Back in the day, when I was still a primary school kiddo, my mornings were all about Mom’s quick bread for breakfast. But eating the same thing day in and day out gets old fast! After weeks of my pestering, Mom decided to switch to pumpkin bread with fresh pumpkin.

Little did both of us know that this recipe would stay with me even into my bakery years later and become one of my absolute best-sellers! It’s funny how life works out, huh?

Why A Pumpkin And Chocolate Chip Loaf Is The Best

Let’s talk about that magical combo of pumpkin and chocolate chips! Who knew they’d be such a match made in flavor heaven? The warm, cozy spices mingle with the sweetness of chocolate chips and explode in every bite. And let’s not forget the delightful contrast between the melty chips and moist, fluffy bread!
The world is your oyster when it comes to chocolate chips. Want to keep it classic? Go for semi-sweet. Feeling fancy? Dark chocolate is your best friend with its rich, decadent flavor. Milk chocolate is your go-to whenever you crave something creamy. Heck, even white chocolate brings its own subtle sweetness to the table!
Like pumpkin spice cakes and pumpkin cheesecakes, their flavors are oozing fall vibes. That’s why they’re an absolute must-have during the cooler months at harvest festivals, Halloween shindigs, and Thanksgiving feasts. And the best part? It’s the ultimate companion to all your favorite fall drinks, whether you are sipping on hot apple cider or just a steaming cup of joe. Cheers to that!

5 Basic Steps To Make Pumpkin Chocolate Chip Bread

Ingredients List

Before we start, let’s break down the must-haves for this pumpkin recipe:

Pumpkin: We’re talking heaps of pumpkin here, not just for flavor but also for extra moisture. Now, I usually go for canned pumpkin. What if you’re feeling adventurous? Then homemade puree works like a charm, too.

Oh, and here’s a quick tip: if you are using homemade, give it a little squeeze with some paper towel to get rid of excess moisture.

Oil: Here’s the secret sauce to keep things nice and moist while giving our bread an amazing texture. I’m all about veggie oil, but if you’re into coconut oil, that’s fine, too.
Fall Spice Squad: Cinnamon, ginger, nutmeg, cloves – yep, they’re all in the mix! These bad boys are the pumpkin’s BFFs who bring out all its wonderful flavor. And if you’re feeling lazy, pumpkin pie spice is your shortcut to spice town.
Orange Juice: Now, I know this might sound a bit wild, but trust me, it works like a charm. The OJ adds a hint of freshness without making the bread taste like a citrus disaster. Plus, it helps keep things light and fluffy. Don’t have OJ? No worries, milk can work, though it still cannot replace that pure, magical orange vibe.
Chocolate Chips (Optional): This one can sit out of the recipe. But if you are a chocoholic like me, then why not? Pumpkin and chocolate are like the power couple of the dessert world – always a winning combo!

Instructions

Step 1.

What are you waiting for? Let’s get our party started!

First, you must set the stage. Adjust your oven rack to the low third and preheat it to 350°F (177°C).

Why the lower rack, you ask? That’s the only way your bread doesn’t get too brown on top too quickly. Nobody likes a burnt loaf, am I right?

Step 2.

Next, let’s take out our trusty 9×5 loaf pan. If you only have an 8×4 one, then only use ⅔ of the recipe ingredients.

Spritz it with butter or non-stick spray and set it aside. Now, grab a big ol’ bowl and mix our dry ingredients: flour, cinnamon, baking soda, nutmeg, ginger, cloves, and salt. Whisk them together and set them aside!

Step 3.

In a separate bowl, it’s time to work magic with our wet ingredients: eggs, brown sugar, granulated sugar, oil, fresh pumpkin puree, and orange juice. Whisk them up until they’re all buddy-buddy!

Now, pour your wet ingredients onto the dry ones and gently beat them together. Don’t go too crazy, though; a few lumps are totally cool.

Step 4.

Here’s where the main show takes over! Fold in some chocolate chips (if you’re feeling extra hungry), then pour that batter into your waiting loaf pan and pop it in the oven.

We are looking at about 60 to 65 minutes of baking time, but don’t forget to cover the warm cake with foil after about 30 minutes to keep its top from over-browning.

To check if it’s done, stick a toothpick in the middle. It should come out mostly clean with just a few crumbs clinging on for dear life! But hey, every oven’s different, so start checking after 55 minutes and go from there.

Step 5.

Once it’s done baking, let it cool off in its pan on a rack before you go all ninja with the slicing. And then? Well, my friend, it’s time to dig in and enjoy the fruits of your hard work!

Notes

1. My original recipe calls for 100% all-purpose flour, but you do you. Feel free to mix things up! You can go for 2 ½ cups of all-purpose flour + 1 cup of whole wheat flour, a 50:50 blend, or 100% whole wheat (go for a lighter variant like soft or hard white wheat, einkorn, or Kamut).

2. Want to lighten things up a bit? Swap out some of the vegetable oil for applesauce! Many bakers I know have given it a go and loved the results. My all-time favorite? A mix of 1/2 cup of oil and 1/2 cup of applesauce.

3. Have you ever had a headache when your chocolate chips plunge to the loaf’s bottom? Try this: Toss them with dry ingredients and throw in the wet stuff later. It might just do the trick!

4. Here’s my secret to unlocking the full flavor: let this bread cool completely for 2-3 hours. Trust me, it’s worth the wait. And you know what’s even better? Savoring it the very next day. All those flavors have had all night to mingle, and that’s why they are even tastier!

FAQs

What Kind Of Chocolate Chips Are Best For My Classic Pumpkin Cake?

It’s all up to you. As said earlier, semi-sweet chocolate chips are still the classic choice, but you can go for dark chocolate chips for a richer flavor, milk chocolate to add sweetness, or even white chocolate chips for a milder taste.

Can I Add Nuts Or Other Mix-Ins To The Recipe?

Absolutely! Chopped walnuts, pecans, or almonds add a nice textural contrast and nutty flavor. You can also try dried fruits like cranberries or raisins for a touch of tartness. Just don’t add too many mix-ins, as they might affect the baking time and overall bread structure.

Happy cake baking!