Decadent Pumpkin Bread with Chocolate Chip Delight is the perfect way to enjoy fall flavors all year round! This bread is moist and tender, bursting with rich pumpkin taste and studded with melty chocolate chips that add little surprises in every bite. It’s sweet but not too sweet, and the warm spices make it feel cozy and comforting.
I love making this pumpkin bread when I want something that feels like a special treat but is super easy to whip up. The chocolate chips soften just right in the oven, making each slice a little bit magical. Sometimes I sneak a piece fresh out of the pan because I can’t wait for it to cool down—it’s that good. A quick tip I follow is to use real pumpkin puree, not pumpkin pie filling, so the flavor stays perfect without extra sugar.
My favorite way to enjoy this pumpkin bread is with a spread of butter or a smear of cream cheese, and a hot cup of tea or coffee. It also makes a wonderful gift for friends or neighbors during the fall season. This recipe always brings smiles around the table and makes my kitchen smell like happiness and home.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, since it’s less sweet and keeps the bread balanced. Fresh pumpkin puree works well too if you roast and mash your pumpkin.
Chocolate Chips: Semi-sweet chocolate chips add a lovely contrast to the warm spices. You can substitute with dark chocolate, white chocolate, or even chopped nuts if you like more texture.
Buttermilk: Buttermilk keeps the bread moist and tender. If you don’t have buttermilk, just mix milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using—that’s a simple trick I always use.
Spices: Cinnamon, nutmeg, and cloves bring classic pumpkin bread flavor. If you don’t have cloves, a bit of ground ginger or allspice can work as an easy swap.
How Do You Avoid Overmixing When Combining Wet and Dry Ingredients?
Overmixing can make your pumpkin bread tough instead of soft and tender. To prevent this:
- Add the dry ingredients to the wet in small batches, alternating with buttermilk. This helps everything blend smoothly.
- Use a gentle folding motion instead of vigorous stirring. Mix just until you can no longer see flour.
- Expect a few lumps in the batter—that’s totally normal and means you’re not overworking it.
Following these steps keeps your bread light and helps the chocolate chips stay nicely distributed without sinking.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this pumpkin bread and helps it bake evenly.
- Mixing bowls – one medium for dry ingredients and one large for wet keeps things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar easier and faster.
- Whisk – great for blending spices and dry ingredients smoothly.
- Rubber spatula – helps fold in chocolate chips without overmixing.
- Cooling rack – lets the bread cool evenly so it stays moist and doesn’t get soggy.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate chips for a sweeter twist.
- Add ½ cup chopped walnuts or pecans for a crunchy texture.
- Mix in ½ cup raisins or dried cranberries to add bursts of tartness.
- Use pumpkin pie spice instead of individual spices for a quicker option with a balanced flavor.
Decadent Pumpkin Bread with Chocolate Chip Delight
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup buttermilk (or milk with 1 tsp lemon juice)
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and around 60 to 70 minutes to bake. Allow an additional 10-15 minutes for cooling before slicing and serving, so in total, plan for 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan well or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until everything is combined and fragrant.
3. Cream Butter and Sugar:
In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
5. Blend in Pumpkin Puree:
Mix the pumpkin puree into the wet ingredients until smooth and evenly blended.
6. Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and the buttermilk to the pumpkin mixture, starting and ending with the dry ingredients. Stir gently, just until combined—be careful not to overmix to keep your bread tender.
7. Fold in Chocolate Chips:
Gently fold 1 1/2 cups of the chocolate chips into the batter to distribute them evenly.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle extra chocolate chips over the surface for a lovely, chocolatey crust.
Bake in the oven for 60 to 70 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no raw batter.
9. Cool and Serve:
Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps it set up nicely and makes slicing easier.
Once cooled, dust with powdered sugar if you’d like, then slice and enjoy. This bread is perfect with a bit of butter or cream cheese and a warm drink!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it fully in the fridge overnight and give it a good stir before adding it to the batter for consistent moisture and flavor.
Can I Substitute the Butter with Oil?
Absolutely, you can use an equal amount of vegetable or canola oil to keep the bread moist. The texture may be a bit denser but still delicious!
How Should I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.
Can I Make This Pumpkin Bread Gluten-Free?
Yes, swap the all-purpose flour for a gluten-free baking blend. Just be sure the blend contains xanthan gum or another binder for the best texture.
