This Decadent Pumpkin Bread with Chocolate Chips is the perfect mix of sweet and cozy flavors. The pumpkin gives it a soft, moist texture, and those melty chocolate chips scattered throughout make every bite a little celebration. It’s just the right balance of pumpkin spice warmth and chocolate sweetness, making it a go-to treat any time of day.
I love making this bread when the weather starts to get cooler because the smell of pumpkin and chocolate baking fills the house with such a comforting vibe. One tip I’ve learned is to not overmix the batter so the bread stays nice and tender. It comes out golden brown with just enough gooey chocolate chips tucked inside—pure happiness in bread form!
My favorite way to enjoy this pumpkin bread is warm, straight from the oven, maybe with a little pat of butter melting on top. It’s a fantastic snack or breakfast alongside a cup of coffee or tea. Whenever I bring a loaf to friends or family, it disappears quickly, and I always get asked for the recipe—which makes it feel like a little homemade gift every time.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the bread its moist texture and subtle sweetness. You can use canned or homemade pumpkin puree. If you’re out, sweet potato puree works great as a substitute.
Chocolate Chips: Semi-sweet chocolate chips add melty pockets of chocolate. You can swap for dark chocolate chips for a richer taste, or white chocolate chips for a twist.
Flour & Leaveners: All-purpose flour keeps the bread tender but sturdy. For gluten-free baking, try a 1:1 gluten-free flour mix. Baking soda and baking powder help the bread rise nicely.
Spices: Cinnamon, nutmeg, cloves, and ginger give warm fall flavors. Adjust the amounts to your taste or use a pumpkin pie spice mix to save time.
Sweeteners: The combo of granulated and brown sugar balances sweetness and moisture. You could try all brown sugar for a deeper flavor or a sugar substitute if needed.
How Do You Keep Pumpkin Bread Moist and Tender Every Time?
Moisture and tenderness come from mixing technique and ingredient balance. Here’s what helps the most:
- Don’t overmix the batter once you add the flour. Stir gently just until combined to avoid a tough texture.
- Use oil or melted butter to keep the bread soft. Oil often results in moister bread.
- Let the bread cool in the pan for 15 minutes before turning out – this helps it set without drying.
- Check doneness with a toothpick at 55 minutes and adjust baking time to avoid overbaking.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size to bake the pumpkin bread evenly.
- Mixing bowls – one for dry ingredients, one for wet; keeps mixing simple and organized.
- Whisk – great for blending dry ingredients without lumps.
- Rubber spatula – helps gently fold wet and dry mixes without overmixing.
- Toothpick or cake tester – essential for checking if the bread is baked through.
- Wire cooling rack – lets the bread cool completely without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped pecans or walnuts to add a nice crunch and nutty flavor.
- Add 1/2 cup dried cranberries or raisins for a little chewy sweetness that pairs well with pumpkin.
- Mix in a teaspoon of espresso powder for a subtle coffee kick that enhances the chocolate taste.
- Stir in 1/2 cup shredded coconut for a tropical twist and extra texture.
Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup semi-sweet chocolate chips (plus extra for topping, optional)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and roughly 55-65 minutes to bake. After baking, allow the pumpkin bread to cool for about 15 minutes in the pan, then cool completely on a wire rack before slicing and serving. So plan for around 1 hour 30 minutes from start to ready-to-eat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and dust lightly with flour, or line it with parchment paper to make removal easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. This helps spread those warm spices evenly throughout your bread.
3. Combine Wet Ingredients:
In a large bowl, stir pumpkin puree, granulated sugar, brown sugar, and vegetable oil (or melted butter) until smooth. Beat in eggs one at a time, then add vanilla extract until the mixture is fully combined.
4. Mix Wet and Dry Ingredients:
Slowly add the dry ingredient mix into the wet mixture. Gently fold with a spatula until just combined — avoid overmixing so your bread stays tender and soft.
5. Add the Chocolate Chips:
Fold in the chocolate chips gently, reserving a few to sprinkle on top of the batter for an extra chocolate touch on the crust.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the top if using. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few melted crumbs (not wet batter).
7. Cool and Serve:
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature, maybe with a little butter or alongside a hot cup of coffee or tea.
Can I Use Frozen Pumpkin Puree?
Yes! Just thaw it completely in the fridge overnight or warm it gently in the microwave before measuring. Make sure it’s well-drained if it seems watery.
Can I Substitute the Chocolate Chips?
Absolutely! You can swap semi-sweet chips for dark, milk, or white chocolate chips. Nuts or dried fruit also make great add-ins for a different twist.
How Should I Store Leftover Pumpkin Bread?
Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
Can I Make This Recipe Gluten-Free?
Yes, replace the all-purpose flour with a 1:1 gluten-free baking blend designed for breads. It should work well without changing other ingredients.
