Go Back
To make this delightful bread, you need the following main ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/2 cup packed brown sugar - 3 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup semi-sweet chocolate chips These ingredients blend together to create a moist and flavorful bread. The pumpkin adds a rich taste and a beautiful color. The chocolate chips provide sweetness and a lovely contrast to the spices. If you want to enhance your bread, consider adding these optional ingredients: - 1/2 cup chopped walnuts Adding walnuts gives a nice crunch and a nutty flavor. You can skip them if you prefer a smoother texture. You can make this recipe fit your needs with easy substitutions: - Vegan Option: Replace eggs with 1/4 cup applesauce per egg. Use a plant-based oil. - Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free blend. These swaps help you enjoy chocolate chip pumpkin bread, no matter your diet. Feel free to get creative with flavors and textures! {{ingredient_image_1}} Start by setting your oven to 350°F (175°C). This step is key for proper baking. Next, grab a 9x5 inch loaf pan. Grease it well and sprinkle some flour inside. This will help your bread slide out easily later. In a large bowl, add 1 cup of canned pumpkin puree. Then, pour in 1/2 cup of vegetable oil. Next, add 1 cup of granulated sugar and 1/2 cup of brown sugar. Use a whisk to mix these ingredients together until they blend smoothly. Add 3 large eggs one at a time. Beat well after each egg until the mixture is nice and smooth. Take another bowl and measure out 2 cups of all-purpose flour. To this, add 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Next, mix in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Stir everything well to make sure all the dry ingredients are evenly mixed. Carefully add the dry mixture into the bowl with the wet ingredients. Use a spatula to stir gently. You want to mix until just combined; it’s okay if there are a few lumps. This keeps the bread soft and moist. Now, fold in 1 cup of semi-sweet chocolate chips. If you like, you can also add 1/2 cup of chopped walnuts for extra crunch. Grab your prepared loaf pan and pour the batter into it. Use a spatula to smooth out the top. Now, place the pan in your preheated oven. Bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready! Once baked, let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. Enjoy the delicious aroma as it fills your kitchen! To get the best texture, mix gently. Overmixing makes the bread tough. Mix until you see no dry flour, but some lumps can remain. When you fold in the chocolate chips and walnuts, be careful. This helps keep the bread soft and fluffy. Oven temperature matters. Preheat your oven to 350°F (175°C) before baking. Place the loaf pan in the center of the oven for even heat. This helps the bread rise well. Rotate the pan halfway through baking. This ensures all sides cook evenly. To test if your bread is done, insert a toothpick into the center. If it comes out clean, your bread is ready. If it has wet batter on it, bake a little longer. Remember to check the bread at around 55 minutes. It may need up to 65 minutes, depending on your oven. Let it cool in the pan for 10 minutes before removing it. This helps prevent breaking. Pro Tips Use Fresh Spices: Freshly ground spices enhance the flavor of your pumpkin bread. Consider grinding your own cinnamon, nutmeg, and ginger for a more aromatic result. Check for Doneness: Every oven is different; start checking your bread at the 55-minute mark. Insert a toothpick into the center; if it comes out clean, it's ready! Storage Tips: To keep your pumpkin bread moist, wrap it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the fridge for a week. Add a Twist: Experiment with different mix-ins such as dried cranberries, pecans, or even white chocolate chips for a unique spin on this classic recipe. {{image_2}} You can easily make this bread gluten-free. Just swap all-purpose flour for gluten-free flour. Look for a blend that works well in baking. Measure it just like regular flour. The taste and texture will still please everyone. To make this bread vegan, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. Use plant-based oil instead of vegetable oil, like coconut or canola oil. The bread will remain moist and tasty. You can add your twist with spices or chocolate types. Try adding a pinch of allspice for warmth. Mix in dark chocolate chips for a richer flavor. You can also add dried fruits like cranberries or nuts for crunch. Don’t be afraid to experiment. Each variation can give you a new favorite! To keep your chocolate chip pumpkin bread fresh, wrap it well. Use plastic wrap or foil. You can also store it in an airtight container. This way, it stays moist and tasty. Keep it at room temperature for up to three days. If you want it to last longer, refrigeration is an option. Just remember, it may dry out a bit in the fridge. Freezing is a great way to save your bread for later. First, let the bread cool completely. Then slice it into pieces. Wrap each slice in plastic wrap. Place them in a freezer bag or airtight container. Label the bag with the date. You can freeze chocolate chip pumpkin bread for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To enjoy your chocolate chip pumpkin bread warm, you can reheat it easily. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10-15 minutes. You can also use a microwave for quick warming. Just put a slice on a plate and heat for about 15-20 seconds. Enjoy it warm with a little butter or cream cheese spread! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure to drain excess water. This keeps the bread from becoming too wet. Fresh pumpkin adds a nice flavor. Chocolate chip pumpkin bread lasts for about 4 to 5 days at room temperature. Keep it in an airtight container. For longer storage, place it in the fridge. It can last up to a week there. Absolutely! You can use a muffin tin. Just adjust the baking time. Bake for about 20 to 25 minutes. Check with a toothpick to see if they are done. Muffins will be quick and easy to eat. You can serve it warm with butter or cream cheese. A drizzle of honey pairs well too. For a treat, serve it with a scoop of vanilla ice cream. It makes for a lovely dessert! In this post, we explored how to make delicious chocolate chip pumpkin bread. You learned about the key ingredients, including options for substitutions. We covered step-by-step instructions for mixing and baking, along with handy tips for perfect texture and taste. Variations, like gluten-free and vegan options, allow you to customize this bread. Finally, I shared storage tips to keep it fresh. With this knowledge, you can bake a delightful treat that everyone will enjoy. Happy baking!

Chocolate Chip Pumpkin Bread

A deliciously moist pumpkin bread studded with chocolate chips and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until well combined.
  • Add the eggs one at a time, beating well after each addition until the mixture is smooth.
  • In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well to incorporate all dry ingredients.
  • Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Notes

Serve slices warm, optionally dusted with powdered sugar or a drizzle of chocolate ganache on top for an indulgent treat.
Keyword chocolate chip, fall recipes, pumpkin bread