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As the cozy vibes take over, there’s no better way to embrace the fall season than with a warm slice of chocolate chip pumpkin bread. Whether you're looking to impress at a gathering or simply craving something comforting to pair with your morning coffee, this recipe checks all the right boxes.
If you're scrolling through fall recipes, you're probably after something easy yet indulgent—and this bread delivers. It’s not only simple to make but also forgiving. Missing an ingredient? Swap in whole-wheat flour for a heartier texture or switch up the chocolate chips for dark or white varieties. Plus, it's easily adaptable for vegan or dairy-free diets, making it as flexible as it is delicious.
The Secret to Moist Pumpkin Bread?
Let’s talk texture because no one wants a dry loaf. The secret to keeping this bread moist and tender is the use of both pumpkin puree and a touch of oil. Together, they create a bread that stays soft even after a few days (if it lasts that long). Each slice is soft without being dense, giving you the perfect balance between a quick bread and a cake.
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Chocolate Chip Pumpkin Bread Recipe
Recipe from Curd is The Word
Ingredients:
1 ½ cups of all-purpose flour
1 cup of canned pumpkin puree (not pumpkin pie filling)
¾ cup of sugar (brown sugar works wonders for a richer flavor)
½ cup of vegetable oil (or melted coconut oil)
2 large eggs (or a flax egg if vegan)
1 tsp of vanilla extract
1 tsp of baking soda
½ tsp of baking powder
1 tsp of ground cinnamon
½ tsp of ground nutmeg
¼ tsp of ground cloves
1 cup of semi-sweet chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This ensures that the bread comes out easily and retains its perfect shape.
Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, eggs, oil, and vanilla extract. Whisk until smooth and well combined.
Combine the Dry Ingredients: In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Slowly add the dry ingredients to the wet mixture and stir just until combined—overmixing can lead to a denser texture.
Gently fold in the chocolate chips. If you’re feeling adventurous, you could even add some chopped walnuts or pecans for extra crunch.
Pour the batter into your prepared loaf pan and bake for 55-65 minutes. Your kitchen will smell amazing as the bread bakes! To check if it’s done, insert a toothpick in the center. If it comes out clean (minus any melted chocolate), you’re good to go.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then, slice yourself a generous piece and dive in!
Versatile & Perfect for Any Occasion
This chocolate chip pumpkin bread is perfect for practically any situation. Heading to a brunch? Bring a loaf. Need something sweet to enjoy with your coffee at home? This bread has you covered. It’s also freezer-friendly, making it a great option to prepare in advance for holiday gatherings or last-minute guests.
** For those who love to experiment in the kitchen, this recipe is super adaptable. Want a bit more indulgence? Drizzle a simple glaze on top or sprinkle some cinnamon sugar before baking for a sweet, crispy crust. If you’re all about texture, add in some chopped nuts or dried cranberries for an autumnal twist.
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