Moist Pumpkin Chocolate Chip Bread: 5 Secrets for Perfection

There’s nothing quite like walking into a kitchen filled with the warm, spicy aroma of pumpkin chocolate chip bread baking in the oven. The scent of cinnamon and nutmeg mingling with melted chocolate is pure magic—it instantly makes any house feel like home. This recipe has been my go-to for over a decade, ever since I first discovered how canned pumpkin puree transforms simple ingredients into something extraordinary. Whether I’m making it for neighborhood bake sales, tucking slices into lunchboxes, or prepping breakfasts ahead with my weekly meal planning, this quick bread never disappoints.

My kids start asking for it as soon as the leaves change color, and honestly? I don’t blame them. The combination of tender pumpkin bread and melty chocolate chips is irresistible. Last Thanksgiving, my niece stole the entire loaf off the dessert table before dinner even started—that’s how good it is. What I love most is how effortlessly it comes together: no fancy equipment, just one bowl and simple ingredients you probably already have. It freezes beautifully too, which is perfect when you want homemade goodness without daily baking—ideal for busy families juggling school, work, or even weight loss programs that need portion-controlled treats.

Why You’ll Love This Pumpkin Chocolate Chip Bread

Trust me, this pumpkin chocolate chip bread will steal the show on your kitchen counter every fall. Here’s why it’s become my most-requested recipe:

• Moist for days: Thanks to that magical can of pumpkin puree, each slice stays tender even after freezing—no dry, crumbly disappointments here!
• One-bowl wonder: No mixer needed! I make this while my morning coffee brews (confession: sometimes in pajamas).
• Meal prep hero: Perfect with keto meal plan deliveries—I slice and freeze portions for quick breakfasts my teens actually eat before school.
• Flexible flavors Oil keeps it moist, but melted butter gives it that bakery-style richness when you’re feeling fancy.
• Crowd-pleaser: From PTA bake sales to “please stop by” neighbor gifts, it’s always the first treat to disappear.

Seriously—the hardest part is not eating all the chocolate chips straight from the bag while you bake!

Ingredients for Pumpkin Chocolate Chip Bread

Grab these simple ingredients – you probably have most in your pantry already! The beauty of this recipe is how ordinary staples transform into something extraordinary when that pumpkin hits the batter. Here’s what you’ll need:

• Dry ingredients:
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (or make your own blend!)
• Wet ingredients:
  • 1/2 cup vegetable oil or melted butter (your choice – more on this later!)
  • 1 cup packed brown sugar (the dark kind adds the best flavor)
  • 2 large eggs (room temperature if possible – they mix in smoother)
  • 1 cup canned pumpkin puree (not pie filling – check that label!)
  • 1/4 cup water
• The star of the show:
  • 1 cup chocolate chips (I usually sneak in an extra handful if no one’s looking)

Ingredient Notes and Substitutions

Here’s where you can get creative with what you’ve got! Butter lovers, use melted butter instead of oil – it gives the bread a richer, almost bakery-style flavor. Out of pumpkin pie spice? Mix up your own with cinnamon, ginger, nutmeg, and cloves. For my gluten-free friends, a 1:1 gluten-free flour blend works beautifully here (and keeps it meal prep friendly for gluten-free meal delivery fans!). Dairy-free? No problem – just grab your favorite dairy-free chocolate chips. Pro tip: if you follow weight loss programs, you can reduce the sugar slightly – the pumpkin’s natural sweetness still makes it delicious!

How to Make Pumpkin Chocolate Chip Bread

Ready for the easiest pumpkin chocolate chip bread you’ll ever make? No mixer, no fancy gadgets—just one bowl and about 10 minutes of hands-on time before it’s baking away, filling your kitchen with those dreamy fall spices. I’ve made this so often I could probably do it in my sleep, but here’s the foolproof method step by step!

Step 1: Preheat and Prepare

First things first—fire up that oven to 350°F (175°C). While it heats, grab your trusty 9×5-inch loaf pan. This size is crucial—anything smaller and your bread might overflow! I grease mine with butter or use my homemade cake goop (equal parts flour, oil, and shortening) for foolproof release.

Step 2: Mix Dry Ingredients

In your favorite big mixing bowl—mine’s a well-loved Pyrex—whisk together the flour, baking soda, salt, and pumpkin pie spice. Just until they’re friends, okay? No overmixing here—we’re not building gluten, just getting them acquainted. Tiny flour lumps are totally fine!

Step 3: Combine Wet Ingredients

Now the fun part! Make a well in your dry ingredients and pour in the oil (or melted butter), brown sugar, eggs, pumpkin puree, and water. That canned pumpkin is your moisture MVP here—it keeps every bite tender. Stir gently until just combined; the batter will be thick but pourable.

Step 4: Fold in Chocolate Chips

Time for the chocolate! Dump in those chips (plus that extra handful I know you’re tempted to add) and fold them in with a spatula—about 5-6 strokes max. Overmixing = tough bread, and we want pillow-soft slices!

Step 5: Bake and Cool

Pour the batter into your prepared pan and pop it in the oven. Set your timer for 60 minutes, but expect it might need up to 70—ovens vary! It’s done when a toothpick comes out with just a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s hard, but let it cool completely before slicing—this prevents crumbly disasters!

Tips for the Best Pumpkin Chocolate Chip Bread

After baking dozens (okay, maybe hundreds) of these loaves over the years, I’ve picked up some game-changing tricks to make your pumpkin chocolate chip bread foolproof. First, temperature matters—if your eggs and pumpkin aren’t room temp, let ’em sit out while you prep other ingredients. For extra richness, swap the oil for melted butter (bonus points if it’s browned butter!). Oh, and if you’re as obsessed with kitchen gadgets as I am, an oven thermometer is worth its weight in chocolate chips—it’s saved me from underbaked middles more times than I can count! Speaking of tools, while a sous-vide precision cooker won’t help here, a trusty rubber spatula is your best friend for folding in those chips gently.

For easy removal, I like to line my loaf pan with parchment paper “handles”—just leave some overhang on the long sides. And here’s my secret for perfectly domed tops: let the batter rest for 15 minutes before baking. Those extra minutes give the leavening agents time to work their magic. Last tip? Resist overmixing! A few flour streaks are fine—they’ll disappear in the oven. Trust me, your bread will thank you with that perfect, tender crumb every single time.

Storage and Freezing Instructions

Here’s the best part about this pumpkin chocolate chip bread – it stays moist and delicious for days! At room temperature, it’ll keep beautifully in an airtight container for up to 5 days (if it lasts that long!). For longer storage, you can refrigerate it for about a week, though I find the texture stays perfect when frozen. And let me tell you, frozen slices are a breakfast lifesaver during busy school mornings—just pop them in the toaster oven straight from the freezer!

For meal planning, I like to slice the cooled loaf and wrap individual portions in parchment before freezing in a zip-top bag. That way, my teens can grab a slice whenever they need a quick snack (or when my willpower against second breakfast fails). Thaw at room temperature for about 30 minutes, or microwave for 10-15 seconds for that just-baked warmth. I’ve even been known to tuck a frozen slice into lunchboxes—by noon, it’s perfectly thawed and ready to enjoy!

Pumpkin Chocolate Chip Bread Variations

Oh, the fun you can have with this recipe once you’ve mastered the basics! My kids beg for the classic chocolate chip version, but when I’m feeling adventurous (or just cleaning out the pantry), I love switching it up. Try folding in toasted walnuts or pecans for crunch – just don’t tell my nut-allergic nephew! For a healthier twist that still feels indulgent, swap half the chocolate chips for plump raisins or dried cranberries – perfect for those balancing weight loss programs with cozy fall cravings.

Spice lovers, this is your playground. Sometimes I’ll double the cinnamon or add a pinch of cardamom for warmth. My cousin swears by adding orange zest for brightness, and honestly? It’s genius. If you’re dairy-free, dark chocolate chips work beautifully here, and gluten-free friends can use their favorite 1:1 flour blend with zero sacrifice on texture. Really, the only wrong way to make it is to not make it at all – so grab that can of pumpkin and get creative!

Nutritional Information

These numbers are estimates based on using vegetable oil—your results may vary with butter or different brands of pumpkin puree. Each generous slice (about 1/10 of the loaf) comes in around 250 calories, with 12g fat, 35g carbs, and 3g protein. It’s not exactly Ozempic-approved, but everything in moderation, right? Remember, pumpkin packs vitamin A, so that totally counts toward your wellness goals while you enjoy that melty chocolate!

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