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Confession: I am a late bloomer when it comes to my love for pumpkin.
My mom doesn’t really like pumpkin, so the only encounters that I had with it before adulthood were in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not exactly the tastiest introduction!
A Favorite Pumpkin Treat
Maybe it was fate, but I discovered my love of baking around the same time that a certain coffee chain debuted pumpkin spice to the masses. The two things inevitably collided and a late love of pumpkin baked goods was born!
These days, I tend to prefer pumpkin cakes, cookies, and breads over custardy pumpkin treats (too many bad childhood memories!). This chocolate chip pumpkin bread is a favorite.
Moist Pumpkin Bread Recipe
This is a super moist loaf with a bright orange, not-too-dense crumb. A sprinkle of mini chocolate chips in the batter creates a contrast between the sweet, tender crumb of the bread and almost bitter chocolate.
The barest hint of spice in the batter is amplified by the liberal coating of cinnamon sugar on top of the bread. This does double duty: it adds flavor and it turns into a crackly crust as the bread bakes (My tasters declared that as their favorite part.)
This bread keeps like a dream for at least a few days, wrapped well, on the countertop.
More Great Add-Ins for Pumpkin Bread
Try some of these other ideas instead of — or in addition to! — chocolate chips in your pumpkin bread:
- Toasted, chopped nuts — walnuts, pecans, or hazelnuts
- Butterscotch chips or cinnamon chips
- Grated coconut — both mixed in and sprinkled over top
- Chopped, fresh apples
- Dried cranberries
- If you love pumpkin spice, try swapping in 1 1/2 teaspoons pumpkin pie spice blend (or 3/4 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon cloves, 1/8 teaspoon allspice, and 1/8 teaspoon freshly grated nutmeg)
From the editors of Simply Recipes
How to Store & Freeze Pumpkin Bread
Wrap up any leftovers with foil or plastic wrap and store on the counter. The bread will keep for several days.
This bread can also be frozen for up to 3 months, just like banana bread (read more here).
Make Mini-Loaves or Pumpkin Muffins!
- Mini-Loaves: Divide batter between mini-loaf pans and bake at 350°F for 20-25 minutes, or until a toothpick emerges clean from the center.
- Muffins: Fill muffin cups 3/4 full and bake at 350°F for 20-25 minutes, or until a toothpick emerges clean from the center of a muffin.
Other Pumpkin Treats to Try!
Chocolate Chip Pumpkin Bread Recipe
Ingredients
For the topping:
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
For the bread:
- 2 cups (280 g) all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup (244 g) pumpkin purée
- 1 1/4 cups (250 grams) granulated sugar
- 2 large eggs
- 1/2 cup (125 ml) whole milk (2% is also fine)
- 1/2 cup (113 g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips, plus more for topping
Special equipment:
Method
1 Preheat the oven to 350°F. Butter or spray a 9-x-5-inch loaf pan.
2 Mix the topping: Whisk 3 tablespoons of sugar and 1/2 teaspoon cinnamon together in a small bowl. Set aside
3 Mix the dry ingredients: Combine the flour, baking powder, kosher salt, and cinnamon in a large mixing bowl.
4 Make the batter: In a separate medium-sized mixing bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until well combined. Pour the pumpkin mixture into the flour mixture and fold to combine. Fold in the mini chocolate chips.
5 Transfer the batter into the loaf pan. Tap the pan a few times on the counter to remove air bubbles, then smooth the top with a spatula. Sprinkle with cinnamon sugar and more mini chocolate chips.
6 Bake the bread: Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and cool in the pan on a cooling rack for 20 minutes before removing and cooling completely.
Wrap up any leftovers with foil or plastic wrap and store on the counter. The bread will keep for several days.
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Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
Chocolate Chip Pumpkin Bread
Yum! So good!
xxxxxyyyyy
I made this again with the changes below. OMG! The bread is divine! I used the individual combination of spices. I cut the sugar to 1 cup rather than 1-1/4. And the topping has a lot of sugar. Two tablespoons is plenty. Makes a nice crust. The wonderful blend of spices is the bomb!!!
xxxxxyyyyy
The bread was absolutely BEAUTIFUL! The problem was the flavor. The recipe called for fall spices. It lacked the wonderful blend of fall spices. Cinnamon alone did not cut it. I make pumpkin chip cookies- small chips and all – and the spices are nutmeg, clove, and cinnamon. Pumpkin spice would work too. This bread needs a lift with more spice. I will experiment by adding more. I would make this suggestion to others. I just don’t know how much of each.
xxxxxyyyyy
Hi Pam, thanks for your comment, and sorry you found our recipe to be lacking in the warming spices you crave. I’d say try using 1-1/2 teaspoons pumpkin pie spice, or 3/4 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon cloves, 1/8 teaspoon allspice, and 1/8 teaspoon freshly grated nutmeg. Give it another shot and tell us what you think :)
Did anyone try it with gluten free flour, and which one did you use? Thanks!
I made this today with Bob’s Red Mill brown rice flour. I also subbed unsweetened almond milk for whole milk, and vegan butter for regular butter. It’s wonderful!
Just with brown rice flour? Wow! Thanks.
This turned out shockingly good. Everyone loved it.
xxxxxyyyyy