Name: Pumpkin Chocolate Chip Bread
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 15 ounces pumpkin puree; 3 eggs; 3/4 cup sugar; 3/4 cup brown sugar; 1/2 cup vegetable oil; 1/2 cup sour cream; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon cloves; 1 teaspoon vanilla; 2 Tablespoons fresh orange juice; 1/2 Tablespoon molasses; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 3 cups flour; 2 cups chocolate chips

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Soft, moist, and brimming with cozy fall flavors, this Pumpkin Chocolate Chip Bread is a treat you’ll want to bake on repeat. The rich pumpkin spice pairs perfectly with melty chocolate chips, creating a delightful balance of warmth and sweetness. In just over an hour, you’ll have a golden loaf that fills your kitchen with irresistible aromas.

Every bite offers a tender crumb and pockets of gooey chocolate, making it a comforting snack or breakfast indulgence. Packed with wholesome pumpkin and a hint of spice, it’s a guilt-free way to satisfy your sweet tooth. Perfect for sharing or savoring solo, this bread is a must-try for any pumpkin lover!

Ingredients for Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread Ingredients

15 ounces pumpkin puree (canned or homemade)
3 large eggs (room temperature for best results)
¾ cup granulated sugar
¾ cup brown sugar (light or dark, packed)
½ cup vegetable oil (can substitute with melted coconut oil)
½ cup sour cream (plain yogurt works as a substitute)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon vanilla extract
2 Tablespoons fresh orange juice (or bottled, if fresh isn’t available)
½ Tablespoon molasses (optional, but adds depth of flavor)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour (spooned and leveled for accuracy)
2 cups chocolate chips (semi-sweet or dark, reserve ⅓ cup for topping)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9 x 5-inch loaf pans to prevent sticking.
In a large mixing bowl, combine pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice, and molasses. Stir until the mixture is smooth and well blended.
Add baking soda, baking powder, salt, and flour to the wet ingredients. Stir just until combined—avoid overmixing to keep the bread tender.
Gently fold in 1⅔ cups of chocolate chips, reserving the remaining ⅓ cup for topping.
Divide the batter evenly between the prepared loaf pans. Sprinkle the reserved chocolate chips on top of each loaf for an extra chocolatey finish.
Bake in the preheated oven for 40 minutes. Then, loosely cover the loaves with foil to prevent over-browning and bake for another 10-15 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaves from the oven and let them cool in the pans for 10-15 minutes. Then, carefully invert them onto a wire rack to cool completely before slicing.

Perfect Pairings: Toppings and Serving Ideas

Elevate your Pumpkin Chocolate Chip Bread with a dollop of whipped cream or a drizzle of caramel sauce for a decadent treat. For a breakfast twist, serve a slice toasted with a smear of cream cheese or butter. Pair it with a warm cup of coffee or spiced chai tea for a cozy fall-inspired snack.

Storing and Reviving Your Loaves

Store your bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, let it thaw at room temperature or warm slices in the oven at 300°F for 5-10 minutes.

Creative Recipe Variations

Swap out chocolate chips for white chocolate or butterscotch chips for a fun twist. Add a handful of chopped nuts like pecans or walnuts for extra crunch. For a healthier option, replace half the oil with unsweetened applesauce and use whole wheat flour instead of all-purpose.

Time-Saving Tips for Busy Bakers

Pre-measure your dry ingredients the night before to save time. Use a stand mixer or hand mixer to combine wet ingredients quickly. If you’re short on loaf pans, bake the batter in a muffin tin for 20-25 minutes—perfect for grab-and-go portions!

Common Questions Answered

Can I use canned pumpkin pie mix instead of puree? No, pumpkin pie mix contains added sugars and spices, which will throw off the recipe’s balance. Stick to plain pumpkin puree. Why cover the loaves with foil? Covering prevents over-browning while ensuring the center cooks through. Don’t skip this step for perfectly baked bread!