adds moisture and flavor, while the sugars give it sweetness. In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of clove, and 1/2 teaspoon of salt. Sifting ensures no lumps and blends the spices evenly into the flour. Now, slowly add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the bread tender. Once combined, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts if you like. This adds extra flavor and crunch. Pour the batter into the greased loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready. After baking, remove the loaf from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps the bread set and makes slicing easier. Enjoy the rich smell as it cools! Set your oven to 350°F (175°C). This heat is perfect for baking pumpkin bread. Use the middle rack for even cooking. Always check the bread at 60 minutes. Insert a toothpick in the center. If it comes out clean, the bread is done. If not, bake for another 5-10 minutes. Let the bread cool for 10 minutes in the pan before moving it. This helps it stay moist and rich. Mix the wet ingredients gently. Start with pumpkin puree, oil, sugars, eggs, and vanilla. Once mixed, add the dry ingredients. Stir until just combined. Be careful not to overmix. Overmixing makes the bread tough. You want it light and fluffy. If you see flour pockets, that's okay. The batter should be thick but not dry. Slice your pumpkin bread after it cools. Serve it warm or at room temp. For a fun twist, dust powdered sugar on top. You can also add a dollop of whipped cream or cream cheese frosting. These toppings enhance the flavors. Serve alongside a hot drink for the perfect treat. Enjoy sharing this delicious bread with friends and family! Pro Tips Use Fresh Pumpkin: For a more robust flavor, consider using freshly roasted pumpkin instead of canned puree. It adds a delightful depth to your bread. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can make the bread tough instead of tender. Chocolate Chip Quality: Opt for high-quality semi-sweet chocolate chips for a richer taste. You can also experiment with dark chocolate for a more intense flavor. Storage Tip: Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Just make sure to slice it first for easy thawing! {{image_2}} You can change the spices to make this bread unique. Try adding cardamom for warmth. Ginger adds a nice kick too. For a twist, use different extracts. Almond or maple can bring a delightful flavor. If you want to cut sugar, use honey or maple syrup. Coconut oil can replace vegetable oil for a lighter taste. For gluten-free options, almond or oat flour works well too. These swaps keep the bread tasty while meeting your needs. You can mix in other goodies beyond chocolate chips and walnuts. Dried cranberries or raisins add sweetness. For a crunchy bite, try chopped pecans or sunflower seeds. You can even add a swirl of cream cheese for richness. To keep your pumpkin chocolate chip bread fresh, store it in an airtight container. You can place it at room temperature for up to three days. If you prefer, wrap the bread in plastic wrap before putting it in the container. This extra layer helps keep it moist. Freezing is a great way to save extra bread. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped bread in a freezer bag. Make sure to remove as much air as possible. To thaw, take it out of the freezer and leave it at room temperature for several hours. You can also thaw it in the microwave for a quick treat. This bread stays fresh for about three days at room temperature. If you store it in the fridge, it can last up to a week. When frozen, the bread can stay good for about three months. Just remember to check for any signs of freezer burn when you take it out. Yes, you can use fresh pumpkin. Just cook and mash it first. Make sure to drain extra moisture. This helps keep the bread from getting too wet. Fresh pumpkin gives a rich taste and texture. You can use flax eggs, applesauce, or mashed banana. For one flax egg, mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes. Applesauce adds moisture and sweetness. Use 1/4 cup for one egg. To adjust for a different pan, change the baking time. A smaller pan needs less time, while a larger pan needs more. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready. I recommend semi-sweet chocolate chips. They melt well and balance the pumpkin flavor. Dark chocolate chips also work if you want a richer taste. You can also try milk chocolate for a sweeter option. This blog post covered how to make delicious pumpkin chocolate chip bread. We discussed the right ingredients, from pumpkin puree to optional mix-ins like nuts. I shared step-by-step directions for baking and cooling your bread to perfection. You now have tips for serving and storing your creation. Remember, you can customize flavors to suit your taste. Enjoy this fun baking adventure, and share it with friends for a tasty treat! Happy baking!

Pumpkin Chocolate Chip Bread

A deliciously moist bread combining pumpkin puree and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup pure pumpkin puree (canned or freshly made)
  • 1 2 cup vegetable oil
  • 1 cup brown sugar
  • 1 2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 2 teaspoon nutmeg
  • 1 4 teaspoon clove
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  • In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  • In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, clove, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the pumpkin bread and serve warm or at room temperature. You can dust the top with powdered sugar for a festive touch, or serve with a dollop of whipped cream or cream cheese frosting on the side for extra indulgence!
Keyword bread, chocolate chip, dessert, fall, pumpkin