There is something magical about the smell of cinnamon on a crisp autumn evening. You walk into the kitchen and feel that instant sense of pure comfort. This Chocolate Chip Pumpkin Bread is exactly what your family needs right now.
It delivers a moist, tender crumb that is packed with warm spices. The melted chocolate adds a sweet surprise in every single bite. It is the perfect way to welcome the cooler weather together.
Why This Recipe Is a Winner
This loaf is the ultimate fall comfort food for your home. It uses simple pantry staples you likely already have on hand. Your kitchen will smell like a cozy autumn dream while it bakes.
It is incredibly versatile for any time of the day. You can enjoy it for breakfast or a late-night snack. This recipe is ready for the oven in just fifteen minutes.
Simple Method
Making this bread is a total breeze for any beginner cook. You just need two bowls and a sturdy spatula to get started. There is no fancy equipment required for this recipe.
You simply whisk the dry and wet ingredients separately first. Then, you gently fold them together until the batter is smooth. Even if you are new to baking, you can do this.
Simple Ingredients
These ingredients are mostly pantry staples that create a rich, seasonal flavor.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree
- 1/4 cup whole milk
- 1 cup semi-sweet chocolate chips
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
- In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
- In a large mixing bowl, whisk together the granulated sugar and brown sugar to remove lumps.
- Add the vegetable oil, eggs, pumpkin puree, and milk to the sugar mixture and whisk until smooth.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined, ensuring no flour streaks remain.
- Gently stir in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips over the top.
- Bake for 60 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve a thick slice warm with a generous smear of butter. It pairs perfectly with a hot cup of coffee or cold milk. This is a wonderful treat for a lazy Sunday morning.
You can also pack a slice in a lunchbox for school. It feels like a special autumn gift in the middle of the day. Share a loaf with a neighbor to spread some seasonal cheer.
How to Store Leftovers
Keep your bread in an airtight container at room temperature. It stays moist and delicious for up to three days. You can also freeze individual slices for a quick snack later.
To freeze, wrap slices tightly in plastic wrap and foil. They will stay fresh for up to three months in the freezer. Simply thaw at room temperature when you are ready to eat.
Tips for Best Results
- Do not overmix the batter to keep the bread light and tender.
- Use room temperature eggs for a smoother, more even batter consistency.
- Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Spoon and level your flour to avoid a dry or dense loaf.
- For Thanksgiving, double the batch to share with all your guests.
- Let the bread cool slightly before slicing to get perfect, clean pieces.
- Add a handful of chopped walnuts for an extra crunchy texture.
Ways to Switch It Up
- Swap semi-sweet chips for dark chocolate for a richer, deeper flavor.
- In summer, swap the warm spices for a touch of lemon zest.
- Use a gluten-free flour blend to make this friendly for everyone.
- Swap the vegetable oil for melted coconut oil for a light tropical hint.
- Add a dash of maple syrup for a milder, earthy sweetness.
Common Questions
Can I make this bread ahead of time?
Yes, this bread actually tastes even better the next day. The flavors have more time to meld and develop while it sits. It is perfect for entertaining or holiday meal prep.
How do I know when the bread is done?
Insert a wooden skewer into the center of the loaf. It should come out clean or with just a few crumbs. Avoid overbaking the bread so it stays nice and moist.
Will my kids enjoy this recipe?
Absolutely, the chocolate chips make this a huge hit with little ones. It is picky-eater friendly and feels like a special dessert treat. They will love helping you stir the batter.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Ingredients
- 1 3/4 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs , room temperature
- 1 cup canned pumpkin puree
- 1/4 cup whole milk
- 1 cup semi -sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or non-stick spray.
- In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
- In a large mixing bowl, whisk together the granulated sugar and brown sugar to remove lumps.
- Add the vegetable oil, eggs, pumpkin puree, and milk to the sugar mixture and whisk until smooth.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined, ensuring no flour streaks remain.
- Gently stir in 3/4 cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup of chocolate chips over the top.
- Bake for 60 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
