Oh, fall baking! Is there anything better than the smell of pumpkin spice wafting through the house? For me, it’s the ultimate cozy feeling. And this Pumpkin Chocolate Chip Bread? It’s basically fall in loaf form! It’s seriously moist (hate that word, but it’s true!), packed with pumpkin-y goodness, and studded with melty chocolate chips.

I remember the first time I made this. I was trying to impress my new neighbors, and let me tell you, they were *definitely* impressed. The whole house smelled amazing, and the bread? Gone in a flash! Seriously, this recipe is a winner. You just HAVE to try it!

Why You’ll Love This Pumpkin Chocolate Chip Bread

Easy to Make

Seriously, if I can make it, *anyone* can. It’s that simple. No fancy techniques here, just good ol’ mixing and baking!

Perfect Fall Flavor

Pumpkin + spices = fall heaven! This bread has the *perfect* balance of warm, cozy flavors. You’ll be obsessed, I promise!

Moist and Delicious

Okay, okay, I know I said I hate the word “moist,” but it’s just SO fitting here. This bread is ridiculously tender and delicious. You won’t be able to stop at one slice!

Kid-Friendly

My kids go absolutely *nuts* for this bread. And I mean, who can blame them? Chocolate chips make everything better, right?

Pumpkin Chocolate Chip Bread - detail 1

Ingredients for Pumpkin Chocolate Chip Bread

Alright, let’s get down to business! Here’s what you’ll need to whip up this amazing Pumpkin Chocolate Chip Bread. Don’t skimp on the good stuff, okay?

Dry Ingredients

These are the backbone of our bread, so let’s get ’em ready!

All-purpose flour (1 1/2 cups, spooned and leveled)

Gotta have flour! Make sure you spoon it into your measuring cup and level it off. Trust me, it makes a difference!

Baking soda (1 teaspoon)

This is what makes our bread nice and fluffy. Don’t forget it!

Ground cinnamon (1 teaspoon)

Cinnamon is a MUST for that warm, fall flavor. Mmm!

Ground nutmeg (1/2 teaspoon)

A little nutmeg adds a touch of magic. Don’t skip it!

Ground cloves (1/4 teaspoon)

Just a *pinch* of cloves! Too much, and it’ll overpower everything.

Salt (1/2 teaspoon)

Salt balances out the sweetness. A little goes a long way!

Wet Ingredients

Now for the goodies that make it all come together!

Granulated sugar (1 1/2 cups)

Sweetness is key! Feel free to adjust a little if you’re not a huge fan of super-sweet bread.

Pumpkin puree (1 cup, not pumpkin pie filling)

Important! Make sure it’s *pure* pumpkin, not the pie filling with all the spices already added. We want to control the flavor, ya know?

Vegetable oil (1/2 cup, specify type if preferred – e.g., canola, vegetable)

I usually use canola oil ’cause that’s what I have on hand, but any neutral-tasting oil will work just fine.

Large eggs (2 large eggs)

Eggs add richness and help bind everything together. Gotta have ’em!

Vanilla extract (1 teaspoon)

Vanilla extract enhances all the other flavors. Don’t underestimate it!

The Star: Chocolate Chips

And now, the moment we’ve all been waiting for…

Chocolate chips (1 cup, semi-sweet or milk chocolate)

I usually go for semi-sweet chocolate chips, but honestly, *any* kind of chocolate chips will work. Milk chocolate? Dark chocolate? Go wild! You can even use chocolate chunks if you’re feeling fancy!

How to Make Pumpkin Chocolate Chip Bread: Step-by-Step

Okay, here’s the good stuff! Follow these steps, and you’ll have a loaf of seriously amazing Pumpkin Chocolate Chip Bread in no time. Trust me, it’s easier than you think!

Getting Started: Preheat and Prep

First things first: crank that oven up to 350°F (175°C). This is *crucial*, so don’t forget! While it’s heating up, grease and flour a loaf pan. This keeps the bread from sticking, and nobody wants a stuck loaf, right?

Combining Dry Ingredients

Grab a big ol’ bowl and whisk together your flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking helps everything get evenly distributed, so don’t skip this step!

Combining Wet Ingredients

In a separate bowl (yes, another one!), combine your sugar, pumpkin puree, oil, eggs, and vanilla. Mix it all together until it’s nice and smooth. It smells SO good already, doesn’t it?

Mixing the Batter

Okay, now pour the wet ingredients into the dry ingredients and mix until *just* combined. This is super important: don’t overmix! Seriously, stop when you still see a few streaks of flour. Overmixing makes the bread tough, and nobody wants tough bread!

Adding Chocolate Chips

Gently fold in those chocolate chips! I like to use a spatula for this, so I don’t deflate the batter. Just stir until the chocolate chips are evenly distributed. Yum!

Baking Your Pumpkin Chocolate Chip Bread

Pour that beautiful batter into your prepared loaf pan and pop it in the oven for 50-60 minutes. To check if it’s done, stick a toothpick into the center. If it comes out clean (or with just a few moist crumbs), you’re good to go! If not, bake it a little longer. Keep an eye on it!

Cooling and Serving

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. I know, it’s torture waiting, but trust me, it’s worth it! Once it’s cool, slice it up and enjoy! Or, you know, just tear off a chunk and devour it. I won’t judge!

Tips for the Best Pumpkin Chocolate Chip Bread

Want to take your Pumpkin Chocolate Chip Bread from good to *amazing*? Here are a few of my top tips!

Don’t Overmix the Batter

Seriously, I can’t stress this enough! Overmixing develops the gluten in the flour, which leads to a tough, chewy bread. We want tender and moist, not tough! So, mix until *just* combined, okay?

Measure Flour Accurately

Scooping flour straight from the bag compacts it, which means you end up with too much flour in your bread. Instead, spoon the flour into your measuring cup and level it off with a knife. It makes a *huge* difference, trust me!

Use Fresh Spices

Old, stale spices lose their flavor. So, for the best Pumpkin Chocolate Chip Bread, use fresh spices! You’ll be amazed at the difference it makes. The bread will smell incredible while it bakes!

Adjust Sweetness to Your Liking

If you’re not a huge fan of super-sweet bread, feel free to reduce the amount of sugar. Start with a quarter cup less and see how you like it! You can always add more next time, right?

Ingredient Notes and Substitutions for Pumpkin Chocolate Chip Bread

Okay, so sometimes you’re missing an ingredient, or maybe you just wanna switch things up! Here are some notes and swaps for my Pumpkin Chocolate Chip Bread. Don’t be afraid to get creative!

Pumpkin Puree

Listen up! Pumpkin puree and pumpkin pie filling are *not* the same thing. Pie filling has spices and sugar already added. We want *pure* pumpkin, so double-check that label!

Vegetable Oil

Don’t have vegetable oil? No worries! Canola oil, melted coconut oil (yum!), or even applesauce work great. Just make sure whatever you use is relatively neutral in flavor, ya know?

Chocolate Chips

Okay, this is where you can really have some fun! Semi-sweet chocolate chips are my go-to, but feel free to use milk chocolate, dark chocolate, white chocolate… whatever your heart desires! You could even throw in some chopped nuts or dried cranberries for extra yum!

Spice Variations

Want to kick up the flavor even more? Try adding a pinch of ginger, allspice, or even a little cardamom! Get creative and make it your own!

Serving Suggestions for Your Pumpkin Chocolate Chip Bread

Okay, so you’ve got this gorgeous loaf of Pumpkin Chocolate Chip Bread… now what? Here are a few of my favorite ways to enjoy it!

Breakfast or Brunch

A slice of this bread with a hot cup of coffee or tea? Yes, please! It’s the perfect way to start a chilly fall morning.

Dessert

Warm up a slice and top it with a scoop of vanilla ice cream or a dollop of whipped cream. Seriously decadent! My favorite part is when the ice cream starts to melt a little… mmm!

Snack

Honestly, sometimes I just grab a slice and eat it plain. It’s that good! Perfect for an afternoon pick-me-up. Don’t judge!

Storing and Reheating Pumpkin Chocolate Chip Bread

Okay, so you *somehow* managed to not eat the entire loaf in one sitting? Congrats! Here’s how to keep your Pumpkin Chocolate Chip Bread fresh and delicious!

Storage Instructions

The best way to store this bread is in an airtight container at room temperature. It’ll stay moist for about 3-4 days. If you wanna keep it longer, you can totally freeze it! Just wrap it tightly in plastic wrap and then foil. It’ll last for a couple of months in the freezer!

Reheating Instructions

Okay, so you *could* just eat it cold (I do!), but if you want that warm, just-baked feeling, pop a slice in the microwave for like 15-20 seconds. Or, you can toast it! Toasted Pumpkin Chocolate Chip Bread with a little butter? Seriously amazing!

Frequently Asked Questions About Pumpkin Chocolate Chip Bread

Got questions? I’ve got answers! Here are some of the most common questions I get about my amazing Pumpkin Chocolate Chip Bread. Let’s get baking!

Can I use whole wheat flour?

Okay, so you *can*, but it’ll change the texture a bit. Whole wheat flour makes the bread a little denser. I’d suggest starting with half whole wheat and half all-purpose to see how you like it, ya know?

Can I freeze Pumpkin Chocolate Chip Bread?

Absolutely! Freezing this bread is a great way to make it last longer. Just wrap it up super tight in plastic wrap and then foil. It’ll keep in the freezer for a couple of months. Just let it thaw completely before you slice and enjoy!

Can I make this recipe into muffins?

Totally! Just adjust the baking time. Muffins will bake faster than a loaf of bread. Start checking them around 18-20 minutes. A toothpick should come out clean!

How do I keep my Pumpkin Chocolate Chip Bread moist?

The key is not to overbake it! And make sure you store it in an airtight container. Adding a little extra oil can also help. Oh, and don’t forget the pumpkin! It adds tons of moisture. That’s why this recipe is so good, I think!

Can I add nuts to my Pumpkin Chocolate Chip Bread?

Heck yeah! Chopped walnuts or pecans would be delicious. Just fold them in with the chocolate chips. About a half-cup should do the trick. Go nuts! (Pun intended!)

Nutritional Information

Okay, so here’s the deal: I’m no nutritionist, and the nutritional information below is just an estimate. It can totally vary depending on the specific ingredients and brands you use. Things like the type of chocolate chips or even the size of your eggs can make a difference! So, please don’t take this as gospel, okay? Think of it as a general guideline! If you really need precise numbers, I’d recommend plugging the ingredients into a proper nutrition calculator. Just sayin’!

Enjoyed This Pumpkin Chocolate Chip Bread? Leave a Comment!

Did you love this recipe? I hope so! Let me know in the comments below, and don’t forget to give it a rating! Happy baking!