Chocolate Chip Pumpkin Bread

Warm and comforting, this chocolate chip pumpkin bread is surprisingly easy to make, using just one bowl and no mixer required. The loaf is moist and dense, similar to poundcake, with just the right balance of sweetness and spice. You can bake as is, or mix it up with some of our suggested variations.

Chocolate and Pumpkin: An Autumnal Delight

Chocolate and pumpkin might not be the flavor combination that comes to mind when you think of fall baking, but we're here to tell you it's quite special. Take this Chocolate Pumpkin Pie for example. A dose of chocolate sweetens the vegetal flavors of pumpkin, without overpowering it the way some other sweeteners might.

This combination is also beloved in these Pumpkin-Chocolate Chip Muffins, a more portable version of this quick bread. But you can bake this batter into muffins too, if you change your mind after you start mixing.

Ingredients for Chocolate Chip Pumpkin Bread

With a few autumnal spices and a can of pumpkin puree, this quick bread comes together in a snap. Here's what you'll need:

• Pumpkin puree: Make sure you grab a can of pumpkin puree, not pumpkin pie filling. If you want to use fresh pumpkin puree, you’ll need about 2 cups of mashed pumpkin.
• Coconut oil: Melted oil is a great neutral oil for baking, but you can use any other neutral option like canola or vegetable oil.
• Eggs: You'll need 3. They provide moisture and richness to the loaf.
• Granulated sugar and light brown sugar: Both add sweetness, and the brown sugar adds a hint of rich caramel flavor.
• Baking powder and baking soda: These leavening agents help the hefty loaf rise during baking.
• Cinnamon, ginger, nutmeg, and ground cloves: All the warming spices that are necessary for a perfect loaf of pumpkin bread.
• Kosher salt: A hint of salt evens out the sweetness of the bread.
• All-purpose flour: This provides the structure for the bread.
• Chocolate chips: While optional, little bits of chocolate in each bite are a nice variation of the classic pumpkin bread.
• Pepitas: The crunch of pumpkin seeds on top of the loaf (along with a bit of granulated sugar) elevates the most humble pumpkin bread to something completely company-worthy.

How To Make Chocolate Chip Pumpkin Bread

This easy, one-bowl pumpkin bread doesn't require special equipment like a mixer, so grab a bowl and a whisk. The full recipe is further below, but here's a brief recap:

• Make batter: First, combine pumpkin puree, oil, eggs, and some of the sugars until well mixed. Then stir in the spices, baking powder, baking soda, salt, and all-purpose flour. Mix until just combined. Fold in the chocolate chips if you're using.
• Add batter to loaf pan: Grease and flour a 9x5-inch loaf pan, then add the batter to it. Sprinkle remaining granulated sugar on top, along with the pepitas if using.
• Bake: Put the filled loaf pan in an oven preheated to 350°F, and bake until the top is cracked and a toothpick inserted comes out clean. This should take about an hour.
• Cool: Let the pumpkin bread cool in the loaf pan for about 10 minutes, then turn it out and cool entirely on a wire rack. Slice and serve.

Quick Bread Tips

Quick breads are a beloved baking project because, well, they're quick—and easy. But a few tips can make this project even better:

• Use the right loaf pan: We call for a 9x5-inch loaf pan. A more narrow 8.5x4.5-inch pan can be used, but it will take longer to bake as the bread will be thicker and taller in the center.
• Line pan with parchment paper: We suggest you grease and flour the loaf pan so the bread won't stick. You can also line the bottom of the pan with a piece of parchment paper.
• Use fresh spices: This recipe relies heavily on the warm and toasty flavors of the different spices (cinnamon, ginger, nutmeg, and cloves.) If your spices are a few years old, they won't be very potent. Fresh would be best.

Variations for Chocolate Chip Pumpkin Bread

One of the great things about pumpkin breads like this one is how much you can mix them up. Here are a few ideas:

• For a more traditional pumpkin bread, leave the chocolate chips out.
• Fold in about 1/2 cup of chopped crystalized ginger for a loaf of more adventurous pumpkin bread.
• Swap dried cranberries for chocolate chips.

How To Store Chocolate Chip Pumpkin Bread

Store the bread on a counter at room temperature for up to 5 days, or wrapped and in the refrigerator for up to one week.

You can rewarm the slices in an oven, toaster oven, or toaster.

Can You Freeze Chocolate Chip Pumpkin Bread?

Yes, you can freeze chocolate chip pumpkin bread. Freeze a whole loaf, wrapped in storage wrap, then aluminum foil, or slice and wrap. Freeze for up to 5 months. Just be sure to label each slice or the loaf with the date so you know when you put it int he freezer.

More Quick Bread Recipes for Fall Baking

Quick breads make fantastic breakfasts, desserts, or snacks. Try these next:

• Apple Cinnamon Bread
  
• Cranberry-Orange Bread
• Chocolate Chip Banana Bread
• One-Bowl Banana Bread
• Hummingbird Bread