Pumpkin Chocolate Chip Bread Recipe

Ash Tyrrell

Pumpkin Chocolate Chip Bread Recipe

The moment the air turns crisp, I start craving this pumpkin chocolate chip bread recipe more than anything else in my kitchen. I first made it on a lazy Sunday afternoon, mostly because I had half a can of pumpkin puree sitting in my fridge and didn't want it to go to waste. One bite in, and I knew this was going to become my go-to fall bake

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Prep Time 15

Cook Time 55

Servings: 20

Ingredients Method Notes

Ingredients

15 oz canned pumpkin puree – the heart of the recipe; use pure pumpkin not pie filling.
1/2 cup butter softened – adds richness and keeps the crumb tender.
2 cups granulated sugar – sweetens the loaf and helps it stay moist.
3 large eggs – bind the batter and give the bread structure.
1/2 cup milk – loosens the batter for a soft even crumb.
2 tsp vanilla extract – rounds out the warm spices with a hint of sweetness.
2 3/4 cups all-purpose flour – gives the loaf its classic bread texture.
1 1/2 tsp baking soda – the main leavener for a good rise.
1/2 tsp baking powder – works alongside the soda for extra lift.
1 tsp salt – balances the sweetness and sharpens the spice flavors.
3/4 tsp ground cinnamon – the backbone of that cozy fall flavor.
1/4 tsp ground nutmeg – adds warmth without overpowering the pumpkin.
1/4 tsp ground cloves – a small amount goes a long way here so don't overdo it.
12 oz chocolate chips – I like semi-sweet but milk chocolate works too.

Method

Preheat your oven to 350°F before you start mixing anything. Grease two loaf pans and line the bottoms with parchment paper for easy release later. This little step saves you from a stuck, crumbly loaf and makes cleanup faster too
In a large bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy. This usually takes about two minutes with a hand mixer. Creaming properly here gives the loaf a lighter, softer crumb instead of a dense one.
Mix in the eggs one at a time, followed by the pumpkin puree, milk, and vanilla extract. Beat just until everything looks smooth and uniform. Don't worry if the batter looks slightly separated at first; it comes together once the dry ingredients go in.
In a second bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking the spices into the flour first helps them distribute evenly, so you don't end up with a clove-heavy bite in one slice.
Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula. Mix only until the flour disappears into the batter. Overmixing at this stage activates the gluten too much, which can make your loaf tough instead of tender.
Add the chocolate chips and fold them through the batter with a few gentle strokes. I like to save a small handful to press onto the top of the loaves before baking, purely for looks. This gives the finished bread that bakery-style, chip-studded top.
Divide the batter evenly between your prepared pans and smooth the tops with your spatula. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the tops brown too fast, tent them loosely with foil.
Let the loaves rest in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Slicing too early can cause the bread to crumble, since the crumb is still setting as it cools.

Notes

I always use canned pumpkin puree, not pumpkin pie filling, since the filling already has added sugar and spices that throw off the balance.
I bring my eggs and butter to room temperature first; it helps the batter blend smoothly and rise more evenly.
I toss my chocolate chips in a spoonful of flour before folding them in, so they don't all sink to the bottom.
I rotate my pans halfway through baking because my oven runs a little hot on one side.
I let the bread cool completely before wrapping it, otherwise trapped steam makes the crust go soggy.