Chocolate Chip Pumpkin Bread Savory and Simple Recipe

by Emily on January 30, 2025

Are you ready to bake a delicious loaf of Chocolate Chip Pumpkin Bread? This savory and simple recipe is sure to impress family and friends alike. With a soft, moist texture and rich chocolate flavor, every bite is a treat. I’ll guide you through easy steps, ingredient tips, and clever tricks to ensure your bread turns out perfect. Let’s get started on this tasty adventure together!

$To make a tasty chocolate chip pumpkin bread, you will need: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 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 - Optional: 1/2 cup chopped nuts (walnuts or pecans) If you need to swap some items, here are some ideas: - Use applesauce instead of vegetable oil for a lighter loaf. - Replace brown sugar with coconut sugar for a different taste. - You can use almond flour instead of all-purpose flour for a gluten-free option. - If you do not have chocolate chips, try using dried fruit like cranberries. Choosing good ingredients makes a big difference. Here are some helpful tips: - Look for 100% pure pumpkin puree, not pumpkin pie filling. - Check oils to ensure they are fresh and free from additives. - Use fresh eggs for the best flavor and texture. - Choose spices that are aromatic and not stale. Fresh spices enhance your bread’s taste. - For chocolate chips, select high-quality brands for rich flavor. {{ingredient_image_1}} To start, I preheat my oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This helps the bread slide out easily once it bakes. Next, I grab a large mixing bowl. I combine the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. I mix these until smooth. Then, I add the eggs, one at a time. Mixing well after each egg ensures a nice, fluffy batter. After that, I stir in the vanilla extract for a warm flavor. In a separate bowl, I whisk together the dry ingredients. This includes the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. I make sure these blend well. Gradually, I add this dry mix to the wet mixture. I stir gently until just combined. Overmixing can make the bread tough. Finally, I fold in the semi-sweet chocolate chips and, if desired, the chopped nuts. This adds a delightful crunch and flavor. Now that my batter is ready, I pour it into the prepared loaf pan. I smooth the top with a spatula for an even bake. I place the pan in the oven and bake for 55 to 65 minutes. I check for doneness by inserting a toothpick in the center. If it comes out clean, the bread is done. Once the bread is baked, I remove it from the oven. I let it cool in the pan for about 10 minutes. This helps it set before I transfer it to a wire rack for complete cooling. For serving, I slice the bread and enjoy it warm. A pat of butter makes it even better. I also like to dust it with powdered sugar for a sweet touch. If I want a pretty crust, I sprinkle more chocolate chips on top before baking. This adds a nice visual and extra flavor. When making chocolate chip pumpkin bread, some mistakes can spoil your fun. Here are key points to remember: - Overmixing the batter: Stir just until combined. Overmixing makes the bread tough. - Using cold eggs: Always use room temperature eggs. They mix better with other ingredients. - Not greasing the pan: A greased pan helps the bread come out easily. Don’t skip this step! - Not checking doneness: Use a toothpick to test if it’s done. If it comes out clean, it’s ready. To get that soft and moist texture, follow these tips: - Use canned pumpkin puree: It gives moisture and flavor. Avoid fresh pumpkin as it can be too watery. - Measure flour correctly: Use the spoon-and-level method. Too much flour can make the bread dry. - Don’t skip the oil: The vegetable oil keeps the bread moist and tender. - Let it cool: Cooling helps the flavors develop. Wait at least 10 minutes before slicing. You can take your chocolate chip pumpkin bread to the next level with these add-ins: - Chopped nuts: Walnuts or pecans add crunch and depth. Use about 1/2 cup. - Dried fruit: Raisins or cranberries can add sweetness. Try 1/2 cup for a fruity twist. - Spices: Add cloves or allspice for more warmth. Just a pinch can make a big difference. - Extra chocolate: Sprinkle chocolate chips on top before baking. This gives a lovely finish. Feel free to mix and match these ideas to make the recipe your own! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will enhance the aromatic qualities of your pumpkin bread. Check for Doneness: Instead of relying solely on the baking time, use a toothpick to check the center. It should come out clean or with a few moist crumbs. Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from becoming soggy. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. {{image_2}} If you want a nut-free option, just skip the nuts. You can still enjoy the rich flavors of chocolate and pumpkin. The bread will stay moist and fluffy without them. This makes it perfect for kids or those with nut allergies. Just follow the same recipe and leave out the 1/2 cup of chopped nuts. The chocolate chips will add enough texture and sweetness. To make this bread gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This helps bind the ingredients. You can also use almond flour as an alternative. Keep the other ingredients the same to keep the flavor intact. The bread will still rise well and taste delicious. Want to spice things up? You can add extra spices like cloves or allspice. This gives the bread a warm, cozy flavor. For a hint of spice, use 1/4 teaspoon of ground cloves or allspice. Mix them in with the other dry ingredients. You can also add a pinch of cayenne for a little heat. This way, you can create a unique twist that suits your taste. To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. You can leave it at room temperature for up to three days. If you want it to last longer, keep it in the fridge. Just make sure it’s wrapped well to avoid drying out. Freezing is a great way to save your bread. First, let the bread cool completely. Then, wrap it in plastic wrap or aluminum foil. Place it in a freezer-safe bag. It can last up to three months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight. To reheat your bread, slice it first. You can use a microwave or an oven. For the microwave, heat each slice for about 15-20 seconds. If you prefer the oven, set it to 350°F (175°C) and warm the slices for about 10 minutes. This will help restore its soft texture and melt the chocolate chips again. Enjoy your warm, tasty treat! Chocolate Chip Pumpkin Bread lasts about 4 to 5 days at room temperature. Store it in an airtight container. If you want it to last longer, keep it in the fridge. This way, it can stay fresh for a week. You can also freeze it for up to three months. Just wrap it well in plastic wrap and foil. Yes, you can make this recipe without eggs. Use 1/4 cup of unsweetened applesauce for each egg. This will keep the bread moist and help it rise. You can also try using a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes before adding it to the mix. Both options work well and keep the bread tasty. If you don't have pumpkin puree, you can use mashed banana or applesauce. Both will give a nice flavor and moisture. Sweet potato puree is another great option. Just ensure that whatever you use is smooth. This keeps the texture of the bread nice and soft. Yes, this recipe is great for beginners. The steps are simple and clear, making it easy to follow. You only need basic skills like mixing and pouring. Plus, the ingredients are common and easy to find. You'll feel proud when you bake this delicious bread! In this blog post, we explored how to make delicious chocolate chip pumpkin bread. We looked at the key ingredients, substitutions, and how to choose the best ones. I shared step-by-step instructions on making, baking, and serving the bread. You learned tips to avoid common mistakes and enhance flavors. We also discussed variations like nut-free and gluten-free options. Lastly, I covered storage and reheating tips. Now, you can enjoy this treat anytime with confidence!$

Why I Love This Recipe

Moist and Flavorful: This pumpkin bread is incredibly moist thanks to the pumpkin puree, which adds a rich flavor and texture that’s hard to resist.
Perfectly Spiced: The combination of cinnamon, nutmeg, and ginger gives this bread a warm and inviting autumn flavor that’s perfect for any occasion.
Chocolatey Delight: With semi-sweet chocolate chips folded into the mix, each bite offers a delightful sweetness that complements the pumpkin beautifully.
Easy to Make: This recipe is simple and quick, making it a perfect choice for bakers of all skill levels looking to whip up a delicious treat.

Ingredients

List of Ingredients for Chocolate Chip Pumpkin Bread

To make a tasty chocolate chip pumpkin bread, you will need:

– 1 cup canned pumpkin puree

– 1/2 cup vegetable oil

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 1/2 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

– Optional: 1/2 cup chopped nuts (walnuts or pecans)

Ingredient Substitutions

If you need to swap some items, here are some ideas:

– Use applesauce instead of vegetable oil for a lighter loaf.

– Replace brown sugar with coconut sugar for a different taste.

– You can use almond flour instead of all-purpose flour for a gluten-free option.

– If you do not have chocolate chips, try using dried fruit like cranberries.

Tips for Selecting Quality Ingredients

Choosing good ingredients makes a big difference. Here are some helpful tips:

– Look for 100% pure pumpkin puree, not pumpkin pie filling.

– Check oils to ensure they are fresh and free from additives.

– Use fresh eggs for the best flavor and texture.

– Choose spices that are aromatic and not stale. Fresh spices enhance your bread’s taste.

– For chocolate chips, select high-quality brands for rich flavor.

Step-by-Step Instructions

Preparation of the Batter

To start, I preheat my oven to 350°F (175°C) and grease a 9×5 inch loaf pan. This helps the bread slide out easily once it bakes. Next, I grab a large mixing bowl. I combine the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. I mix these until smooth.

Then, I add the eggs, one at a time. Mixing well after each egg ensures a nice, fluffy batter. After that, I stir in the vanilla extract for a warm flavor.

In a separate bowl, I whisk together the dry ingredients. This includes the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. I make sure these blend well. Gradually, I add this dry mix to the wet mixture. I stir gently until just combined. Overmixing can make the bread tough.

Finally, I fold in the semi-sweet chocolate chips and, if desired, the chopped nuts. This adds a delightful crunch and flavor.

Baking the Bread

Now that my batter is ready, I pour it into the prepared loaf pan. I smooth the top with a spatula for an even bake. I place the pan in the oven and bake for 55 to 65 minutes. I check for doneness by inserting a toothpick in the center. If it comes out clean, the bread is done.

Cooling and Serving Tips

Once the bread is baked, I remove it from the oven. I let it cool in the pan for about 10 minutes. This helps it set before I transfer it to a wire rack for complete cooling.

For serving, I slice the bread and enjoy it warm. A pat of butter makes it even better. I also like to dust it with powdered sugar for a sweet touch. If I want a pretty crust, I sprinkle more chocolate chips on top before baking. This adds a nice visual and extra flavor.

Tips & Tricks

Common Mistakes to Avoid

When making chocolate chip pumpkin bread, some mistakes can spoil your fun. Here are key points to remember:

– Overmixing the batter: Stir just until combined. Overmixing makes the bread tough.

– Using cold eggs: Always use room temperature eggs. They mix better with other ingredients.

– Not greasing the pan: A greased pan helps the bread come out easily. Don’t skip this step!

– Not checking doneness: Use a toothpick to test if it’s done. If it comes out clean, it’s ready.

How to Achieve the Perfect Texture

To get that soft and moist texture, follow these tips:

– Use canned pumpkin puree: It gives moisture and flavor. Avoid fresh pumpkin as it can be too watery.

– Measure flour correctly: Use the spoon-and-level method. Too much flour can make the bread dry.

– Don’t skip the oil: The vegetable oil keeps the bread moist and tender.

– Let it cool: Cooling helps the flavors develop. Wait at least 10 minutes before slicing.

Enhancing Flavor with Add-ins

You can take your chocolate chip pumpkin bread to the next level with these add-ins:

– Chopped nuts: Walnuts or pecans add crunch and depth. Use about 1/2 cup.

– Dried fruit: Raisins or cranberries can add sweetness. Try 1/2 cup for a fruity twist.

– Spices: Add cloves or allspice for more warmth. Just a pinch can make a big difference.

– Extra chocolate: Sprinkle chocolate chips on top before baking. This gives a lovely finish.

Feel free to mix and match these ideas to make the recipe your own!

Pro Tips

Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will enhance the aromatic qualities of your pumpkin bread.
Check for Doneness: Instead of relying solely on the baking time, use a toothpick to check the center. It should come out clean or with a few moist crumbs.
Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from becoming soggy.
Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Variations

Nut-Free Chocolate Chip Pumpkin Bread

If you want a nut-free option, just skip the nuts. You can still enjoy the rich flavors of chocolate and pumpkin. The bread will stay moist and fluffy without them. This makes it perfect for kids or those with nut allergies. Just follow the same recipe and leave out the 1/2 cup of chopped nuts. The chocolate chips will add enough texture and sweetness.

Gluten-Free Chocolate Chip Pumpkin Bread

To make this bread gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This helps bind the ingredients. You can also use almond flour as an alternative. Keep the other ingredients the same to keep the flavor intact. The bread will still rise well and taste delicious.

Spiced Variations

Want to spice things up? You can add extra spices like cloves or allspice. This gives the bread a warm, cozy flavor. For a hint of spice, use 1/4 teaspoon of ground cloves or allspice. Mix them in with the other dry ingredients. You can also add a pinch of cayenne for a little heat. This way, you can create a unique twist that suits your taste.

Storage Info

How to Store Leftover Bread

To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. You can leave it at room temperature for up to three days. If you want it to last longer, keep it in the fridge. Just make sure it’s wrapped well to avoid drying out.

Freezing Chocolate Chip Pumpkin Bread

Freezing is a great way to save your bread. First, let the bread cool completely. Then, wrap it in plastic wrap or aluminum foil. Place it in a freezer-safe bag. It can last up to three months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight.

Reheating Instructions

To reheat your bread, slice it first. You can use a microwave or an oven. For the microwave, heat each slice for about 15-20 seconds. If you prefer the oven, set it to 350°F (175°C) and warm the slices for about 10 minutes. This will help restore its soft texture and melt the chocolate chips again. Enjoy your warm, tasty treat!

FAQs

How long does Chocolate Chip Pumpkin Bread last?

Chocolate Chip Pumpkin Bread lasts about 4 to 5 days at room temperature. Store it in an airtight container. If you want it to last longer, keep it in the fridge. This way, it can stay fresh for a week. You can also freeze it for up to three months. Just wrap it well in plastic wrap and foil.

Can I make this recipe without eggs?

Yes, you can make this recipe without eggs. Use 1/4 cup of unsweetened applesauce for each egg. This will keep the bread moist and help it rise. You can also try using a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes before adding it to the mix. Both options work well and keep the bread tasty.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, you can use mashed banana or applesauce. Both will give a nice flavor and moisture. Sweet potato puree is another great option. Just ensure that whatever you use is smooth. This keeps the texture of the bread nice and soft.

Is this recipe suitable for beginners?

Yes, this recipe is great for beginners. The steps are simple and clear, making it easy to follow. You only need basic skills like mixing and pouring. Plus, the ingredients are common and easy to find. You’ll feel proud when you bake this delicious bread!

In this blog post, we explored how to make delicious chocolate chip pumpkin bread. We looked at the key ingredients, substitutions, and how to choose the best ones. I shared step-by-step instructions on making, baking, and serving the bread. You learned tips to avoid common mistakes and enhance flavors. We also discussed variations like nut-free and gluten-free options. Lastly, I covered storage and reheating tips. Now, you can enjoy this treat anytime with confidenc

Chocolate Chip Pumpkin Bread

A deliciously moist pumpkin bread with chocolate chips, perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings 10

Calories 200 kcal

Ingredients

1 cup canned pumpkin puree
0.5 cup vegetable oil
1 cup brown sugar, packed
0.5 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1.5 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 nuts (optional, walnuts or pecans)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix until well combined.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well blended.
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips and, if using, the chopped nuts.
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 in the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Slice the bread and serve warm with a pat of butter, or dust with powdered sugar for an extra touch. You can also sprinkle some extra chocolate chips on top before baking for a beautiful crust!

Keyword chocolate chips, fall recipes, pumpkin bread