Best Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is incredibly moist and bursting with warming pumpkin spice flavors perfectly complemented by melted chocolate chips. It’s straightforward to prepare and makes a wonderful treat for fall or any time you crave something sweet and comforting.

I first tried making this loaf on a chilly autumn weekend and it quickly became a household favorite. My kids beg for it whenever pumpkin season rolls around and it has even converted the hardest critics of pumpkin desserts.

Ingredients

• All purpose flour: Provides structure and the perfect bread crumb
• Baking powder and baking soda: Act as leavening agents to give a light rise and tender crumb
• Salt: Enhances all the other flavors and balances sweetness
• Ground cinnamon: Adds warmth and classic pumpkin spice aroma
• Ground cloves: Bring a deep slightly sweet pungency that shines more on the second day
• Nutmeg: Offers a subtle nutty and sweet undertone fresh grated is best if you can find it
• Vegetable oil: Keeps the bread moist and tender corn or canola oil work well and have neutral flavors
• Eggs: Bind ingredients and contribute richness and rise
• Sugar: Sweetens and helps tenderize the crumb
• Pure vanilla extract: Rounds out flavor and enhances sweetness
• Canned pumpkin puree: Provides moisture color and that unmistakable pumpkin flavor—look for pure pumpkin with no added spices or sugar
• Semi sweet chocolate chips: Melt into pockets of gooey chocolate throughout the bread choose quality chips for best flavor and melt
• Non stick cooking spray: To grease the loaf pan so the bread doesn’t stick

Instructions

Sift the Dry Ingredients:

Whisk together the flour baking powder baking soda salt cinnamon cloves and nutmeg. Sifting ensures there are no lumps and helps evenly distribute the spices and leavening throughout the flour.

Mix the Wet Ingredients:

In a large bowl beat the eggs with the sugar until combined. Stir in the oil and vanilla extract followed by the pumpkin puree. Mixing these thoroughly ensures a smooth batter.

Combine Wet and Dry Mixtures:

Gradually fold the dry ingredient mixture into the wet ingredients. Stir just until combined without overmixing which keeps the bread tender. A few streaks of flour are okay overworking makes the bread tough.

Add Chocolate Chips:

Fold in the chocolate chips evenly into the batter. They will melt during baking creating delicious pockets of chocolate in every bite.

Prepare the Pan and Pour Batter:

Grease a 9x5 inch loaf pan thoroughly with spray or butter to prevent sticking. Pour the batter into the pan smoothing the top gently for even baking.

Bake the Bread:

Place the loaf pan in a preheated oven at 350 degrees Fahrenheit. Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly tent loosely with foil.

Cool and Remove from Pan:

Allow the bread to cool in the pan for 10 to 15 minutes. Then run a knife around the edges and gently invert it onto a wire rack to cool completely. Cooling helps set the crumb so it slices cleanly.

My favorite ingredient is the cloves. At first you notice the cinnamon and nutmeg but the cloves sneak in on day two giving the bread a richer and more complex flavor that has become a seasonal highlight for my family. This bread even turned my skeptical son into a pumpkin bread fan on the day he tried it warm from the oven with melting chocolate.

Storage Tips

Let the bread cool completely before storing to prevent sogginess. Wrap tightly in plastic wrap or foil then keep at room temperature for up to 3 days or refrigerate for up to a week. For longer storage slice and freeze pieces in airtight bags to enjoy single servings later. Thaw at room temperature or warm gently in the microwave.

Ingredient Substitutions

You can use 1 1 2 teaspoons of pumpkin pie spice as an easy replacement for cinnamon nutmeg and cloves combined. Try white chocolate chips instead of semi sweet for a sweeter creamier bite. Add 1 4 cup chopped pecans or walnuts for crunch and nuttiness. Fresh pumpkin puree works well instead of canned if you roast and mash pumpkin at home just be sure it is thick without extra water.

Serving Suggestions

This bread is delicious on its own or lightly toasted and spread with cream cheese frosting or cinnamon honey butter. It pairs beautifully with a hot cup of coffee chai tea or warm cider on crisp fall mornings. Slices also make an easy and satisfying grab and go breakfast.

This pumpkin bread is one of those comforting recipes that feels like a warm hug any time of day. Whether you make it for a holiday spread or a simple family snack it never fails to bring smiles and requests for seconds.

Common Questions About Recipes

→ What spices complement the pumpkin flavor best?

Cinnamon, nutmeg, and cloves are classic spices that enhance pumpkin's natural sweetness, offering warm, aromatic notes.

→ Can I substitute pumpkin pie spice for individual spices?

Yes, pumpkin pie spice combines cinnamon, nutmeg, cloves, and ginger, making it a convenient alternative without altering the flavor significantly.

→ How do I know when the loaf is fully baked?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs, but no wet batter.

→ Are there additions to enhance texture or flavor?

Chopped pecans add crunch, while white chocolate chips provide a different sweetness profile. Both work well.

→ Can I make mini loaves instead of a full loaf?

Yes, mini loaves bake faster (around 35 minutes). Fill pans two-thirds full and check doneness frequently to avoid overbaking.