A beautifully sliced loaf of Pumpkin Chocolate Chip Bread, with a few slices artfully arranged, displayed on a minimalist white plate on marble countertops. Natural morning light from an east window casts soft, warm shadows. Fresh herbs are subtly visible in the soft-focus background, and the same wooden cutting board is positioned next to the plate. The presentation is clean and tidy, with warm tones.

Best Pumpkin Chocolate Chip Bread: My Go-To Fall Loaf Recipe

ByMaya
A close-up side view of a generous slice of Pumpkin Chocolate Chip Bread, showcasing its moist, tender crumb and abundant melted chocolate chips. It rests on a minimalist white plate, set on marble countertops under natural morning light. Fresh herbs are visible in the blurred background, and the same wooden cutting board is nearby, complementing the warm tones and clean presentation.
Pumpkin Chocolate Chip Bread

Is there anything more comforting than a slice of warm, spiced Pumpkin Chocolate Chip Bread? For me, just the thought conjures images of crisp autumn mornings, the cozy embrace of an oversized sweater, and the sheer joy of creating something truly special from my own kitchen. This isn’t just a recipe; it’s a hug in loaf form, a perfect embodiment of fall comfort that’s surprisingly simple to master, earning its moniker as my go-to “No-Fuss Pumpkin Chocolate Chip Bread.“

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I still vividly remember the chilly Saturday when this recipe truly came to life for me. My first few attempts were, I’ll admit, a bit of a chocolate chip disaster – they staged a dramatic exodus to the bottom of the pan! But after some kitchen wizardry and a few trials, I finally perfected this no-fuss version, much like my journey to perfect a crusty no-knead bread did for yeast breads.

What you’ll find here is a loaf with that absolutely perfect balance of warm, autumnal spices and generous pockets of melty chocolate, all wrapped up in a wonderfully moist crumb that practically melts in your mouth. It’s fantastic for breakfast, a lovely afternoon snack, or even a simple dessert, And if you happen to have any leftovers of this Pumpkin Chocolate Chip Bread, you might even consider should you dry out bread for French toast casserole – it’s that good! I truly can’t wait for you to experience the same homemade bliss and comforting warmth this No-Fuss Pumpkin Chocolate Chip Bread brings to my kitchen.

Pumpkin Chocolate Chip Bread: My Go-To Fall Loaf Recipe
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Pumpkin Chocolate Chip Bread: My Go-To Fall Loaf Recipe

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This No-Fuss Pumpkin Chocolate Chip Bread is incredibly moist, perfectly spiced, and loaded with melty chocolate chips. It’s the ultimate cozy fall bake that comes together quickly for a delicious breakfast, snack, or dessert.

Ingredients

  • 2 cups (240g) all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/2 tsp salt

  • 1 1/2 cups (300g) granulated sugar

  • 1/2 cup (113g) unsalted butter, melted and cooled

  • 2 large eggs, room temperature

  • 1 (15 oz) can (approx 1 3/4 cups) pumpkin puree (not pie filling)

  • 1/4 cup milk

  • 1 tsp vanilla extract

  • 1 cup (170g) semi-sweet chocolate chips (plus more for topping, if desired)

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a separate medium bowl, whisk together the granulated sugar, melted butter, and eggs until well combined.
  • Stir in the pumpkin puree, milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no streaks of flour remain. Be careful not to overmix!
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared loaf pan and sprinkle with a few extra chocolate chips on top if you like.
  • Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, tent loosely with foil.
  • Let the bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan.
  • Allow the bread to cool completely on the wire rack before slicing and serving. This helps the flavors meld and the bread set properly.

Notes

    • The Secret to Moistness: Don’t overmix the batter! Overmixing develops gluten, which can lead to a tougher, drier bread. Mix just until the wet and dry ingredients are combined, leaving a few small lumps is okay. Trust me on this one, your loaf will thank you!
    • Preventing Sinking Chips: Before adding your chocolate chips to the batter, toss them with a tablespoon of flour. This light coating helps them suspend evenly throughout the loaf instead of all taking a dive to the bottom during baking. It’s a little family secret that makes a big difference!
    • Flavor Boost: For an extra layer of warmth and brightness, consider adding 1 teaspoon of fresh orange zest to your wet ingredients along with the vanilla. It really complements the pumpkin and spices without overpowering them, making your loaf truly special.

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