This Decadent Pumpkin Bread with Chocolate Chips is a wonderful treat that combines the warm flavors of pumpkin with melty chocolate chips baked right inside. The bread is soft and moist, with just the right amount of sweetness to feel like a special dessert but still work for breakfast or an afternoon snack.
I love making this pumpkin bread when the weather starts to cool down because the smell fills the whole house with cozy vibes. Adding chocolate chips is my little secret twist that makes everyone smile — the chocolate melts into little pockets of happiness in every bite. I usually grab a slice with a hot cup of tea or coffee to feel like I’m giving myself a nice little break during the day.
One of my favorite things about this bread is how easy it is to share. It’s great for giving as a gift to friends or bringing to a gathering because it feels both comforting and a bit special. I find it’s even better the next day when the flavors have had a chance to settle, so I always plan to make a batch ahead of time and enjoy it for a few days.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the bread its moist texture and signature flavor. Canned pumpkin puree is convenient, but you can also use fresh roasted pumpkin for a more natural taste.
Chocolate Chips: Semi-sweet chips add a nice contrast to the spicy pumpkin. You can swap for dark chocolate, white chocolate, or even chopped nuts if you prefer.
Spices: Cinnamon, nutmeg, and cloves provide warmth and depth. Feel free to adjust amounts or replace cloves with allspice or ginger based on your taste.
Butter and Sugars: Butter makes the bread rich and soft, while a mix of granulated and brown sugar balances sweetness and moisture. For dairy-free, try coconut oil or vegan butter.
How Do You Avoid Overmixing the Pumpkin Bread Batter?
Overmixing can make the bread tough instead of tender, so be gentle once the flour is added. Here’s how:
- Add dry ingredients gradually and stir just until you don’t see flour anymore.
- Use a spatula or wooden spoon for folding, instead of an electric mixer.
- Fold in chocolate chips last, carefully so you don’t break them up.
- Remember, a few lumps in the batter are okay—they’ll bake out!
Gentle mixing helps keep the pumpkin bread soft and gives that perfect crumb every time.
Equipment You’ll Need
- 9×5-inch loaf pan – this size shapes the bread perfectly and bakes it evenly.
- Mixing bowls – you’ll need at least two for wet and dry ingredients separately.
- Whisk – great for combining dry spices and flour without lumps.
- Hand mixer or sturdy wooden spoon – for creaming butter and sugars smoothly.
- Measuring cups and spoons – accurate measurements make baking reliable.
- Cooling rack – lets the pumpkin bread cool evenly to avoid sogginess.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate chips to add a creamy, sweet contrast.
- Add ½ cup chopped walnuts or pecans for crunch and a nutty taste that complements pumpkin.
- Mix in ½ cup dried cranberries or raisins to add chewy bursts of fruitiness.
- Try a sprinkle of pumpkin pie spice or extra cinnamon for a spicier, cozy flavor.
Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 60 to 70 minutes to bake. Allow an additional 15 minutes for cooling before slicing. So, in total, you can expect around 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this bowl aside for now.
3. Cream Butter and Sugars:
In a large bowl, use a mixer or a sturdy spoon to beat the softened butter with the granulated and brown sugars until the mixture is creamy and well combined.
4. Add Eggs and Wet Ingredients:
Add the eggs one at a time, beating well after each. Then stir in the pumpkin puree, milk, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, mixing gently just until everything is combined. Be careful not to overmix to keep the bread light and tender.
6. Add Chocolate Chips:
Fold the chocolate chips evenly into the batter using a spatula or spoon.
7. Bake the Bread:
Pour the batter into your prepared loaf pan. Sprinkle extra chocolate chips on top for a pretty finish. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs (avoid chocolate spots).
8. Cool and Serve:
When done, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy this delicious pumpkin bread with a cup of coffee or tea, or simply as a sweet snack any time of day!
Can I Use Frozen Pumpkin Puree?
Absolutely! Just make sure the pumpkin puree is fully thawed and well-drained of any excess liquid before using it in the recipe to keep the bread from becoming too wet.
How Should I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and keep it in the refrigerator for up to a week or freeze it for up to 3 months.
Can I Substitute the Butter for Oil?
Yes, you can substitute melted coconut oil or a neutral vegetable oil in equal amounts for the butter. This will make the bread a bit lighter but still moist and flavorful.
What Can I Use Instead of Chocolate Chips?
If you prefer, you can swap chocolate chips for chopped nuts, dried fruit like cranberries or raisins, or even white chocolate chips for a different twist on this pumpkin bread.
