Irresistible Pumpkin Chocolate Chip Bread Recipe You Need to Try

There’s something wonderfully comforting about the smell of warm pumpkin mingling with melting chocolate wafting through the kitchen. Pumpkin Chocolate Chip Bread is one of those recipes that instantly transports me back to the cosy cottage in Devon where I grew up. My mum’s kitchen was always alive with the scent of cinnamon-spiced treats and bubbling stews, and this bread feels like a modern twist on those treasured memories. It’s not just a loaf; it’s a slice of home, wrapped in the sweetness of autumn and the joy of sharing. Let me take you through a recipe that’s become a favourite for lazy Sundays and teatime chats, filled with laughter and a few too many crumbs on the table.

Why You’ll Love This Pumpkin Chocolate Chip Bread

There’s a reason this Pumpkin Chocolate Chip Bread has found a permanent spot in my recipe collection. It’s the perfect balance of moist, spiced pumpkin and the gentle sweetness of chocolate chips that melt just so. Growing up, my mum always said food is for remembering, and every bite of this bread brings back those early mornings when I’d sneak into the kitchen, trying not to wake the household but unable to resist the pull of freshly baked goodies. It’s simple, no-fuss baking that fills your home with warmth and invites you to slow down.

This bread is incredibly versatile. Whether you’re slicing it up for breakfast with a slather of butter or enjoying it alongside a steaming mug of tea on a chilly afternoon, it never disappoints. The pumpkin keeps it tender and moist, meaning it stays fresh for days — if it lasts that long! And those pockets of chocolate? Pure little bursts of happiness in every bite.

What I adore most is how this recipe captures the spirit of sharing. In Devon, our table was often too small for the number of people gathered around it, but that never mattered. This bread, with its rustic charm, feels just right for those moments when you want to pull up a chair, pour a cup of tea, and chat until the light fades.

Ingredients You’ll Need for This Pumpkin Chocolate Chip Bread

• 1 ¾ cups all-purpose flour (or spelt flour for a nuttier flavour)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup pumpkin puree (freshly cooked or canned, but homemade always feels best)
• ½ cup granulated sugar (or coconut sugar for a deeper, caramel note)
• ½ cup light brown sugar, packed
• 2 large eggs, at room temperature
• ½ cup vegetable oil (or melted unsalted butter for richness)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (or chopped dark chocolate for a less sweet touch)
• Optional: ½ cup chopped walnuts or pecans for extra texture

If you find yourself without pumpkin puree, cooked and mashed butternut squash can be a lovely substitute. Just remember to drain any excess moisture before adding it to the mix, as I learned the hard way during one particularly soggy loaf experiment!

Nutrition Facts

• Calories: Approximately 280 per slice (assuming 12 slices)
• Protein: 4g
• Fat: 12g (mostly from oil and chocolate)
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 20g
• Sodium: 210mg

These numbers make it clear that this bread is a treat best savoured slowly, preferably with a cup of tea and good company. I always think of it as a little celebration of the season, rather than an everyday indulgence — much like the apple crumbles my mum used to bake for Sunday dessert.

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Steps to Create Your Pumpkin Chocolate Chip Bread

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf tin and line it with parchment paper for easy removal — I always make sure the paper overlaps the edges for a neat lift-out.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This dry spice mix is where the magic begins, melding warm autumn flavours into every crumb.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Beat well until the mixture is smooth and creamy, about 2-3 minutes. I like to use a hand whisk here — it reminds me of those early mornings when I’d quietly whisk eggs, trying not to wake the rest of the house.
4. Gradually fold the dry ingredients into the wet mixture, using a spatula or wooden spoon. Be gentle and avoid overmixing; you want the batter just combined to keep the bread tender.
5. Stir in the chocolate chips and nuts if you’re using them. This is my favourite part — seeing those little pockets of chocolate inviting you to sneak a taste of the batter.
6. Pour the batter into the prepared loaf tin and smooth the top with a spatula.
7. Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs attached. It’s worth checking at the 50-minute mark; ovens can be tricky, as I learned when my first loaf turned out a little too dark around the edges.
8. Remove the bread from the oven and let it cool in the tin for about 15 minutes before lifting it out using the parchment paper. Then transfer it to a wire rack to cool completely.

Patience is key here. I remember the times I was too eager and sliced into the bread while it was still warm, leading to a slightly squished slice — delicious, but not quite as neat as I’d hoped! Learn more: Irresistible Recipe for Cinnamon Roll French Toast Bites That Will Sweeten Your Morning

Tips for Making the Best Pumpkin Chocolate Chip Bread

Over the years, I’ve picked up a few small tricks that make all the difference in baking this bread just right — lessons I learned from long hours in my mum’s kitchen and my own early morning adventures with flour and sugar.

• Use fresh spices: Ground cinnamon, nutmeg, and cloves lose their punch quickly. I always keep a small jar in the cupboard and replace it every few months for the most vibrant flavour.
• Don’t overmix: Once you add the dry ingredients to the wet, fold gently until just combined. Overmixing can make the bread tough.
• Room temperature eggs and pumpkin: This helps the batter come together smoothly and bake evenly.
• Line your loaf tin: Parchment paper is a baker’s best friend and guarantees an easy release.
• Chocolate chips: Toss them in a little flour before adding to the batter to prevent sinking to the bottom — a tip my mum shared from years of baking perfection.
• Check oven temperature: If possible, use an oven thermometer. I’ve found that many home ovens run hotter than their settings, and this can cause the bread to brown too quickly.

Serving Suggestions and Pairings

This Pumpkin Chocolate Chip Bread is a joy to serve in so many ways. It’s perfect sliced thick with a pat of butter melting into the warm crumb. For a real Devonshire treat, pair it with a generous dollop of clotted cream or a smear of cream cheese sweetened lightly with honey. I often serve it alongside a steaming pot of afternoon tea — the kind of tea that’s been brewing since morning, gently transforming in the teapot while we catch up on stories.

For a more indulgent dessert, try toasting a slice and topping it with a scoop of vanilla ice cream — it’s like autumn and summer meeting on your plate. If you’re feeling adventurous, a drizzle of salted caramel sauce adds a beautiful contrast to the spices and chocolate.

Storage and Reheating Tips

One of the joys of this bread is how well it keeps. Wrapped tightly in cling film or stored in an airtight container, it stays moist and delicious for up to 4 days at room temperature. If you want to keep it longer, it freezes beautifully — slice first, then wrap each piece individually before placing them in a freezer bag. This way, you can enjoy a slice whenever the craving strikes.

To reheat, pop a slice in the toaster or warm it gently in the oven at 325°F (160°C) for about 8-10 minutes. I love the way the chocolate chips soften and the spices bloom with warmth — it’s like a hug in bread form.

Frequently Asked Questions

What are the main ingredients for Pumpkin Chocolate Chip Bread?

The main ingredients for Pumpkin Chocolate Chip 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 Pumpkin Chocolate Chip Bread?

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

Can I make Pumpkin Chocolate Chip Bread ahead of time?

Yes, Pumpkin Chocolate Chip 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 Pumpkin Chocolate Chip Bread?

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

Is Pumpkin Chocolate Chip Bread suitable for special diets?

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

Final Thoughts

Making Pumpkin Chocolate Chip Bread always brings me back to those early mornings in Devon, sneaking into the kitchen with flour-dusted fingers and a heart full of excitement. It’s a simple recipe, but it carries with it the warmth of family, the magic of shared memories, and the comfort of home. Whether you’re baking it for a festive gathering, an afternoon treat, or just because the season calls for a little sweetness, this bread invites you to slow down and savour the moment.

“Food isn’t just for eating — it’s for remembering.”

So, pull out your mixing bowl, let the scent of pumpkin and chocolate fill your kitchen, and bake yourself a slice of nostalgia. Because sometimes, the best recipes are the ones that taste like home.