Introduction
Hello, my fellow fall enthusiasts! There is a special kind of magic that happens when the warm, comforting spice of pumpkin meets the rich, decadent flavor of chocolate. And this Incredibly Moist Chocolate Chip Pumpkin Bread recipe is where that magic truly comes to life! Imagine a slice of the most tender, moist bread pumpkin you’ve ever had, perfectly spiced and absolutely loaded with pockets of melty chocolate chips. The aroma that fills your home while it bakes is pure autumn bliss. It’s a simple, no-fuss recipe that delivers a bakery-quality treat, perfect for a cozy afternoon or as a highlight for your pumpkin recipes Halloween spread!
This chocolate pumpkin bread recipe is wonderfully versatile. It’s a perfect breakfast treat with a cup of hot coffee, a delightful after-school snack with a glass of milk, or a simple yet satisfying dessert. You can enjoy it warm from the oven when the chocolate chips are irresistibly gooey, at room temperature, or even lightly toasted with a pat of butter. It’s a complete and perfect treat all on its own!
Full Recipe: Incredibly Moist Chocolate Chip Pumpkin Bread
Here’s how to make pumpkin bread that will have everyone asking for the recipe!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil or canola oil
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, divided
- 2 tbsp raw pumpkin seeds (pepitas), for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk together the granulated sugar and light brown sugar. Add the eggs and oil, and whisk until the mixture is smooth and well combined.
- Stir in the pumpkin puree and vanilla extract until everything is uniform.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the batter.
- Gently fold in 1 cup of the semi-sweet chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining 1/2 cup of chocolate chips and the optional raw pumpkin seeds over the top.
- Bake for 60-70 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the loaf. It should come out with a few moist crumbs attached, but no wet batter. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
- Let the bread cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely before slicing.
- Prep time: 15 minutes
- Cook time: 65 minutes
- Total time: 1 hour 20 minutes
- Servings: 1 loaf (about 12 slices)
- Calories (per slice, estimated): Approximately 380-420 kcal
Why You’ll Love This Recipe
- Unbelievably Moist: The combination of pumpkin puree and oil creates a tender, moist crumb that stays fresh for days.
- Perfect Flavor Pairing: The warm spices and earthy pumpkin are a perfect match for the rich chocolate chips.
- Simple to Make: This is a straightforward quick bread recipe that’s perfect for bakers of any skill level.
- Crowd-Pleasing Favorite: This pumpkins bread is a guaranteed hit for parties, potlucks, or simply as a family treat.
- Customizable: Feel free to add nuts, use different types of chocolate, or top with a sweet glaze.
Pumpkin bread is a beloved staple of American fall baking. As a “quick bread,” it relies on chemical leaveners like baking soda instead of yeast, making it wonderfully fast and easy to prepare. A key technique for achieving an exceptionally moist loaf, similar to what you might find in a Half Baked Harvest pumpkin bread recipe, is the use of oil instead of butter. While butter provides flavor, oil is 100% fat, which coats the flour proteins and inhibits gluten development, resulting in a consistently tender and moist texture.
Serving Suggestions
- Serve a thick slice warm with a pat of butter or a schmear of cream cheese.
- Enjoy with a tall glass of cold milk for a classic and comforting snack.
- Pair with a hot cup of coffee, a chai latte, or spiced apple cider.
- For a truly decadent dessert, warm up a slice and top it with a scoop of vanilla ice cream.
Pro Tips for Success
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter, creating a more uniform texture.
- Don’t Overmix: Mix the wet and dry ingredients until they are just combined. Overmixing can result in a tough, dense loaf.
- Toss Chips in Flour: To help prevent the chocolate chips from sinking to the bottom, you can toss them in a tablespoon of the dry flour mixture before folding them into the batter.
- Foil Tent: If you notice the top of your loaf getting too dark before the inside is cooked, loosely place a piece of aluminum foil over the top of the pan.
Storage & Reheating
- Storage: Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days.
- Freezing: This bread freezes beautifully! Wrap the cooled loaf (whole or sliced) in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Reheat individual slices in the microwave for 15-30 seconds for that fresh-from-the-oven, melty chocolate chip experience.
Closing Paragraph
I am so excited for you to try this incredibly moist chocolate chip pumpkin bread recipe! It’s a true celebration of fall flavors and one of those recipes that brings so much warmth and happiness. It’s the perfect treat to bake on a lazy weekend or to share with people you love.
If you bake this loaf, I would love to hear how it turned out! Please leave a comment and a rating below to share your experience.
🎀 Final Thoughts
This bread is pure nostalgia for me. The smell of it baking instantly transports me to cozy sweaters, colorful leaves, and all the best parts of autumn. It’s my go-to recipe every single year, and the combination of pumpkin and chocolate never fails to make me smile. I hope it brings a little bit of that same joy to your kitchen!