Irresistible Pumpkin Chocolate Chip Bread in 1 Hour

There’s nothing quite like the smell of pumpkin chocolate chip bread baking in the oven—warm spices mingling with melty chocolate, filling the kitchen with that cozy fall vibe. This recipe has been my go-to for years, thanks to its perfectly moist crumb and just-right balance of cinnamon, nutmeg, and rich chocolate chips. My kids start begging for it as soon as the leaves turn, and honestly? I don’t blame them. It’s the kind of treat that disappears fast, whether it’s breakfast with coffee or an after-school snack. Trust me, one slice and you’ll be hooked.

Why You’ll Love This Pumpkin Chocolate Chip Bread

This bread is pure magic—here’s why:

• Unbelievably moist: The pumpkin puree keeps every bite tender, even days later (if it lasts that long!)
• Spiced just right: Cinnamon, nutmeg, and cloves create that cozy fall flavor without overpowering the chocolate
• Easy-peasy: One bowl, no fancy techniques—just mix, bake, and devour
• Chocolate in every bite: Melty chips make it feel like dessert, but hey, pumpkin’s a vegetable, right?

Ingredients for Pumpkin Chocolate Chip Bread

Gathering the right ingredients makes all the difference in this pumpkin chocolate chip bread. Here’s exactly what you’ll need—and yes, I’ve learned the hard way that substitutions can change everything!

• 1 3/4 cups all-purpose flour (spooned & leveled—no packing!)
• 1 teaspoon baking soda (make sure it’s fresh)
• 1/2 teaspoon salt (I use fine sea salt)
• 1 1/2 teaspoons ground cinnamon (the good stuff—it’s worth splurging)
• 1/4 teaspoon each ground nutmeg & cloves (these warm spices are magic)
• 2 large eggs (room temp—they blend better)
• 1 cup canned pumpkin puree (NOT pie filling—Libby’s is my go-to)
• 1/2 cup granulated sugar + 1/2 cup packed brown sugar (that molasses depth matters)
• 1/3 cup vegetable oil (or melted coconut oil for extra fragrance)
• 1/4 cup milk (any kind works—I’ve used almond milk in a pinch)
• 1 teaspoon vanilla extract (pure, not imitation)
• 1 cup chocolate chips (semisweet or dark—your choice!)

Pro tip: Measure your flour correctly by fluffing it first, then spooning it into the cup. Too much flour = dry bread, and we can’t have that!

Equipment You’ll Need

Don’t worry—you probably already have everything for this pumpkin chocolate chip bread! Here’s what I grab:

• 9×5-inch loaf pan (my trusty old one with a few battle scars)
• 2 mixing bowls (one big, one medium—no fancy stand mixer needed)
• Whisk (or fork in a pinch)
• Spatula (for scraping every last bit of batter—waste not!)

That’s it! Now let’s get baking.

How to Make Pumpkin Chocolate Chip Bread

Okay, let’s get to the fun part—making this glorious pumpkin chocolate chip bread! I’ve baked this more times than I can count, and these steps guarantee perfection every time:

1. Preheat that oven! Set it to 350°F (175°C) and grease your 9×5-inch loaf pan really well. I like using butter or that homemade cake goop I mentioned earlier—nothing worse than half your bread sticking to the pan!
2. Whisk the dry team In your big bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves. Give it a good whisk—those spices need to be evenly distributed so every bite sings with flavor.
3. The wet ingredients party In your medium bowl, beat the eggs lightly, then mix in pumpkin puree, both sugars, oil, milk, and vanilla. The batter will look glossy and smell amazing—resist the urge to eat it raw (we’ve all been there).
4. Bring them together Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined. Some small flour lumps are fine—overmixing makes tough bread, and we want tender!
5. Chocolate time! Fold in those glorious chocolate chips with a spatula. Pro tip: Toss them with a teaspoon of flour first—this helps prevent them from sinking to the bottom.
6. Into the oven Pour the batter into your prepared pan, smoothing the top. Bake for 60-65 minutes—start checking at 55 minutes with a toothpick. It should come out with just a few moist crumbs (not wet batter) when it’s done.
7. Cooling patience Let the bread cool in the pan for 10 minutes—this sets the structure. Then transfer to a wire rack (if you can wait that long before slicing!). The smell will drive you crazy, but trust me, it slices cleaner when slightly cooled.

See? Simple as can be. The hardest part is waiting for that first warm slice slathered with butter. Your kitchen’s about to smell like autumn heaven!

Tips for the Best Pumpkin Chocolate Chip Bread

After baking this pumpkin chocolate chip bread more times than I can count, I’ve learned a few tricks that make all the difference:

• Room temp eggs are key – Cold eggs make the batter harder to blend smoothly. I leave mine out for 30 minutes before baking.
• Don’t overmix! Stir just until the flour disappears – a few lumps are fine. Overworking the batter leads to dense bread.
• The toothpick test lies sometimes – If it comes out clean but the top looks shiny, give it 5 more minutes. Better slightly overbaked than gooey in the middle!
• Freeze like a pro – Wrap cooled slices tightly in plastic, then foil. They’ll stay perfect for 3 months. (I microwave frozen slices for 20 seconds – tastes fresh-baked!)
• Storage smarts – Keep at room temp in an airtight container for 3 days. The flavor actually gets better on day two!

One last tip? Hide a slice for yourself before serving – this bread disappears fast!

Variations for Pumpkin Chocolate Chip Bread

Listen—this pumpkin chocolate chip bread is perfect as-is, but I’ve been known to mix things up when the mood strikes! Here are my favorite easy swaps:

• Nutty twist – Swap half the chocolate chips for chopped walnuts or pecans. The crunch with the soft bread? Divine.
• Fruity vibes – Add 1/2 cup raisins or dried cranberries soaked in warm water first (trust me, it keeps them plump!).
• Healthier spin – Use half whole wheat flour—just add an extra tablespoon of milk since it absorbs more liquid.

No matter how you tweak it, that cozy pumpkin spice flavor always shines through!

Serving Suggestions

Oh, the ways to enjoy this pumpkin chocolate chip bread! My personal favorite? A thick slice still warm from the oven with a pat of butter melting into all those chocolate pockets. For dessert, try it à la mode with vanilla ice cream—the warmth makes the ice cream pool into the bread’s nooks. A drizzle of caramel or cream cheese frosting takes it over the top for special occasions. And of course, it’s mandatory with coffee or spiced chai on crisp fall mornings. Honestly? It’s dangerous how good it is straight from the pan with just your fingers—no judgment here!

Nutritional Information

Just so you know—these numbers are estimates and can vary based on the exact ingredients you use. But here’s the general breakdown per slice of this pumpkin chocolate chip bread:

• Calories: 220
• Fat: 9g (3g saturated)
• Carbs: 32g (18g sugars, 2g fiber)
• Protein: 3g

Not bad for something that tastes like dessert, right? The pumpkin adds vitamin A, and dark chocolate chips give antioxidants—that’s my story and I’m sticking to it!

Common Questions About Pumpkin Chocolate Chip Bread

Over the years, I’ve gotten tons of questions about this pumpkin chocolate chip bread—here are the ones that pop up most often with my tried-and-true answers!

Can I use fresh pumpkin instead of canned?

You absolutely can! Roast a sugar pumpkin, scoop out the flesh, and puree until smooth. Just make sure it’s thick like canned pumpkin—if it’s watery, strain it in cheesecloth first. I love the freshness, but honestly? I keep cans of Libby’s in my pantry for when the craving strikes—they’re consistent every time.

Why did my bread turn out dry?

Oh no! Dry pumpkin bread usually means one of three things: overmixing the batter (toughens the gluten), too much flour (always spoon and level—no scooping!), or overbaking (my oven runs hot, so I start checking at 50 minutes). Next time, try brushing the baked loaf with simple syrup while warm—it’s my secret rescue trick!

Can I freeze pumpkin chocolate chip bread?

Freezing is my go-to move! Cool completely, wrap tightly in plastic wrap, then foil. It keeps beautifully for 3 months. When the pumpkin spice craving hits, just thaw at room temp or zap a frozen slice in the microwave for 20 seconds—instant cozy breakfast!

Can I make this into muffins instead?

Yes! Fill muffin cups 2/3 full and bake at 350°F for 18-22 minutes. They bake faster, so watch them like a hawk after 15 minutes. Perfect for lunchboxes—my kids call them “pumpkin cupcakes” and don’t realize they’re kind of wholesome!

Try this pumpkin chocolate chip bread recipe and tell me how yours turns out in the comments—I’d love to hear!

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