Pumpkin Chocolate Chip Bread

Few things capture the cozy flavors of fall better than a freshly baked loaf of Pumpkin Chocolate Chip Bread. This recipe is wonderfully moist, filled with warm spices, and studded with chocolate chips for just the right amount of sweetness. It’s a seasonal favorite that feels like comfort in every bite.

Best of all, this recipe makes two full loaves or several mini loaves, making it ideal for sharing with friends, gifting to neighbors, or freezing for later. Whether enjoyed as a breakfast treat, afternoon snack, or light dessert, it’s sure to become one of your go-to bakes during pumpkin season.

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My Opinion

Every time I make this bread, the smell that fills the kitchen instantly puts me in a fall mood. It’s one of those recipes that feels like a tradition as soon as you bake it.

The texture is soft and tender, with just the right balance of pumpkin and spice. I especially love how the chocolate chips melt into little pockets of sweetness, creating the perfect contrast against the spiced pumpkin base.

Another thing I really appreciate about this recipe is its versatility. Sometimes I’ll make one large loaf and a couple of minis to share or freeze. Other times, I’ll turn the batter into muffins for an easy grab-and-go snack.

No matter how I bake it, it always turns out beautifully golden, moist, and packed with flavor. Honestly, it’s one of those breads that disappears almost as soon as it’s sliced.

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Why You’ll Love This Recipe

• 🎃 Fall-Inspired Flavors – Pumpkin, cinnamon, cloves, and nutmeg create that cozy autumn vibe.
• 🍫 Chocolate Chip Studded – Sweet bursts of chocolate make every bite irresistible.
• ⏱ Quick & Easy – Just 10 minutes of prep time with simple pantry ingredients.
• 🍞 Makes Two Loaves – Perfect for sharing, gifting, or freezing for later.
• 🧁 Versatile Recipe – Can be baked into loaves or muffins depending on your needs.

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Tools You’ll Need

• Two 8.5 x 4.5-inch loaf pans (or 9 x 5-inch pans)
• Mixing bowls (one large, one medium)
• Electric mixer or hand whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Parchment paper (for easy loaf removal)
• Wire cooling rack

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Ingredients

• 2 cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 15 ounces canned pumpkin puree (not pumpkin pie filling)
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup milk
• 12 ounces semisweet chocolate chips

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Instructions

1. Cream the Butter and Sugar
   In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy. This step helps create a tender crumb in the bread.
2. Prepare the Pans and Oven
   Preheat your oven to 350°F (175°C). Line the bottoms of two 8.5 x 4.5-inch loaf pans with parchment paper, then spray the pans with nonstick cooking spray. This ensures your bread releases easily once baked.
3. Add Wet Ingredients
   Beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree. Mix until the batter is smooth and well combined.
4. Mix the Dry Ingredients
   In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. This ensures the spices are evenly distributed.
5. Combine Wet and Dry Mixtures
   Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry mixture. Mix just until incorporated — avoid overmixing to keep the bread soft.
6. Fold in the Chocolate Chips
   Using a spatula, gently fold the chocolate chips into the batter until evenly distributed. Save a few chips to sprinkle on top if desired for presentation.
7. Bake the Bread
   Divide the batter evenly between the prepared pans. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. (For mini loaves, bake 25–35 minutes.)
8. Cool and Serve
   Allow the bread to cool in the pans for 10 minutes, then carefully invert onto a wire rack to finish cooling. Slice and enjoy warm or at room temperature.

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Pro Tips

• Pan Choice: Light-colored aluminum pans work best to avoid over-browning.
• Check Early: Since ovens vary, check the loaves at the 40-minute mark.
• Parchment Trick: Always line the pan bottoms for easy removal.
• Pumpkin Purée Only: Avoid pumpkin pie filling, which contains added sugars and spices.

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Storage and Freezing

• To Store: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.
• To Freeze: Wrap cooled loaves or slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight at room temperature before serving.

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Variations

• Muffins: This batter makes about 24 muffins. Bake at 350°F for 28–38 minutes, until a toothpick comes out mostly clean.
• Mini Loaves: Yields up to 4 mini loaves, perfect for gifting. Bake 25–35 minutes.
• Nut-Free: Swap chocolate chips with raisins, dried cranberries, or white chocolate chips for a different twist.

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Conclusion

Pumpkin Chocolate Chip Bread is the ultimate cozy bake for autumn. With its moist texture, perfectly balanced spices, and irresistible chocolate chips, it’s a recipe you’ll want to make again and again.

Whether you bake it as loaves, muffins, or minis, this bread is perfect for sharing, storing, or savoring with a hot cup of coffee or tea.

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Category: Breakfast, Snack, Dessert, Sweet Bread

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