This Pumpkin Chocolate Chip Bread is a delicious loaf that is easy to make and is filled with the goodness of Pumpkin Puree and Chocolate Chips, a bomb combination for fall and winter. It is best served with coffee or tea or even for breakfast or dessert.
I often make similar breads for my Tea Time. So if you want try some of my other favourites, then here they are – Moist Pumpkin Banana Bread, Cranberry Orange Bread, Banana Pecan Bread, Lemon Poppy Seed Bread and Chocolate Banana Bread with Hazelnuts.
The Best Pumpkin Chocolate Chip Bread
When the markets are flooded with Pumpkin in fall and winter, it has to go in my grocery shopping basket. And the first thing I do is make this soft and moist Pumpkin Chocolate Chip Bread.
Chocolate being my son’s favorite, this ingredient is used in many types of breads and this time it is time for the best Pumpkin Chocolate Chip Bread. Yes, Chocolate is everyone’s favorite, but there is one more amazing ingredient in this recipe that is my favorite one to experiment with, It is Pumpkin.
This Pumpkin Bread also has some spices such as cinnamon, nutmeg, and cloves, which not only adds a great flavor but also adds to its aroma. Once you bake it, you will know how divine this bread smells and makes you hungry instantly.
You can either make a big loaf to enjoy with your family or make several mini loaves to gift during the festival season. This batter will also work perfectly to make muffins.
So, If you love fall baking as much as I do, get in the kitchen and whip up this delicious Pumpkin bread which is loaded with chocolate chips.
This Chocolate Chip Pumpkin Bread is,
- Deliciousness in Winters and Fall
- Made from Scratch
- Tastier than the store-bought ones
- Sweet, spicy, chocolaty and moist
- Loaded with Pumpkin flavor
- Similar to Banana Bread
Pumpkin Puree – Use store-bought puree or make it home using my easy Pumpkin Puree Recipe.
Chocolate Chips – Another Ingredient that adds deliciousness to this Bread is Chocolate Chips. Make sure to use good quality chocolate chips, because it makes all the difference. I have used dark choc chips but you can use semi-sweet or even white chocolate chips.
Spices – These spices – Cinnamon, Nutmeg, and Cloves, adds a delicious flavor and gives this bread a beautiful aroma too. You can also add in ginger for extra spice and flavor.
If you have a Homemade Pumpkin Pie Spice handy, you can use it in place of all these spices.
Other Ingredients – Other than these, you will need basic ingredients used to make this pumpkin bread such as eggs, brown sugar, all-purpose flour, baking soda, and unsalted butter.
You can also make this bread with other flours rather than using all-purpose flour for a healthy alternative.
You can add in pecans, almonds, walnuts, or any nuts to add some crunch in this soft and moist bread.
Step By Step Recipe
Preheat the oven to 350 degrees F (180 degrees C). Grease and line 2 loaf pans. Mix all-purpose flour, baking soda, baking powder ground cinnamon, ground nutmeg, and ground cloves in a bowl and keep aside.
In the bowl of your mixer, add butter and sugar and whisk until light and fluffy.
Add eggs, one at a time and whisk well after each addition.
Add pumpkin puree and mix until combined.
Now add the flour mixture and chocolate chips and mix until combined.
Pour the battering the prepared pan. Bake for 55-60 minutes until a toothpick comes out clean.
Remove the pans from the oven and let them cool for 10 minutes. Transfer the bread on a cooling rack and cool completely. Cut into slices and serve.
Frequently Asked Questions
Insert a clean toothpick in the middle of the baked Pumpkin Bread, if it comes out clean that means your bread is ready.
If it doesn’t, bake it for a few more minutes, till it is properly cooked from inside.
It happens! To avoid it, you can toss the chocolate chips in a little flour and then add it to the batter. This way it will not sink while baking the bread.
A key to the moist and soft bread is the amount of pumpkin puree you use. If you reduce the amount of puree, the flour will overpower and the bread will become dry and crumbly. So make sure to use the exact amount of mentioned pumpkin puree.
Also, if you over bake the bread, it will turn out dry and crumbly.
Gluten-Free – To make it gluten-free, you can substitute all-purpose flour with any gluten-free flour. But the result will not be as soft and moist as the all-purpose one. The taste and texture of the bread will differ a bit.
Eggless – For an eggless recipe, you can use applesauce instead of eggs. My Instant Pot Apple sauce recipe is a bomb. Do try it. Just reduce the amount of sugar, as you will also get a little sweetness from the apple sauce.
Also, you can use flax seeds paste, if you don’t mind the black flax seeds texture in your recipe.
You can even use yogurt or buttermilk, even these two ingredients give an amazing result.
Vegan – To make a vegan version of this moist and super soft Pumpkin Bread with Chocolate Chips, you just have to use an eggless option instead of eggs, such as apple sauce, flax seeds paste, etc.
And instead of unsalted butter, you can use vegan butter or coconut oil.
Healthy – To make this bread healthy, you can cut down on the sugar or can use powdered jaggery instead, use whole wheat flour instead of all-purpose flour and leave out the chocolate chips and use some nuts such as walnuts and almonds instead.
Serve Chocolate Chip Pumpkin Bread as a dessert with some vanilla ice cream on top after your weekend brunch or just slice it up and serve as a tea time snack with a hot cup of Beaten Coffee.
If you have made a big loaf of this bread, I am sure you can’t finish it at once, unless there are many people at your house.
How to store it? Once the Pumpkin Bread cools down, wrap it tightly in a plastic wrap. You can store this bread at room temperature for about 3 days or store it in the refrigerator for about 5 days.
If after 4 to 5 days also, you have some leftovers, then don’t trash them, you can freeze them instead for a later occasion.
The best way to freeze this is to wrap it tightly in plastic wrap. Make sure you wrap it as tightly as possible, and there is no air left inside.
Once you are done, put the bread in a ziplock bag or an airtight container and freeze it for about 2 to 3 months. Whenever you feel like eating it again, just thaw it in the refrigerator and let it come to room temperature.
You can have it as it is or can warm it a bit in the oven.
Pro Tips By Neha
You can use any chocolate chips for this bread – semi sweet, milk or even white chocolate chips.
You can top the batter with more choclate chips before baking. But make sure to remove the baked bread from the pan only once it is cooled properly to avoid choco chips from smudging. Just run a kh=nife around warm bread and then remove it once cooled prpoperly.
Toss the chocolate chips with some flour, before adding in the batter, to avoid sinking of the same. You can also add nuts instead of chocolate chips.
Do not over bake it. Keep an eye on the bread, otherwise it will become dry.
This recipe can be easily doubled and tripled. And since it freeze beautifully, you can make many loaves at one time and freeze for later use.
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Pumpkin Chocolate Chip Bread Recipe
- 3 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cloves
- 1 cup Unsalted Butter (At room temperature)
- 2 cups Brown Sugar
- 3 Eggs
- 2 cups Pumpkin Puree
- 1 cup Chocolate Chips
- Pre heat the oven to 350 degrees F (180 Degrees C).
- Grease and line 2 loaf pans.
- Mix all purpose flour, baking soda, baking powder ground cinnamon, ground nutmeg and ground cloves in a bowl and keep aside.
- In the bowl of your mixer, add butter and sugar and whisk until light and fluffy.
- Add eggs, one at a time and whisk well after each addition.
- Add pumpkin puree and mix until combined.
- Now add the flour mixture and chocolate chips and mix until combined.
- Pour the battering the prepared pan.
- Bake for 55-60 minutes until a toothpick comes out clean.
- Remove the pans from the oven and let them cool for 10 minutes.
- Transfer the breads on a cooling rack and cool completely.
- Cut into slices and serve.
Whatever you use, just use the best quality chocolate chips, as the bad quality one can ruin the taste of the bread. Gluten-Free – You can substitute all-purpose flour with gluten-free flour to make this bread gluten-free. But the texture and taste will differ a bit. Healthy – To make this bread healthier, you can cut down the sugar, substitute all-purpose flour with whole wheat flour, and use nuts instead of Chocolate Chips. You can top the batter with more chocolate chips before baking. But make sure to remove the baked bread from the pan only once it is cooled properly to avoid choco chips from smudging. Just run a kh=nife around warm bread and then remove it once cooled properly. Toss the chocolate chips with some flour, before adding in the batter, to avoid sinking of the same. You can also add nuts instead of chocolate chips. Do not over bake it. Keep an eye on the bread, otherwise, it will become dry. This recipe can be easily doubled and tripled. And since it freezes beautifully, you can make many loaves at one time and freeze for later use.