There’s something magical about pulling a loaf of pumpkin chocolate chip bread out of the oven – that warm cinnamon scent filling the kitchen, the chocolate chips peeking through the golden crust. This recipe has been my go-to fall comfort food since college when my roommate and I would bake it on chilly Sunday afternoons. The smell alone would bring our whole dorm floor running! What makes this bread so special is how the pumpkin keeps it incredibly moist while the spices and melty chocolate create the perfect cozy treat. It’s easier than you’d think too – just one bowl for mixing and about an hour in the oven for pure autumnal bliss.
Ingredients for Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread comes together with simple pantry staples you probably already have! The magic happens when these basic ingredients combine to create something way greater than the sum of its parts. I’ve made this dozens of times, and these exact measurements never fail me.
Dry Ingredients
First, gather your dry team players:
- 1 3/4 cups all-purpose flour (spoon & leveled – don’t scoop!)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (the good stuff – it makes a difference)
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
I don’t bother sifting unless my flour looks lumpy – just whisk everything together really well in a big bowl. The spices are what give this bread that signature cozy flavor.
Wet Ingredients
Now for the wet stuff that makes this bread so darn moist:
- 1 cup pumpkin puree (not pie filling – trust me on this)
- 1/2 cup vegetable oil (I use canola)
- 1 cup granulated sugar (you can do half brown sugar for extra richness)
- 2 large eggs (room temp – just set them out 30 mins before baking)
- 1/4 cup water (helps everything blend smoothly)
Oh, and don’t forget the star of the show – 1 cup chocolate chips! I prefer semi-sweet, but milk chocolate works great too if you’ve got a sweet tooth.
How to Make Pumpkin Chocolate Chip Bread
Okay, let’s get baking! This pumpkin chocolate chip bread couldn’t be simpler – it’s practically foolproof (and trust me, I’ve had plenty of baking fails before perfecting this recipe). The key is taking it step by step and not rushing the process. Ready? Here we go!
Preparing the Batter
First things first: preheat that oven to 350°F (175°C) – this gives your oven time to reach the perfect temperature while you mix. Now grab two bowls – one for dry ingredients, one for wet. Combine all your dry ingredients first (remember that flour and spice mixture we talked about earlier?) and whisk them together good. In the other bowl, mix the wet ingredients – pumpkin, oil, sugar, eggs, and water – until smooth like a cozy orange smoothie.
Here’s the important part: gently fold the dry ingredients into the wet mixture. I mean it – be gentle! Stir just until you stop seeing flour streaks. Overmixing makes tough bread, and we want tender, moist perfection. Once it’s almost combined, fold in those chocolate chips. The batter will be thick and glorious – that’s exactly what we want.
Baking and Cooling
Pour that beautiful batter into your greased loaf pan and pop it in the oven. Now the hardest part – waiting! Set your timer for 60 minutes, but don’t be surprised if it needs up to 70 minutes total. Around the 55-minute mark, do the toothpick test – stick it in the center and if it comes out clean (maybe with melty chocolate, but no wet batter), you’re golden!
Here’s where many people mess up: cooling. Resist the urge to slice right in! Let it cool in the pan for 10 minutes, then transfer to a wire rack. This prevents soggy bottoms and makes sure the bread sets properly. I know the smell will drive you crazy, but trust me – warm pumpkin chocolate chip bread is worth the wait.
Tips for Perfect Pumpkin Chocolate Chip Bread
After years of trial and error (and a few hockey puck loaves), I’ve learned these golden rules for pumpkin chocolate chip bread perfection:
First – grease your pan like there’s no tomorrow! I coat mine with butter then dust with flour, getting into every corner. An oven thermometer is your secret weapon – my oven runs hot, so I bake at 325°F instead. Rotate the pan halfway through baking for even browning. And that toothpick test? Check multiple spots since chocolate chips can fool you!
The biggest trick? Letting it cool completely before slicing. It’s torture, but prevents crumbling. Wrap leftovers in foil at room temp – it actually gets moister by day two!
Variations and Substitutions
The beauty of this pumpkin chocolate chip bread is how easily you can tweak it! Try swapping half the flour for whole wheat (add an extra tablespoon of water). Walnuts or pecans add wonderful crunch – I toast mine first. Out of chocolate chips? Chopped chocolate bars work in a pinch. Craving fall flavors? Add a handful of dried cranberries for festive tartness!
Serving and Storing Pumpkin Chocolate Chip Bread
Nothing beats a thick slice of this pumpkin chocolate chip bread still slightly warm from the oven – the chocolate chips go all melty and perfect. My absolute favorite way to enjoy it? With a steaming mug of spiced chai tea in the morning or an afternoon coffee break. The spices in the bread and drink just sing together!
To keep it fresh, I wrap cooled loaves tightly in plastic wrap or foil at room temperature – it’ll stay moist for up to 4 days. For longer storage, slice and freeze in airtight bags. A quick zap in the microwave brings back that just-baked warmth anytime a pumpkin craving strikes!
FAQ About Pumpkin Chocolate Chip Bread
Can I freeze pumpkin chocolate chip bread?
Absolutely! Wrap the cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. I like to slice mine first so I can grab a single serving whenever the craving hits. Thaw overnight in the fridge or at room temperature for about an hour.
Why did my bread sink in the middle?
This usually means it needed just a few more minutes in the oven. Pumpkin bread is dense, so it’s tricky – that toothpick should come out completely clean. Also, make sure your baking soda is fresh! Mine lost its oomph once and gave me sad, flat loaves.
Can I use fresh pumpkin instead of canned?
You can, but canned puree gives more consistent results. If you roast your own pumpkin, make sure to drain it well – too much moisture makes gummy bread. I learned this the hard way with a batch that never fully set!
How long does it stay fresh?
At room temperature, it’s perfect for about 4 days if wrapped well. After that, it’s still edible but starts drying out. Pro tip: the flavor actually gets better on day two as the spices meld!
Nutritional Information
Now, let’s be real – we’re not eating pumpkin chocolate chip bread because we’re counting calories! But I know some folks like to have a general idea, so here’s the scoop. The nutrition can vary depending on your exact ingredients – like using oil vs. melted butter, different chocolate chip brands, or adding nuts. The version I make clocks in around 240 calories per generous slice, with that perfect balance of pumpkin nutrients and, well, chocolatey joy.
Remember, homemade always beats store-bought because you control what goes in. I skip the preservatives and weird additives – just real ingredients that make my kitchen smell like fall heaven. If you’re watching sugar, try using dark chocolate chips (they’re my favorite anyway) or cutting the sugar by a quarter cup – the pumpkin’s natural sweetness still shines through. At the end of the day, this is comfort food meant to be enjoyed, not analyzed too hard!
Final Thoughts
I hope you’ll give this pumpkin chocolate chip bread a try – it’s the perfect way to welcome sweater weather! Nothing beats sharing a warm slice with friends while the leaves turn golden outside. Let me know how yours turns out in the comments below – I’d love to hear your baking stories and see your creations!
Print1 Bowl Pumpkin Chocolate Chip Bread – Magically Moist & Easy
A moist and flavorful pumpkin bread studded with chocolate chips, perfect for fall or any time you crave a sweet treat.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 80 mins
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup water
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, oil, sugar, eggs, and water until smooth.
- Gradually stir dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Pour batter into prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- For extra flavor, add 1/2 tsp of vanilla extract.
- Substitute whole wheat flour for a healthier version.
- Walnuts can be added for crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
