Amazing Moist Pumpkin Chocolate Chip Bread

Oh, fall! That beautiful time of year when the air gets crisp, the leaves start turning those gorgeous shades of red and gold, and all I want to do is bake. And honestly, is there anything more perfect for cozying up than a warm slice of moist pumpkin chocolate chip bread? This recipe is my absolute go-to. It’s so ridiculously easy—seriously, one bowl, no fancy mixers needed! I remember my mom making this when I was a kid; the whole house would smell like cinnamon and chocolate, and it was just pure happiness. This isn’t just any pumpkin bread; it’s that foolproof, perfectly spiced, incredibly moist loaf that you’ll be reaching for again and again. Trust me, it’s a total game-changer!

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Why You’ll Love This Moist Pumpkin Chocolate Chip Bread

You’re going to adore this pumpkin bread recipe. Seriously, it checks all the boxes!

• Super Easy Cleanup: It’s a true one-bowl wonder! That means no messy mixer to wash up afterward, just one bowl and your trusty whisk or spatula.
• Incredibly Moist Texture: Thanks to the pumpkin puree and oil, this bread stays perfectly tender and moist, even days after baking. No dry crumbly bits here!
• Flavor Explosion: We pack in just the right amount of warm fall spices – cinnamon, nutmeg, and cloves – and then, of course, tons of melty chocolate chips. It’s the ultimate fall flavor combo.
• So Versatile: It’s fantastic for a cozy breakfast with your coffee, a delightful afternoon snack, or even a simple dessert. Plus, it makes a beautiful homemade gift for friends and family!

Ingredients for Easy One-Bowl Pumpkin Bread

Alright, let’s talk about what goes into making this amazing moist pumpkin chocolate chip bread. The beauty of this recipe is that everything pretty much comes from your pantry, and you can find canned pumpkin puree anywhere! Just make sure you grab the plain pumpkin stuff, not the pumpkin pie filling – that’s super important.

Here’s what you’ll need:

• 15.25 oz can pumpkin puree (Trust me, this is the good stuff, not pie filling!)
• 3 large eggs (It helps if they’re at room temperature, but don’t stress if they’re not!)
• 1 cup vegetable oil (This is our secret weapon for moisture!)
• 2 cups granulated sugar (Yep, we want it nice and sweet!)
• 1 teaspoon vanilla extract (For that lovely warm aroma and taste)
• 2 cups all-purpose flour (Make sure you spoon it into your measuring cup and level it off – no packing it in!)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (These spices together are pure fall magic!)
• 1 cup chocolate chips (Or more, who’s counting? 😉)

Using canned pumpkin puree is totally fine, in fact, it’s what makes this so easy! You can learn more about it by doing a quick search for can I use canned pumpkin puree, but trust me, it’s delicious and works perfectly here.

Step-by-Step Guide to Baking Pumpkin Bread

Alright, let’s get this amazing pumpkin chocolate chip bread into the oven! It’s seriously so simple, and before you know it, your kitchen will smell like a cozy fall dream.

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Prepping Your Loaf Pan

First things first, grab your trusty 9×5 inch loaf pan. You want to make sure this beautiful bread doesn’t stick, so give it a good greasing and flouring. I usually just use butter or cooking spray and then a tablespoon or two of flour, tilting the pan around to coat everything evenly.

Mixing the Wet Ingredients

Grab your biggest bowl – remember, we’re keeping this a one-bowl situation! Toss in that can of pumpkin puree, the eggs, the vegetable oil, the sugar, and the vanilla extract. Give it a good whisking until it’s all smooth and happy. No lumps allowed!

Combining Dry Ingredients

Now, in a separate, smaller bowl (okay, *technically* another bowl, but they’re going to meet soon!), whisk together your flour, baking soda, salt, and all those lovely fall spices – cinnamon, nutmeg, and cloves. Doing this step ensures everything is evenly distributed, so you don’t bite into a surprise pocket of just cinnamon!

Bringing It All Together

Time for the main event! Pour those dry ingredients into the big bowl with the wet pumpkin mixture. Now, this is key: mix it *until just combined*. Seriously, stop as soon as you don’t see any more dry flour streaks. Overmixing is the enemy of tender quick breads! Finally, gently fold in those glorious chocolate chips. Give them a little fold-fold-fold until they’re nicely distributed. So easy, right?

Baking Your Pumpkin Bread

Pour all that deliciousness into your prepared pan. It’ll be pretty thick, which is exactly what we want! Pop it into your preheated oven at 350°F (175°C). The pumpkin bread 9×5 loaf bake time is usually around 60 to 75 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted right into the center comes out clean. If the top starts looking a little too lovely and browned before the inside is cooked, just loosely tent it with some aluminum foil. That usually does the trick!

Cooling and Slicing

Once it’s baked to perfection, let the bread cool in the pan for about 10-15 minutes. This helps it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. Trust me, it’s tempting to slice into it warm, but letting it cool makes for much cleaner slices and prevents it from falling apart. Patience, my friend!

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Tips for the Best Pumpkin Chocolate Chip Bread

Okay, let’s talk about how to make this moist pumpkin chocolate chip bread absolutely perfect every single time. I’ve baked this so many times, and a few little tricks really make it shine. It’s all about those little details that elevate it from just good to downright amazing! If you love pumpkin in quick breads, you should totally check out my pumpkin banana bread too!

Oil vs. Butter in Pumpkin Bread

So, I know some of you might be wondering, “Can I swap the oil for butter?” And the answer is yes, you *can*, but let me tell you, oil is my secret weapon for keeping this pumpkin bread so incredibly moist. Butter adds a wonderful flavor, sure, but oil just seems to create a more tender, almost velvety crumb that stays soft for days. If you *really* want to use butter, I’d suggest melting about 1/4 cup of it and adding it along with the oil, or just using melted butter instead of oil, but don’t be surprised if it’s not quite *as* moist!

Achieving Perfect Spice Balance

The spice blend in this pumpkin chocolate chip bread is pretty classic fall, and I love it just the way it is. Cinnamon, nutmeg, and a little clove really sing together. But, you know me, I’m always up for a little tweaking! If you love ginger, add a half teaspoon of ground ginger to the dry ingredients. Or if you’re a big cinnamon fan, maybe bump that up to a teaspoon and a half. You can even just use a good quality pumpkin pie spice blend – usually, about 2 teaspoons is a good starting point. Taste your spices before you add them; sometimes they can lose their punch!

Variations and Serving Suggestions

This pumpkin chocolate chip bread is fantastic as is, but you know I love a good recipe tweak! If you’re feeling adventurous, try adding about a half cup of chopped pecans or walnuts to the batter along with the chocolate chips – they add a lovely crunch. And who says you can’t mix up your chocolate? Some mini chocolate chips or even white chocolate chunks would be delicious! For a little extra crumble topping, just mix a quarter cup of flour, two tablespoons of brown sugar, and a tablespoon of melted butter with a pinch of cinnamon, then sprinkle it over the top before baking. It’s divine!

Serving this bread is super simple. It’s honestly perfect on its own with a hot cup of coffee or tea. It also makes a lovely, simple dessert after dinner. If I’m feeling fancy, I might warm up a slice and add a little dollop of whipped cream or cream cheese frosting. It’s also great crumbled over yogurt, kind of like my pumpkin spice granola, or served alongside something like apple cinnamon muffins for a festive fall breakfast spread!

How to Freeze Pumpkin Bread with Chocolate Chips

This moist pumpkin chocolate chip bread is fantastic when it’s fresh, but you know what else it is? Amazing when you pull it straight from the freezer for a quick treat! It’s one of my favorite ways to have a little something special ready to go. Plus, having a few loaves tucked away means you’re always prepared for unexpected guests or just a craving! You can even make a whole batch of make-ahead breakfast burritos to freeze for busy mornings too!

Here’s my little trick for freezing it:

1. Make sure the bread is COMPLETELY cool. Seriously, this is super important to avoid any condensation that can make it soggy.
2. Wrap the whole loaf (or individual slices if you prefer!) tightly in plastic wrap. Get it nice and snug.
3. Then, wrap it again, this time in aluminum foil or pop it into a freezer-safe bag. This double layer is key to keeping freezer burn away.

It should stay perfectly delicious in the freezer for about 2-3 months. For thawing, just take it out of the freezer and unwrap it. Let it sit on the counter for a few hours until it’s fully thawed and back to its wonderfully moist self. You can even give it a little warm-up in a low oven for a few minutes if you want that “just baked” smell again! If you’re curious about freezing other baked goods, a quick search for freeze pumpkin bread with chocolate chips will give you tons more ideas.

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Frequently Asked Questions about Pumpkin Bread

Got questions about this delightful moist pumpkin chocolate chip bread? I’ve got answers! Baking is supposed to be fun, not confusing, so let me clear up any little worries you might have.

Can I make pumpkin bread two loaves?

Absolutely! Doubling this recipe is super easy and perfect if you want one loaf for yourself and one to share, or just to have a backup. Just double all the ingredients and divide the batter evenly between two prepared 9×5 inch loaf pans. You might need to adjust the baking time slightly; they could bake a little faster, maybe around 50-60 minutes, so keep an eye on them. A quick toothpick test is your best friend here!

What makes pumpkin bread moist?

The secret to super-moist pumpkin bread really comes down to a few key things in this recipe. First off, that can of pumpkin puree is a moisture powerhouse! It adds liquid and a lovely density. Then there’s the vegetable oil – it’s liquid fat, which helps create a really tender crumb that stays moist much longer than butter might. And, of course, don’t overmix the batter! Overmixing flour develops gluten, which can make quick breads tough and dry. Just mix until combined, and you’ll have the most perfectly moist loaf every time.

Nutritional Information

Just a heads-up, the nutritional info below is an estimate, since everyone’s kitchen and ingredient brands can be a little different! This is for one slice of my delightful moist pumpkin chocolate chip bread. It’s roughly around 350 calories, about 18g of fat (don’t worry, most of that is good stuff from the oil!), 45g of carbs, and 30g of sugar, plus a little protein. It’s a treat, for sure!

Share Your Thoughts!

I absolutely LOVE hearing from you all! Did you try this incredible moist pumpkin chocolate chip bread? I’d be over the moon if you left a comment below and let me know what you thought. Don’t be shy about sharing your experience, rating the recipe, or even tagging me in your photos on social media! Seeing your creations makes my day. You can also reach out through my contact page. Happy baking!

Moist Pumpkin Chocolate Chip Bread

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A simple, one-bowl recipe for moist pumpkin bread packed with chocolate chips. Perfect for fall baking, this recipe is easy to follow and yields a delicious loaf.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 75 min
• Total Time: 90 min
• Yield: 1 loaf (10-12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 15.25 oz can pumpkin puree
• 3 large eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, and vanilla extract until well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Gently fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan.
7. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
8. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

• For mini loaves, bake for 30-35 minutes.
• You can substitute butter for oil, but oil tends to make quick breads moister.
• Ensure you use pumpkin puree, not pumpkin pie filling.
• This bread freezes well. Wrap cooled loaves tightly in plastic wrap, then in foil.
• For a richer flavor, you can add 1/4 cup of melted butter to the wet ingredients.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg