Irresistible Chocolate Chip Pumpkin Bread Recipe You Have to Try

There’s something about the smell of warm pumpkin mingling with melting chocolate chips that instantly transports me back to Mama Lu’s kitchen on a crisp autumn afternoon. Chocolate Chip Pumpkin Bread isn’t just a quick sweet treat—it’s a slice of comfort and memory baked into every bite. Growing up in that white farmhouse nestled deep in the Blue Ridge Mountains, this kind of bread was a way we shared stories, laughter, and sometimes, a little bit of quiet togetherness. It’s one of those recipes that doesn’t just fill your belly, but also your heart, and I’m so glad to bring a little piece of that tradition into your kitchen today.

Why You’ll Love This Chocolate Chip Pumpkin Bread

What makes this Chocolate Chip Pumpkin Bread truly special isn’t just the flavors—it’s the way it wraps you in warmth like a well-worn quilt. When I was a girl, Mama Lu never measured sugar or flour with exact numbers; she’d simply say “a handful here” or “a pinch there.” This bread captures that spirit. The pumpkin keeps it moist and tender, while the chocolate chips add a touch of sweetness that feels like a secret treat tucked inside each slice. It’s perfect for breakfast, a cozy snack with tea, or a simple dessert that reminds you of home.

Another reason you’ll love this recipe is its versatility. Whether you’re baking it for a Sunday brunch, a holiday gathering, or just because the season calls for cinnamon and pumpkin spice, it holds up beautifully. It’s forgiving, too—so even if you’re not a seasoned baker, you can trust this bread to turn out just right. And, if you’re anything like me, you’ll find yourself sneaking little tastes straight from the pan, just like I did on those slow afternoons on Mama Lu’s porch.

Ingredients You’ll Need for This Chocolate Chip Pumpkin Bread

• 1 3/4 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional, but it adds a cozy depth)
• 1 cup pumpkin puree (fresh or canned — Mama Lu swore by fresh when in season)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or melted butter for a richer touch)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (or dark chocolate for a deeper flavor)
• 1/2 cup chopped walnuts or pecans (optional, but they add a nice crunch)

If you want to make this a bit healthier, you can swap out half the sugar for maple syrup or honey, but be mindful of extra moisture and adjust baking times slightly. And if you’re dairy-free, the oil works just fine, keeping the bread tender and moist without any fuss.

Nutrition Facts

• Calories: Approximately 280 per slice (based on 12 slices)
• Protein: 4 grams
• Fat: 12 grams (mostly from oil and nuts)
• Carbohydrates: 38 grams
• Fiber: 3 grams
• Sugar: 18 grams
• Sodium: 220 milligrams

Keep in mind, these numbers can shift a bit depending on your choice of ingredients—like swapping nuts or using a sugar substitute. But overall, this bread strikes a nice balance between indulgence and wholesome goodness, much like the recipes Mama Lu passed down that made every bite feel like a hug.

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Steps to Create Your Chocolate Chip Pumpkin Bread

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. I remember Mama Lu never fussed with fancy pans—just a trusty old loaf pan seasoned by years of use.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this dry mix aside.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well blended. This mixture should feel rich and silky—like the soft hands of someone who’s kneaded dough a thousand times.
4. Add the eggs one at a time to the pumpkin mixture, beating well after each addition. Stir in the vanilla extract. The batter will start to smell like that cozy fall evening on the porch, just before the sun dips behind the mountains.
5. Gradually fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Don’t overmix—just enough to bring everything together. Overworking batter was one of Mama Lu’s pet peeves; she’d say, “Don’t make it tough, child.”
6. Gently fold in the chocolate chips and nuts, saving a few to sprinkle on top if you like a pretty loaf.
7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you saved chocolate chips, sprinkle them on now for a rustic look.
8. Bake in the preheated oven for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is done.
9. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step helps it finish setting without becoming soggy, a little trick Mama Lu taught me when I first tried my hand at pumpkin bread.

Tips for Making the Best Chocolate Chip Pumpkin Bread

Over the years, I’ve found a few simple habits that make all the difference when baking this bread. For starters, don’t rush the mixing. Patience is part of what makes the crumb tender and soft. Also, room temperature eggs blend more easily—something Mama Lu always emphasized when we baked together. Learn more: Irresistible Toasted Marshmallow Pumpkin Pie Recipe You Have to Try

Another tip: don’t skimp on the spices. The warmth of cinnamon and nutmeg is what gives pumpkin bread its soul, much like the stories Mama Lu told as we stirred batter. If you like a little extra texture, toss your nuts in a tablespoon of flour before folding them in; it keeps them from sinking to the bottom.

“Recipes weren’t written,” Mama Lu would say with a smile. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

And don’t forget—the chocolate chips are the surprise in every slice. Try to use good quality chocolate; it melts just right, creating little pockets of sweet that feel like a warm hug. Finally, be mindful of your oven’s quirks. I always mark my calendar to remind myself when it’s time to recalibrate or rotate pans halfway through baking.

Serving Suggestions and Pairings

When I slice into this bread, I like it best warm, fresh from the oven, with a pat of butter slowly melting into the crumb. It’s a simple pleasure that reminds me of lazy Sunday mornings back home. If you want to dress it up for guests, serve it alongside a cup of strong black coffee or a milky chai tea.

For a festive touch, dust the top with a little powdered sugar or drizzle a simple glaze made from powdered sugar and a splash of orange juice. That citrusy brightness plays beautifully against the deep flavors of pumpkin and chocolate. And if you’re sharing this bread with family (or friends who feel like family), try a side of homemade blackberry jam—Mama Lu’s favorite—and watch everyone’s faces light up.

Storage and Reheating Tips

This bread keeps well, which is good because it rarely lasts long in my house. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to four days. For longer storage, it freezes beautifully—just slice before freezing, then thaw at room temperature or warm slices gently in the toaster oven.

To reheat, I like popping a slice in the microwave for about 15-20 seconds or warming it in a 300°F oven for 5-7 minutes. Adding a tiny dab of butter before warming brings back that fresh-baked magic. It’s these small moments—warming bread, sharing stories—that keep the spirit of the farmhouse alive, no matter where you are.

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 more than just a recipe to me. It’s a thread that ties together generations, memories, and the simple joy of home-cooked goodness. From flour-dusted mornings in the Blue Ridge Mountains to my kitchen here in Portland, this bread carries with it the love and care of Mama Lu’s soft-spoken wisdom and strong hands. Whether you’re baking it for a crowd or just yourself, know that every bite is a little reminder that food is never just about filling plates—it’s about filling hearts.

I hope this recipe brings you as much comfort and joy as it has brought me over the years. So, grab your mixing bowl, dust off that old loaf pan, and let the warmth of pumpkin and chocolate fill your home today.