Chocolate Chip Pumpkin Bread Recipe

There’s something truly comforting about the smell of freshly baked pumpkin bread wafting through the house, especially when it’s dotted with melty pockets of chocolate. I first made this Chocolate Chip Pumpkin Bread Recipe on a crisp autumn afternoon when a friend dropped by unexpectedly. The warm spices mingling with the sweet chocolate chips not only brightened the room but also earned me a handful of “recipe please!” requests. It’s honestly one of those treats that feels like a big hug wrapped in loaf form—perfect for cozy mornings or afternoon pick-me-ups.

This Chocolate Chip Pumpkin Bread Recipe stands out because it’s not only delicious but also packed with cozy fall flavors and a wonderfully tender texture. The orange juice adds a subtle brightness that lifts the richness of the pumpkin and the deep molasses note brings everything together. The aroma of cinnamon, nutmeg, and cloves baking in your kitchen will pull anyone in from the cold! And you’ll love how this loaf is easy to slice and share, even with the melty chocolate chips that feel like little treats in every bite.

Even if you don’t bake often, you’ll find this recipe approachable. I’ll walk you through every step so you can pull off an impressive homemade pumpkin bread without stress. Plus, I’ll share tips to avoid overmixing and how to test when it’s perfectly done—so your loaf comes out moist and bursting with flavor every single time.

Ingredients You’ll Be Working With

Before we get started, a quick note about measuring: for the best results, spoon your flour into the measuring cup rather than scooping directly from the bag to avoid packing it too tightly. You’ll find all exact quantities in the printable recipe card below for ease.

• All-purpose flour: Provides structure; spoon and level for tender crumb.
• Baking powder & baking soda: Creates rise and lightness—ensure freshness for best results.
• Kosher salt: Balances and enhances the sweet flavors.
• Ground cinnamon, nutmeg, ginger & cloves: Warm spices that give pumpkin its cozy, seasonal signature.
• Granulated sugar: Sweetens and helps with moistness; brown sugar could be swapped for deeper flavor.
• Vegetable oil: Keeps the bread moist and tender; can substitute with melted coconut oil or another neutral oil.
• Eggs: Bind the batter; room temperature for smoother mixing.
• Vanilla extract: Adds a rounded sweetness; pure vanilla makes a difference.
• Molasses: Adds rich depth and complexity.
• Pure pumpkin: The star ingredient for moisture and flavor; not pumpkin pie filling.
• Orange juice: Brightens and balances the richness; fresh or store-bought works fine.
• Semi-sweet chocolate chips: Folded in and sprinkled on top for gooey chocolate bursts.

Don’t worry if you have to swap ingredients here and there—if you’re dairy-free, plant-based milk works in place of orange juice, and you can easily leave out molasses or use maple syrup as a substitute for a slightly different twist.

Tools You’ll Need

• 9×5-inch loaf pan: Perfect size for even baking; metal pans create the best crust.
• Mixing bowls (medium and large): For combining wet and dry ingredients separately to avoid overmixing.
• Hand mixer or stand mixer: Makes blending wet ingredients smooth and fast.
• Whisk and spatula: Whisk for dry ingredients and folding in chips gently without deflating batter.
• Toothpick or cake tester: To check doneness—look for a few moist crumbs, not wet batter.
• Cooling rack: Allows air to circulate so the loaf cools evenly and the crust doesn’t get soggy.

How to Make Chocolate Chip Pumpkin Bread Recipe

Let’s get your oven warmed up and loaf pan ready. This recipe comes together smoothly once you have your wet and dry ingredients prepped separately — follow along and your kitchen will soon smell like fall heaven.

1. Prep the pan and oven: Preheat your oven to 350°F. Spray your 9×5-inch loaf pan with nonstick spray or line it with parchment paper, leaving an overhang on the sides. This makes lifting the bread out so much easier.
2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Set this aside so your spices get distributed well.
3. Blend wet ingredients: In a large bowl, beat the granulated sugar, vegetable oil, eggs, vanilla extract, molasses, pumpkin, and orange juice with a hand mixer at medium speed. You’re aiming for a smooth, fully incorporated wet mixture.
4. Combine wet and dry: Add the dry ingredients to the wet bowl. Using the mixer on low speed, gently mix until just combined with no visible streaks of flour. Be careful not to overmix — that will make your bread tough.
5. Fold in chocolate chips: Using a spatula, fold in ¾ cup of chocolate chips evenly, making sure they’re scattered throughout but the batter stays aerated.
6. Pour and top: Pour the batter into your prepared pan and smooth out the top. Sprinkle the remaining ¼ cup of chocolate chips on top for a beautiful, melty finish.
7. Bake: Bake for 75 to 85 minutes. Start checking around 70 minutes with a toothpick stuck in the center. The bread is done when it comes out with a few moist crumbs but no wet batter.
8. Cool: Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely. This helps prevent a soggy bottom.

How to Serve

Flavor Boosters

Try spreading a little softened butter or cream cheese on a warm slice to enhance the bread’s moist, spiced flavor. For extra indulgence, drizzle honey or maple syrup on top. If you like texture, sprinkle chopped toasted nuts on your slice or add a light dusting of powdered sugar for a pretty finish.

Perfect Pairings

This Chocolate Chip Pumpkin Bread Recipe pairs wonderfully with a steaming cup of chai tea, pumpkin spice latte, or even a rich hot chocolate. For a breakfast treat, serve alongside Greek yogurt or a scoop of vanilla ice cream for dessert. The warmth of the spices and chocolate brings out lush richness against creamy and tangy companions.

Presentation Touches

Slicing your loaf into thick wedges makes it perfect for sharing at brunch or gift-giving. Wrap individual slices in parchment tied with twine for a thoughtful homemade present. For holiday tables, plate with a sprig of fresh rosemary or a few cinnamon sticks to echo the bread’s aromatic spices and amp up the seasonal vibe.

Variations & Easy Swaps

• Use pumpkin puree swapped with sweet potato puree for a slightly different flavor.
• Swap semi-sweet chocolate chips for dark chocolate or white chocolate based on your sweetness preference.
• Add ½ cup chopped walnuts or pecans for crunch and nutty depth.
• Use coconut oil or olive oil instead of vegetable oil for subtle flavor changes.
• For dairy-free, replace orange juice with almond milk or other plant-based milk.
• Add a teaspoon of espresso powder to deepen chocolate notes.

Make-Ahead, Storage & Reheating

• Wrap cooled bread tightly with plastic wrap or foil and store at room temperature for up to 3 days.
• For longer storage, freeze the loaf whole or sliced in airtight bags up to 3 months.
• To reheat, warm slices in a toaster oven or microwave for 15-20 seconds to revive that fresh-baked feel.
• If freezing, thaw slices overnight in the fridge for best texture before warming.

FAQs

• Can I use canned pumpkin pie filling instead of pure pumpkin? It’s better to use pure pumpkin puree because pumpkin pie filling contains added spices and sweeteners, which can throw off the recipe’s balance.
• What if I don’t have orange juice on hand? You can substitute the orange juice with apple juice, pineapple juice, or even water, though juice adds a nice brightness and subtle tang.
• How do I know when my pumpkin bread is done baking? Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter. Don’t rely solely on the timer—ovens vary.
• Can I double this recipe for multiple loaves? Absolutely! Just double the ingredient quantities and bake in two pans. Make sure not to overfill pans and adjust baking time accordingly.
• Is this recipe suitable for freezing? Yes! It freezes beautifully. Wrap well and thaw before serving for a fresh-baked taste anytime.

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