Why You’ll Love Chocolate Chip Pumpkin Bread
Recipe
This pumpkin bread stands out for several reasons:
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It’s extra moist thanks to a generous amount of pumpkin and applesauce or oil.
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Warm fall spices and chocolate chips make each slice irresistible.
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The recipe doesn’t require a mixer — just simple bowls and a spoon.
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It’s versatile: enjoy it for breakfast or dessert, plain or with your favorite spread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons pumpkin pie spice
2 cups canned pumpkin (not pumpkin pie filling)
⅔ cup brown sugar
⅔ cup granulated sugar
1 cup applesauce OR canola oil
3 eggs, room temperature
1 tablespoon vanilla extract
1½ cups semi‑sweet chocolate chips
½ cup mini semi‑sweet chocolate chips (reserve some for the top)
Directions
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Preheat oven to 350°F (175°C). Grease two 8×4‑inch loaf pans and line with parchment paper if desired.
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In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
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In a medium bowl, combine pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla.
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Stir the wet ingredients into the dry ingredients until just moistened.
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Fold in the chocolate chips, reserving a few mini chips for the top if desired.
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Divide the batter evenly between the prepared pans.
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Bake for 50–55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 24 slices
Prep time: About 10 minutes
Cook time: About 50 minutes
Total time: Approximately 1 hour
Variations
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Swap some or all of the semi‑sweet chips for butterscotch, white chocolate, or dark chocolate chips.
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Add chopped nuts like walnuts or pecans for extra crunch.
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Stir in dried fruit such as cranberries or raisins for a different texture.
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After cooling, drizzle with a simple glaze or top with a dusting of powdered sugar for a sweeter finish.
Storage/Reheating
Storage:
Store the bread at room temperature in an airtight container for up to 3 days. You can also refrigerate it for up to 5 days.
Freezing:
Once completely cooled, wrap the loaves tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating:
Warm individual slices in the microwave for 10–15 seconds or in a low oven (about 300°F / 150°C) for 10 minutes until warmed through.
FAQs
What kind of pumpkin should I use?
Use canned pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that will change the texture and taste.
Can I make this bread without chocolate chips?
Yes — the bread is delicious plain or with other mix‑ins like nuts or dried fruit.
Do I need a mixer to make this recipe?
No mixer is needed. All mixing can be done by hand with bowls and a whisk or spoon.
Can I use fresh pumpkin instead of canned?
Yes — roast and puree fresh pumpkin until smooth and measure the same amount by volume. Ensure excess moisture is reduced for best texture.
How do I know when the bread is done?
Insert a toothpick into the center — it should come out clean or with a few moist crumbs.
Can I halve the recipe?
Yes — halve all ingredients and bake in one loaf pan; reduce baking time slightly and check doneness early.
What is the best way to slice this bread?
Use a serrated knife and slice once the loaf has fully cooled to avoid tearing.
Can I make muffins instead of loaves?
Yes — divide the batter among muffin cups and bake at the same temperature for about 18–22 minutes, until a toothpick comes out clean.
Is this bread good for breakfast?
Absolutely — it pairs well with coffee or tea and makes a lovely fall breakfast treat.
How can I make it extra moist?
Using oil instead of applesauce and not overmixing the batter helps keep the bread tender and moist.
Conclusion
This Chocolate Chip Pumpkin Bread is a delicious fall favorite that’s simple to make, moist, and full of warm flavor. Whether you serve it plain, with a spread, or with variations like nuts and dried fruit, it’s sure to become a regular in your baking rotation. Enjoy it fresh from the oven or save slices for later — either way, it’s a crowd‑pleaser.
Chocolate Chip Pumpkin Bread
This moist and flavorful Chocolate Chip Pumpkin Bread combines the warm spices of fall with rich chocolate chips for a delicious seasonal treat perfect for breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: additional chocolate chips for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In another large bowl, combine granulated sugar, brown sugar, and oil. Mix until well combined.
- Add eggs, pumpkin puree, milk, and vanilla extract to the sugar mixture. Mix until smooth.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips on top if desired.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Notes
- Make sure not to overmix the batter to keep the bread tender.
- This bread can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil.
- Let the bread cool completely before slicing to prevent it from crumbling.
- Use high-quality chocolate chips for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 23g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
