Go Back
To make this tasty chocolate chip pumpkin bread, you will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - Optional: ½ cup chopped walnuts or pecans You can swap some ingredients if needed. For flour, try whole wheat flour for a nutty taste. Use coconut oil instead of vegetable oil for a hint of sweetness. If you prefer less sugar, reduce it by a quarter cup. For eggs, use unsweetened applesauce or mashed banana. This change keeps the bread moist. For nut allergies, skip the nuts or try seeds like sunflower seeds. Always use fresh ingredients for the best flavor. Check your baking powder and baking soda for freshness. Old spices can dull the taste. I recommend using pure vanilla extract, as it adds rich flavor. Choose canned pumpkin that is 100% pumpkin, not pumpkin pie filling. This ensures you get true pumpkin flavor without added sugars or spices. First, gather all your ingredients. You need flour, baking soda, baking powder, salt, spices, pumpkin, sugars, eggs, oil, vanilla, and chocolate chips. For a nutty twist, grab walnuts or pecans too. Preheat your oven to 350°F (175°C). Prepare your loaf pan by greasing it or placing parchment paper inside. This helps with easy removal. Start by whisking the dry ingredients. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. Mix until everything is even. In a separate large bowl, mix the pumpkin puree, both sugars, eggs, oil, and vanilla. Stir until smooth. Next, add the dry mix to the pumpkin mix. Stir gently until just combined. Be careful not to overmix. Now, fold in the chocolate chips and nuts if you want. Pour this thick batter into your prepared loaf pan. Smooth the top with a spatula. Bake your bread for 60 to 70 minutes. Check by inserting a toothpick in the center. If it comes out clean, your bread is ready. The bread should be golden brown on top. It should also spring back when lightly pressed. If you see cracks, that's normal. This shows it's baking well. Let the bread cool in the pan for 10 minutes before moving it to a wire rack. This helps it finish cooling and keeps it from getting soggy. Enjoy your delicious creation! For a full recipe, check out the details above. To get the best texture in your chocolate chip pumpkin bread, use canned pumpkin puree. It gives a smooth and moist base. Make sure your eggs are at room temperature. This helps blend everything well. Do not overmix the batter. Stir just enough to combine the wet and dry ingredients. This keeps the bread light and fluffy. Start by mixing the dry ingredients in one bowl. In another bowl, mix the wet ingredients. This keeps your flavors balanced. When you combine them, do it gently. Use a spatula to fold in the dry mix. Adding the chocolate chips last ensures they spread evenly. If you want nuts, fold them in at the same time as the chips. You can add fun spices for more flavor. Try a pinch of ginger or allspice. These spices pair well with pumpkin. You can also swap the chocolate chips for butterscotch or white chocolate chips. If you want a nutty taste, add chopped walnuts or pecans. For a touch of sweetness, drizzle honey on top before serving. Check out the Full Recipe for more ways to enjoy this treat! {{image_2}} You can easily change the flavor of your chocolate chip pumpkin bread. Try adding different spices, like ginger or allspice, for a warm twist. You can also mix in dried fruits, such as cranberries or raisins, for a sweet surprise in every bite. If you want a nutty taste, add in walnuts or pecans. These add-ins make every loaf unique and fun. If you need a gluten-free version, you can still enjoy this tasty bread. Use gluten-free flour blends instead of all-purpose flour. Look for blends that include xanthan gum; this helps with the texture. Make sure to check the labels on your baking powder and chocolate chips. Most are gluten-free, but it’s good to confirm. This way, everyone can join in the fall fun! To make this recipe vegan, you can replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens. Swap out the vegetable oil for a plant-based oil, such as coconut or olive oil. For extra sweetness, use maple syrup instead of granulated sugar. These small changes keep the bread moist and delicious, while making it vegan-friendly! For the full recipe, check out the link above to create your own delicious loaf. To keep your chocolate chip pumpkin bread fresh, wrap it tightly. Use plastic wrap or aluminum foil. You can also store it in an airtight container. Place it at room temperature for up to three days. For longer storage, refrigerate it. This will keep the bread good for about a week. If you want to keep it even longer, consider freezing it. Freezing your chocolate chip pumpkin bread is easy. First, let it cool completely. Then, slice the bread if you want individual pieces. Wrap each slice in plastic wrap. After that, place the slices in a freezer bag. This helps save space and keeps the bread fresh. It can stay in the freezer for up to three months. When you’re ready to eat it, just take out what you need. To reheat your chocolate chip pumpkin bread, you have a few options. You can use a microwave or an oven. For the microwave, place a slice on a plate. Heat it for about 15-20 seconds. If you want it warm and a bit crispy, use the oven. Preheat the oven to 350°F (175°C). Wrap the slice in foil and heat for about 10 minutes. Enjoy a warm slice with butter on top. It makes for a cozy treat! For the full recipe, check the section above. You can use applesauce or mashed bananas. Use ¼ cup of either for each egg. This makes the bread moist and adds flavor. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Yes, you can use fresh pumpkin! To do this, roast a small pumpkin until soft. Scoop out the flesh and blend it until smooth. This adds a fresh taste. Just make sure to measure 1 cup of your fresh puree for the recipe. The best way to check is with a toothpick. Insert it into the center of the bread. If it comes out clean or with a few crumbs, the bread is done. If it’s wet, bake for a few more minutes. The top should also be golden brown. Absolutely! For mini loaves, fill mini loaf pans about halfway. Bake for 30-40 minutes. For muffins, fill muffin cups about two-thirds full. Bake for 20-25 minutes. Both options give you a fun twist on this recipe. If stored properly, it lasts about 3-5 days at room temperature. Keep it in an airtight container to keep it fresh. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap, then foil. Thaw it at room temperature when ready to enjoy! We covered all you need for making chocolate chip pumpkin bread. I shared the key ingredients, tips for mixing, and how to bake to perfection. I included fun variations and how to store your bread. Remember, fresh ingredients make a big difference in flavor. Try different add-ins for a unique twist. With these steps and tips, you can enjoy a tasty treat. Don’t forget to experiment and have fun with your baking process!

Chocolate Chip Pumpkin Bread

Warm up your fall gatherings with a delightful Chocolate Chip Pumpkin Bread that's bursting with sweet and spicy flavors. In this recipe, you’ll discover the perfect blend of ingredients and baking tips to create a moist, aromatic bread that will impress everyone. Explore variations for gluten-free and vegan options, ensuring everyone can indulge in this cozy treat. Click through to elevate your baking game and enjoy a slice of autumn bliss!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup canned pumpkin puree

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

Optional: ½ cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy release.

    In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Set aside.

      In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and well blended.

        Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Do not overmix.

          Fold in the chocolate chips and, if using, the chopped walnuts or pecans until evenly distributed throughout the batter.

            Pour the batter into the prepared loaf pan, smoothing it down with a spatula.

              Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                    - Presentation Tips: Slice the bread and serve it warm with a pat of butter on top. For a festive touch, dust with powdered sugar and garnish with chocolate chips or small pumpkin decorations on the side. Enjoy!