Irresistible Chocolate Chip Pumpkin Bread Recipe You Need to Try

There’s something utterly comforting about the smell of pumpkin and warm chocolate mingling in a cosy kitchen, especially on a blustery autumn afternoon in Devon. Chocolate Chip Pumpkin Bread has always held a special place in my heart—not just as a delicious treat, but as a slice of nostalgia layered with memories of my mum’s baking, that cinnamon-dusted apple crumble wafting through the air, and my own early mornings spent whisking away in the quiet kitchen. It’s the kind of recipe that wraps you up like a soft, woolly jumper and invites you to slow down, share stories, and savour the simple joy of good food made with love.

Why You’ll Love This Chocolate Chip Pumpkin Bread

Growing up in the countryside, my kitchen was the heart of our home, alive with the aroma of freshly baked goodies and the gentle hum of family chatter. This Chocolate Chip Pumpkin Bread is exactly that kind of recipe—it’s not just bread, but a story told in every bite. The pumpkin lends a moist, tender crumb, while the chocolate chips offer pockets of melty sweetness that remind me of sneaking tastes as a child before the bread even cooled.

You’ll love how this bread strikes the perfect balance between spicy and sweet, with a hint of cinnamon that nods to the very essence of autumn in Devon. It’s a recipe that’s simple enough to whip up on a quiet Sunday morning but special enough to share with friends over a steaming cup of tea. As my mum used to say, food is for remembering—and this bread carries the warmth of those kitchen moments, the laughter, and the tea-stained notebooks full of scribbled recipes passed down through generations.

Ingredients You’ll Need for This Chocolate Chip Pumpkin Bread

• 1 ¾ cups (220g) all-purpose flour (or plain flour)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional, but it adds a lovely depth)
• ¼ teaspoon salt
• 1 cup (240ml) pumpkin purée (freshly cooked or canned)
• ½ cup (100g) light brown sugar, packed
• ¼ cup (50g) granulated sugar
• 2 large eggs, at room temperature
• ½ cup (120ml) vegetable oil or melted unsalted butter (I often use butter for that richer flavour)
• 1 teaspoon vanilla extract
• 1 cup (175g) semi-sweet chocolate chips (feel free to swap for dark chocolate chunks or even white chocolate for a twist)
• Optional: ½ cup chopped walnuts or pecans for a bit of crunch

If you’re after a gluten-free version, I’ve had success swapping the flour for a 1-to-1 gluten-free baking mix. Just be sure to keep an eye on the texture and don’t overmix—it’s a delicate balance.

Nutrition Facts

• Calories: Approximately 280 per slice (based on 12 slices)
• Protein: 4g per serving
• Fat: 12g per serving (mostly from oil and chocolate)
• Carbohydrates: 38g per serving
• Fiber: 3g per serving (thanks to the pumpkin and flour)
• Sugar: 20g per serving (from sugars and chocolate)
• Sodium: 210mg per serving

The balance here means you’re indulging in a treat that also offers a little nutritional goodness from the pumpkin’s vitamins and fibre. I always feel better knowing there’s a wholesome element in my baking, especially when sharing with family on those long Devon afternoons.

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Steps to Create Your Chocolate Chip Pumpkin Bread

1. Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf tin and line it with parchment paper for easy removal. I learned this trick early on from my mum—no more wrestling with stuck bread!
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. This spice mix brings back memories of autumn markets and our cottage kitchen filled with the scent of warming spices.
3. In a large bowl, beat the eggs with both sugars until the mixture is light and fluffy. This takes about 2-3 minutes and reminds me of those early mornings when I’d sneak in before dawn, whisking away quietly as the world slept.
4. Add the pumpkin purée, oil (or melted butter), and vanilla extract to the egg mixture. Stir gently until combined. The batter will be thick and inviting, like a warm hug.
5. Gradually fold in the dry ingredients using a spatula, mixing just until no flour streaks remain. Overmixing can toughen the bread, so patience here pays off—something my mum always emphasised.
6. Fold in the chocolate chips and nuts (if using), distributing them evenly throughout the batter. It’s always a delight to see those little pockets of chocolate waiting inside.
7. Pour the batter into your prepared loaf tin, smoothing the top with a spatula. Tap the tin gently on the counter to remove any air bubbles.
8. Bake in the preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a skewer into the centre—if it comes out clean or with a few moist crumbs, your bread is ready. When my kitchen smells this good, I’m always tempted to peek early, but patience is key!
9. Allow the bread to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. This step ensures it sets beautifully and slices without crumbling.

Tips for Making the Best Chocolate Chip Pumpkin Bread

Over the years, I’ve learned a few tricks that make all the difference in this recipe. Here are some of my favourite tips, rooted in those countless baking sessions in my mum’s kitchen: Learn more: Irresistible Pumpkin Cheesecake Dump Cake Recipe You Need to Try

• Use fresh pumpkin purée when possible. I often roast small pumpkins or sugar pumpkins, which deepen the flavour and add natural sweetness.
• Don’t overmix your batter. This keeps the bread tender and light, a lesson I learned the hard way when my first batch came out dense and heavy.
• Room temperature eggs and ingredients blend better, creating a smoother batter. I always set my eggs out while I measure the other ingredients.
• Add a pinch of extra cinnamon on top before baking for a fragrant crust that feels like a warm Devonshire hug.
• Experiment with chocolate. I’ve tried everything from milk to bittersweet, and each gives a slightly different twist. My personal favourite is 60% dark for that perfect bittersweet balance.
• For nut-free versions, simply leave out the walnuts or pecans. You can swap in seeds like pumpkin or sunflower for a little crunch instead.

Serving Suggestions and Pairings

This Chocolate Chip Pumpkin Bread is as versatile as it is delicious. When my family gathers around the small kitchen table, I love slicing it thick and serving it with a pat of clotted cream or a drizzle of honey. It’s heavenly with a steaming cup of Devonshire tea—earl grey or a spiced chai work beautifully.

For a heartier breakfast, try toasting a slice and spreading it with cream cheese mixed with a touch of maple syrup. It’s a reminder of those cosy Sunday mornings when the table was crowded and the conversation flowed as freely as the tea.

If you’re looking for an indulgent dessert, warm a slice slightly and serve it alongside vanilla ice cream or custard. The melting chocolate chips and pumpkin spices create a comforting, nostalgic treat that feels like a warm embrace on a chilly evening.

Storage and Reheating Tips

I always bake this bread with sharing in mind, but it disappears quickly—often faster than I expect! To keep it fresh:

• Wrap the cooled bread tightly in cling film or foil and store it at room temperature for up to 3 days. I’ve found this keeps the crumb moist and chocolate melty.
• For longer storage, slice and freeze the bread in airtight bags for up to 3 months. I often pop slices straight from the freezer into the toaster for a few minutes—perfect for a quick snack or breakfast.
• To reheat, warm slices in a preheated oven at 325°F (160°C) for about 10 minutes, or microwave for 20-30 seconds until just warmed through. Be careful not to overheat, or the bread can dry out.

Frequently Asked Questions

What are the main ingredients for Chocolate Chip Pumpkin Bread?

The main ingredients for Chocolate Chip Pumpkin Bread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Chocolate Chip Pumpkin Bread?

The total time to make Chocolate Chip Pumpkin Bread includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Chocolate Chip Pumpkin Bread ahead of time?

Yes, Chocolate Chip Pumpkin Bread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Chocolate Chip Pumpkin Bread?

Chocolate Chip Pumpkin Bread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Chocolate Chip Pumpkin Bread suitable for special diets?

Depending on the ingredients used, Chocolate Chip Pumpkin Bread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Chocolate Chip Pumpkin Bread is so much more than a recipe to me—it’s a slice of home, a whisper of my childhood in Devon, and a testament to the magic that happens when simple ingredients come together in a kitchen filled with love. Each loaf carries those early mornings of quiet whisking, the laughter echoing around a too-small table, and the comforting scent of cinnamon and baked pumpkin dancing in the air.

Whether you’re baking this bread to mark the change of seasons, to share with loved ones, or simply to enjoy a quiet moment with a cup of tea, I hope it brings you as much warmth and joy as it has brought me. Remember, food isn’t just for eating—it’s for remembering, and every bite is a memory waiting to be made.