Pumpkin Chocolate Chip Bread
A squidgy loaf of pumpkin chocolate chip bread full of warm baking spices and a generous amount of chocolate chips.
Serves8 to 10
Makes1 (9-inch) loaf
Prep10 minutes
Cook1 hour to 1 hour 10 minutes
Fall just isn’t quite right without pumpkin. Vibrant leaves, cooler weather, and pumpkin spice everything — it’s an irresistible combination. But for those of us who aren’t lucky enough to experience a true fall season (hi there, fellow Californians!), the smell of pumpkin spice is our indicator of the impending seasonal change.
No matter where you live, you’re going to want to kick off the fall season with this delicious pumpkin chocolate chip bread. It’s full of warm spices and generous amounts of chocolate chips. Pair a slice with a glass of oat milk (or a PSL) and a John Coltrane soundtrack to get into the ultimate fall mood.
Why This Pumpkin Chocolate Chip Bread Is the Best
- It’s made in one bowl. Everything gets mixed in one bowl for minimal cleanup. To minimize lumps in the batter, make sure to follow the mixing order as written.
- It uses a whole can of pumpkin, so there are no awkward leftovers. Make sure to get 100% pumpkin purée, not pumpkin pie mix (which has lots of other ingredients we don’t need). If you’re the DIY type, you can make your own homemade pumpkin purée with this recipe.
- It stays moist for days. Using oil instead of butter in this recipe ensures that the bread will stay nice and moist for a long time. Toasted slices of bread taste great spread with butter, though.
- It uses a custom spice mix. The combination of spices in this recipe — cinnamon, ginger, nutmeg, cloves, and cardamom — adds an amazing depth of flavor. If you don’t have all of the spices and would rather not buy whole new jars, you can get as little as a teaspoon in the bulk spice section of the grocery store. My favorite bulk spice stations are at Sprouts and Whole Foods.
What Does Pumpkin Chocolate Chip Bread Taste Like?
Pumpkin chocolate chip bread tastes like a moist cinnamon and brown sugar cake. The pumpkin flavor from the purée is subtle, mostly adding moisture and complementing the various spices.
What Spices Do You Use in Pumpkin Chocolate Chip Bread?
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Cardamom
Some pumpkin chocolate chip breads may only use cinnamon, but this recipe uses a DIY spice blend to really bring the fall vibes. I tested the recipe using only cinnamon, but in a side-by-side taste test the version with the spice mix was the clear winner.
How Can I Tell When My Pumpkin Chocolate Chip Bread Is Done?
This is a tender, moist bread and to keep it that way it’s important not to overmix the batter (just fold in the flour until it’s almost incorporated) and to cook the bread enough, but not too much. You’ll know the loaf is done when a tester inserted into the center comes out mostly clean with a few moist crumbs attached. Let the bread cool for 10 minutes, then use the parchment paper sling to transfer it to a wire rack to cool completely.
Can You Freeze Pumpkin Chocolate Chip Bread?
Yes, pumpkin chocolate chip bread can be frozen. Wrap in plastic, put into a zip-top bag, and freeze for up to 3 months. Thaw in the refrigerator overnight or in a 300°F oven for 20 minutes.
Pumpkin Chocolate Chip Bread Recipe
A squidgy loaf of pumpkin chocolate chip bread full of warm baking spices and a generous amount of chocolate chips.
Prep time 10 minutes
Cook time 1 hour to 1 hour 10 minutes
Makes 1 (9-inch) loaf
Serves 8 to 10
Nutritional Info
Ingredients
- 2
large eggs
Cooking spray
- 1 (15-ounce) can
pumpkin purée (about 2 cups)
- 3/4 cup
packed light or dark brown sugar
- 1/2 cup
granulated sugar
- 1/3 cup
neutral oil, such as vegetable or canola
- 1 3/4 cups
all-purpose flour
- 2 teaspoons
ground cinnamon
- 1 1/2 teaspoon
kosher salt
- 1 teaspoon
baking soda
- 1 teaspoon
ground ginger
- 1/4 teaspoon
ground nutmeg
- 1/4 teaspoon
ground cloves
- 1/4 teaspoon
ground cardamom
- 1 cup
plus 2 tablespoons semisweet chocolate chips, divided
Instructions
Let 2 large eggs sit on the counter until room temperature. Arrange an oven rack in the lower third of the oven and heat the oven to 350º F. Coat a 9x5-inch loaf pan with cooking spray, then line with parchment paper, leaving an overhang on the two long sides to create a sling.
Place the eggs, 1 can pumpkin purée (about 2 cups), 3/4 cup packed brown sugar, 1/2 cup granulated sugar, and 1/3 cup neutral oil in a large bowl. Whisk until smooth.
Add 2 teaspoons ground cinnamon, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cardamom, and whisk to combine. Add 1 3/4 cups all-purpose flour and fold into the batter with a flexible spatula until the flour is almost completely incorporated.
Add 1 cup of the semisweet chocolate chips and fold until no streaks of flour the remain and the chips are evenly distributed, being careful not to overmix. Transfer to the loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons semisweet chocolate chips over the top.
Bake for 35 minutes. Loosely tent the loaf pan with aluminum foil. Bake until a tester inserted in the center comes out mostly clean with a few moist crumbs attached, 25 to 45 minutes more. Let cool in the pan for 10 minutes. Grasping the excess parchment paper, remove the bread to a wire rack and let cool completely.
Recipe Notes
Storage: The pumpkin bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. It can also be wrapped in plastic wrap and foil and frozen for up to 3 months. Thaw in the refrigerator overnight or unwrap and heat in a 300°F oven for 20 minutes.