The Ultimate Moist Pumpkin Chocolate Chip Bread: Your Perfect Fall Treat
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Embrace the cozy essence of autumn with this incredibly delicious Pumpkin Chocolate Chip Bread. Bursting with rich pumpkin flavor and delightful mini chocolate chips, this bread boasts an irresistibly soft and moist texture that will have everyone reaching for a second slice. It’s remarkably quick and easy to prepare, requiring just a hand whisk and a couple of bowls, making it a perfect baking project for any day. This pumpkin chocolate chip bread recipe isn’t just a treat; it’s a quintessential fall comfort food, destined to become a quick family favorite year after year.
There’s something truly magical about the combination of pumpkin and chocolate, especially when it results in a loaf as soft and tender as this one. Each bite of this pumpkin bread delivers a harmonious blend of warm spices and sweet, melted chocolate. The generous scattering of chocolate chips on top creates a lovely visual and an extra layer of deliciousness, ensuring this bake is as beautiful to look at as it is to eat. Its amazing texture and comforting flavors make it a beloved staple in many households during the autumn months.
This delightful chocolate chip pumpkin bread recipe is wonderfully versatile. It’s perfect for a heartwarming breakfast to start your day, a satisfying afternoon snack paired with a cup of tea or coffee, or even a simple yet elegant dessert to share with loved ones. It embodies the spirit of the fall season, bringing warmth and cheer to any occasion.
If you’re looking for more comforting loaf cake recipes, be sure to explore our Chocolate Sour Cream Pound Cake, a rich and tangy delight, our light and fruity Blueberry Pound Cake, and the ever-popular Chocolate Chip Loaf Cake for more baking inspiration.
WHY THIS PUMPKIN CHOCOLATE CHIP BREAD RECIPE WORKS
This Pumpkin Chocolate Chip Bread isn’t just another fall recipe; it’s designed for maximum flavor and ease. Here’s why this recipe stands out and guarantees a perfect loaf every time:
- Perfect Chocolate Chip Distribution: This pumpkin bread is incredibly soft and delicious, packed with an abundance of mini chocolate chips. Using smaller chips ensures that every slice has a delightful distribution of chocolate, preventing them from sinking to the bottom of the loaf.
- Authentic Pumpkin Flavor: We utilize real pumpkin puree to infuse the bread with a deep, earthy, and naturally sweet pumpkin flavor. Combined with a blend of classic fall spices, it creates that signature taste of autumn we all crave.
- Effortless Charm with Simple Decoration: Forget complicated frostings! This cake is beautifully adorned with extra chocolate chips sprinkled on top before baking. They melt slightly, forming a glistening, rustic crust that is both appealing and incredibly easy to achieve. It’s a no-fuss kind of cake that still looks impressive.
- Unbeatable Moist Texture: The combination of pumpkin puree and neutral oil in the batter results in a bread that is supremely moist and tender. Unlike butter-based recipes, oil contributes to a softer crumb that stays fresh longer, preventing your loaf from drying out quickly.
- No Special Equipment Needed: This recipe is designed for simplicity. You won’t need an electric mixer; just a hand whisk and a couple of bowls are sufficient. This makes it accessible for bakers of all skill levels and perfect for a spontaneous baking session.
ESSENTIAL INGREDIENT NOTES FOR PERFECT PUMPKIN BREAD
Understanding your ingredients is key to achieving the best results with this pumpkin chocolate chip bread. Here are some detailed notes on the key components. For a full list of ingredients with precise measurements, make sure to check out the recipe card further down this post.
- Pumpkin Puree: This is the star of the show! Always use pure pumpkin puree, not pumpkin pie filling, as pie filling contains added sugars and spices that will alter the flavor profile of your bread. You can use quality store-bought pumpkin puree for convenience, or you can opt to make a homemade pumpkin puree for an even fresher taste. Detailed instructions for making homemade pumpkin puree can be found in the FAQ section further down the blog post. Ensure your pumpkin puree is at room temperature before mixing to promote a smooth, lump-free batter.
- Spices: This recipe calls for a specific blend of ground cinnamon, allspice, nutmeg, ginger, and cloves to create that classic warm, inviting pumpkin spice aroma and flavor. However, for a quicker alternative, all of these individual spices can be substituted for 1 tablespoon of pre-mixed pumpkin pie spice. Just make sure your pumpkin pie spice blend is fresh for maximum potency.
- Oil: A neutral-flavored oil is crucial here. Canola oil, vegetable oil, or a light olive oil work perfectly as they don’t impart any strong flavors that would compete with the pumpkin and spices. Oil contributes significantly to the moistness and tenderness of quick breads like this one, often yielding a softer crumb than butter, and also helps the bread stay fresh longer.
- Eggs: For optimal emulsion and a perfectly smooth, well-integrated batter, it’s essential to use large eggs that are at room temperature. Take them out of the fridge 1-2 hours before you plan to start baking (the exact time depends on how warm your kitchen is). Room temperature eggs mix more evenly into the batter, preventing curdling and contributing to a lighter, more consistent texture.
- Semi-Sweet Chocolate Chips: While any chocolate chips will work, I highly recommend using mini chocolate chips or any chocolate chips on the smaller side. Smaller chips disperse more evenly throughout the batter, ensuring chocolate in every bite and reducing the likelihood of them sinking to the bottom during baking. Semi-sweet offers a perfect balance that complements the pumpkin without being overly sweet. Dark chocolate chips could also be a delicious alternative for a richer flavor.
- Flour: Use all-purpose flour for this recipe. Ensure it is accurately measured, preferably by weight using a kitchen scale, to avoid a dense or dry loaf.
- Baking Powder and Baking Soda: These leavening agents work together to give the bread its rise and soft texture. Ensure they are fresh for best results.
- Salt: A pinch of salt enhances all the other flavors in the bread, balancing the sweetness and making the spices pop.
STEP-BY-STEP INSTRUCTIONS: BAKING YOUR PUMPKIN CHOCOLATE CHIP BREAD
Making this moist and flavorful Pumpkin Chocolate Chip Bread is a straightforward process, designed for ease and minimal clean-up. You won’t need any fancy electric mixers; just two large bowls, a reliable whisk, and a spatula will do the trick. Follow these detailed steps to bake your perfect loaf.
The complete, printable recipe card with all ingredient quantities can be found below.
Before you begin: Preheat your oven to 175ºC (350ºF) for a conventional oven. Prepare a 21.5 x 11.5 cm / 8.5 x 4.5 inch loaf pan by lining it with parchment paper. This parchment paper sling will make it incredibly easy to remove the baked bread from the pan.
STEP 1: Combine Dry Ingredients. In your first large mixing bowl, measure and add all of the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, all the delightful spices (ground cinnamon, allspice, nutmeg, ginger, cloves), and salt. Add the majority of your chocolate chips at this stage, reserving about 50g for topping later. Give these dry ingredients a good stir with your hand whisk to ensure everything is thoroughly combined and evenly distributed. This helps prevent clumps and ensures the leavening agents are mixed throughout.
STEP 2: Whisk Wet Ingredients. In your second mixing bowl, add all of the wet ingredients: the room temperature pumpkin puree, neutral oil, room temperature large eggs, and vanilla extract. Using your hand whisk, gently whisk these ingredients together until they are well combined and smooth. Be careful not to mix the ingredients too vigorously, as overmixing the eggs can incorporate too much air, which might affect the final texture of your bread.
STEP 3: Gently Combine Wet and Dry. Now, pour the whisked wet ingredients directly into the bowl with the flour mixture. Using your hand whisk, gently stir everything together. Continue stirring just until there are no visible lumps of dry flour left in the batter. Overmixing at this stage can develop the gluten in the flour too much, leading to a tough and dense bread. Once combined, switch to a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated without overworking the batter.
STEP 4: Prepare for Baking. Pour the cake batter evenly into your prepared loaf pan. For a professional-looking loaf that bakes evenly and prevents a domed top, take a butter knife and gently insert it into the top of the batter. Run it down the middle of the batter in a straight line from one end of the pan to the other. This creates a small trench which helps the bread rise beautifully and crack elegantly down the center. Finally, generously sprinkle the reserved extra chocolate chips over the top of the pumpkin bread. Bake it in the preheated oven for 1 hour to 1 hour and 15 minutes. Keep an eye on it; if the top starts to brown too much before it’s fully cooked, you can lightly cover it with aluminum foil to prevent further browning and allow the inside to finish baking.
STEP 5: Cool Completely. Once baked, remove the loaf from the oven and let it cool in the loaf pan on a wire rack for about 10-15 minutes. This crucial resting period allows the bread to set and prevents it from crumbling. After 10-15 minutes, gently use the parchment paper sling to lift the cake out of the tin and transfer it directly onto the wire rack to cool down completely. Slicing into a warm loaf can compromise its texture, so patience is a virtue here!
EXPERT BAKING TIPS FOR THE BEST PUMPKIN CHOCOLATE CHIP BREAD
Achieving baking perfection often comes down to a few key techniques and considerations. Apply these expert tips to elevate your Pumpkin Chocolate Chip Bread from good to absolutely phenomenal:
- Utilize a Kitchen Scale for Precision: For baking, accuracy is paramount. My recipes, including this one, typically list ingredients in grams as the default setting. Measuring by weight using a kitchen scale is by far the most precise way to measure your ingredients, especially flour. Volume measurements (cups) can vary wildly based on how you scoop, leading to inconsistent results. A kitchen scale ensures you use the exact amount needed for the perfect texture every time.
- Avoid Overmixing Your Batter: Once you’ve combined the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour, which can lead to a tough, chewy, and dense bread rather than the desired soft and moist crumb. I always recommend using a rubber spatula after the initial whisking to gently fold the batter one final time. This ensures everything at the bottom of the mixing bowl has been fully incorporated into the batter without overworking it.
- Choose the Right Baking Pan: Light vs. Dark: For the most delicate and soft crumb, an aluminum baking pan is highly recommended. Light-colored aluminum pans attract less heat than dark pans, allowing the cake to bake more gently and evenly. This results in a beautifully soft interior and a lighter crust, preventing a dry or overly browned exterior. If you use a dark-colored baking pan, it will absorb significantly more heat, potentially leading to a darker, tougher crust and a drier cake. Always grease your pan thoroughly and line it with parchment paper for easy release.
- Ensure Room Temperature Ingredients: As noted in the ingredient section, having wet ingredients like eggs and pumpkin puree at room temperature is vital. This allows them to emulsify and combine more easily and thoroughly with the other ingredients, creating a smoother, more uniform batter and a finer-textured crumb in the finished bread. Cold ingredients can cause the batter to seize up and result in an uneven bake.
- Don’t Rush the Cooling Process: It’s tempting to slice into a warm loaf straight from the oven, but resist the urge! Allowing the bread to cool completely on a wire rack is crucial. During this cooling period, the internal structure of the bread sets, and moisture is redistributed, resulting in the best possible texture and flavor. Slicing too early can cause the bread to become gummy or fall apart.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN CHOCOLATE CHIP BREAD
Here are some common questions and helpful answers to ensure your pumpkin chocolate chip bread turns out perfectly every time.
The best way to determine if your loaf is done is by using a cake tester or a thin knife. Once the recommended baking time has passed (around 1 hour to 1 hour 15 minutes), insert the cake tester or knife all the way down to the center of the loaf. When it comes out clean, with no wet batter clinging to it, your bread is done. If there’s still wet batter, return it to the oven for another 5-10 minutes and test again. The top should also be golden brown, and the bread should spring back slightly when gently pressed.
Absolutely! This pumpkin bread actually tastes even better the next day, as the flavors have more time to meld and deepen. Simply bake the loaf as instructed, allow it to cool completely, and then store it properly. Place it in an airtight container or wrap it tightly with plastic wrap to maintain its moisture and freshness. It will be perfectly delicious for serving the following day.
Making your own pumpkin puree is simpler than you might think! First, preheat your oven to 200ºC (390ºF) conventional oven. Take a small pumpkin (like a Hokkaido or sugar pumpkin), cut it in half, and scoop out the seeds and fibrous strands. Place the pumpkin halves cut-side down on a baking tray lined with parchment paper. Roast until the pumpkin is very tender when pierced with a fork, which usually takes about 30-40 minutes depending on the size of your pumpkin. Once cooled slightly, scoop out the soft pumpkin meat and transfer it to a blender or food processor. Blend until completely smooth. Allow it to cool down fully before using or storing it in an airtight container in the fridge for up to a week, or freeze it for longer storage.
Yes, you absolutely can! Toasted chopped pecans or walnuts would be a fantastic addition to this pumpkin chocolate chip bread, adding an extra layer of texture and nutty flavor that complements the pumpkin and spices beautifully. Fold about ½ cup of chopped nuts into the dry ingredients along with the chocolate chips in Step 1.
Yes, pumpkin bread freezes exceptionally well! Once the loaf has cooled completely, wrap it tightly in plastic wrap, then an additional layer of aluminum foil. You can freeze the whole loaf or individual slices. It will keep in the freezer for up to 2-3 months. To thaw, simply unwrap and let it come to room temperature on the counter, or gently warm slices in the microwave or oven.
STORAGE INSTRUCTIONS FOR YOUR PUMPKIN CHOCOLATE CHIP BREAD
Proper storage is essential to keep your Pumpkin Chocolate Chip Bread fresh, moist, and delicious for as long as possible. Here’s how to store it effectively:
- Countertop Storage: Once the bread has completely cooled, store it on your kitchen counter in an airtight container or wrapped tightly in plastic wrap. This prevents it from drying out and keeps it soft. It’s best enjoyed within 2-3 days for optimal freshness and texture.
- Refrigeration: While not strictly necessary, if your kitchen is very warm or humid, or if you want to extend its shelf life slightly beyond 3 days, you can store the bread in the refrigerator. Again, ensure it’s in an airtight container or well-wrapped to prevent it from absorbing fridge odors and drying out. It will last up to a week in the fridge. Bring it to room temperature before serving, or gently warm it.
- Freezing for Long-Term: This pumpkin chocolate chip bread freezes beautifully! To freeze, ensure the loaf is completely cool. You can freeze it whole or slice it first for convenience. Wrap the bread tightly first in plastic wrap, then in a layer of aluminum foil. Place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.
- Thawing and Reheating: To thaw a frozen loaf, simply unwrap it and let it sit at room temperature for several hours or overnight. Individual slices can be thawed quicker or reheated gently in a microwave for 15-30 seconds or in a toaster oven until warm through.
Other Delicious Loaf Cake Recipes To Try
If you loved this pumpkin chocolate chip bread, you’re sure to enjoy these other delightful loaf cake recipes, perfect for any occasion:
- Classic Chocolate Chip Loaf Cake
- Rich Chocolate Sour Cream Pound Cake
- Fresh Blueberry Pound Cake
- Easy Pumpkin Sheet Cake
We hope you cherish baking and enjoying this ultimate pumpkin chocolate chip bread recipe. Make sure to leave a STAR REVIEW if you loved this recipe! We always appreciate your feedback. Don’t forget to tag me on Instagram @juliemarieeats when you share your delicious creations. To get more inspiring ideas and stay updated on my latest recipes, be sure to follow me on Pinterest.
Pumpkin Chocolate Chip Bread
Pin Recipe
Equipment
- 21.5 x 11.5 cm (8.5×4.5 in) loaf pan
Ingredients
PUMPKIN CHOCOLATE CHIP BREAD
- 230 g all-purpose flour
- 250 g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice powder
- ¼ teaspoon ground nutmeg powder
- ¼ teaspoon ground ginger powder
- ¼ teaspoon ground cloves powder
- ½ teaspoon salt
- 130 g chocolate chips
- 300 g pumpkin purée room temperature
- 110 g neutral oil room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 50 g chocolate chips for topping the pumpkin bread
Instructions
- Preheat your oven to 175ºC/350ºF (conventional oven setting) and prepare a 21.5 x 11.5 cm (8.5×4.5 inch) loaf pan by lining it with parchment paper, leaving an overhang on the sides to create a convenient sling.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground allspice powder, ground nutmeg powder, ground ginger powder, ground cloves powder, and salt. Add 130g of chocolate chips to the dry ingredients. Give everything a thorough stir with a hand whisk to ensure all components are well-combined and evenly distributed.230 g all-purpose flour, 250 g granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon ground allspice powder, ¼ teaspoon ground nutmeg powder, ¼ teaspoon ground ginger powder, ¼ teaspoon ground cloves powder, ½ teaspoon salt, 130 g chocolate chips
- In a separate mixing bowl, add the room temperature pumpkin purée, neutral oil, large room temperature eggs, and vanilla extract. Whisk these wet ingredients together with a hand whisk until they are smoothly combined. Be careful not to mix too vigorously to avoid overmixing the eggs, which can impact the bread’s texture.300 g pumpkin purée, 110 g neutral oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the combined wet ingredients into the dry ingredients. Gently stir it all together with the hand whisk. Mix only until no lumps of flour remain and the batter is just combined. Overmixing will result in a dense loaf. Finish by scraping down the sides of the bowl with a rubber spatula to ensure all ingredients are fully incorporated from the bottom up.
- Pour the prepared cake batter into your lined loaf pan. Take a butter knife and gently insert it into the top of the batter, running it in a straight line down the middle of the loaf. This helps the bread rise evenly and creates a beautiful crack. Sprinkle the remaining 50g of chocolate chips over the top of the pumpkin bread. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. If you notice the top browning too quickly, loosely cover the loaf with aluminum foil to prevent excessive browning while the interior continues to cook. Test for doneness with a cake tester as instructed in the FAQ.50 g chocolate chips for topping the pumpkin bread
- Once baked, let the cake cool in the loaf pan on a cooling rack for at least 10-15 minutes. This resting period helps the bread set. After this time, gently use the parchment paper overhang to lift the cake from the tin and transfer it completely to the wire rack to cool down fully. This is crucial for achieving the best texture and clean slices.