This pumpkin bread recipe is a true example of autumnal warmth and flavor. This moist and aromatic loaf captures the essence of the season, blending rich pumpkin puree with a variety of spices, including cinnamon, nutmeg, and cloves. This Pumpkin Chocolate Chip Bread is a breeze to make and captures all the cozy flavors of fall!
Pumpkin Chocolate Chip Bread
This bread is a perfect mix of good-for-you ingredients that make it soft and hearty. As it bakes, your kitchen will smell amazing, creating a warm, cozy feeling.
It’s great for breakfast or as an afternoon treat. Each slice has a nice balance of sweetness and earthiness. My recipe is easy to make at home and perfect for fall.
Pumpkin bread is a fall classic, full of cinnamon and pumpkin flavor. I love having pumpkin bread with my morning coffee or in the afternoon with tea.
It's moist without being too rich. If it means making this recipe over and over, I'm all in!
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⭐Why You'll Love This Recipe
Simple and Easy: This recipe is super easy to follow, and you probably have the ingredients already.
Stays Fresh: This bread stays moist and tasty for days, and the flavors even get better the next day. It's perfect for going ahead and enjoying throughout the week.
Versatile Treat: You can enjoy this bread anytime, like breakfast with coffee, a midday snack, or a sweet treat after dinner.
Crowd-Pleaser: This pumpkin bread is always a hit with everyone. Its flavors and texture are loved by all, making it perfect for family gatherings, sharing with friends, or gifting.
🧾 Ingredients
Here’s what you need to make this Pumpkin and Chocolate Chip Bread:
All-Purpose Flour: All-purpose flour gives the bread structure and that nice, chewy texture we love.
Baking Soda and Baking Powder: These are my go-to for this recipe. Baking soda helps the bread rise and creates a light, airy texture, and baking powder works with the pumpkin to make the bread even fluffier.
Sea Salt: I prefer using sea salt as it balances the sweetness and enhances the flavors of the pumpkin and spices.
Spices (Cinnamon, Nutmeg, Cloves, Ginger): I love these warm spices, they give the bread its cozy, autumn flavor. Each spice adds its unique touch: cinnamon is warm, nutmeg is slightly sweet, cloves are rich, and ginger adds a bit of spice.
Vanilla Extract: I always add vanilla extract for its sweet, aromatic flavor.
Granulated Sugar and Light Brown Sugar: I use both sugars in this recipe. Granulated sugar adds sweetness and helps keep the bread soft. Brown sugar adds a hint of molasses, making the bread richer and more tender.
Vegetable Oil: I use vegetable oil to keep the bread moist and tender. It stays liquid at room temperature, so the bread stays soft even after it cools. You can use melted coconut oil instead if you prefer.
Large Eggs: I use room-temperature large eggs to bind everything together and add richness, which helps keep the bread moist.
Pumpkin Puree: This is the star ingredient. Pumpkin puree adds moisture, natural sweetness, and a rich flavor, making the bread soft and tender. You can use fresh pumpkin puree or even butternut squash puree instead of canned.
Water: I add a bit of water to thin the batter just enough and add extra moisture to the bread.
Chocolate Chips: I love adding chocolate chips for bursts of sweet, rich flavor. They pair perfectly with the warm spices. You can swap them out for white chocolate chips, or dried fruit, or skip them entirely.
Chopped Pecans: I like adding chopped pecans for a crunchy texture and a nutty flavor that complements the soft bread and chocolate. If you need a nut-free option, try sunflower seeds instead.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Pumpkin Bread
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
2. In a large bowl, whisk together the sugar, brown sugar, and oil until smooth. Add the eggs one by one, mixing well after each.
3. Add the pumpkin puree, vanilla, and water to the mixture, then stir until smooth.
4. Slowly sift the dry ingredients into the pumpkin mixture. Gently stir with a spatula until just combined. Avoid over-mixing.
5. Stir the chocolate chips and pecans into the pumpkin batter.
6. Pour the batter into the 9x5-inch loaf pan lined with parchment paper. and smooth the top with a spatula.
7. Add chocolate chips and pecans on top. Bake in a preheated oven to 175°C (350°F) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the pumpkin bread cool in the tin on a wire rack for 1 hour then take it out of the tin and place it on a wire rack to cool.
9. Slice and serve the pumpkin bread after it cools.
📖Variations
Cranberry Orange Pumpkin Bread: Add a fruity twist with citrus zest and dried cranberries for a burst of bright flavor.
Pumpkin Spice Latte Bread: Mix in some instant coffee or espresso powder for a delicious coffee-flavored pumpkin bread.
Banana Pumpkin Bread: Combine the rich taste of pumpkin with the natural sweetness of mashed bananas for a unique and tasty treat.
Pumpkin Zucchini Bread: Grate some zucchini into the batter for an extra moist and flavorful variation.
💭Tips for Recipe Success
Choose Quality Ingredients: Go for good-quality pumpkin puree and spices to make sure your bread has the best flavor.
Use Room Temperature Ingredients: Let your eggs come to room temperature before adding them. This helps create a smoother texture and easier mixing.
Line Your Pan: Use parchment paper to line the baking pan. It keeps the bread from sticking and makes it easier to remove.
Mix Carefully: Mix the batter until it’s smooth and lump-free, but be careful not to overmix, as this can make the bread tough.
Avoid Overbaking: To keep your Pumpkin Bread moist, don’t overbake it. Check by inserting a toothpick in the center—if it comes out clean, it’s done.
Be Patient: Let the bread cool completely then slice the bread. This allows the flavors to fully develop and the texture to set.
Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
❓Commonly Asked Questions
Pumpkin bread typically lasts about 3 to 4 days at room temperature, or up to a week if stored in the refrigerator.
🍰More Pumpkin Recipes to Try!
If you love using pumpkin when you are cooking, then check out the following recipes for inspiration: Pumpkin Pie, No-Bake Pumpkin Cheesecake, and Pumpkin Spice Latte.
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Pumpkin and Chocolate Chip Bread
Ingredients
- 220 g All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¾ teaspoon Sea Salt
- 2 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Ginger
- ½ tsp Vanilla Extract
- 100 g Granulated Sugar
- 150 g Light Brown Sugar
- 120 ml Vegetable Oil
- 2 Large Eggs
- 340 g Pumpkin Puree
- 80 ml Water
- 80 g Chocolate Chips
- 80 g Chopped Pecans
Instructions
- Preheat the oven to 175°C (350°F). Grease a 23x12.5 cm (9x5-inch) loaf tin and place a parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined. Set aside.
- In a large bowl, whisk together the granulated sugar, light brown sugar, and oil until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Add the pumpkin puree, vanilla extra, and water to the mixture and stir until well combined.
- Gradually add and sieve the dry ingredients to the pumpkin mixture. Gently mix using a spatula until just combined. Do not over-mix.
- Add the chocolate chips and pecans to the pumpkin batter and gently fold in.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Sprinkle some chocolate chips and pecans on the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin bread cool in the tin for 1 hour on a wire rack.
- Then remove it from the tin and transfer it to a wire rack to cool completely.
- Slice and serve the pumpkin bread once it has cooled down.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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