Why You’ll Love This Recipe

This pumpkin bread is everything you want in a fall treat: moist, flavorful, and packed with warm spices like cinnamon, nutmeg, and cloves. The addition of chocolate chips makes every bite extra indulgent, creating the perfect balance between sweet and savory. Not only is it easy to make, but it’s also versatile – you can enjoy it as-is or customize it with your favorite add-ins. Plus, it’s a wonderful way to use up leftover pumpkin puree. The bread is the ideal combination of comforting and decadent, making it the perfect treat to enjoy during chilly fall mornings or for gatherings with friends and family.

Ingredients

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 oz cooking oil
2 large eggs
1 cup sugar
1 tsp vanilla
1 cup pumpkin puree
1 1/4 cups chocolate chips, divided
Oil spray

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan with oil spray or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set this mixture aside.
In a large bowl, beat together the cooking oil, eggs, sugar, and vanilla extract until smooth and well combined.
Stir in the pumpkin puree until fully incorporated into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in 1 cup of the chocolate chips, saving the remaining 1/4 cup to sprinkle on top of the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the reserved chocolate chips over the top of the batter.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the bread begins to brown too much on top before it’s fully baked, cover it loosely with aluminum foil.
Once baked, remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 8-10 slices
Total Time: 1 hour 20 minutes (including prep and bake time)

Variations

Add-ins: You can personalize your bread by adding nuts such as walnuts or pecans for extra crunch. Dried cranberries or raisins can also make a great addition for added sweetness.
Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Spices: Feel free to adjust the spice measurements to your taste. If you love extra cinnamon or cloves, you can increase the amounts.
Vegan Option: To make the recipe vegan, substitute the eggs with flax eggs or chia seeds mixed with water.

Storage/Reheating

Storage: Keep any leftover pumpkin bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4-5 days. You can also refrigerate it for longer freshness, but it’s best enjoyed at room temperature.
Freezing: If you want to make it ahead of time, you can freeze the bread. Slice the bread, wrap individual slices in plastic wrap, and place them in a freezer bag. It will stay fresh in the freezer for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for 15-20 seconds.

FAQs

How do I make my pumpkin bread moist?

To keep the pumpkin bread moist, make sure not to overmix the batter and don’t bake it too long. The pumpkin puree already adds moisture, so a light touch in mixing and correct baking time is key.

Can I substitute the oil for butter?

Yes, you can substitute the cooking oil with melted butter if you prefer a richer flavor. Just make sure to melt the butter and let it cool slightly before adding it to the batter.

Can I make this recipe without chocolate chips?

Yes, if you’re not a fan of chocolate, you can simply omit the chocolate chips or replace them with other mix-ins like chopped nuts or dried fruit.

Is it necessary to use spices like cinnamon, nutmeg, and cloves?

While those spices enhance the flavor of the bread, you can adjust the spices to your liking. You could even use a store-bought pumpkin pie spice blend as a substitute.

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is actually a convenient option. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains additional spices and sugar.

How do I know when the pumpkin bread is done baking?

The best way to check for doneness is by inserting a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is ready.

Can I double this recipe?

Yes, you can double the recipe to make two loaves. Just be sure to adjust the baking time as necessary. You may need to bake the loaves for a few extra minutes.

Can I add nuts to this recipe?

Absolutely! Walnuts or pecans are a great addition and can be folded into the batter along with the chocolate chips.

Can I make this pumpkin bread ahead of time?

Yes, you can prepare the bread ahead of time and store it at room temperature for a few days. It’s also great for freezing if you want to make it further in advance.

Can I use a different type of flour?

You can use a whole wheat flour or a gluten-free flour blend, depending on your dietary needs. Just be aware that using different flours may slightly alter the texture of the bread.

Conclusion

This Best Chocolate Chip Pumpkin Bread is the ultimate fall treat, offering a delightful mix of warm spices and sweet chocolate. It’s perfect for any occasion, whether you’re baking it for breakfast, dessert, or just a sweet snack. The moist texture and rich flavors make it a crowd-pleaser, and the easy preparation ensures it will quickly become a go-to recipe in your kitchen. With endless variations and a simple process, this pumpkin bread will be a staple in your baking routine for seasons to come.