Best Chocolate Chip Pumpkin Bread

This best chocolate chip pumpkin bread is perfectly moist and bursting with warm pumpkin spice flavors. It's a simple recipe that transforms everyday ingredients into a fall favorite, made even better by melted chocolate chips hidden inside. Whether you're craving a cozy breakfast or a comforting dessert, this bread hits the spot every time.

I first baked this bread to bring some autumn warmth during a chilly weekend and was amazed at how quickly it disappeared. Now it's a favorite that everyone asks for when the leaves start to turn.

Ingredients

• All purpose flour: All purpose flour offers the perfect structure for tender bread choose fresh flour for best results
• Baking powder and baking soda: Baking powder and baking soda work together to give the bread lift and lightness
• Salt: Salt balances the sweetness and enhances the other flavors
• Cinnamon: Cinnamon adds classic fall warmth and spice
• Cloves: Cloves give an aromatic punch look for whole cloves and grind just before use if you can
• Nutmeg: Nutmeg lends subtle earthiness freshly grated nutmeg is worth seeking out
• Vegetable oil: Vegetable oil keeps the bread moist and tender neutral oils like canola or corn are best
• Eggs: Eggs bind the ingredients and enrich the texture
• Granulated sugar: Granulated sugar sweetens and helps the crust brown nicely
• Pure vanilla extract: Pure vanilla extract adds depth and sweetness without overpowering
• Pumpkin puree: Pumpkin puree brings moisture and that unmistakable flavor of fall
• Chocolate chips: Chocolate chips melt into gooey pockets use semi sweet for balance or adjust to your sweetness preference
• Oil spray: Oil spray for prepping your loaf pan ensures easy release and clean edges

Instructions

Sift the Dry Ingredients:

Combine the all purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a large bowl. Sifting helps to evenly distribute the spices and leavening for an even bake.

Mix the Wet Ingredients:

In a separate bowl, whisk together the vegetable oil, eggs, sugar, and vanilla until smooth and slightly frothy. This ensures the sugar starts dissolving and the mixture becomes fluffy, which contributes to a lighter crumb.

Add Pumpkin Puree:

Slowly fold the pumpkin puree into the wet ingredients, mixing gently until fully incorporated. The pumpkin adds moisture and natural sweetness that keeps the bread tender and flavorful.

Combine Wet and Dry Mixtures:

Pour the wet pumpkin mixture into the dry ingredients. Stir just enough to combine overmixing will develop gluten and make the bread tough. The batter should be thick and slightly lumpy.

Fold in Chocolate Chips:

Gently fold in the chocolate chips to evenly distribute them throughout the batter. This is the magic moment when the chocolate gets ready to melt into the bread during baking.

Prepare and Fill the Pan:

Spray a standard loaf pan with oil spray to prevent sticking. Pour in the batter, spreading it evenly, and tap the pan gently on the counter to remove air bubbles and level the top.

Bake Until Golden and Set:

Place the loaf pan in a preheated oven at 350 degrees Fahrenheit and bake for 50 to 60 minutes. Begin checking for doneness at around 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs but no wet batter.

Cool Before Slicing:

Allow the bread to cool in the pan for 10 minutes to firm up, then transfer it to a wire rack. Cooling prevents the bread from becoming soggy and lets the flavors develop fully before slicing.

I love how the cloves start shy but become more pronounced the next day, giving the bread a wonderful layered spice profile. I remember baking this for a school event and watching kids devour it without even noticing the pumpkin. It's a quietly sneaky way to get a serving of veggies in too.

Storage Tips

Store your pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, freeze slices in a sealed bag for up to three months. Thaw at room temperature or gently warm for that fresh baked feel.

Ingredient Substitutions

If you don't have whole cloves or nutmeg, pumpkin pie spice makes an excellent substitute and simplifies the process. You can swap vegetable oil with melted butter for richer flavor but reduce bake time slightly. White chocolate chips or chopped pecans can be added for a different twist.

Serving Suggestions

Serve slices warm with a smear of cinnamon honey butter or cream cheese frosting. It pairs wonderfully with coffee, chai tea, or a glass of cold milk. For a festive touch, top with a dusting of powdered sugar or a drizzle of maple glaze.

Enjoy warm slices fresh or gently reheated. Store leftovers as directed for quick snacks later.

Common Questions About Recipes

→ What spices enhance pumpkin bread flavor?

Cinnamon, nutmeg, and cloves are classic spices that bring warmth and depth to pumpkin bread. Pumpkin pie spice, combining these, offers a convenient option.

→ Can I substitute fresh pumpkin for canned?

Yes, fresh pumpkin puree can be used but may affect moisture levels; cook and puree pumpkin flesh until smooth before measuring.

→ What type of chocolate works best?

Semi-sweet chocolate chips melt well inside the bread, providing a balanced sweetness. White chocolate chips are a tasty alternative.

→ How long should pumpkin bread bake?

Bake about 50-60 minutes for full-sized loaves; mini loaves bake approximately 35 minutes. Always test with a toothpick for doneness.

→ What toppings pair well with pumpkin bread?

Cream cheese frosting, cinnamon honey butter, or apple butter complement the flavors beautifully for serving.

→ Are nuts a good addition?

Chopped pecans add a pleasant crunch and enhance the nutty warmth of pumpkin bread when folded into the batter.