Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread made with canned pumpkin, warm spices, and melted chocolate chips, baked until moist and tender. This easy pumpkin bread recipe is perfect for fall baking, breakfast, snacks, or dessert, and works well as a homemade loaf or mini breads for sharing.

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 15 oz (425 g) canned pumpkin purée
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 12 oz (340 g) chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of two 8.5 × 4.5-inch loaf pans with parchment paper and lightly grease the pans.
2. In a large mixing bowl, beat the sugar and softened butter until smooth and well combined. Add the eggs, pumpkin purée, and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
4. Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
5. Gently fold in the chocolate chips.
6. Divide the batter evenly between the prepared pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the loaves cool in the pans for a few minutes, then remove and transfer to a wire rack to cool completely.
   Mini loaves will bake for about 25–35 minutes.

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Tips

• Use 100% pure pumpkin purée, not pumpkin pie filling.
• Do not overmix the batter to keep the bread soft and tender.
• Tent loosely with foil if the tops brown too quickly.

Variations and Substitutions

• Replace chocolate chips with chopped walnuts or pecans.
• Use dark or semi-sweet chocolate for a richer flavor.
• Swap milk with almond milk or oat milk if needed.

FAQs

Can I freeze pumpkin chocolate chip bread?
Yes. Wrap tightly and freeze for up to 3 months.

Can I make this recipe in one large loaf pan?
Yes, but baking time will increase. Check doneness with a toothpick.

Why is my bread dense?
Overmixing or expired baking soda can cause dense texture.

Serving Suggestions

• Serve warm with butter or cream cheese.
• Enjoy as a breakfast bread or afternoon snack.
• Pair with coffee, tea, or hot chocolate.

Why You’ll Love This Recipe

• Moist texture with warm pumpkin spice flavor
• Loaded with chocolate chips in every slice
• Easy to make and perfect for fall baking or gifting