Chocolate Chip Pumpkin Bread Recipe – Moist, Easy & Gluten-Free Fall Favorite

If you’re looking for the perfect fall bake, this chocolate chip pumpkin bread recipe is exactly what you need. It’s soft, moist, and packed with warm autumn spices, pumpkin flavor, and rich chocolate chips in every bite. Made with simple ingredients and a gluten-free option, this chocolate chip pumpkin bread recipe is ideal for cozy breakfasts, snacks, or sharing with family and friends. Whether you’re a beginner or an experienced baker, this recipe guarantees delicious results every time.

Method

Preheating and Preparation

Start by preheating your oven to 350°F (175°C). This ensures that the bread bakes evenly once it goes in. While the oven is heating up, prepare your loaf tin by lining it with parchment paper. This step is crucial to prevent sticking and makes it easy to lift the bread out once baked.

Mixing the Wet Ingredients

Begin by mashing the ripe bananas in a large mixing bowl. The bananas should be soft and fully mashed to achieve a smooth texture. Next, add the pumpkin puree, which will give the bread its moisture and rich pumpkin flavor. Pour in the melted coconut oil, followed by the granulated sugar. Crack the two large eggs into the mixture, making sure they are at room temperature to blend more easily. Add the vanilla extract for a hint of sweetness and aroma, and then pour in the orange juice, which adds a slight tanginess and enhances the overall flavor. Using a whisk or electric mixer, blend all the ingredients together until you achieve a smooth and well-combined mixture.

Combining the Dry Ingredients

In a separate bowl, combine the dry ingredients. Start by adding the gluten-free all-purpose flour. To this, add the pumpkin pie spice and cinnamon, which are the key flavor components that complement the pumpkin puree. Then, add the baking powder and baking soda, which help the bread rise. Use a whisk to thoroughly combine these ingredients, ensuring the spices and leavening agents are evenly distributed throughout the flour.

Mixing Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the bowl with the wet ingredients. It’s important to fold the ingredients gently rather than stirring vigorously. Over-mixing can result in dense, chewy bread. Continue folding until just combined—some small lumps are okay as they will smooth out during baking. At this point, fold in the chocolate chips or your chosen add-ins, such as chopped nuts. Make sure they are evenly dispersed throughout the batter.

Pouring and Baking

Once the batter is ready, pour it into the prepared loaf tin. Use a spatula to level the top, ensuring an even surface. Place the loaf tin in the preheated oven on the middle rack. Bake for 50-60 minutes, but start checking around the 50-minute mark. To check for doneness, insert a toothpick into the center of the bread—if it comes out clean or with a few moist crumbs, the bread is done.

Cooling and Serving

Once baked, remove the loaf tin from the oven and let it cool for about 10 minutes before transferring the bread to a cooling rack. This resting period allows the bread to firm up slightly, making it easier to slice. After cooling, slice the bread into even pieces and serve as desired.

Necessary Tools

• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Loaf tin
• Parchment paper
• Toothpick
• Cooling rack

Chocolate Chip Pumpkin Bread Recipe

Recipe by George Mendes

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Ingredients

• 3 ripe bananas, mashed

• 3/4 cup pumpkin puree

• 1/2 cup coconut oil, melted (or melted butter/neutral oil)

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• 1/4 cup orange juice (or water)

• 2 cups gluten-free all-purpose flour (or regular flour)

• 2 tsp pumpkin pie spice

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 cup chocolate chips (or other add-ins like nuts)

Directions

• Preheat your oven to 350°F (175°C) and line a loaf tin with parchment paper. In a large bowl, mash the ripe bananas until smooth. Add pumpkin puree, melted coconut oil, sugar, eggs, vanilla extract, and orange juice. Mix well to combine.
• In a separate bowl, whisk together the gluten-free flour, pumpkin pie spice, cinnamon, baking powder, and baking soda.
• Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
• Fold in the chocolate chips or any other add-ins of your choice. Pour the batter into the prepared loaf tin and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the tin for 10 minutes before transferring it to a cooling rack. Slice and enjoy your delicious chocolate chip pumpkin bread!

Notes

• Don’t over-mix the batter once you add the dry ingredients—this can make the bread dense and chewy.
• Make sure to check the bread with a toothpick around the 50-minute mark to avoid over-baking.
• Let the bread cool before slicing to maintain its shape and texture.

Serving Suggestions

Serve warm with a dollop of whipped cream or a smear of cream cheese. Pairs beautifully with a hot cup of coffee or spiced chai tea!

Fun Fact

Did you know? Pumpkins are technically a fruit! They belong to the gourd family and are packed with vitamin A and fiber.

Conclusion

This chocolate chip pumpkin bread recipe is the ultimate comfort bake for the fall season. With its moist texture, rich pumpkin flavor, and sweet chocolate chips, it’s a guaranteed crowd-pleaser for any occasion. Easy to make and adaptable with gluten-free or regular flour, this chocolate chip pumpkin bread recipe will quickly become a staple in your kitchen. Enjoy every warm, flavorful slice and share it with those you love.