Double the Pumpkin, Double the Love: My Ultimate Chocolate Chip Pumpkin Bread
Hey there, my fellow kitchen adventurers! 👋 Emily here, apron dusted with cinnamon and probably a rogue chocolate chip in my hair. Can you smell that? That heavenly blend of toasted spices, earthy pumpkin, and melty chocolate wafting through the air? That’s the scent of pure autumn joy, my friends – and today, we’re making DOUBLE batches of it. Because let’s be real: one loaf of Pumpkin Chocolate Chip Bread is a tease. Two? That’s love in loaf form. Perfect for gifting, freezing, or (no judgment) keeping all to yourself for those 3 PM “must-have-something-sweet-with-my-coffee” moments. This isn’t just any pumpkin bread; it’s my extra-moist, spice-kissed, chocolate-studded masterpiece that’s earned permanent “legend” status at my family’s holiday table and survived more than one chaotic PTA bake sale. Grab your favorite mixing bowl and let’s bake up some cozy magic together!
The Little Loaf That Started It All
Picture this: Ten-year-old me, standing on a wobbly step stool in my Grandma Dot’s kitchen, flour smudged on my nose like war paint. She’d hand me her chipped blue mixing bowl (the one that magically made everything taste better) and a wooden spoon worn smooth by decades of cookie dough and cake batter. “Emmy Lou,” she’d say, her voice warm as the oven preheating, “pumpkin bread ain’t just food. It’s a hug for your insides.” We’d use her garden-grown pumpkins, roasting them until caramelized and sweet, then fold in chocolate chips she’d sneak from her secret stash. That first bite? Pure magic. Warm, tender crumb, pockets of molten chocolate, spices dancing on your tongue. Years later, after culinary school taught me fancy techniques, I realized Grandma’s messy, love-filled approach was the real secret ingredient. This double-batch recipe? It’s my tribute to her – scaled up to spread that same cozy, chocolatey hug to everyone I adore (and you, my dear foodie friend, are now included!).
Print
Pumpkin Chocolate Chip Bread
- Total Time: 1 hr 15 mins
- Yield: 2 large loaves (16–20 slices total) 1x
Description
This extra-moist pumpkin bread is loaded with warm spices and melty chocolate chips in every bite. Made for cozy mornings or sweet snacking, it’s rich, soft, and packed with fall flavor—perfect for sharing or freezing for later!
Ingredients
6 cups all-purpose flour
2 tsp salt
2 tsp baking powder
2 tsp baking soda
8 tsp pumpkin pie spice
4 cups canned pumpkin (not pie filling)
1 ⅓ cups brown sugar
1 ⅓ cups granulated sugar
2 cups applesauce or canola oil
6 large eggs (room temperature)
2 tbsp vanilla extract
3 cups semi-sweet chocolate chips
1 cup mini semi-sweet chocolate chips (reserve a few tbsp for topping, optional)
Instructions
Preheat Oven: Set oven to 350°F (175°C). Grease or line two 9×5-inch loaf pans.
Mix Dry Ingredients: In a large bowl, whisk flour, salt, baking powder, baking soda, and pumpkin pie spice.
Combine Wet Ingredients: In another bowl, mix pumpkin, sugars, applesauce (or oil), eggs, and vanilla until smooth.
Combine & Fold: Add wet to dry ingredients and stir until just combined. Fold in regular and mini chocolate chips.
Bake: Divide batter between loaf pans. Sprinkle reserved mini chips on top. Bake for 55–65 minutes, or until a toothpick comes out clean.
Cool: Let loaves cool in pans for 10–15 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 290 / Slice
- Sugar: 23g / Slice
- Fat: 12g / Slice
- Carbohydrates: 38g / Slice
- Protein: 4g / Slice
Your Pumpkin Bread Dream Team (Double Batch!)
- 6 cups all-purpose flour: The sturdy foundation! Spoon & level it for accuracy – packing flour = hockey puck bread. Chef’s Tip: For a nuttier vibe, swap 1 cup for whole wheat flour.
- 2 tsp salt: Balances sweetness & boosts flavor. Don’t skip!
- 2 tsp baking powder + 2 tsp baking soda: Our dynamic rising duo. Ensure they’re fresh for maximum lift. Sub Alert: Out of baking powder? Use 4 tsp baking soda + 1 tsp cream of tartar (per tsp).
- 8 tsp pumpkin pie spice: Autumn in a jar! DIY Hack: Mix 4 tsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1 tsp cloves. Breathe deep!
- 4 cups canned pumpkin (not pie filling!): The star! Pure pumpkin puree gives moisture & flavor. Chef’s Secret: Libby’s is my gold standard for consistent texture.
- 1 ⅓ cups brown sugar + 1 ⅓ cups granulated sugar: Brown sugar adds molasses depth, white sugar keeps it light. Healthier Twist: Use all brown sugar or coconut sugar for richer notes.
- 2 cups applesauce or canola oil: Applesauce = ultra-moist, lower-fat loaf. Oil = richer crumb. Grandma’s Wisdom: “Applesauce makes it taste like you fussed!”
- 6 large eggs (room temp!): Binds it all & adds structure. Pro Move: Cold eggs can curdle the batter. Warm ’em in a bowl of hot water for 5 mins!
- 2 tbsp vanilla extract: Yes, TWO tablespoons! It rounds out the spices. Splurge on real vanilla.
- 3 cups semi-sweet chocolate chips + 1 cup mini chips: Regular chips = gooey pools. Minis = chocolate in EVERY bite. Fun Swap: Try dark chocolate, butterscotch, or white chocolate chips!
Let’s Bake! Your Foolproof Steps to Pumpkin Bliss
- Preheat & Prep: Crank that oven to 350°F (175°C). Generously grease TWO 9×5-inch loaf pans with butter or non-stick spray. Line the bottoms with parchment paper (life-changing for easy removal!). Chef’s Whisper: “Cold pans make sad loaves. Prep them first!”
- Whisk the Dry Team: In your largest bowl (seriously, go big!), whisk the flour, salt, baking powder, baking soda, and pumpkin pie spice. Get ’em super friendly! Why Whisk? No one wants a bite of baking soda surprise. Whisking = even distribution = perfect rise.
- Blend the Wet Wonders: In another colossal bowl, beat the pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), room-temp eggs, and vanilla. Mix until silky smooth – no streaks! Texture Check: Should look like vibrant orange cake batter. Lumps? Give it 20 more seconds of whisking love.
- The Grand Union (Gently Does It!): Pour the glorious wet mixture into the dry ingredients. Use a sturdy spatula and fold JUST until combined. A few floury streaks? Okay! Overmixing? Death to tenderness! Watch My Wrist: Fold in a gentle “J” motion – no vigorous beating!
- Chocolate Chip Hug: Gently fold in the 3 cups regular chocolate chips and most of the mini chips (save 2-3 tbsp for topping!). Resist eating half the chips straight from the bag… mostly. Hack: Toss chips in 1 tsp flour first – helps prevent sinking!
- Divide & Conquer: Split that beautiful batter evenly between your prepped pans. Smooth the tops. Sprinkle reserved mini chips generously over each loaf – hello, bakery-worthy look! Scale Savvy: Use a kitchen scale for perfectly even loaves.
- Bake to Perfection: Slide pans onto the center oven rack. Bake 55-65 minutes. Critical Check: Start checking at 55 mins! A toothpick inserted near the center should come out with just moist crumbs (not wet batter). If top browns too fast, tent loosely with foil. Emily’s Mantra: “Ovens lie! Trust the toothpick, not the timer.”
- The Patient Cool Down: Let loaves cool IN pans on a wire rack for 15 minutes. This lets them set up. Then, run a knife around the edges, lift out using parchment, and cool completely on the rack. Resist Slicing! Cutting hot bread = gummy mess. Let it rest at least 1 hour. I know, torture!
Serving Up the Cozy
This pumpkin bread is a star solo act! Slice it thick (1-inch slabs, please!) and serve plain at room temperature with your favorite coffee or tea. Feeling fancy? Schmear a slice with creamy salted butter or tangy cream cheese. For dessert vibes, warm a slice for 10 seconds in the microwave and add a scoop of vanilla ice cream – hello, pumpkin bread à la mode! Gift it beautifully: wrap cooled loaves in parchment, tie with twine, and add a cute tag. Seeing someone’s face light up? Worth every chocolate chip.
Mix It Up! 5 Delicious Twists
- Nutty Crunch: Fold in 1.5 cups toasted pecans or walnuts with the chocolate chips.
- Streusel Swagger: Before baking, top batter with a mix of 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter cubes, and 1 tsp cinnamon rubbed together until crumbly.
- Gluten-Free Goodness: Swap AP flour for a quality 1:1 gluten-free blend (like Bob’s Red Mill). Guarantee GF baking powder/soda too!
- Dairy-Free Delight: Use dairy-free chocolate chips (Enjoy Life is great) and ensure your sugar is vegan (most are).
- Spiced-Up Surprise: Add 1/2 tsp cardamom or a pinch of black pepper to the dry ingredients for extra warmth.
Emily’s Extra Sprinkle of Love (and Laughs)
This recipe? It’s my kitchen workhorse! It evolved from frantic “need a hostess gift NOW” moments and surviving my kids’ epic snack demands. The double batch was born one chaotic Thanksgiving when my single loaf vanished before dinner… oops! Over the years, I learned the hard way: overmixing is the enemy (we mourned a dense loaf named “The Brick”), canned pumpkin varies (stick to pure puree!), and room-temp eggs are non-negotiable. One hilarious fail involved mistaking cayenne for cinnamon… let’s just say it was “spicy” in the wrong way! Now, I always label my spices. The mini chips? A game-changer inspired by my nephew who declared, “More chocolate per bite, Auntie Em!” Smart kid. Make it yours – that’s the joy!
Pumpkin Bread Pitfalls? We’ve Got Answers!
Q: My bread sunk in the middle! Help!
A: Classic culprit: underbaking or opening the oven door too early! Oven temps vary – rely on the toothpick test (clean crumbs = done). Also, ensure baking powder/soda are fresh. If it sinks slightly, it’s still delicious – call it a “well” for extra butter!
Q: Can I use fresh pumpkin puree?
A: Absolutely! Roast sugar pumpkin until very soft, puree until silky smooth, and drain excess liquid in a cheesecloth-lined sieve for 30 mins. Canned is often thicker/more consistent, though.
Q: My chocolate chips all sank to the bottom. Sad!
A: Toss them in that 1 tsp of flour before folding in! It creates a light barrier. Also, ensure your batter isn’t too thin (use the right pumpkin puree, not pie filling).
Q: How long does it keep? And freezing tips?
A: At room temp (wrapped tightly): 3-4 days. Fridge (wrapped): up to 1 week. Freezing CHAMP: Cool completely, wrap tightly in plastic wrap, then foil. Freeze whole loaves or slices for up to 3 months! Thaw overnight at room temp or zap a slice in the microwave for 15 seconds.
Nutritional Nibbles (Per Slice, Approx.)
Calories: ~290 | Sugar: 23g | Fat: 12g | Carbs: 38g | Protein: 4g
Note: Using applesauce instead of oil reduces fat. Values can vary based on specific brands and ingredient swaps.
Pumpkin Chocolate Chip Bread
Final Thoughts: When Cozy Cravings Call, Double the Loaf! 🍞🍂🍫
If there were ever a moment to bake from the heart — to channel Grandma Dot, your inner messy-bun baker, and every ounce of fall nostalgia — this is it. Double Pumpkin Chocolate Chip Bread isn’t just a recipe, it’s a ritual. A loaf (or two!) that wraps you up like your favorite fleece blanket and reminds you that joy can come from the simplest, sweetest slice.
What started as a wobbly-stool memory in a flour-dusted kitchen became the bread that shows up everywhere in my life — on sleepy Sunday mornings, PTA potlucks, friend birthdays, freezer raids, and rainy afternoons when I need a hug in edible form. And the best part? It’s yours now too.
Bake it for the people you love. Bake it to gift someone who needs cheering up. Bake it to stash a loaf for yourself because, let’s be honest — future-you deserves that chocolatey moment. Whether you go applesauce for a lighter crumb or lean into the rich decadence of oil, whether you swirl in toasted pecans or sneak in cardamom for a secret-spice twist, this recipe wants to adapt to your vibe. Just like Grandma Dot said — “It’s a hug for your insides.”
And when your kitchen starts to smell like cinnamon-spiced magic and you take that first warm slice with coffee in hand? I hope you feel every ounce of the love and laughter that went into this recipe. Because that’s what baking should be — simple joy, shared generously.
Bake big. Slice thick. Love fiercely.
— Emily 💛🍫🍂
