Next-Level Pumpkin Chocolate Chip Bread Recipe

Introduction

This pumpkin bread recipe takes your classic loaf to a whole new level with the warm spices and melty chocolate chips baked right in. It’s moist, flavorful, and perfect for cozy mornings or an afternoon treat during the fall season.

Ingredients

• 1.25 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp ground nutmeg
• 3 oz cooking oil
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1.25 cups chocolate chips, divided
• Oil spray for greasing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set this dry mixture aside.
2. Step 2: In a large mixing bowl, whisk together the cooking oil, eggs, sugar, vanilla extract, and pumpkin puree until smooth. Stir in 1 cup of the chocolate chips.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Use a spatula to scrape the sides and bottom of the bowl to ensure everything is well blended.
4. Step 4: Spray an 8″ x 4″ x 3″ loaf pan with oil spray. Pour the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips evenly on top.
5. Step 5: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the loaf—if it comes out clean, the bread is ready.
6. Step 6: Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For added texture and flavor, fold in 1/2 cup chopped nuts such as walnuts or pecans.
• Try substituting the ground cloves and nutmeg with 1 tsp pumpkin pie spice for a slightly different spice profile.
• If you prefer a sweeter loaf, increase the sugar by 1/4 cup or add a drizzle of honey on top after baking.
• Use dark or white chocolate chips instead of semisweet for a different chocolate twist.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for this recipe.

What if I don’t have all the spices on hand?

You can use a pre-made pumpkin pie spice blend instead of the individual cinnamon, cloves, and nutmeg. If you have none, cinnamon alone will still provide great flavor.

Next-Level Pumpkin Chocolate Chip Bread Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

Elevate your pumpkin bread baking with this delicious recipe featuring warm spices, rich pumpkin puree, and melty chocolate chips, perfect for a cozy treat or dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.25 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp ground nutmeg

Wet Ingredients

• 3 oz cooking oil
• 2 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree

Additional

• 1.25 cups chocolate chips, divided (1 cup mixed into batter, 0.25 cup for topping)
• Oil spray for loaf pan

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking your pumpkin bread.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Stir to evenly distribute the spices.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the cooking oil, eggs, sugar, vanilla extract, and pumpkin puree until smooth and well combined.
4. Add Chocolate Chips: Stir 1 cup of the chocolate chips into the wet mixture, ensuring they are distributed throughout the batter.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just blended. Scrape the sides and bottom of the bowl with a spatula to incorporate all ingredients evenly.
6. Prepare Pan: Spray an 8″ x 4″ x 3″ loaf pan evenly with oil spray to prevent sticking.
7. Fill and Top Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.
8. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the bread is done.
9. Cool and Serve: Allow the pumpkin bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

• Feel free to customize this recipe by adding nuts such as walnuts or pecans for extra crunch.
• You can adjust spices to your taste, adding more cinnamon or substituting with pumpkin pie spice.
• Ensure pumpkin puree is well-drained if too wet to avoid a soggy loaf.
• Use a toothpick test to check doneness and avoid overbaking.
• Store leftover bread wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature.

Keywords: pumpkin bread, chocolate chip pumpkin bread, fall baking, pumpkin recipes, homemade pumpkin bread