This Decadent Pumpkin Bread with Chocolate Chips is a delightful treat that perfectly blends moist pumpkin flavor with melty chocolate chips. It’s a cozy, rich bread that feels like a warm hug on a chilly day. The pumpkin keeps it soft and tender, while the chocolate chips add just the right amount of sweetness and texture.
I love how easy this pumpkin bread is to make and how it fills the whole kitchen with a wonderful autumn scent. One of my favorite parts is sneaking a chocolate chip right out of the warm loaf before it cools down — it’s like a little moment of magic. Plus, the combination of pumpkin and chocolate is a win every time, making it a crowd-pleaser at family breakfasts or weekend brunches.
This bread is great on its own or lightly toasted with a bit of butter on top. I often slice it up and pack it for daytime snacks or pair it with a cup of coffee or tea for a relaxing break. It’s perfect for when you want something sweet but not too heavy, and it keeps well if stored in an airtight container, so you can enjoy it all week long.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and pumpkin flavor. Use canned pumpkin for convenience, or fresh cooked pumpkin for a more intense taste. Avoid pumpkin pie filling since it’s sweetened and seasoned.
Flour: All-purpose flour works best for structure. For a gluten-free version, try a 1:1 gluten-free blend, but the texture might be a bit different.
Spices: Cinnamon and nutmeg are the stars here. If you don’t have cloves or ginger, you can leave those out or add a pinch of allspice instead. Freshly ground spices taste more vibrant but ground from a jar is fine.
Chocolate Chips: Semi-sweet chips balance sweetness with the pumpkin. You can swap for dark or milk chocolate depending on preference. For a nutty twist, use chocolate chunks or even white chocolate.
Butter and Milk: Butter adds richness and moisture; melted helps blend easily. Milk or buttermilk keeps the bread tender; buttermilk adds a slight tang. Use plant-based milk to keep it dairy-free.
How to Avoid Overmixing the Batter?
Overmixing can make your pumpkin bread dense and tough. Here’s how to do it right:
- After combining wet and dry ingredients, stir gently with a spatula until you just don’t see dry flour.
- It’s okay if the batter is slightly lumpy; that’s a good sign!
- Fold in chocolate chips at the very end, using a light hand to keep the batter airy.
- Mixing too vigorously activates gluten, toughening the bread, so slow and steady is key.
Following these steps keeps the bread soft and tender, giving you that perfect moist crumb every time.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for pumpkin bread and helps it bake evenly.
- Mixing bowls – you’ll need one for dry ingredients and one for wet to keep things simple.
- Whisk – great for blending spices and flour smoothly and mixing wet ingredients well.
- Rubber spatula – ideal for folding in chocolate chips gently without overmixing.
- Cooling rack – lets your bread cool evenly so it doesn’t get soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch and nutty flavor.
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter twist.
- Mix in dried cranberries or raisins for extra chew and a burst of tartness.
- Stir in a teaspoon of espresso powder to deepen the chocolate flavor without adding coffee taste.
How to Make Decadent Pumpkin Bread with Chocolate Chips?
Ingredients You’ll Need:
Dry 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 (optional)
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) pumpkin puree (canned or fresh cooked)
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk or buttermilk
Add-ins:
- 1 cup (175g) semi-sweet chocolate chips
- Optional: extra chocolate chips or drizzle for topping
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare, plus 55 to 65 minutes to bake. Allow an additional 10-15 minutes for the bread to cool before slicing and serving. Overall, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust it lightly with flour, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. This ensures the spices and leavening are evenly spread.
3. Combine Wet Ingredients:
In a large bowl, whisk the melted butter and sugar until combined and smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until everything is fully blended.
4. Incorporate Dry Ingredients and Milk:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition. Be careful not to overmix; stir until just combined to keep the bread tender.
5. Fold in Chocolate Chips:
Using a spatula, gently fold in the chocolate chips to distribute them evenly through the batter.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips over the top or drizzle melted chocolate if you like. Place the pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with just moist crumbs. If the bread starts browning too quickly, cover it loosely with foil after about 30 minutes.
7. Cool Before Serving:
Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely. This helps prevent sogginess and makes slicing easier.
8. Enjoy!
Slice the pumpkin bread and serve as is, or warm slices slightly to enjoy the gooey, melty chocolate chips in every bite. Perfect for breakfast, snacks, or dessert!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge overnight or gently in the microwave before using. Drain any excess liquid to avoid making the batter too wet.
Can I Substitute Oil for Butter?
Absolutely! You can replace the melted butter with an equal amount of vegetable or canola oil to keep the bread moist. The flavor will be a bit different but still delicious.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze sliced bread wrapped tightly for up to 3 months.
Can I Add Nuts or Other Mix-ins?
Yes, feel free to add about ½ cup of chopped nuts, dried fruit, or seeds along with the chocolate chips for extra texture and flavor.
