Name: Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup pumpkin puree (canned or homemade); 1/2 cup brown sugar; 1/4 cup vegetable oil; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips

Pumpkin in bread feels like a hug from the inside out. It adds this gentle, natural sweetness and keeps everything moist without any fuss. I love how it transforms a simple chocolate chip loaf into something cozy and a little more special, perfect for fall mornings or a lazy weekend afternoon.

Honestly, I started playing around with pumpkin in baked goods because I wanted something that felt indulgent but also wholesome. The way the pumpkin puree keeps the bread tender, while the chocolate chips add that little burst of richness, makes every bite feel like a treat. It’s comforting, a little nostalgic, and just the right balance of simple and indulgent.

Focusing on how pumpkin can add a natural, moist sweetness to bread, transforming a simple chocolate chip loaf into a cozy, autumnal treat that balances indulgence with a touch of seasonal nostalgia.

Pumpkin’s Secret Moisture Boost

Baking this bread feels like wrapping myself in a warm blanket on a chilly morning.
I still remember the first time I sneaked a taste of the batter—sweet, earthy, and totally addictive.
Seeing the chocolate chips melt slightly and form little pools makes every batch feel like a small celebration.
This recipe is my go-to when I want something cozy but with a touch of sophistication.
Every slice reminds me of autumn afternoons spent lounging with good coffee and better company.

The story behind this recipe

This recipe came together one chilly fall afternoon when I was rummaging through my pantry, looking for something warm and comforting. I had a can of pumpkin that needed using, and I remembered how my grandma used to bake pumpkin bread, filling the house with the smell of spices and sweet earthiness. I wanted to create something that felt like a hug, but with a little chocolatey surprise.
The idea of combining pumpkin with chocolate chips struck me as a way to elevate a simple loaf into a cozy treat. It’s one of those recipes that’s as much about the memories and smells as it is about the taste. Every time I bake it, I think of autumn afternoons, the air tinged with cinnamon, and the quiet joy of sharing something homemade.
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Pumpkin Chocolate Chip Bread Trivia

Pumpkin bread recipes date back to early 20th century cookbooks, often used as a way to preserve seasonal harvests.
In the United States, pumpkin bread became especially popular in the 1970s during the rise of seasonal baking trends.
Chocolate chips were first introduced in baking in the 1930s, revolutionizing cookies and inspiring variations like this bread.
Pumpkin’s natural sweetness and moisture made it a favorite ingredient during the Great Depression era, when resourcefulness was key.
This bread combines two American classics—pumpkin and chocolate—reflecting a cozy, nostalgic approach to seasonal comfort food.

Key Ingredients and Tips

Pumpkin puree: I use canned for convenience, but homemade adds a richer, roasted flavor that’s more earthy and sweet. If you skip it, your bread might lack that moist, tender crumb.
Chocolate chips: I love semi-sweet for balanced richness, but swapping in dark or milk chocolate can shift the sweetness and depth—just watch the sugar level if you go milk.
Flour: I stick to all-purpose, but bread flour makes a slightly chewier loaf, while whole wheat adds a hearty, nutty twist—just expect denser texture.
Spices (cinnamon, nutmeg): I go light with spices; a pinch of ginger or clove can boost warmth. Too much, and the bread turns spicy rather than cozy.
Sugar: I like brown sugar for molasses undertones, but honey or maple syrup can add a subtle floral note—just reduce the liquid slightly to balance moisture.
Eggs: I prefer large eggs for structure, but flax eggs work if you want to keep it vegan—just note it might be slightly denser.
Oil: I reach for neutral oil like canola or vegetable for moistness, but melted butter adds richness and a slightly toasty aroma—swap accordingly.

Spotlight on key ingredients

Pumpkin puree:

I find canned pumpkin with a rich, velvety texture. It keeps the bread moist and adds a gentle sweetness that balances the chocolate. If you make your own, roast the pumpkin first for a deeper flavor.
Chocolate chips: I prefer semi-sweet for a balanced sweetness, but switching to dark chocolate brings a richer, slightly bitter note. When baking, watch for melting points—chips should hold shape but soften just enough to meld into the crumb.

Chocolate chips:

I love the way semi-sweet chips melt slightly, creating pockets of gooey richness. Their slight crunch contrasts with the tender crumb, and they can turn slightly smoky as they bake, adding complexity.
When choosing chips, consider size: larger chips give more chocolate in each bite, but smaller ones distribute more evenly. Keep them chilled before folding into the batter to prevent melting too early.

Notes for ingredient swaps

Canned Pumpkin: I use store-bought for convenience and consistent moisture, but roasted fresh pumpkin adds a deeper, caramelized flavor—great if you have the time.
Chocolate Chips: Semi-sweet are my go-to for balanced richness, but dark chocolate enhances bitterness, while milk chocolate offers sweeter, milder notes—adjust sugar accordingly.
Flour: All-purpose works perfectly, but whole wheat gives a nuttier flavor and denser crumb—consider reducing the liquid slightly if using whole wheat.
Sugar: Brown sugar lends molasses undertones and moisture, but honey or maple syrup can be substituted for a more floral, slightly caramelized taste—cut back on other liquids.
Oil: Neutral oils like canola keep it light and moist, but melted butter adds a toasty aroma and richer texture—swap in equal measure, but expect a slightly different crumb.
Spices: Cinnamon and nutmeg bring warmth, but adding a pinch of ginger or clove can spice things up. Too much spice, though, can overshadow the pumpkin’s earthiness.
Eggs: Large eggs provide structure, but flax eggs work if you want vegan. Expect a slightly denser loaf, and consider adding a teaspoon of baking powder for lift.

Equipment & Tools

Loaf pan: Holds the batter during baking, shaping the bread.
Mixing bowls: Combine ingredients separately for better texture control.
Whisk and spatula: Mix and fold ingredients smoothly without overworking the batter.
Toothpick or cake tester: Check for doneness in the center of the loaf.
Cooling rack: Allow air circulation to cool the bread evenly.

Step-by-step guide to Pumpkin Bread

Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray and set aside.
In a large mixing bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Set aside.
In a separate bowl, combine 1 cup (240g) pumpkin puree, 1/2 cup (100g) brown sugar, 1/4 cup (60ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth.
Gradually add the wet ingredients into the dry, folding gently until just combined. Do not overmix; a few lumps are okay.
Fold in 1 cup (175g) semi-sweet chocolate chips, distributing evenly through the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. It should fill the pan about 3/4 full.
Bake in the preheated oven for 50-60 minutes. Check with a toothpick inserted into the center—if it comes out clean, the bread is done.
If the top browns too quickly before the center is set, loosely tent with foil and continue baking.
Once baked, remove from oven and let the loaf cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Allow the bread to rest for at least 15 minutes before slicing. This helps set the crumb and prevents crumbling.
Serve slices slightly warm or at room temperature, ideally with a pat of butter or a drizzle of honey.

Cool the bread in the pan for 10 minutes, then transfer to a wire rack. Let it rest for at least 15 minutes before slicing to ensure a clean cut and full flavor development.

How to Know It’s Done

Golden brown top with a slight crackle, indicating proper bake.
Toothpick inserted in the center comes out clean, showing doneness.
Bread feels firm yet springy when gently pressed, not overly dense or sticky.