1. Can I use fresh pumpkin instead of canned?

Yes — just roast, puree, and strain sugar pumpkins (not carving pumpkins). Fresh puree can be more watery, so make sure to remove excess moisture before adding it to your pumpkin chocolate chip bread batter.

2. What if I don’t have all the individual spices?

No problem! Replace the nutmeg, cloves, and ginger with 1 teaspoon of pumpkin pie spice , but keep the cinnamon for that classic pumpkin chocolate chip bread flavor.

3. Why did my loaf sink in the center?

This often happens when pumpkin chocolate chip bread is underbaked, overmixed, or baked at the wrong temperature. Use a toothpick to check for doneness and avoid over-stirring the batter.

4. Can I turn this recipe into muffins?

Absolutely. This pumpkin chocolate chip bread batter works beautifully for muffins — just divide it into a muffin tin and bake at 350°F for about 20 minutes.

5. How do I store leftover pumpkin bread?

Wrap your pumpkin chocolate chip bread tightly and keep it at room temperature for up to 4 days. You can refrigerate it for a week or freeze it for longer storage.

6. Can I freeze this bread?

Yes! Once your pumpkin chocolate chip bread has cooled, wrap it in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

7. What type of oil works best in this recipe?

Vegetable oil is most common, but you can also use canola oil or melted coconut oil in your pumpkin chocolate chip bread for a slight flavor variation.

8. Can I make it gluten-free?

Yes — just use a gluten-free 1:1 flour blend. Make sure your mix includes xanthan gum so your pumpkin chocolate chip bread still has structure.

9. How do I prevent the chocolate chips from sinking?

Toss the chips in a bit of flour before folding them into the pumpkin chocolate chip bread batter. This trick helps keep them suspended throughout the loaf.

10. Can I reduce the sugar?

You can reduce both the white and brown sugar slightly, but know that sugar affects moisture, sweetness, and structure. Your pumpkin chocolate chip bread may be a bit less moist with reduced sugar.

Pumpkin Chocolate Chip Bread: 7 Reasons You'll Love This Fall Favorite

Description

This moist and flavorful pumpkin chocolate chip bread is the ultimate fall treat! Spiced with cinnamon, nutmeg, and cloves, and packed with rich chocolate chips, it’s easy to make and even easier to love. Perfect for breakfast, dessert, or cozy afternoon snacks.

Ingredients

Scale

1 ¾ cups (219g) all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¾ tsp salt
2 large eggs, room temperature
½ cup (100g) granulated sugar
¾ cup (150g) packed brown sugar
1 ½ cups (340g) pumpkin puree
½ cup (120ml) vegetable oil (or melted coconut/canola oil)
¼ cup (60ml) orange juice (or milk)
⅔ cup (120g) semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (177°C). Adjust oven rack to the lower third. Grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking soda, spices, and salt.
In another bowl, whisk eggs, sugars, pumpkin puree, oil, and orange juice until smooth.
Pour wet mixture into dry mixture and fold gently. Do not overmix.
Fold in chocolate chips, reserving a few for the top if desired.
Pour batter into the pan and smooth the top.
Bake for 60–65 minutes, tenting with foil after 30 minutes to prevent over-browning.
Bread is done when a toothpick comes out clean. Cool in the pan before slicing.

Notes

For muffins: bake at 350°F for 20–22 minutes

For bundt cake: bake for 60–65 minutes in a 10–12 cup pan

To freeze: wrap tightly and freeze up to 3 months

Use pumpkin pie spice instead of individual spices if preferred

Try mix-ins like chopped nuts or different chocolate varieties

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Baked Goods, Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 22g
Sodium: 240mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg