Chef John's Chocolate Chip Pumpkin Bread Recipe

Name: Chef John's Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 60 min
Total time: 120 min
Ingredients: 1 3/4 cups all-purpose flour; 1 1/4 teaspoon kosher salt; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 can (15-ounce) pumpkin puree (NOT pumpkin pie filling); 1/2 cup granulated white sugar; 3/4 cup packed light brown sugar; 1/2 cup vegetable oil; 2 tablespoons milk; 2 large eggs; 1/2 cup dark or semi-sweet chocolate chips; 1/4 cup pumpkin seeds

Cook Time: 60 minutes

Ive been wanting to give our pumpkin bread recipe a makeover for quite some time. While the original was fine, it didnt quite reach that "wow" factor I was after. After a few tweaks more of this and less of that the biggest change was the addition of a generous handful of chocolate chips. These small adjustments transformed this quick bread from "fine" to spectacular, and it turned out to be one of the best pumpkin breads Ive ever tasted. I know that chocolate and pumpkin might not sound like an obvious pairing, but trust me, it works! The key is to avoid overly sweet chocolate chips. Id skip the milk chocolate and go for semi-sweet, or even better, dark chocolate. The result is a slightly sweet, but well-balanced bread, more like a cake baked in a loaf pan. For a truly indulgent experience, I recommend using bittersweet chocolate chips. Regardless of which you choose, this revamped pumpkin bread will make a delightful addition to your fall table. I hope you give it a try soon. Enjoy!

Ingredients

1 3/4 cups all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
1/2 cup white sugar
3/4 cup packed light brown sugar
1/2 cup vegetable oil
2 tablespoons milk
2 large eggs
1/2 cup dark or semi-sweet chocolate chips
1/4 cup pumpkin seeds

Directions

Step 1: Preheat the oven to 350F (180C). Butter a 9x5-inch loaf pan to ensure the bread doesnt stick.

Step 2: In a medium-sized bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg until well combined.

Step 3: In a separate large bowl, combine the pumpkin puree, white sugar, brown sugar, vegetable oil, milk, and eggs. Whisk everything together until smooth and well incorporated.

Step 4: Gradually add the dry ingredients to the wet mixture, gently whisking until the flour is just about fully incorporated. Be careful not to overmix.

Step 5: Stir in the chocolate chips and pumpkin seeds, ensuring they are evenly distributed throughout the batter.

Step 6: Using a spatula, transfer the batter into the prepared loaf pan, spreading it out evenly. Tap the pan a few times on the counter to release any air bubbles trapped in the batter.

Step 7: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick or wooden skewer inserted near the center comes out clean. The top should be golden and slightly cracked.

Step 8: Allow the pumpkin bread to cool in the pan for about 45 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.

Nutrition Facts

Per Serving	Amount	% Daily Value*
Calories	435
Total Fat	19g	24%
Saturated Fat	5g	23%
Cholesterol	47mg	16%
Sodium	383mg	17%
Total Carbohydrate	63g	23%
Dietary Fiber	4g	13%
Total Sugars	37g
Protein	6g	12%
Vitamin C	2mg	3%
Calcium	54mg	4%
Iron	3mg	16%
Potassium	247mg	5%

Chef John's Chocolate Chip Pumpkin Bread is a delightful combination of rich, earthy pumpkin flavor paired with the sweetness of chocolate chips. This moist and flavorful bread is a favorite during the fall season, and it has become a staple on many dessert tables. But there's more to this recipe than just its delicious taste. Let's take a closer look at the history, regional variations, and interesting facts about this iconic fall treat.

History of Pumpkin Bread

The origins of pumpkin bread date back to the early days of pumpkin cultivation in North America. Native to the Americas, pumpkins were an essential part of the indigenous peoples' diet long before European settlers arrived. Early settlers learned to use pumpkins in various forms, including bread, to make the most of this abundant crop. Over time, pumpkin bread recipes evolved, with many variations appearing during the fall harvest season. While traditional pumpkin bread recipes often call for spices like cinnamon, nutmeg, and ginger, modern variations, such as Chef John's Chocolate Chip Pumpkin Bread, add ingredients like chocolate chips to enhance the flavor.

Regional Variations

Across the United States, pumpkin bread can vary depending on regional preferences and available ingredients. In New England, where pumpkins are a staple of autumn harvests, pumpkin bread often features warm spices and is served as a quick bread or dessert loaf. Meanwhile, in the Southern states, recipes may incorporate ingredients like pecans, brown sugar, or even bourbon. Chef John's version, which includes chocolate chips and pumpkin seeds, brings a modern twist to the traditional pumpkin bread recipe. The addition of chocolate provides a rich contrast to the earthy pumpkin, making it an irresistible dessert or snack.

What Sets It Apart

While there are many variations of pumpkin bread, Chef John's Chocolate Chip Pumpkin Bread stands out for a few reasons. First, the recipe incorporates both dark brown sugar and white sugar, creating a perfect balance of sweetness. The use of semi-sweet or dark chocolate chips complements the pumpkin's flavor without overwhelming it, offering a more sophisticated take on the classic treat. Another distinguishing feature is the inclusion of pumpkin seeds, which add a delightful crunch and additional layer of texture to the bread. Finally, Chef Johns approach to the recipe is designed to be easy, making it accessible for bakers of all skill levels.

Where Is It Typically Served?

Chocolate chip pumpkin bread is most commonly served during the fall months, especially around Thanksgiving, Halloween, and harvest celebrations. It is often enjoyed as a dessert or a sweet snack alongside a warm drink like coffee, tea, or cider. The bread's moist texture and fragrant spices make it a perfect companion for autumn gatherings, family meals, or as a thoughtful homemade gift for friends and loved ones. Many people also serve it at brunches or breakfast events, as it pairs wonderfully with eggs, yogurt, or fresh fruit.

Interesting Facts

Did you know that pumpkin bread, like many other quick breads, was popularized in the United States during the mid-20th century? The widespread availability of canned pumpkin puree in the 1950s made it easier for home bakers to create pumpkin-based treats year-round. Chef John's Chocolate Chip Pumpkin Bread is a modern interpretation of this classic, with the addition of chocolate chips offering a fun twist. Furthermore, pumpkin seeds, often referred to as "pepitas," not only enhance the bread's texture but are also a nutritious snack, rich in protein, iron, and magnesium.

In recent years, pumpkin-flavored treats have become synonymous with fall, and Chef Johns recipe adds a contemporary flair to this beloved tradition. The bread's versatility allows for easy customization, from adjusting the level of sweetness to adding extra ingredients like nuts, raisins, or even a drizzle of caramel. Whether served in mini loaf pans, as muffins, or in the traditional loaf form, this recipe is sure to become a family favorite.

With its blend of seasonal spices, comforting texture, and rich chocolate flavor, Chef Johns Chocolate Chip Pumpkin Bread is a must-try this fall!

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FAQ about Chef John's Chocolate Chip Pumpkin Bread Recipe

Once the pumpkin bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.

Yes, you can! Simply divide the batter into muffin cups and bake at 400°F (200°C) for 18-22 minutes or until a toothpick inserted comes out clean. If you're making mini muffins, reduce the baking time to about 12-15 minutes.

Yes! If you prefer, you can substitute chocolate chips with other mix-ins like chopped nuts (walnuts, pecans), dried fruit, or even white chocolate chips. Keep in mind that the flavor of the bread may change depending on your choice of substitute.

Absolutely! If fresh pumpkin is available, roast and puree it yourself. Simply roast a small sugar pumpkin, remove the seeds, peel the flesh, and blend it into a smooth puree. The flavor will be very similar to canned pumpkin, though the color may be a little less vibrant.

If the bread isn’t fully cooked in the center, you can cover it loosely with aluminum foil and continue baking for an additional 10-15 minutes. You may also want to check the temperature of your oven, as baking times can vary depending on your oven's accuracy.

To check if the pumpkin bread is done, insert a toothpick or wooden skewer into the center of the bread. If it comes out clean or with just a few crumbs, the bread is ready. If it comes out with wet batter, continue baking for a few more minutes.

Yes, you can adjust the sugar to suit your taste. Some people have successfully reduced the amount of white sugar and still enjoy great results. You can also experiment with natural sweeteners like stevia or maple syrup, but keep in mind that this may affect the texture of the bread.

If you don't have pumpkin seeds, feel free to omit them or substitute them with other seeds or nuts like sunflower seeds, chopped pecans, or walnuts. The bread will still be delicious without them!

You can try using whole wheat flour instead of all-purpose flour for a healthier alternative, though the texture may be slightly denser. If you're looking for a gluten-free option, you can use a 1:1 gluten-free flour blend.

Pumpkin bread can be stored in the freezer for up to 3 months. To freeze, wrap the cooled bread tightly in plastic wrap or aluminum foil, then place it in a freezer bag. When you're ready to eat, allow it to thaw at room temperature or heat it in the oven.

Comments

David Rivera

01/13/2024 02:17:23 AM

First attempt at making pumpkin bread and I accidentally made mini muffins instead due to forgetting the tin – but oh my goodness, they were the most amazing muffins I've ever tasted in my entire life, bro. Seriously! 🎃🧁

Christopher Lewis

08/18/2023 08:13:06 PM

I recently prepared a quadruple batch of this recipe for a fundraiser over the past few days, and it turned out amazing even when baked in a small pan! I highly recommend this recipe to everyone. While I didn't have pumpkin seeds on hand, I made a third of the batch plain, another third with chocolate chips, and the remaining third with chopped pecans. The result was incredibly delicious! Give it a try - you won't regret it!

Jennifer Hill

08/24/2023 09:48:37 AM

I opted for dark brown sugar instead of white sugar in this recipe as I found the latter a bit overwhelming. I mixed in chocolate and peanut butter chips, and the batch with butterscotch chips turned out quite well too. However, for a more universally enjoyed version, you can't go wrong with chocolate chips. I prefer using liquefied butter-flavored Crisco for a smoother texture, but melted butter works too. To add some flavor, I sprinkle in some pumpkin pie spice or a similar spice blend from my pantry.

Samuel Mitchell

03/02/2024 09:57:10 PM

This recipe is incredibly simple to follow and results in delicious cookies every time. I enjoy adding small pieces of candied ginger or mini chocolate chips for extra flavor. I once mistakenly used ground cloves instead of cinnamon and it surprisingly turned out to be insanely delicious. I believe this recipe is foolproof and highly recommend giving it a try!

Robert Hernandez

11/29/2023 02:19:29 AM

The dish was delicious! Living in the UK, I don't have easy access to canned pumpkin puree, so I made my own from scratch using a pumpkin. It was a simple process of roasting, peeling, and blending in a food processor. While my homemade puree wasn't as vibrant orange as Chef John's, the overall result was perfect.

Jose Johnson

06/16/2024 09:14:30 AM

Review: I absolutely love this pumpkin bread recipe. I follow it exactly, except I omit the pumpkin seeds and instead bake it in four mini loaf pans. It takes around 40 to 50 minutes in the silicone mini loaf pans. Delicious and perfect for sharing or gifting!

Carol Carter

05/05/2023 08:06:01 AM

This recipe is fantastic and so simple to make! I added some extra spices to suit my preferences, but I love how adaptable it is. The base is perfect, and you can easily customize it to your liking.

Maria Mitchell

04/16/2025 01:13:57 PM

I have baked multiple pumpkin breads, and this one was undoubtedly the most INCREDIBLE! Huge thanks to Chef John!!

Joyce Gomez

03/10/2024 07:25:43 PM

I made this dish for my husband's boss, and he claimed that if I cooked this for everyone, it would bring world peace. Chef John, you are truly a master.

Laura Gomez

11/06/2023 12:30:59 PM

This dessert has become a new favorite in my household! Thanks to Chef John for this delicious recipe.

Rachel Carter

04/09/2025 09:37:06 PM

This recipe is so simple yet absolutely delicious! The combination of high-quality chocolate chips or dark chocolate chunks makes it irresistible. I'm the only one in my family who loves pumpkin, so I make this treat just for myself to enjoy with a cozy cinnamon-spiced cappuccino. 🎃☕️

Joseph Lee

10/06/2024 05:48:17 PM

I typically enjoy Chef John's recipes, but this one was a disaster. Chocolate chips and pumpkin just do not go well together. I would recommend skipping this dish.

Eric Green

05/27/2025 09:28:18 AM

This dish was not only delicious but also incredibly easy to make. The house was filled with a wonderful aroma while it was cooking. I used white chocolate chips instead of the recommended ones, and they worked perfectly fine.

Joyce Campbell

09/04/2022 05:16:39 PM

This recipe arrived just in time for when I was getting ready to bake some pumpkin bread. It is so simple and quick to put together, which is perfect for me as I usually bake in the mornings while working from home. I wonder if it's possible to adapt this to make muffins too? I am a big fan of your recipes and your YouTube channel. I always enjoy experimenting with your creations.

Lisa Johnson

01/23/2025 10:31:59 PM

I thoroughly enjoyed the fall season with this recipe! The bread turned out delicious when I followed the instructions. For my next attempt, I plan to reduce the amount of sugar for a healthier version.

Emma Edwards

12/24/2023 02:59:24 PM

Outstanding pumpkin bread! I followed the recipe exactly and it came out wonderfully. The pepitas were a delightful surprise that everyone loved, including me, even though I was skeptical at first. The texture they added really enhanced the bread. It was perfectly balanced in sweetness and pumpkin spice flavor. The bread was incredibly moist. The only challenge was judging the doneness due to the chocolate chips, resulting in one slightly undercooked attempt. I will definitely be making this again. Many thanks, Chef John!

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