This Pumpkin Chocolate Chip Bread is a moist, flavorful treat that’s perfect for breakfast, snacks, or dessert.
Packed with fiber-rich pumpkin, plant-based good fats from oil or applesauce, and satisfying chocolate chips, it’s a wholesome yet indulgent option.
Low in saturated fat and easy to prepare, this quick bread is ideal for everyday baking, meal prep, or sharing with friends and family during the fall season.
Moist Pumpkin Chocolate Chip Bread
Equipment
- 2 × 8×4 inch loaf pans
- 1 × large mixing bowl
- 1 × medium mixing bowl
- 1 × whisk
- 1 × spatula
- Parchment Paper
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- 2 cups canned pumpkin not pumpkin pie filling
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips reserve a few for topping
Instructions
- Prepare the Oven and Pans: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. Grease two 8×4 inch loaf pans with a light coating of butter or non-stick spray to prevent sticking. For extra assurance, line the pans with parchment paper, allowing some overhang on the sides to make removing the loaves effortless once baked. Set these prepared pans aside.
- Mix the Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 4 teaspoons of pumpkin pie spice. Use a whisk to thoroughly blend these ingredients so the leavening agents and spices are evenly distributed throughout the flour.This step ensures that your bread will rise evenly and have consistent flavor in every bite.
- Combine the Wet Ingredients: In a medium mixing bowl, whisk together the wet ingredients 2 cups of canned pumpkin, ⅔ cup of brown sugar, ⅔ cup of granulated sugar, 1 cup of applesauce or canola oil, 3 room-temperature eggs, and 1 tablespoon of vanilla extract. Whisk until the mixture is smooth, glossy, and free of lumps. Properly blending the wet ingredients ensures your pumpkin bread stays moist and tender.
- Incorporate Wet and Dry Mixtures: Gradually pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. Be careful not to overmix—stirring until the flour is incorporated is enough. Overmixing can lead to a dense or tough loaf, so aim for a thick, slightly lumpy batter.
- Fold in Chocolate Chips: Add 1½ cups of semi-sweet chocolate chips and ½ cup of mini chocolate chips into the batter, reserving a few mini chips to sprinkle on top. Fold the chocolate chips in gently using a spatula to evenly distribute them throughout the batter, making sure not to crush or overmix them. This will give your bread pockets of melted chocolate in every slice.
- Divide Batter into Pans: Evenly pour half of the prepared batter into each of the greased and parchment-lined loaf pans. Use a spatula to smooth the tops lightly, ensuring the batter spreads evenly to avoid uneven rising. If desired, sprinkle the reserved mini chocolate chips on top for a decorative, chocolatey finish.
- Bake the Loaves: Place the loaf pans in the preheated oven on the middle rack. Bake for 50–55 minutes, rotating the pans halfway through baking for even heat distribution. The bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The loaves should be golden brown on top with a lightly firm crust.
- Cool in Pan: Allow the bread to cool in the pans for 10 minutes. This resting period helps the bread set and makes it easier to remove without breaking.
- Transfer to Wire Rack: After 10 minutes, carefully lift the loaves out using the parchment overhang and place them onto a wire rack to cool completely. Cooling fully ensures the interior sets perfectly and prevents the bread from being gummy.
- Slice and Serve: Once cooled, slice the pumpkin chocolate chip bread into even pieces using a serrated knife. Serve immediately, or store slices in an airtight container for up to 4 days at room temperature, or freeze for longer storage. Enjoy warm with butter, cream cheese, or as-is for a delicious treat!
Notes
- Use canned pumpkin, not pumpkin pie filling, for the correct moisture and flavor.
- Bring eggs to room temperature before mixing to ensure a smooth batter.
- Do not overmix wet and dry ingredients; stir just until combined to avoid a dense loaf.
- Reserve a few mini chocolate chips for topping to create a visually appealing, melty finish.
- Grease and line loaf pans with parchment paper for easy removal and a perfect crust.
- Consider applesauce as a substitute for part of the oil to reduce saturated fat and add natural sweetness.
- Check bread with a toothpick at 50 minutes; it should come out clean or with a few moist crumbs.
- Cool in pan for 10 minutes before transferring to a wire rack to prevent breaking.
Chef’s Secrets: Expert Baking Techniques
For an extra moist loaf, try substituting half of the oil with unsweetened applesauce; it adds natural sweetness and reduces saturated fat without compromising texture.
Toasting the flour lightly in a dry pan before mixing with spices can enhance the nutty aroma.
If you prefer a slightly spiced loaf, add a pinch of cinnamon or nutmeg in addition to pumpkin pie spice.
Using parchment paper in loaf pans not only prevents sticking but also makes transferring the bread easy, keeping the crust intact.
Serving Suggestions: Enjoy Bread Any Way
This bread is versatile and pairs well with both sweet and savory accompaniments.
Spread a layer of cream cheese or nut butter for a rich breakfast treat, or enjoy a warm slice with a drizzle of honey for a mid-afternoon snack.
It can also be toasted lightly and served alongside coffee, tea, or hot chocolate.
For gatherings, slice into mini portions for a party platter, or use thick slices for a satisfying dessert topped with whipped cream.
Storage Tips: Keep Bread Fresh Longer
Pumpkin chocolate chip bread stores beautifully.
For room-temperature storage, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container; it will stay fresh for up to four days.
For longer storage, freeze slices individually in a resealable freezer bag, making it easy to grab a single slice at a time.
Thaw frozen slices overnight in the refrigerator or gently warm them in the microwave or oven for a freshly baked feel.
Avoid refrigerating at room temperature, as this can dry out the loaf.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the pumpkin first, ensuring it’s smooth and moisture is consistent with canned pumpkin. About 2½ cups of cooked and pureed pumpkin will substitute for 2 cups canned pumpkin.
2. Can I make this bread gluten-free?
Absolutely! Replace all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may be slightly different but will still be moist and flavorful.
3. Why isn’t my bread rising properly?
Check that your baking powder and baking soda are fresh. Overmixing the batter can also prevent proper rise. Gently fold ingredients until just combined and bake immediately after preparing the batter.
4. Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, or even dried cranberries complement the pumpkin and chocolate flavors beautifully. Fold them in gently along with the chocolate chips to ensure even distribution.
5. How do I prevent the bread from drying out?
Avoid overbaking by checking with a toothpick around 50 minutes. Using applesauce or oil in the batter keeps the loaf moist, and storing it in an airtight container or freezing slices can help maintain freshness.
