This pumpkin chocolate chip bread delivers tender slices packed with warm spices and gooey bursts of cocoa. There is no need for fancy equipment, as this quick bread comes together in just a bowl.
Recipe Science
- Adding cornstarch keeps the bread tender by trapping moisture and reducing gluten formation, preventing dryness.
- For the perfect domed top, use baking powder, baking soda, and eggs to create carbon dioxide bubbles that lift the bread.
- Brown sugar keeps the bread moist. As a humectant, it draws moisture to the surface, ensuring the bread stays tender over time.
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Featured Comment 8
“Seriously extraordinary! I’ve been looking for a pumpkin loaf to make for a second time, 3rd, 4th……..this is it….. it’s so helpful for me, you posted the internal temperature.”—Stuart
Why It Works
It’s time for seasonal fall baking! This sweet pumpkin bread makes for a quick on-the-go breakfast or snack, but I enjoy a decadent slice after dinner. Pumpkin puree is the main ingredient, adding a vibrant orange hue and natural sweetness. Paired with various warm spices, your home will fill up with amazing aromas as this loaf bakes.
There’s no need to reinvent the wheel. I’ve loaded my classic pumpkin bread recipe with chocolate chips and crunchy nuts. Let’s just say my kids prefer this version better! The extra starches from the puree and cornstarch lock in the moisture to ensure tender slices that don’t dry out.
Ingredients You’ll Need
- Pumpkin: I use store-bought canned pumpkin puree for a quick and convenient option. However, avoid using products labeled with pumpkin pie filling or mix. Those are pre-sweetened and contain spices that would overwhelm this recipe—great for homemade pumpkin pie but not for bread.
- Flour: All-purpose flour gives the bread structure. A 10 to 13% moderate protein level yields a tender and sliceable loaf.
- Cornstarch: All-purpose flour is the base of the bread. However, adding in cornstarch provides extra insurance that prevents the texture from becoming dry.
- Leavening Agents: I use three leavening agents, baking powder, baking soda, and eggs, to help the bread batter rise. The chemical leavening agents quickly create carbon dioxide gas bubbles that push the batter up. They get trapped once the proteins in the flour gelatinize and set.
- Spices: Pumpkin puree on its own can have a neutral and bland flavor, but it’s the perfect blank canvas to add flavor. In this recipe, I use a generous combination of five bold spices: cinnamon, nutmeg, ginger, allspice, and cloves. During the baking season, I make a big jar of pumpkin pie spice to grab and use.
- Flavoring: Vanilla extract adds a more well-rounded sweetness to the bread. Salt enhances the taste of the ingredients.
- Sweeteners: Add brown and granulated sugar. Brown sugar not only sweetens the pumpkin bread but also changes its texture. This type of sugar is a humectant, which means it attracts moisture. As the bread cools, it will get softer because the sugar draws moisture to the surface and keeps it from leaving. The pieces will taste tender even after being stored for several days.
- Oil: Vegetable oil coats the flour proteins and keeps the bread tender.
- Dairy: A little sour cream adds richness, while the acid balances the sweeteners and helps with leavening. Milk dilutes the batter and adds a nice flavor.
- Chocolate: Chocolate adds a rich cacao taste to the pumpkin bread. I recommend semi-sweet chocolate chips.
- Nuts: I add chopped pecans for small, crunchy bites in each slice.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This chocolate chip pumpkin bread recipe is easy to customize! You’ll love these variations:
- Pumpkin Options: If pie pumpkins or sugar pumpkins are available at the market, you can use them to make homemade pumpkin puree. It’s delicious!
- Oil Alternatives: Canola oil, avocado oil, or coconut oil are good substitutes for vegetable oil. Melted butter will brown too quickly. Use clarified butter or ghee.
- Sour Cream Swaps: Use plain Greek yogurt, creme cheese, or creme fraiche.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow’s milk. Use dairy-free sour cream or dairy-free yogurt.
- Make it Gluten-Free: Use gluten-free baking flour instead of wheat flour.
- Chocolate Swaps: Substitute other types of chocolate if desired. Dark chocolate chips for a more bitter taste, milk chocolate chips for balance, or white chocolate chips for a sweeter loaf. A combination also gives a nice appearance and a variety of flavors.
- Nut Substitutes: Other types of nuts, such as walnuts, almonds, hazelnuts, and peanuts, are tasty alternatives. Try pepitas or pumpkin seeds to enhance the fall flavors.
How to Make Pumpkin Chocolate Chip Bread
Step 1: Preheat the Oven
Start by placing your oven rack in the center and preheating to 350ºF (176ºC). Then, lightly grease a 9×5-inch loaf pan with cooking spray or vegetable oil to prevent sticking. Set it aside, and you’re ready to go!
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Then, use a whisk to thoroughly combine everything until it’s well mixed.
Ingredient Chemistry: When the cornstarch hydrates with the liquid ingredients in the batter then baked, it swells and creates a gel-like matrix. This process traps some of the water instead of it all baking off in the oven. It also helps to reduce gluten-formation, keeping the bread tender instead of tough.
Step 3: Mix the Eggs and Sweeteners
Whisk together the eggs, granulated sugar, and brown sugar until smooth and well combined, about 1 minute. This step ensures the sugars fully dissolve, creating a uniform base for the batter.
Tips for Perfect Execution: The egg whites have a foaming ability, so whipping them with sugar until pale is a good indication that air has been incorporated before baking.
Step 4: Whisk in the Oil
Gradually whisk the vegetable oil into the egg mixture, taking about 30 seconds to ensure it’s fully combined. This slow incorporation helps emulsify the mixture, creating a smooth and stable base for your batter.
Step 5: Add the Pumpkin and Dairy
Whisk in the pumpkin puree, whole milk, sour cream, and vanilla extract until the mixture is smooth and creamy, about 30 seconds. This step blends all the flavors and creates a silky texture.
Step 6: Combine Wet and Dry Ingredients
Gently fold the wet ingredients and dry ingredients together. If you overmix the batter, too much gluten will form, causing a tough texture. You want the flour to just hydrate, with a few streaks of dry areas left. Now you can stir in the chocolate chips and pecans.
Step 7: Add Mix-ins
Gently fold the chocolate chips and pecans into the batter, ensuring they’re evenly distributed throughout the batter without overmixing.
Step 8: Bake
Pour the batter into the greased pan and smooth the top with a spatula. For an extra touch, sprinkle some chocolate chips on top.
Bake at a moderate 350 degrees for about an hour. This temperature gives plenty of time for the bread to cook evenly, without over-browning the top and sides.
Expert Tip: It’s ready when a toothpick inserted in the center comes out clean with a few moist crumbs, or until the internal temperature reaches 195 to 200ºF (90 to 93ºC). This should take about 50 to 60 minutes.
Step 9: Cool
I let the bread sit in the pan for 10 minutes to complete the baking process. A metal pan heats up fast and cools quickly, so there isn’t too much carryover cooking during the brief cooling period. Then, I immediately transferred it to a wire rack to cool down. My kids usually can’t wait too long, so we enjoy the warm slices.
Frequently Asked Questions
To visually check, insert a toothpick in the center of the loaf. If it comes out clean with only a few moist crumbs and the top is golden brown, you’re good. You can also place an instant-read thermometer in the center, and it should hit about 195 to 200ºF (90 to 93ºC). There will be some carryover cooking as it sits in the pan for 10 minutes.
Adding in too much pumpkin puree or wet ingredients causes a dense loaf. When there isn’t enough flour and sweeteners to absorb the moisture, the texture gets gummier than light and spongy. Also, make sure not to overmix the batter or too much gluten will form, making the structure more compact and chewy.
Since fresh pumpkin puree is used in the batter, this can shorten the shelf life. It’s best to cool the slices completely, then store them in an airtight container at room temperature for about 4 to 5 days or 1 week in the refrigerator. Slices can be frozen for up to one month.
More Pumpkin Sweets
If you tried this Pumpkin Chocolate Chip Bread recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Chocolate Chip Bread
Ingredients
- 1 ⅔ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- ¼ cup dark brown sugar, packed
- ½ cup vegetable oil
- 1 cup pumpkin puree
- ¼ cup whole milk
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- ⅔ cup semi sweet chocolate chips, plus more for sprinkling
- ½ cup pecans, or walnuts, coarsely chopped
Instructions
- Heat the Oven – Set the oven rack to the center position. Heat to 350ºF (176ºC). Lightly grease a 9×5-inch loaf pan with cooking spray or vegetable oil. Set aside.
- Mix the Dry Ingredients – In a large bowl, sift flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice together. Thoroughly mix with a whisk until combined.
- Mix the Eggs and Sweeteners – In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until smooth, about 1 minute.
- Whisk in the Oil – Slowly whisk the vegetable oil into the egg mixture until thoroughly combined, about 30 seconds.
- Add the Pumpkin and Dairy – Whisk in pumpkin puree, whole milk, sour cream, and vanilla extract until smooth, about 30 seconds.
- Combine Wet and Dry Ingredients – Add the wet mixture to the dry flour mixture. Gently fold the batter until just moistened, scraping the bottom with some lumps and flour spots remaining. Do not overmix!
- Add Mix-ins – Gently stir in the chocolate chips and pecans (if using).
- Bake – Pour the batter into the greased loaf pan and smooth the top with a spatula. Sprinkle chocolate chips on top. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs or the internal temperature reaches 195 to 200ºF (90 to 93ºC) on an instant-read thermometer, about 50 to 60 minutes. If needed, cover the bread loosely with foil about 45 minutes into baking to prevent the top from getting too brown.
- Cool – Cool the bread in a pan for 10 minutes. Carefully run a knife or small spatula around the sides of the pan, remove the pumpkin bread, and transfer it to a wire rack. Cool completely before slicing.
Recipe Video
Notes
- Using Pumpkin Pie Spice: The cinnamon, ginger, nutmeg, cloves, and allspice can be substituted for 2 ½ teaspoons of store-bought or homemade pumpkin pie spice.
- Storing: Store at room temperature in an airtight container for 4 to 5 days.
- Freezing: Slices can be individually wrapped in plastic and stored in a bag in the freezer for up to 1 month. Reheat by wrapping in a paper towel and microwave on medium power for 60 to 90 seconds.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow’s milk. Use dairy-free sour cream or dairy-free yogurt. Use dairy-free chocolate chips.
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob’s Red Mill 1:1 baking flour.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
NanY says
Excellent recipe!! Thank you. Has anyone ever tried replacing the pumpkin with banana?
Jessica Gavin says
Thank you, Nancy! I think you could replace the pumpkin puree with mashed banana. If you try it, let me know how it goes!
Judy says
Totally delicious. We wanted a slice every night and the loaf for my moms care center was perfect. We will definitely be making this for company during the holidays.
Jessica Gavin says
You are the sweetest daughter, Judy! I’m so happy that you shared the pumpkin bread with your mom as well, a wonderful treat!
Stuart says
Seriously extraordinary! I’ve been looking for a pumpkin loaf to make for a second time, 3rd, 4th……..this is it….. it’s so helpful for me, you posted the internal temperature. I usually am off just that much for timing. As I wrapped some for the freezer I felt like I was a handling bricks of gold… Thanks!!!! Not a total surprise as I have been following you for a long time, always wonderful……
Jessica Gavin says
Bricks of gold, I love it! I’m happy to hear that you found the internal temperature helpful when baking the pumpkin bread. Happy baking!
Judy says
This is baking right now. Thank you Jessica. ❤️??
Jessica Gavin says
Yay! So excited for your baking project, Judy!