Chocolate Chip Pumpkin Bread
A moist and flavorful pumpkin bread infused with warm spices and studded with chocolate chips. Perfectly sweet, easy to make, and ideal for breakfast, snacks, or dessert — this fall favorite stays soft for days and freezes beautifully for later enjoyment.
Equipment
- 2 small loaf pans (8x4-inch)
- 2 Mixing bowls (medium and large)
- 1 whisk
- 1 rubber spatula or wooden spoon
- Measuring Cups and Spoons
- Nonstick spray or parchment paper
- Wire cooling rack
- Toothpick or knife (for testing doneness)
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups canned pumpkin purée
- 1 cup vegetable oil
- 4 large eggs
- ⅔ cup water
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ teaspoon pumpkin pie spice
- 1 cup about ½ bag semi-sweet chocolate chips, plus more for topping
Instructions
- Prepare the baking pans and oven: Begin by preheating your oven to 350°F (175°C) so it reaches the perfect temperature by the time your batter is ready. Grease two small loaf pans (about 8x4 inches each) thoroughly with nonstick cooking spray or lightly brush them with oil. For easier removal, you can also line the pans with parchment paper, leaving a bit of overhang on the sides to lift the loaves out once baked. Set the pans aside while you prepare the batter.
- Combine the dry ingredients: In a medium-sized mixing bowl, whisk together 3 cups of all-purpose flour, 3 cups of sugar, 2 teaspoons of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of kosher salt. Whisk until everything is evenly blended and there are no visible clumps of flour or pockets of baking soda. This step ensures your leavening agents and salt are distributed evenly throughout the mixture, which helps the bread rise uniformly and prevents uneven flavor.
- Blend the wet ingredients and spices: In a large bowl (or the bowl of a stand mixer fitted with a paddle attachment), add 2 cups of pumpkin purée, 1 cup of vegetable oil, 4 eggs, and ⅔ cup of water. Using a whisk or mixer on medium speed, blend these ingredients together until the texture becomes smooth, silky, and slightly thick. Now, sprinkle in 1 teaspoon of ground cloves, 1 teaspoon of allspice, and ½ teaspoon of pumpkin pie spice. Continue mixing until the spices are completely incorporated, filling the mixture with a rich autumn aroma. This step infuses the batter with deep, cozy flavor and ensures the spices are evenly dispersed.
- Combine the wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, working in small portions at a time. Mix gently using a rubber spatula or your mixer on low speed. Continue until all the flour has just disappeared into the batter. Be careful not to overmix — overworking the batter can make the bread tough and dense instead of light and moist. The goal is to blend everything until it’s smooth but still soft and airy. If a few small streaks of flour remain, that’s perfectly fine — they’ll mix in naturally when you fold in the chocolate chips.
- Fold in the chocolate chips: Sprinkle in ½ bag (about 1 cup) of semi-sweet chocolate chips and gently fold them into the batter using a spatula. This gentle motion keeps the batter fluffy while distributing the chocolate evenly throughout. If you prefer a more indulgent bread, feel free to add a handful of extra chocolate chips at this stage — or mix in a blend of dark and milk chocolate for added richness and contrast.
- Fill the loaf pans evenly: Divide the pumpkin bread batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops and eliminate any large air pockets. If desired, sprinkle a few more chocolate chips on top for a bakery-style finish and extra sweetness once baked. The batter should fill each pan about two-thirds full, allowing space for the loaves to rise beautifully.
- Bake until perfectly set: Place both pans in the preheated oven, positioning them in the center rack for even heat circulation. Bake for 55 to 60 minutes, or until the tops turn a deep golden brown and your kitchen fills with the comforting aroma of pumpkin and spice. To check for doneness, insert a toothpick or thin knife into the center of the loaf — if it comes out clean or with only a few moist crumbs, the bread is ready. If the tops are browning too quickly but the center isn’t done yet, loosely cover the pans with foil for the remaining bake time.
- Cool before slicing: Once baked, remove the pans from the oven and let the loaves rest for about 10 minutes inside the pans. This short resting period allows the structure to set, preventing the bread from breaking when removed. Carefully lift each loaf out using the parchment overhang or by gently inverting the pan onto a cooling rack. Allow the loaves to cool completely on the rack — at least 1 hour — before slicing. This cooling step helps the crumb firm up and allows the flavors to fully develop.
- Slice and enjoy: Once cooled, use a sharp serrated knife to slice the bread into even pieces. Serve it plain for breakfast, toast it lightly with a pat of butter, or enjoy a slice warm with coffee or tea. Each bite offers a soft, spiced pumpkin flavor with pockets of melty chocolate — the perfect balance of comfort and indulgence.
Notes
- For a perfectly moist texture, avoid overmixing the batter once the dry ingredients are added. Gentle folding is key to keeping the bread tender.
- Use canned pumpkin purée, not pumpkin pie filling, to ensure proper sweetness and consistency.
- If you like a more decadent treat, sprinkle extra chocolate chips on top before baking — they create a slightly caramelized chocolate layer.
- Loaves are easiest to slice when fully cooled; if slicing immediately, use a serrated knife to prevent tearing.
- This recipe works well with spice variations — try adding cinnamon, nutmeg, or ginger for a personalized flavor profile.
