Chocolate Chip Pumpkin Bread
If you ask me what the best fall flavor combination is, I would definitely say pumpkin and chocolate. That’s why this chocolate chip pumpkin bread is a seasonal staple in my home. Moist, tender, and fudgy, topped with a sweet maple glaze, this quick and easy bread takes just 20 minutes to prep, and the results are nothing short of amazing.
Another year, another opportunity to fill my home with the heavenly aroma that comes with the pumpkin season. I go all in and enjoy the flavors of fall to the maximum by making my kids’ favorite Chocolate Chip Pumpkin Bars, as well as this classic Pumpkin Bread, which my husband adores.
Table of contents
Chocolate chip pumpkin bread is bursting with fall flavors like pumpkin pie spice, nutmeg, and cloves. With a delightful blend of autumn spices and chocolate chips for a bit of sweetness and crunch, I guarantee that it’s going to be one of your favorites. With this easy recipe, you can have a loaf of mouthwatering goodness to enjoy as a snack or dessert.
Not only is this pumpkin treat scrumptious, but it’s also the ideal dessert to make ahead of time. It will stay moist and tender for a few days, or take my advice and freeze a few loaves so you have some readily available when a craving strikes.
Why you will love this recipe
- Pumpkin and chocolate: It combines two of my favorite things. It’s definitely a combo that’s worth trying!
- No proofing or kneading: I don’t have to knead or proof the dough; even novice bakers can make this recipe and impress everyone with it.
- Maple syrup glaze: The glaze makes it even more amazing. Every detail counts, and the whole pumpkin bread is already delicious as is; the sticky maple glaze takes it over the top.
- The ingredients are easy to get: I can buy all of them for less than $10.
What you will need
- Dry ingredients: I prefer all-purpose flour because it has just enough gluten for a stable crust while providing a soft crumb. I use both baking soda and baking powder for extra lift, chewiness, and a fluffy rise.
- Wet ingredients: Pumpkin puree is the main ingredient. I usually use my own pumpkin puree made from scratch, but if buying it in a can, make sure not to get pumpkin pie filling. Buttermilk keeps it moist, rich, and tender. Canola oil makes the bread soft while letting the pumpkin and chocolate flavors shine through. The eggs help hold it all together while adding richness and moisture.
- Seasonings: White granulated sugar gives the bread a pure sweetness while helping it rise. Brown sugar adds moisture and a deeper, richer sweetness. I add salt to enhance the flavor of the other ingredients. I also use mini chocolate chips for an indulgent, melty treat throughout the bread, which won’t sink to the bottom like the big ones do.
- Herbs and spices: Cinnamon, ginger, nutmeg, and cloves blend to make a holiday flavor known as pumpkin pie spice. Vanilla extract enhances the chocolate flavor, providing a complex aroma and taste that balances the spices.
For the maple glaze
- Wet ingredients: I use milk to create the creamy base for the glaze, while the maple syrup adds a rich maple flavor. I also add a bit of vanilla extract to give it a rich undertone and complex dimension.
- Dry ingredients: Powdered sugar adds sweet flavor and dissolves quickly without heat to make a smooth glaze.
How to make
Preheat the oven: First, preheat the oven to 350 degrees F. Then, spray a pan with grease and line it with parchment paper.
Dry ingredients: Meanwhile, whisk together the flour, baking powder, baking soda, cloves, nutmeg, ginger, cinnamon, and salt in a medium bowl.
Wet ingredients: In a large bowl, I beat together the sugars, pumpkin, buttermilk, oil, eggs, and vanilla until well combined.
Combining: Next, I combine the dry ingredients with the wet mixture.
Chocolate: Then, I fold in the chocolate chips.
Bake the bread: Next, pour the batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
Let it cool: After, I take it out to cool in the pan for 15 minutes before removing it to cool completely.
Glaze and serve: Once the bread is completely cool, I mix all the glaze ingredients, drizzle them on top, and let it set before serving.
Expert tip
Avoiding undercooked pumpkin bread
This has happened to everyone who bakes at some point. You cook the bread according to the directions, but when you take it out, the middle is not done. It’s possible that your oven cooks at a higher temperature than the one used by the recipe’s author. To fix this issue, lower the temperature and cover the top with a loose layer of aluminum foil when cooking. This way, the middle has plenty of time to get done without causing the ends to burn. Make sure you are using the right size pan, too.
More tips to consider:
- I use miniature chocolate chips so they don’t sink, but you can also use big chocolate chips or chunks.
- Another way to keep them from sinking is to toss them in a bit of flour before adding them.
- Also, make sure the oil is neutral-flavored. I like canola oil because it has a mild, neutral taste.
- Let the ingredients come to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter or the bread will be gummy and dense.
Recipe variations and add-ins:
- Make it nutty: Sometimes, I like to add some chopped pecans or walnuts to this recipe for nutty bread, but any nuts will do.
- Other chips: White or dark chocolate chips would also be delicious. In fact, I have used butterscotch chips, and everyone loved the bread like this.
- Dried fruit: Another alternative would be to add some dried fruits like raisins, cranberries, or cherries.
- Booze flavor: To give this bread a boozy taste without the alcohol, try adding bourbon or butter rum extract.
- No glaze: Instead of using the maple glaze, try topping this bread with my rich and creamy caramel sauce.
Serving suggestions:
This is my favorite bread to serve at Thanksgiving, right after my succulent oven-roasted turkey and my kids’ favorite pumpkin mac and cheese. I also enjoy it on a crisp fall morning with a London fog latte or a pumpkin spice latte. The pumpkin bread can be served as is, lightly toasted or microwaved, and topped with some melted butter. The chocolate chips get fudgy, and every bite is pure bliss.
I also enjoy serving it to kids with these fun pumpkin spice hot chocolate bombs. For a dessert table or potluck, I make a few more pumpkin desserts, like this Instant Pot pumpkin cheesecake, which is perfect for a party or family gathering. It is always creamy and smooth with no water bath needed. For those who prefer the classic pie, my homemade pumpkin pie recipe is easy to make and packed with lots of flavor.
How to cut the perfect slice of bread
I always seem to have trouble waiting for the bread to cool before slicing a piece for a taste. But the bread will look and taste better if it is entirely cool when cut. Also, use the right knife. A long, serrated bread knife is perfect. It is best to place it on a cutting board, hold it with one hand, and gently saw it with the other. Let the knife do the work. Some people turn the loaf on its side because it can handle more pressure that way. That works well too.
How to store leftovers:
- Refrigerate: I wrap leftovers tightly in plastic before putting them in a sealed container in the refrigerator. They will stay fresh for up to a week.
- Freezing: To freeze, I put the leftovers in freezer bags, and they can be frozen for up to three months.
- Defrost: I thaw the slices overnight in the refrigerator for the best flavor.
- Reheat: Finally, reheat it in a microwave on a moist paper towel for 15 seconds.
Frequently asked questions
This usually happens if it is undercooked. If the outside of the bread gets done but the middle is still gooey, the center will sink because it lacks sufficient structure to support it. The best way to fix this is to cover it lightly with aluminum foil so it does not get too brown on top and let it cook for another five or 10 minutes. I would check it with an instant-read thermometer to be sure it is done. The internal temperature of bread should be about 190 to 200 degrees F.
In my recipe, I use oil instead of butter because it adds extra moisture. Additionally, buttermilk is another key ingredient that helps keep the mixture moist. But the most important tip is to make sure it is not overbaked. Check for doneness early to prevent it from getting overdone. It is better to have it underbaked and still have time to cook it longer. As mentioned above, check with an internal thermometer if the toothpick test is not working for you.
It could be that the outer crust is heating before the inside, causing the internal pressure to split it open. If this is a problem, turn the oven down to 325 degrees F or cover it loosely with aluminum foil so the outside cooks more slowly. Batter that is too thick can also be an issue, so make sure the measurements are correct. Also, putting too much batter in the pan will cause the top to expand too much and make it split open.
It has been stirred too much during the preparation process. Once the dry ingredients are combined and the wet ingredients are mixed, blend them until there are no more dry flour streaks. Do not beat them with a mixer at this point. I would use your hand to stir the batter so it doesn’t get overstirred, as this can cause gluten to build up and make it gummy.
One of the main reasons bread does not rise is that the pan is overfilled. If it is too close to the top, it cannot rise. Another tip is to make sure the baking powder or baking soda is not too old. Discard them after the date on the package. You may also need to lower your oven temperature if you are using a glass pan.
More must-try fall recipes:
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Chocolate Chip Pumpkin Bread
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree – unsweetened not pumpkin pie filling
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Maple Glaze:
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a 9×5 loaf pan with nonstick cooking spray and line it with parchment paper in a way that has handles on the side. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet mixture and mix just until combined. Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan, using a spatula to level the top.
Bake:
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- If the bread starts getting brown too quickly, cover loosely with foil when baking.
- When done, transfer to a wire rack to cool for 15 minutes.
- Remove the pumpkin bread from the pan using the paper handles and place it on the wire rack to cool completely.
Glaze:
- In a bowl, mix all the glaze ingredients until smooth, then drizzle over the fully cooled bread.
- Once the glaze has settled, slice and serve the bread.
Video
Notes
Avoiding undercooked pumpkin bread
This has happened to everyone who bakes at some point. You cook the bread according to the directions, but when you take it out, the middle is not done. It’s possible that your oven cooks at a higher temperature than the one used by the recipe’s author. To fix this issue, lower the temperature and cover the top with a loose layer of aluminum foil when cooking. This way, the middle has plenty of time to get done without causing the ends to burn. Make sure you are using the right size pan, too.More tips to consider:
- I use miniature chocolate chips so they don’t sink, but you can also use big chocolate chips or chunks.
- Another way to keep them from sinking is to toss them in a bit of flour before adding them.
- Also, make sure the oil is neutral-flavored. I like canola oil because it has a mild, neutral taste.
- Let the ingredients come to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter or the bread will be gummy and dense.