Ina Garten Pumpkin Bread with Chocolate Chips Recipe

Warm cinnamon, nutmeg, and cloves meet gooey semisweet chocolate in every slice of this Ina Garten Pumpkin Bread with Chocolate Chips. The loaf bakes up with a thin crackly top and a soft, tender crumb that stays moist for days. If you want a fall baking project that feels easy but tastes impressive, this version is inspired by her classic and delivers on both counts.

Total time is 70 minutes — 15 minutes of prep and 55 minutes in the oven — and it sits at beginner level, with just one step worth watching: the fold. Make it for weekend breakfasts, lunchboxes, or a lazy afternoon coffee break.

What Is Ina Garten Pumpkin Bread with Chocolate Chips?

It’s a quick bread made with canned pumpkin puree, warm spices, melted butter, and semisweet chocolate chips, all baked in a 9×5-inch loaf pan. The crumb is dense but soft, closer to a pound cake than a muffin, with melty chocolate scattered through each slice. Expect a moist, spice-forward loaf with a crackly crust and a rich chocolate finish. It’s the kind of bake that works for breakfast, a snack, or a homemade gift.

Reasons to Try Ina Garten Pumpkin Bread with Chocolate Chips

There are plenty of pumpkin recipes out there, but this one earns its place for a few practical reasons.

• One bowl, no mixer — A whisk and a spatula handle everything, so you don’t need to haul out the stand mixer.
• Stays moist for days — The pumpkin and melted butter keep the loaf tender for up to 3 days at room temperature.
• Balanced spice blend — Cinnamon leads, with nutmeg and cloves adding warmth without overpowering the chocolate.
• Freezer-friendly — Whole loaf or single slices freeze cleanly for up to 3 months.
• Reliable rise — Baking soda and baking powder work together for a steady, even lift in the oven.
• Flexible occasion — It fits breakfast, brunch, snacks, or dessert with a scoop of ice cream.

Ingredients Needed to Make Ina Garten Pumpkin Bread with Chocolate Chips

Everything here comes from a standard pantry, plus one can of pumpkin puree and a bag of chocolate chips.

Dry Ingredients

• 1 3/4 cups all-purpose flour — The base of the loaf; standard all-purpose holds enough structure for a moist quick bread.
• 1 teaspoon baking soda — Reacts with the pumpkin’s natural acidity to help the loaf rise.
• 1/2 teaspoon baking powder — Adds a second lift so the crumb stays tender rather than dense.
• 1/2 teaspoon kosher salt — Balances the sugar and sharpens the spice flavors.
• 1 1/2 teaspoons ground cinnamon — The dominant spice; use a fresh jar for the full warmth.
• 1/4 teaspoon ground nutmeg — Adds a slightly nutty depth that pairs well with pumpkin.
• 1/4 teaspoon ground cloves — A small amount goes a long way; skip it and the loaf tastes flatter.

Wet Ingredients and Sweeteners

• 1/2 cup unsalted butter, melted and slightly cooled — Melted butter gives a richer flavor than oil and keeps the crumb soft.
• 1 cup granulated sugar — Sweetens the loaf and helps create that thin crackly top.
• 1/2 cup packed light brown sugar — Brings moisture and a mild molasses note.
• 2 large eggs, at room temperature — Room-temperature eggs emulsify better, giving a smoother batter.
• 1 cup canned pumpkin puree (not pumpkin pie filling) — The star ingredient; pie filling is sweetened and spiced, so it changes the loaf.
• 1/3 cup whole milk, at room temperature — Thins the batter so it bakes evenly; cold milk can seize the butter.
• 1 teaspoon vanilla extract — Rounds out the spice and chocolate flavors.

Mix-Ins

• 3/4 cup semisweet chocolate chips — Semisweet gives a balanced sweetness; reserve a small handful for sprinkling on top.

Instructions to Prepare Ina Garten Pumpkin Bread with Chocolate Chips

Whisking, folding, and waiting — that’s the whole process. Here’s how it goes from bowl to cooling rack.

• Heat and Prep — Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, line the bottom with parchment paper, and lightly grease the parchment so the loaf releases cleanly.
• Mix the Dry Ingredients — In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined. Set aside.
• Whisk the Sugars and Butter — In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and no lumps remain. The mixture should look glossy.
• Add Eggs and Pumpkin — Add the eggs one at a time, whisking well after each addition until fully incorporated. Whisk in the pumpkin puree, milk, and vanilla until smooth.
• Fold in the Dry Mix — Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. A few streaks of flour are fine — overmixing will make the bread tough.
• Add the Chocolate Chips — Fold in the chocolate chips, reserving a small handful for sprinkling on top if desired.
• Fill the Pan — Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the surface.
• Bake — Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
• Cool in the Pan — Let the bread cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and turn out onto the rack to cool completely before slicing.
• Slice and Serve — Slice with a serrated knife and serve. Store leftovers as directed.

What Goes Well With Ina Garten Pumpkin Bread with Chocolate Chips

This loaf works across the whole day, so the pairings shift depending on when you slice it.

• Whipped cream cheese — Softens the spice edge and adds a cool, creamy contrast to the chocolate.
• Salted butter — A thin pat on a warm slice is the classic quick-bread move.
• Hot coffee — The bitterness of a dark roast cuts through the sweetness and lifts the cinnamon.
• Spiced chai latte — Doubles down on the warm spice profile without making the loaf feel heavy.
• Fresh apple slices — Crisp and tart, they balance the soft, sweet crumb nicely at breakfast.
• Sparkling apple cider — A chilled glass alongside afternoon slices feels seasonal and refreshing.

Key Tips for Making Ina Garten Pumpkin Bread with Chocolate Chips

A few small moves make the difference between a good loaf and a great one.

• Room-temperature eggs and milk — Cold liquids can firm up the melted butter and leave the batter looking curdled. Set them out 30 minutes before mixing.
• Melted butter, cooled slightly — Straight-off-the-stove butter can cook the eggs on contact. Give it a few minutes to calm down.
• Fold, don’t stir — A spatula and gentle turns keep gluten from developing too much. Stop the moment the flour disappears.
• Use real pumpkin puree — Pie filling is already spiced and sweetened, which throws off the balance. Check the label carefully.
• Tent with foil early — If the top is dark brown before the center is set, lay a piece of foil loosely over the loaf and keep baking.
• Cool fully before slicing — Cutting into a warm loaf steams the crumb and makes it gummy. Give it the full cool-down.
• Serrated knife for clean slices — A sharp serrated blade cuts through the chocolate chips without crushing the crumb.

Creative Variations of Ina Garten Pumpkin Bread with Chocolate Chips

Once you have the base method down, the mix-ins are yours to play with.

• Toasted pecans — Swap 1/2 cup of the chocolate chips for chopped pecans for a nuttier, less sweet loaf.
• White chocolate and cranberries — Use white chocolate chips plus 1/2 cup dried cranberries for a brighter, tangier bite.
• Espresso powder boost — Add 1 teaspoon of instant espresso powder to the dry mix to deepen the chocolate flavor.
• Mini loaf pans — Divide the batter among four mini loaf pans and start checking for doneness around 30-35 minutes.
• Cream cheese swirl — Dollop a softened cream cheese and sugar mixture over the batter, then drag a knife through before baking.
• Streusel topping — Scatter a butter, flour, brown sugar, and cinnamon crumble over the top for extra crunch.

Storage Guidelines for Ina Garten Pumpkin Bread with Chocolate Chips

This loaf keeps well, so it’s worth baking a day ahead when you need it.

• Wrapped tightly at room temperature — Plastic wrap directly on the loaf holds moisture for up to 3 days.
• Refrigerated slices — Store in an airtight container for up to 1 week; bring to room temperature before eating for the best texture.
• Freezer for the long haul — Wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months.
• Thawing from frozen — Leave at room temperature overnight, or microwave individual slices for 20-30 seconds.
• Reheating a whole loaf — Wrap in foil and warm in a 300°F (150°C) oven for 10-15 minutes to bring back that fresh-from-the-oven softness.

Reheating Tips for Ina Garten Pumpkin Bread with Chocolate Chips

Cold pumpkin bread is fine, but warm pumpkin bread is better. Here’s how to bring a slice back to life.

• Oven method — Wrap the whole loaf in foil and heat at 300°F (150°C) for 10-15 minutes; watch for the chocolate chips starting to soften.
• Microwave shortcut — 20-30 seconds on a single slice is enough; longer will dry out the crumb.
• Air fryer trick — A slice at 300°F (150°C) for 3-4 minutes gives a lightly toasted edge and a warm center.
• Skillet toast — A pat of butter in a pan over medium heat, then 2 minutes per side for a crisp, golden exterior.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total.

• Calories — 667
• Protein — 9g
• Fat — about 28g
• Carbohydrates — 98g
• Fiber — around 4g
• Sugar — 64g
• Sodium — 391mg

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No — pie filling is already sweetened and spiced, so the loaf comes out too sweet and the flavor gets muddy. Stick with canned plain pumpkin puree and check the label before mixing.

Why did my Ina Garten Pumpkin Bread with Chocolate Chips turn out dense?

Overmixing is the usual culprit — folding just until the flour disappears keeps the crumb tender. Cold eggs or milk can also firm up the melted butter and cause uneven mixing.

How do I know when the loaf is fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top is already dark at the 40-minute mark, tent it loosely with foil and keep going.

Can I freeze Ina Garten Pumpkin Bread with Chocolate Chips?

Yes — wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight at room temperature or microwave single slices for 20-30 seconds.

Can I bake this in mini loaf pans instead of a 9×5-inch pan?

The batter divides nicely among four mini loaf pans. Start checking for doneness around 30-35 minutes, since smaller loaves bake faster and can dry out if left too long.

How long does Ina Garten Pumpkin Bread with Chocolate Chips last in the fridge?

Up to 1 week stored in an airtight container. Bring slices to room temperature before serving so the texture softens back up.

Ina Garten Pumpkin Bread with Chocolate Chips

Print Recipe

Print Recipe

This moist, tender pumpkin bread is packed with warm spices and melty chocolate chips in every slice. A crackly top gives way to a soft, flavorful crumb that’s perfect for breakfast or an afternoon treat.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 55
• Total Time: 70
• Yield: 4 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, line the bottom with parchment paper, and lightly grease the parchment. This ensures the bread releases cleanly after baking.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined. Set aside.
3. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and no lumps remain. The mixture should look glossy.
4. Add the eggs one at a time, whisking well after each addition until fully incorporated. Whisk in the pumpkin puree, milk, and vanilla until smooth.
5. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing will make the bread tough.
6. Fold in the chocolate chips, reserving a small handful for sprinkling on top if desired.
7. Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the surface.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
9. Let the bread cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and turn out onto the rack to cool completely before slicing.
10. Slice with a serrated knife and serve. Store leftovers as directed.

Notes

Store the cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap and then foil; freeze for up to 3 months. Thaw at room temperature overnight or microwave individual slices for 20-30 seconds. Reheat the whole loaf, wrapped in foil, in a 300°F (150°C) oven for 10-15 minutes.

Nutrition

• Calories: 667
• Sugar: 64g
• Sodium: 391mg
• Unsaturated Fat: 16g
• Carbohydrates: 98g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 97mg

Keywords: pumpkin bread, chocolate chip pumpkin bread, pumpkin loaf, easy pumpkin bread, spiced pumpkin bread, fall baking, quick bread, chocolate chip bread, breakfast bread, snack bread