Pumpkin Chocolate Chip Bread Recipe Snack

My Favorite Fall Project

I love baking this bread every autumn. The smell fills my whole house. It feels so warm and cozy.

It is the perfect project for a chilly afternoon. You get to mix everything in two big bowls. I find it very relaxing. What is your favorite thing to bake when the weather gets cold?

A Little Story For You

My grandson once tried to sneak chocolate chips from the bag. He thought I did not see him. His smile was full of chocolate.

I still laugh at that. Now I always give him a few extra chips. It is a sweet little memory for me. This is why baking matters. It is not just about the food. It is about the happy moments you make.

Let’s Get Mixing

First, get your oven warm and ready. Then mix your dry stuff in one bowl. In another bowl, mix the wet, pumpkin-y stuff.

Now, pour the wet into the dry. Stir them gently. You just want them to be friends, not best friends. Over-mixing makes tough bread. Fun fact: The baking soda makes your bread rise and become fluffy!

The Best Part

Now, fold in the chocolate chips. This is my favorite step. I love seeing all those dark chips in the orange batter.

You can add mini chips on top too. They make the loaves look so pretty. Doesn’t that smell amazing already? Do you like nuts in your bread, or are you a chocolate-only person?

Waiting is the Hard Part

Bake your loaves until a toothpick comes out clean. Then you must let them cool. I know, it is so hard to wait!

But this wait matters. It helps the bread set perfectly. If you cut it too soon, it can be gummy inside. Patience makes a better snack. What song would you listen to while you wait for your bread to cool?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	3 cups
Salt	1 tsp
Baking powder	1 tsp
Baking soda	1 tsp
Pumpkin pie spice	4 tsp
Canned pumpkin	2 cups	Not pie filling
Brown sugar	⅔ cup
Granulated sugar	⅔ cup
Applesauce OR canola oil	1 cup
Eggs	3 large	Room temperature
Vanilla extract	1 tbsp
Semi-sweet chocolate chips	1½ cups
Mini chocolate chips	½ cup	Optional, for topping

A Slice of Autumn Joy

Oh, the smell of pumpkin and chocolate baking. It just fills the whole house. It reminds me of my grandson, Leo. He calls this his magic football bread because of the loaf shape. I still laugh at that. This recipe is so simple and cozy. It is perfect for a rainy afternoon or a lunchbox surprise.

Let us get our pans ready and make some memories. Remember, we are not in a rush. Good things take a little time. Here is how we make our pumpkin chocolate chip bread together.

Step 1: First, wake up your oven. Turn it to 350°F. Then, line your two loaf pans with parchment paper. This little paper trick is my favorite. It means our bread will pop right out later. No sticking! It makes cleanup so much easier for everyone.

Step 2: Grab your biggest bowl for the dry team. That is the flour, salt, baking powder, and soda. Do not forget the pumpkin pie spice! Whisk it all up. Does not that smell amazing already? This mixes everything evenly so every bite is perfect.

Step 3: Now for the wet team in a medium bowl. The pumpkin, both sugars, and applesauce go in. Then crack in the eggs and add the vanilla. Stir until it is all smooth and lovely. (A hard-learned tip: If your eggs are cold from the fridge, let them sit in warm water for five minutes. It helps everything blend better!).

Step 4: Pour your beautiful orange mixture into the dry ingredients. Now, stir gently. Just until you do not see any more dry flour. A few lumps are just fine, I promise. Over-mixing makes the bread tough. We want it soft and tender.

Step 5: Time for the best part! Carefully fold in the chocolate chips. I like to save a handful. Then, sprinkle them and the mini chips on top. This makes the loaves look so pretty. Do you like more chocolate chips in the batter or on top? Share below!

Step 6: Divide the batter between your two pans. Be fair so they bake the same! Slide them into the oven. Now we wait for about 50 minutes. The test is a toothpick poked in the center. If it comes out clean, it is done. Your kitchen will smell like heaven.

Step 7: Let the loaves cool in the pan for 10 minutes. This is important. It keeps them from breaking. Then, move them to a wire rack. Waiting for it to cool completely is the hardest part. But it is worth it for that perfect slice.

Cook Time: 50–55 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves
Category: Snack, Bread

Three Tasty Twists to Try

This recipe is like a good friend. It is wonderful as it is, but you can also dress it up. I love getting creative in the kitchen. It keeps things fun and exciting. Here are a few simple ideas if you are feeling adventurous.

Nutty Crunch: Swap one cup of chocolate chips for chopped walnuts or pecans. It gives a lovely little crunch in every single bite.

Cinnamon Swirl: Mix 1/4 cup sugar with two teaspoons of cinnamon. Layer it in the middle of the batter for a sweet, swirly surprise.

Orange Zest Zing: Add the zest from one orange to the wet ingredients. The orange and chocolate together is a classic. It tastes so bright and happy.

Which one would you try first? Comment below!

Serving Your Masterpiece

Seeing that finished loaf on the counter is a proud moment. Now, how will you enjoy it? A warm slice with a little butter is pure comfort. It is just the best. For a special treat, I love it with a scoop of vanilla ice cream. The warm bread and cold ice cream are a dream.

What should we drink with it? A tall, cold glass of milk is the perfect partner. It always has been. For the grown-ups, a hot cup of coffee with a dash of cream is wonderful. It cuts the sweetness just right. Which would you choose tonight?

Keeping Your Pumpkin Chocolate Chip Bread Fresh

This bread stays soft for days. Just wrap it tightly in plastic wrap. You can keep it on the counter for up to four days.

For longer storage, the freezer is your friend. I wrap each loaf in plastic, then foil. It keeps for three months this way.

I once gave a frozen loaf to my neighbor. She thawed it weeks later and said it tasted just-baked. That is the magic of freezing.

Batch cooking saves you time later. Making two loaves means one for now and one for later. This matters on busy school mornings.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Baking Problems

Is your bread soggy in the middle? The oven might be too cool. Use an oven thermometer to check the temperature.

I remember when my bread was too dense. I had stirred the batter too much. Now I mix just until the flour disappears.

Do your chocolate chips sink to the bottom? Toss them in a little flour first. This helps them stay put in the batter.

Fixing small issues builds your cooking confidence. You learn that mistakes are okay. It also makes the flavor so much better.

Which of these problems have you run into before?

Your Quick Pumpkin Bread Questions Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The results are just as tasty.

Q: Can I make it ahead?
A: Absolutely. Bake it the night before. The flavors get even better overnight.

Q: What can I use instead of applesauce?
A: Canola oil works perfectly. The bread will be a little more moist.

Q: Can I make just one loaf?
A: You can cut all the ingredients in half. It bakes in the same amount of time.

Q: Are the mini chips on top needed?
A: No, but they make it look special. It is a fun, extra step.

Fun fact: Pumpkin is naturally sweet. That is why we can use less sugar in this recipe!

Which tip will you try first?

Bake Some Cozy Memories

I hope you love this recipe as much as I do. The smell of it baking is pure comfort. It always makes my kitchen feel like home.

I would be so happy to see your creation. Share a picture of your beautiful loaf. Let’s spread the cozy baking joy together.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.