There’s nothing like the comforting aroma of cinnamon and pumpkin to welcome the autumn season. This Chocolate Chip Pumpkin Bread is moist, full of fall spices, and dotted with chocolate chips, making it an ideal treat for cozy mornings or seasonal gatherings. Simple to prepare, it brings together the warmth of pumpkin with a touch of sweetness—perfect for breakfast or a comforting snack!

Your Recipe Essentials

2 eggs
300 g pumpkin puree (requires about 350 g of peeled and cleaned raw pumpkin)
60 g granulated sugar
60 g brown sugar
10 g baking powder
210 g all-purpose flour
80 ml vegetable oil
1 tsp honey (or agave syrup for a vegan option)
A pinch of ground cinnamon
A pinch of salt
Chocolate chips, to taste

Here’s How to Make It

1. Prepare the Pumpkin Puree

Start with fresh pumpkin to create a rich, homemade puree. Here’s how:

Peel and clean the pumpkin, removing any seeds and inner fibers.
Cut it into small pieces and arrange them on a baking sheet.
Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until the pumpkin is soft.
Once softened, let the pumpkin cool slightly, then blend it with cinnamon and vegetable oil until it’s smooth and creamy.

2. Mix the Batter

In a mixing bowl:

Beat the eggs, granulated sugar, brown sugar, and a pinch of salt together until they’re fully combined.
Add in the pumpkin puree mixture and honey. Stir until smooth and well blended.
Sift the flour and baking powder over the wet ingredients, then gently fold in to create a smooth batter.
Fold in your desired amount of chocolate chips for a little extra sweetness and texture.

3. Bake the Pumpkin Bread

Prepare your loaf pan by lining it with parchment paper.
Pour the batter into the pan, smoothing out the top with a spatula. For an extra touch, sprinkle some additional chocolate chips on top.
Bake in a preheated oven at 180°C (350°F) for about 40 minutes or until a toothpick inserted into the center comes out clean.

4. Cool and Serve

Allow the pumpkin bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!

Tips for Success

Pumpkin Purée Consistency: The puree should be smooth but not too runny. If it seems too watery, drain a bit of excess liquid for better texture in the bread.
Sweetness Adjustment: You can adjust the amount of chocolate chips based on your sweetness preference.
Baking Check: All ovens vary, so keep an eye on the bread in the last few minutes of baking. Insert a toothpick into the center to ensure it’s baked through.

Storing Your Pumpkin Bread

Room Temperature: This bread stays fresh for about 3 days when stored in an airtight container.
Refrigerator: Store in the fridge for up to a week. Reheat slices briefly to bring back the soft, fresh texture.
Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm up in the microwave.

Enjoy the cozy flavors of autumn with this Chocolate Chip Pumpkin Bread! It’s a simple yet delightful treat that brings warmth to any morning or afternoon.

Chocolate Chip Pumpkin Bread

A simple and fragrant Chocolate Chip Pumpkin Bread, perfect for cozy autumn mornings. This seasonal treat combines the rich flavors of cinnamon and pumpkin for a delightful breakfast or snack.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 slices

Calories 220 kcal

Ingredients

2 eggs
300 g pumpkin puree or about 350 g of peeled raw pumpkin
60 g granulated sugar
60 g brown sugar
10 g baking powder
210 g all-purpose flour
80 ml vegetable oil
1 tsp honey or agave syrup
1 pinch ground cinnamon
1 pinch salt
chocolate chips to taste

Instructions

Peel the pumpkin, removing seeds and inner fibers. Cut into small pieces, place on a baking sheet, and bake at 180°C (350°F) for 15-20 minutes or until very soft. Let it cool slightly, then blend with cinnamon and oil until smooth.
In a mixing bowl, beat the sugars with eggs and a pinch of salt until well combined. Add the pumpkin puree and mix thoroughly. Sift in the baking powder and flour, stirring to create a smooth batter. Fold in the chocolate chips.
Line a loaf pan with parchment paper, pour in the batter, and smooth the top. Sprinkle extra chocolate chips on top if desired. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, let cool, then slice and enjoy your pumpkin bread.