Pumpkin bread brings on all the fall feels. This tender and moist (I’m so sorry for using that word) pumpkin bread is sure to become a family fave! Speckled with chocolate chips and flavored with ground cinnamon, ginger, nutmeg, and cloves. Every bite of this bread is perfectly sweet, tender, and delicious. And the best part is, that it takes just 10 minutes to mix up and pop in the oven. I call recipes like this, dangerously delicious! I ran a poll on Instagram the other day asking if you guys would like to see a cookie butter swirled pumpkin bread or a chocolate chip version the other day. I thought I’d be sharing a recipe for swirled cookie butter pumpkin bread today. But you guys voted and an overwhelming amount of you said you wanted a chocolate chip pumpkin bread. And I am here to please! This pumpkin loaf is everything you wanted it to be and so much more!
Ingredients to make homemade pumpkin bread:
All-purpose flour: both bleached and unbleached flour will work for this recipeKosher salt: I always use salt to balance the sweetness in homemade baked goodsLeavening agents: we’re using both baking soda and baking powder to help the bread riseGround spices: ground cinnamon, ginger, nutmeg, and cloves help flavor this loaf of pumpkin bread. I’ve also tested this with allspice in the past and it just didn’t sit right for me with the chocolate chipsSalted butter: make sure to use softened butter here. We’re going to cream it together with the sugar, so if the butter isn’t soft, it won’t cream together correctly.Sugar: white sugar gives this loaf a lighter flavor. I’ve tested it with both brown sugar and white sugar, and I found that the white sugar allows more of the pumpkin flavor to carry through (since it’s such a mild flavor, to begin with!) Brown sugar will add more of a caramel flavor to the bread – still delicious if you prefer it that way!Eggs: eggs play a critical role here. They add structure and stability to the pumpkin bread batter as well as adding moisture.Pumpkin puree: pumpkin puree is added for moisture and flavor. You can use homemade pumpkin puree or pureed pumpkin from a can. Just be sure to not use pumpkin pie filling!Toppings and mixings: I’ve added bittersweet chocolate chips to this loaf because everyone I know loves pumpkin bread with chocolate chips. You could also use semi-sweet chocolate chips if you’d like! If I were making this just for myself, I would add pepitas (or pumpkin seeds) to the top of the loaf to make it more similar to Starbucks Pumpkin Bread!
How to make the best homemade pumpkin bread:
Important equipment tips:
Overall, homemade pumpkin bread is:
A great fall baking project with kids! They’ll love mixing in chocolate chips!Makes the house smell like fall! Seriously, chocolate and pumpkin spice wafting through the home makes it feel so warm and cozy!Shareable! You can keep a few slices and share some with family, friends, or neighbors!The perfect breakfast with a warm cup of coffee
How to store leftover pumpkin loaf:
Room temperature: Pumpkin bread can be covered tightly and stored in an airtight container for two to three days if it’s not too warm where you live! After that, you can either refrigerate or freeze the bread for later. To freeze: If I know we won’t be able to finish the bread off, I usually make slices and pop half into a zip-top bag and freeze it once the bread it cooled to room temperature. Bread will last for 3 months in the freezer!
If you like this pumpkin recipe, you might also like:
Healthier Pumpkin Bread <—- this is so so good!Pumpkin French Toast CasseroleWeekend Pumpkin ChiliPumpkin Snickerdoodle MuffinsHarvest Pumpkin Leek SoupSpiced Chai Pumpkin Cheesecake MuffinsSage Brown Butter Healthier Pumpkin AlfredoPumpkin Coffee Cake with Pecan Streusel
You can use bittersweet or semi-sweet chocolate chips for this recipe, entirely your call! We like dark chocolate, so I used bittersweet!if you don’t want to add chocolate chips, pepitas are delicious sprinkled on the loaf just before baking!
