This pumpkin chocolate chip bread started as a way to use up an overflowing can of pumpkin after a baking spree. I wanted something that felt like a hug but with a little extra flair—a surprise of melty chocolate amid the warm spices. Every time I make it, I’m reminded how pumpkin keeps the loaf moist without feeling heavy, even as the chocolate adds that unexpected richness.

What’s funny is how this bread became a weekend staple in my house, not just because it’s delicious, but because it’s so forgiving. It’s a no-fuss bake that loves a little improvisation—more chocolate chips, less sugar, a dash of cinnamon, whatever’s in the pantry. It’s a cozy, imperfect thing that keeps me reaching for it, slice after slice, especially when the air gets crisper.

Transforming pumpkin bread into a chocolate chip marvel that balances seasonal comfort with unexpected richness, making it perfect for those who want a cozy yet indulgent treat.

A Cozy Fall Classic

Baking this bread feels like wrapping myself in a warm blanket on a chilly morning.
I still get excited every time I see the chocolate chips melting into the pumpkin batter, like tiny pockets of joy.
This recipe reminds me of lazy weekend mornings, where the smell alone makes everything feel right.
Sharing slices of this bread with friends always sparks nostalgic chats about autumns past.

The story behind this recipe

This recipe was born out of a chilly autumn weekend, when I had a can of pumpkin and a craving for something warm and slightly indulgent. I wanted to create a bread that felt like a hug—moist, tender, with a surprising hit of chocolate that would make it feel special. It’s become my go-to for cozy mornings and casual get-togethers.
Every time I bake it, I remember the first time I tossed in extra chocolate chips just to see what would happen—turns out, it’s always worth it. The aroma of cinnamon and roasted pumpkin filling the kitchen, mingling with the crackle of melting chocolate, somehow makes the whole house feel calmer. It’s imperfect but memorable, like an old friend I keep coming back to.
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Trivia and historical tidbits

Pumpkin bread has roots in early American baking, where pumpkins were a seasonal staple and often used in breads and pies.
Chocolate chip variations in quick breads gained popularity in the mid-20th century, adding a touch of indulgence to traditional recipes.
The combination of pumpkin and chocolate is a modern twist, blending autumnal flavors with a rich, sweet surprise that appeals across seasons.
This bread’s moist texture is partly due to the pumpkin, which historically was used to add moisture and sweetness in baked goods.

Ingredient breakdown: key components

Pumpkin: I use canned pure pumpkin that’s smooth and bright orange—gives the bread moisture and a gentle earthiness. Swap with sweet potato puree for a slightly sweeter, denser crumb.
Chocolate chips: I love semi-sweet because they melt just enough to be gooey but not overpower the pumpkin flavor. Dark chocolate works too—just watch for it to seize if the batter’s too cold.
All-purpose flour: I prefer unbleached for better flavor and texture, but bread flour gives a slightly chewier crumb if you want more structure.
Spices (cinnamon, nutmeg): I keep it simple with just cinnamon, but a pinch of ginger or clove adds warmth. Freshly grated nutmeg makes a noticeable difference in aroma.
Brown sugar: I use packed light brown sugar for a mellow sweetness that balances the spices. You could swap with coconut sugar for a hint of caramel flavor.
Eggs: Large eggs work perfectly—bind the batter and keep it tender. For a richer loaf, add an extra yolk or a splash of milk.
Oil or melted butter: I reach for neutral oil, like canola, to keep the bread moist without extra flavor. Melted butter adds richness but can make the crumb slightly denser.

Spotlight on key ingredients

Pumpkin:

I use canned pure pumpkin that’s smooth and bright orange—gives the bread moisture and a gentle earthiness. Swap with sweet potato puree for a slightly sweeter, denser crumb.
Chocolate chips: I love semi-sweet because they melt just enough to be gooey but not overpower the pumpkin flavor. Dark chocolate works too—just watch for it to seize if the batter’s too cold.
All-purpose flour: I prefer unbleached for better flavor and texture, but bread flour gives a slightly chewier crumb if you want more structure.

Chocolate chips:

I love semi-sweet because they melt just enough to be gooey but not overpower the pumpkin flavor. Dark chocolate works too—just watch for it to seize if the batter’s too cold.
All-purpose flour: I prefer unbleached for better flavor and texture, but bread flour gives a slightly chewier crumb if you want more structure.

Notes for ingredient swaps

Pumpkin: I use canned pure pumpkin for smoothness and moisture—swap with roasted butternut squash for a sweeter, nuttier flavor.
Chocolate chips: Semi-sweet are my favorite for balance, but dark chocolate adds richness—if you prefer a less sweet loaf, go darker.
All-purpose flour: Unbleached gives a better flavor, but whole wheat can be substituted for a denser, nuttier crumb; just add a splash of milk if dry.
Spices (cinnamon, nutmeg): Keep it simple with cinnamon, or add a pinch of ginger for warmth—freshly grated nutmeg really boosts aroma.
Brown sugar: Light brown sugar adds mellow caramel notes, but coconut sugar can replace it for a less processed, slightly caramelized taste.
Eggs: Large eggs work well, but for extra richness, swap one egg for a spoonful of Greek yogurt or add an extra yolk.
Oil or melted butter: Neutral oils like canola keep it light and moist, while melted butter offers richer flavor—use sparingly if you want a lighter crumb.

Equipment & Tools

Loaf pan: Holds the batter during baking, shaping the bread.
Mixing bowls: Separate wet and dry ingredients for even mixing.
Whisk: Incorporate ingredients smoothly without lumps.
Spatula: Fold in chocolate chips and smooth the batter.
Toothpick or cake tester: Check for doneness in the center of the loaf.
Cooling rack: Allow air circulation to prevent sogginess.

Step-by-step guide to pumpkin chocolate chip bread

Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter or non-stick spray. Line the bottom with parchment if you like a cleaner release.
In a large mixing bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and a pinch of salt. Set aside.
In another bowl, combine 1 cup (240g) pumpkin puree, ½ cup (100g) brown sugar, ¼ cup (60ml) oil, and 2 large eggs. Mix until smooth—think velvety, no streaks.
Pour the wet ingredients into the dry. Stir gently just until combined. Overmixing can make the bread dense—look for a lumpy, slightly shaggy batter.
Fold in ¾ cup (130g) chocolate chips. I like to toss them in a little flour first to prevent sinking. A few chips on top are nice for presentation.
Scrape the batter into your prepared loaf pan. Smooth the top with a spatula. Sprinkle a few extra chips on the surface if desired.
Bake for about 55-60 minutes. Check after 50; the bread should be golden brown, with a toothpick inserted in the center coming out clean or with moist crumbs.
If the top browns too quickly, loosely tent with foil around the 45-minute mark. This prevents over-torching while the inside finishes baking.
Once baked, remove from oven. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Resting helps set the crumb and makes slicing easier.
Allow the bread to cool completely before slicing. The aroma of cinnamon and roasted pumpkin should fill your kitchen. Slicing too early can cause it to fall apart.

Cool the bread completely on a wire rack before slicing. Wrap leftovers in plastic or foil; they keep well at room temperature for 2-3 days or in the fridge for a week. For longer storage, freeze slices wrapped tightly in foil and plastic, reheating in the oven at 150°C (300°F) for 10 minutes until warm and fragrant.

How to Know It’s Done

The crust is golden and pulls away slightly from the pan edges.
A skewer inserted in the center comes out with moist crumbs, not wet batter.
The top feels firm but springs back when lightly pressed.