Moist Pumpkin Chocolate Chip Bread Recipe

Some recipes hit like a warm hug, and this one lands right in the heart. Pumpkin chocolate chip bread is one of those rare baked goods that bridges two worlds—cozy autumn nostalgia and straight-up dessert pleasure. It’s not quite a cake, not just a loaf. It’s something in between. Something better.

I first had this bread at a roadside farm stand just outside of Asheville. It was wrapped in plastic, handwritten label slapped on top. No frills. But the first bite? Game over. The warmth of the pumpkin, the rich gooeyness of the chocolate, that faint whisper of spice—it was everything fall should taste like.

This recipe is my tribute to that humble loaf. You don’t need a stand mixer or culinary school know-how. Just a bowl, a whisk, and maybe a playlist to keep the vibe right. It’s forgiving, full of character, and smells like you’ve got your life together, even if you don’t.

We’re talking soft, moist crumb. Pockets of melted chocolate. The deep, earthy sweetness of pumpkin. Make it once, and you’ll be hooked. Make it twice, and you’ll memorize it. This pumpkin chocolate chip bread is what you bake when you want the whole house to smell like something worth staying in for.

Why You’ll Love This Recipe

• Moist Texture: Soft and tender with every bite.
• Full of Flavor: Pumpkin, spice, and chocolate in perfect harmony.
• Easy to Make: No mixer needed—just one bowl.
• Versatile: Works as breakfast, snack, or dessert.
• Great for Gifting: Wrap it up for a fall-themed present.
• Freezer-Friendly: Stores well for future cravings.
• Crowd Favorite: Kids and adults both dig it.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 2 large eggs
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup milk (any kind)
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup semi-sweet chocolate chips
• Optional: 1/2 cup chopped walnuts or pecans

Instructions/Method

1. Preheat Oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
2. Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Wet Ingredients: In another bowl, whisk eggs, brown sugar, granulated sugar, oil, milk, and vanilla. Stir in pumpkin puree.
4. Combine: Gradually fold the dry ingredients into the wet until just combined. Do not overmix.
5. Add Chocolate: Stir in chocolate chips and nuts if using.
6. Bake: Pour batter into prepared loaf pan. Bake 55–65 minutes, or until a toothpick comes out with a few moist crumbs.
7. Cool: Let cool in pan for 10 minutes, then transfer to wire rack.

Tips & Variations

• Add a Streusel Topping: Mix flour, butter, and sugar for a crunchy top.
• Try White Chocolate Chips: For a sweeter twist.
• Spice it Up: Add a pinch of cardamom or allspice.
• Make Mini Loaves: Adjust bake time to 30–35 minutes.
• Dairy-Free Option: Use almond milk and dairy-free chips.

Note

Don’t overmix the batter—it leads to dense bread. Also, make sure your pumpkin puree isn’t watery or your loaf might sink in the middle.

Serving Suggestions

• Toasted with a slather of butter.
• Alongside a cup of hot coffee or chai.
• As dessert with a scoop of vanilla ice cream.
• Packed in lunchboxes for a fall treat.
• Cut into cubes for a festive bread pudding.

Nutrition Information

Per slice (based on 10 slices):

• Calories: 290
• Fat: 13g
• Saturated Fat: 4g
• Carbohydrates: 40g
• Fiber: 2g
• Sugars: 24g
• Protein: 4g
• Sodium: 210mg

User Reviews/Comments

Jenny, VT: “Insanely moist. I used dark chocolate chips—total win.”

Tom, CA: “Perfect texture. Didn’t last a day in my house.”

Lina, GA: “Made it for a bake sale and sold out fast.”

Raj, NJ: “I added walnuts and used coconut oil—killer combo.”

FAQs

Can I use canned pumpkin? Yes. Just make sure it’s pure pumpkin puree, not pumpkin pie mix.

How do I store it? Wrap tightly and store at room temperature for up to 3 days. For longer, refrigerate or freeze.

Can I make it gluten-free? Yes. Use a 1:1 gluten-free flour blend. Check that your chocolate chips are gluten-free too.

What’s the best chocolate for this? Semi-sweet is classic, but feel free to use milk or dark chocolate chips.

Can I double the recipe? Absolutely. Make two loaves—one to eat, one to gift or freeze.

Can I make this into muffins? Yes. Bake at 350°F for 20–25 minutes. Makes about 12 muffins.

Can I reduce the sugar? You can cut each sugar by about 1/4 cup, but don’t go too low or the texture will suffer.

Conclusion

This pumpkin chocolate chip bread isn’t just a loaf—it’s a vibe. It’s the kind of thing you bake when you need your kitchen to feel like fall, when the world feels a little too fast, and you want something you can wrap your hands—and soul—around. Sweet, moist, and full of character, this bread gets better with every bite.

And if you want to know more about the origins of pumpkin in baking, check out the Pumpkin article on Wikipedia. Sometimes knowing where your food comes from makes it taste even better.

Now go bake the damn thing.

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