This Decadent Pumpkin Bread with Chocolate Chips is a perfect mix of cozy fall flavors and sweet chocolatey goodness. The bread is moist and tender, filled with warm pumpkin spice and little pockets of melted chocolate that make every bite a treat. It smells amazing while baking, filling the kitchen with a cozy, welcoming aroma.
I love baking this pumpkin bread when I want something that feels like a special treat but is still easy to make. The chocolate chips add a fun twist that everyone in my family can’t get enough of. One tip I have is to use good quality chocolate chips because they really make a difference in texture and flavor.
My favorite way to enjoy this bread is warm, straight out of the oven or lightly toasted with a little butter on top. It’s also a great snack with a cup of tea or coffee. This pumpkin bread always brings back memories of crisp autumn afternoons and cozy mornings spent with friends and family.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for a moist, consistent texture. If you want, you can use fresh cooked and mashed pumpkin, but drain excess water well to avoid soggy bread.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger gives warm flavor. If you don’t have all, cinnamon alone works great. I like adding a pinch of allspice for extra depth sometimes.
Sugars: Using both granulated and brown sugar balances sweetness and moisture. Brown sugar adds a nice caramel hint. You can try coconut sugar for a healthier twist.
Oil: Vegetable oil keeps the bread moist. You can swap it with melted butter or coconut oil if you prefer their flavor.
Chocolate Chips: Semi-sweet chips are my favorite here, but you can use milk chocolate for a sweeter taste or dark chocolate for a richer, less sweet option.
How Do I Avoid Overmixing the Pumpkin Bread Batter?
Overmixing can make your bread tough and dense. Here’s how to keep it tender:
- After combining wet and dry ingredients, stir gently using a spatula.
- Mix just until the flour disappears; a few streaks of flour are okay.
- Fold in chocolate chips slowly to avoid breaking the batter’s light texture.
This gentle handling helps keep the bread moist and soft without a heavy crumb.
Equipment You’ll Need
- 9×5-inch loaf pan – the perfect size for pumpkin bread, helps it bake evenly.
- Mixing bowls – one medium for dry ingredients and one large for wet makes mixing easy.
- Whisk – great for blending sugar and eggs smoothly without lumps.
- Rubber spatula – perfect for folding ingredients gently without overmixing.
- Cooling rack – lets the bread cool evenly, preventing soggy bottoms.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped pecans or walnuts to add a crunchy texture and nutty flavor.
- Add 1/2 cup dried cranberries or raisins for a tart sweetness that pairs well with pumpkin.
- Stir in 1 teaspoon pumpkin pie spice instead of individual spices for a simpler spice mix.
- Mix in a handful of shredded coconut for a subtle tropical twist with extra texture.
How to Make Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and about 60 to 70 minutes to bake. Allow an additional 10 minutes for cooling before slicing. In total, plan for about 1 hour and 25 minutes.
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 or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until everything is blended evenly.
3. Combine the Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. Then, add the eggs one at a time, whisking well after each to mix.
4. Add Pumpkin and Vanilla:
Stir in the pumpkin puree and vanilla extract until the mixture is smooth and well blended.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, stirring gently and just until you no longer see dry flour. Be careful not to overmix to keep your bread tender.
6. Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the batter. You can also sprinkle a few on top for extra chocolatey goodness.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few melted chocolate streaks.
8. Cool and Serve:
Let the bread cool in the pan for about 10 minutes. Then move it to a wire rack to cool completely before slicing. Serve warm or at room temperature, plain or with a little butter if you like.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, fresh pumpkin can work! Just roast or steam pumpkin chunks until soft, then mash well and drain any excess moisture before measuring out 1 cup. This prevents a watery batter.
How Should I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread 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 serving.
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted butter or coconut oil instead of vegetable oil for a richer flavor. Just keep the quantity the same and ensure coconut oil is melted before mixing.
How Do I Prevent Chocolate Chips from Sinking?
Toss the chocolate chips with a little flour before folding them into the batter. This helps suspend them evenly so they don’t all sink to the bottom during baking.
