This Decadent Pumpkin Bread with Chocolate Chips is the perfect mix of cozy and sweet. Moist pumpkin bread filled with soft chocolate chips that melt just right, giving each bite a little surprise. It’s a wonderful treat when you want something comforting but also a bit special.
I love making this bread when the weather starts to get cooler because the warm spices and pumpkin feel like a big hug on a chilly day. The chocolate chips add the right touch of sweetness without being too much. One tip I like to share is to let the bread cool a bit before slicing so the chocolate stays gooey but doesn’t get all melted and messy.
My favorite way to enjoy this pumpkin bread is with a cup of tea or coffee for breakfast or an afternoon snack. It’s also perfect for sharing with friends because it feels like a little celebration in every slice. Whenever I make it, people always ask for the recipe, and I’m happy to give it out because it’s just that good and easy to make!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If you prefer fresh, roast and puree pumpkin flesh, but it may be thinner, so adjust liquid slightly.
Chocolate Chips: Semi-sweet adds balanced sweetness. You can swap with dark or milk chocolate chips based on taste.
Butter & Buttermilk: Butter gives richness, and buttermilk adds tenderness. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp vinegar and let sit for 5 mins.
Spices: Cinnamon, nutmeg, cloves, and ginger create the warm pumpkin flavor. You can adjust the amounts or use Pumpkin Pie Spice blend for convenience.
How Do I Avoid Overmixing the Batter for Soft Pumpkin Bread?
Overmixing can make pumpkin bread tough. Here’s how to mix just right:
- Combine dry and wet ingredients separately before mixing.
- Add dry and buttermilk to wet batter alternately, mixing gently after each addition.
- Stop mixing as soon as you see no visible flour. It’s okay if a few lumps remain.
- Finally, fold in chocolate chips softly, not stirring vigorously.
These steps help keep the bread tender and moist!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this pumpkin bread, helps it bake evenly.
- Mixing bowls – one for dry ingredients and one for wet makes mixing easier and cleaner.
- Hand mixer or whisk – to cream butter and sugar until fluffy for a light texture.
- Rubber spatula – great for folding the chocolate chips gently without overmixing.
- Small saucepan or microwave-safe bowl – to melt chocolate and cream smoothly for the glaze.
- Cooling rack – lets the bread cool evenly so the glaze sets nicely.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier twist.
- Add 1/2 cup chopped walnuts or pecans for extra crunch and a nutty flavor.
- Stir in 1/2 cup dried cranberries for a tart contrast to the sweet chocolate and pumpkin.
- Include 1 teaspoon of espresso powder in the batter to enhance the chocolate flavor subtly.
Decadent Pumpkin Bread with Chocolate Chips
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 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
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or plain yogurt
- 1 cup semi-sweet chocolate chips
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream or milk
- 1 teaspoon butter (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow the bread to cool completely before adding the chocolate glaze and slicing. Plan about 2 hours total including cooling time.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan well and sprinkle a little flour inside, or simply line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until combined. This helps spread the warm spices evenly throughout the bread.
3. Cream Butter and Sugar
In a large bowl, use a hand mixer or a whisk to beat the softened butter and sugar together until the mixture looks light and fluffy. This step adds air for a soft texture.
4. Add Eggs, Pumpkin, and Vanilla
Beat in the eggs one by one, mixing well after each. Then stir in the pumpkin puree and vanilla until everything is smooth and combined.
5. Combine Wet and Dry Ingredients
Add the dry ingredient mixture and the buttermilk alternately to the pumpkin mixture, beginning and ending with the dry ingredients. Mix gently after each addition until you just don’t see any dry flour. Don’t overmix—it’s okay if a few small lumps remain.
6. Fold in Chocolate Chips
Carefully fold the chocolate chips into the batter with a spatula, making sure they are evenly spread but mixing lightly so the batter stays tender.
7. Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top gently with a spatula. Bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few melted chocolate bits.
8. Cool and Glaze
Allow the pumpkin bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. For the glaze, heat chocolate chips, heavy cream, and optionally butter, on low in a small saucepan or in short bursts in the microwave, stirring until smooth. Drizzle the glaze over the cool bread generously.
9. Serve and Enjoy
Slice the bread and serve it alongside your favorite hot beverage like coffee or tea. Enjoy the moist, spiced bread with bursts of rich chocolate in every bite!
Can I Use Frozen Pumpkin Puree in This Recipe?
Yes! Just make sure the frozen pumpkin puree is fully thawed and well drained of any excess liquid before using. This helps keep the bread from becoming too wet.
How Do I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Substitute the Butter or Milk?
You can swap unsalted butter with coconut oil or vegetable oil for a dairy-free option. Substitute buttermilk with plain yogurt or milk mixed with a little lemon juice or vinegar.
How Do I Prevent the Chocolate Chips from Sinking?
Coat the chocolate chips lightly with flour before folding them into the batter. This helps them stay evenly distributed rather than sinking to the bottom of the loaf.
