Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned. Just be sure to cook and puree the pumpkin before using it in the recipe. Fresh pumpkin adds a slightly different texture but works wonderfully in this recipe.

How do I store Chocolate Chip Pumpkin Bread?

Store your Chocolate Chip Pumpkin Bread in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate it for up to a week, or freeze individual slices for up to 3 months.

Can I make this recipe into mini loaves?

Absolutely! You can make mini loaves by dividing the batter into smaller pans. Be sure to adjust the baking time—typically around 35 minutes—checking with a toothpick to ensure the bread is done.

Best Chocolate Chip Pumpkin Bread Recipe

Description

This Chocolate Chip Pumpkin Bread is a perfect fall treat that combines the richness of pumpkin with warm spices and sweet, melty chocolate chips. It’s incredibly moist, easy to make, and ideal for gifting or enjoying with your family during the autumn season.

Ingredients

Scale

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 oz cooking oil (canola, corn, or vegetable oil)
2 large eggs
1 cup sugar
1 tsp vanilla extract
1 cup pumpkin puree
1 1/4 cups chocolate chips, divided
Oil spray for loaf pan

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (8″ x 4″ x 3″).
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
In a large mixing bowl, whisk together oil, eggs, sugar, vanilla extract, and pumpkin puree until smooth.
Stir in 1 cup of chocolate chips.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Pour the batter into the prepared loaf pan, smoothing it evenly. Top with the remaining 1/4 cup of chocolate chips.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

For a variation, use pumpkin pie spice instead of individual spices like cinnamon, cloves, and nutmeg.
Substitute white chocolate chips for a different flavor profile.
Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done.
Store leftover bread in an airtight container at room temperature for up to 4 days, or refrigerate for longer shelf life.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 292 cal
Sugar: 26g
Sodium: 170mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 41mg