Pumpkin Chocolate Chip Bread Great Harvest Recipe Ideas

There’s a cozy magic that comes with baking pumpkin chocolate chip bread, especially when you use a recipe inspired by the beloved Great Harvest Bakery. This delightful loaf combines the earthy sweetness of pumpkin with the rich, melty goodness of chocolate chips, creating the perfect treat for crisp autumn mornings or any time you crave a comforting, flavorful snack.

Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and yields a moist, tender bread that’s packed with seasonal charm.

Imagine the aroma of warm pumpkin and chocolate filling your kitchen as the bread bakes to golden perfection. It’s a versatile treat that pairs wonderfully with your morning coffee or afternoon tea.

Plus, it makes a fantastic gift wrapped in parchment paper for friends and family. Let’s dive into this delicious pumpkin chocolate chip bread recipe that brings the spirit of Great Harvest right to your home baking!

Why You’ll Love This Recipe

This pumpkin chocolate chip bread recipe is a winner for many reasons. First, it’s incredibly moist and flavorful, thanks to the use of real pumpkin puree and a perfect balance of warm spices like cinnamon and nutmeg.

The chocolate chips add just the right amount of sweetness and texture, melting beautifully throughout the loaf.

The recipe is also straightforward and doesn’t require any fancy ingredients, making it accessible for bakers of all skill levels. It bakes up with a tender crumb and a slightly crisp crust that holds up well for several days, making it ideal for meal prep or sharing.

Plus, it’s a great way to enjoy pumpkin beyond the usual pie, offering a delightful twist that’s perfect for fall or any time you want a cozy treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• Optional: 1/2 cup chopped walnuts or pecans

Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Toothpick or cake tester

Instructions

1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer or whisk. This should take about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition to fully incorporate.
5. Mix in the pumpkin puree and vanilla extract until the batter is smooth and evenly combined.
6. Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, or the bread may become dense.
7. Fold in the chocolate chips and nuts (if using) until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the bread starts browning too quickly, tent it loosely with aluminum foil.
10. Remove from the oven and let cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

“For extra moist bread, make sure you use fresh pumpkin puree and avoid overmixing the batter.”

• Make it dairy-free: Substitute butter with coconut oil or a plant-based margarine.
• Spice it up: Add a pinch of ground cardamom or allspice for a deeper spice profile.
• Nut-free option: Simply leave out the walnuts or pecans.
• Chocolate chip swap: Use white chocolate chips or butterscotch chips for a different flavor twist.
• Add a streusel topping: Mix brown sugar, flour, cinnamon, and butter and sprinkle on top before baking for a crunchy finish.

Nutrition Facts

Serving Suggestions

This pumpkin chocolate chip bread is delightful served warm or at room temperature. For an indulgent treat, try it toasted with a smear of butter or cream cheese.

It also pairs beautifully with a hot cup of coffee, chai tea, or even a glass of cold milk.

Looking to turn it into a dessert? Serve slices with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Alternatively, use leftover slices to make decadent French toast for breakfast or brunch. The possibilities are endless!

Conclusion

This pumpkin chocolate chip bread recipe, inspired by Great Harvest’s classic flavors, is a must-try for anyone who loves the taste of fall. It’s easy to make, incredibly flavorful, and perfect for sharing with loved ones or enjoying as a cozy homemade snack.

The combination of warm spices, pumpkin, and chocolate chips results in a moist, tender loaf that feels like a warm hug in every bite.

Whether you’re baking it for a holiday gathering, a weekday breakfast, or a special treat, this bread will quickly become a favorite in your recipe collection. Give it a try and experience the comforting taste of autumn, right from your kitchen!

For more tasty fall-inspired recipes, you might also enjoy Pumpkin Spice Muffins, Classic Cinnamon Rolls, and Apple Walnut Bread.

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