This pumpkin chocolate chip bread recipe is a twist on a childhood favorite that my grandma used to make. I remember the smell of pumpkin and cinnamon wafting through her kitchen, making those mornings feel warm and special. Adding chocolate chips turns it into a kind of grown-up comfort food—sweet, rich, and a little bit indulgent, perfect for cozy weekends.
What I love about this bread is how it balances that earthy pumpkin flavor with bursts of melty chocolate in every bite. It’s simple to whip up, even on busy mornings or lazy afternoons. Plus, it’s one of those recipes that feels familiar but still feels like a treat, a little nostalgic, a little indulgent, and just right for the season.
This recipe is inspired by a childhood memory of my grandma’s kitchen, where pumpkin bread was a special treat during autumn visits. I love how adding chocolate chips turns it into a nostalgic dessert that feels both comforting and indulgent, yet simple enough for a quick breakfast or snack. It’s a reminder that sometimes, the best recipes are those that blend tradition with a touch of personal flavor.
A Nostalgic Autumn Treat
- Baking this bread takes me back to cozy autumn mornings with the scent of pumpkin and spices filling the house.
- I love how the melty chocolate chips add a touch of indulgence that makes even the simplest breakfast feel special.
- There’s a quiet pride in pulling a warm loaf from the oven, knowing it’s packed with wholesome, fall-inspired flavors.
- This recipe reminds me that comfort food doesn’t have to be complicated; sometimes, it’s just about good ingredients and patience.
- Sharing slices of this bread during cool afternoons feels like a small celebration of the season’s richness.
A Personal Pumpkin Discovery
- This recipe came about after a rainy afternoon when I found myself craving something warm and slightly sweet. I had a can of pumpkin sitting in the fridge, leftover from a forgotten recipe, and a handful of chocolate chips that needed using up. The idea of combining those two into a quick, cozy loaf felt just right — simple, honest, and satisfying.
- Baking this bread reminds me of the times I’d rummage through my pantry looking for unexpected ingredients to turn into something comforting. It’s become a little ritual for me now, a way to turn a random afternoon into a moment of quiet joy. And honestly, the smell of pumpkin and cocoa baking together still makes me smile every time.
- heading: ‘The story behind this recipe’
Trivia and Historical Notes
- Pumpkin bread recipes date back to early European settlers who used pumpkins in bread as a preservation method.
- Chocolate chips were first introduced in baking in the 1930s, transforming simple baked goods into indulgent treats.
- This bread combines two classic fall flavors—pumpkin and chocolate—that became popular in American cuisine during the mid-20th century.
- The use of pumpkin in baked goods surged during the 1970s health movement, emphasizing wholesome, seasonal ingredients.
- Adding chocolate chips to pumpkin bread is a modern twist that reflects the playful, comfort-food trend of the 21st century.
Ingredient breakdown: key components
- Pumpkin: I use canned pure pumpkin for smooth, vibrant orange batter. You can swap with sweet potato puree for a slightly sweeter, earthier flavor that adds moisture.
- Chocolate Chips: I prefer semi-sweet for balance, but dark or milk chocolate works too. If you want a less sweet bread, reduce the chips or use chopped dark chocolate for a richer bite.
- Flour: All-purpose is my go-to, giving the bread structure. For a healthier twist, try whole wheat, but expect a denser crumb and a nuttier flavor.
- Spices: Cinnamon, nutmeg, and a pinch of clove make it warm and cozy. Adjust the cinnamon if you prefer a more pronounced spicy aroma or reduce for a subtler scent.
- Sweetener: Brown sugar adds moisture and a caramel note, but honey or maple syrup can be substituted for a slightly different sweetness and added depth.
- Oil: I use neutral vegetable oil for moistness, but melted butter enhances richness. If you want a hint of smoky flavor, try a light olive oil.
- Leavening: Baking soda and powder keep it airy. If you’re using whole wheat flour, double-check your baking soda is fresh for proper rise.
Spotlight on key ingredients
Pumpkin:
- I use canned pure pumpkin for vibrant color and smooth batter. You can swap with sweet potato puree for a slightly sweeter, earthier flavor that adds moisture.
- Chocolate Chips: I prefer semi-sweet for balance, but dark or milk chocolate works too. If you want less sweetness, reduce the chips or try chopped dark chocolate for a richer bite.
Chocolate Chips:
- Melty and rich, they create delightful pockets of sweetness. When baking, they soften beautifully, spreading just enough for gooey bites.
- They can be swapped with chopped dark chocolate or dairy-free chips, but expect a different melt and flavor profile that affects the overall sweetness and richness.
Notes for ingredient swaps
- Canned Pumpkin: I use plain canned pumpkin for smooth texture and vibrant color. Swap with cooked, pureed butternut squash or sweet potato for a slightly different earthy sweetness and moisture.
- Chocolate Chips: Semi-sweet are my favorite, but dark or milk chocolate can change the sweetness level. For a dairy-free version, try carob chips—less sweet, still rich.
- Flour: All-purpose flour gives the best structure, but whole wheat makes it heartier. Expect a denser crumb and nuttier flavor if you swap.
- Sweetener: Brown sugar adds moisture and caramel notes. Maple syrup or honey can be substituted, but reduce the liquid slightly to balance the batter.
- Oil: Neutral vegetable oil keeps it light, but melted butter adds richness. For a smoky hint, try a splash of olive oil—just a touch for flavor.
- Spices: Cinnamon, nutmeg, and clove create warmth. Adjust the cinnamon if you want a subtler spice or add ginger for extra kick.
- Leavening: Baking soda and powder are key. If using whole wheat flour, ensure your baking soda is fresh to help with proper rise.
Equipment & Tools
- Loaf pan: Holds the batter for baking into the loaf shape.
- Mixing bowls: Separate wet and dry ingredients for even mixing.
- Whisk and spatula: Combine ingredients thoroughly without overmixing.
- Toothpick or cake tester: Check doneness inside the bread.
- Wire rack: Cool the bread evenly and prevent sogginess.
Step-by-step guide to pumpkin bread
- Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray. Set aside.
- In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. This ensures even distribution of leavening and spices.
- In a separate bowl, blend 1 cup canned pumpkin puree, 1/2 cup brown sugar, 1/4 cup vegetable oil, and 2 large eggs. Mix until smooth and slightly frothy, about 2 minutes.
- Gradually fold the wet mixture into the dry ingredients. Do not overmix; just combine until the flour streaks disappear. Overmixing can make the bread dense.
- Gently fold in 1/2 to 3/4 cup semi-sweet chocolate chips. Distribute evenly for pockets of melty chocolate in every slice.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. The batter should fill about 3/4 of the pan.
- Bake in the middle rack for 50-60 minutes. Check for doneness by inserting a toothpick or cake tester into the center; it should come out clean with a few moist crumbs.
- If the top is browning too quickly before the center is done, tent loosely with foil and continue baking. This prevents over-torching.
- Once baked, remove from oven and let the bread cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
- Finish with a light dusting of powdered sugar or a drizzle of melted chocolate if desired. Slice once fully cooled for clean cuts.
Allow the bread to cool completely on a wire rack before slicing. Rest at least 30 minutes to let the crumb set fully. Finish with a dusting of powdered sugar or drizzle melted chocolate for presentation.
How to Know It’s Done
- Probe the center; it should reach 94°C (200°F).
- Crust should be golden and slightly firm when pressed.
- The toothpick test; clean with a few moist crumbs, not wet batter.
Pumpkin Chocolate Chip Bread
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan with butter or non-stick spray. Set it aside.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until evenly combined. This creates a flavorful dry base for your bread.
- In a separate bowl, blend the pumpkin puree, brown sugar, vegetable oil, and eggs. Whisk for about 2 minutes until the mixture is smooth, slightly frothy, and fragrant with spices.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy but cohesive.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter. The chips will soften and melt slightly as they bake, creating gooey pockets.
- Pour the batter into the prepared loaf pan, smoothing the top with your spatula. The batter should fill about three-quarters of the pan and have a slightly domed surface.
- Bake in the oven for 50 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean with moist crumbs.
- Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
- Slice the bread once cooled and enjoy the moist, spiced crumb with pockets of melted chocolate. Serve plain or with a drizzle of melted chocolate or dusting of powdered sugar for extra indulgence.
Pro tips for perfect pumpkin bread
- Bolded Mini-Head: Use room temperature eggs to ensure even mixing and better rise.
- Bolded Mini-Head: Gently fold in chocolate chips to prevent them from sinking to the bottom.
- Bolded Mini-Head: Avoid overmixing the batter to keep the bread light and tender.
- Bolded Mini-Head: For a deeper chocolate flavor, toast the chips lightly before folding.
- Bolded Mini-Head: Check for doneness with a toothpick—moist crumbs mean it needs a few more minutes.
- Bolded Mini-Head: Cool the loaf completely before slicing to prevent crumbling and to set the crumb.
- Bolded Mini-Head: For a shiny crust, brush the top with a little melted butter or sugar glaze before baking.
Common mistakes and how to fix them
- FORGOT: To check oven temperature → Do a quick calibration before baking.
- DUMPED: Excess flour → Use a light hand; over-measuring makes bread dense.
- OVER-TORCHED: Top browns too quickly → Tent with foil halfway through baking.
- MISSED: Cooling time → Let bread cool completely for clean slices and set crumb.
Quick Fixes for Pumpkin Bread
- When batter is too thick, splash in a tablespoon of milk to loosen it.
- If chocolate chips sink, fold in some extra flour beforehand.
- Dusted the top with sugar? Shield with foil if it browns too fast.
- Dumped the batter in the oven too early? Save it in the fridge for 30 minutes, then bake.
- When bread cracks during cooling, slice gently and try a serrated knife for cleaner cuts.
Prep, store, and reheat tips
- You can prep the batter a day in advance; cover and refrigerate. It firms up slightly, making mixing easier later.
- Store baked bread in an airtight container or wrapped tightly in plastic wrap. It stays fresh for up to 3 days at room temperature, with a soft, moist crumb and slightly intensified pumpkin aroma.
- For longer storage, freeze slices wrapped individually in foil and placed in a zip-top bag. They keep well for up to 2 months, and reheating releases a warm, inviting pumpkin scent.
- Reheat slices in the microwave for about 15-20 seconds until just warm. The chocolate will soften slightly, and the bread will smell comforting and sweetly spiced.
Pumpkin Chocolate Chip Bread FAQs
1. Can I substitute fresh pumpkin for canned?
Use canned pure pumpkin for best flavor and texture. It keeps the bread moist and vibrant orange. Swap with sweet potato puree if you want a slightly sweeter, earthier taste that still works well.
2. What type of chocolate chips is best?
Semi-sweet chocolate chips are my favorite for balance, but dark chocolate chips add richness and less sweetness. For dairy-free, try carob chips—they melt just as nicely and add a unique flavor.
3. Can I use whole wheat flour?
All-purpose flour gives a tender crumb and good rise. Whole wheat flour adds nuttiness and density. If using whole wheat, expect a denser loaf and consider reducing baking time slightly.
4. What’s a good substitute for brown sugar?
Brown sugar adds moisture and caramel notes, but honey or maple syrup can be used for different sweetness and depth. Reduce liquid slightly if using liquids as substitutes.
5. Can I use butter instead of oil?
Neutral vegetable oil keeps the bread moist. Melted butter makes it richer and adds a slight depth. Olive oil can add a smoky hint if used sparingly.
6. How do I know if my baking soda is active?
Baking soda and powder are key for proper rise. Ensure your baking soda is fresh, especially if using whole wheat flour, to prevent dense baking.
7. How do I tell when the bread is done?
Check doneness by inserting a toothpick—comes out clean. The crust should be golden, and the loaf should feel firm but springy when gently pressed.
8. Can I reheat slices?
Cool completely on a wire rack before slicing. This sets the crumb. Reheat slices briefly in the microwave for a warm, melty chocolate experience.
9. How should I store leftovers?
Store bread wrapped tightly or in an airtight container at room temperature for up to 3 days. Freeze slices for up to 2 months, thaw at room temp, and reheat for fresh aroma.
10. What if my bread cracks or the batter is too thick?
If batter is too thick, splash in a tablespoon of milk to loosen it. When chocolate chips sink, fold in extra flour beforehand. Shield the top with foil if it browns too quickly. If the loaf cracks during cooling, slice gently with a serrated knife for cleaner cuts. When batter is too thick, splash in a tablespoon of milk to loosen it.
Baking this pumpkin chocolate chip bread feels like capturing a slice of autumn’s warmth. The smell alone, with hints of cinnamon and melted chocolate, makes the house feel cozy and inviting. It’s a simple pleasure that turns a regular day into a moment of quiet indulgence.
Sharing a warm slice with someone you love, or even just savoring it on your own, reminds you that the best recipes are those rooted in nostalgia and honest ingredients. It’s a little ritual that reconnects us to seasons, memories, and the simple joy of baking.
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.