Pumpkin Chocolate Chip Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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Moist and delicious, this Pumpkin Chocolate Chip Bread combines irresistible chocolate and rich, warm pumpkin into one easy quick bread. This is the perfect autumn breakfast, snack, or dessert!

Why You’ll Adore This Pumpkin Chocolate Chip Bread Recipe:

If you love pumpkin bread, wait until you try it with rich chocolate chips swirled throughout!

  • Indulgent and Sweet: Creamy pumpkin and semisweet chocolate chips combine with brown and white sugar to make a luxurious, decadent bake!
  • Moist and Luscious: This pumpkin bread is ultra-moist and tender, with the perfect amount of pumpkin flavor and sweet chocolate chips speckled throughout each slice.
  • Easy: The recipe is easy to make and doesn’t require any fancy equipment. If you have a bowl, a whisk and a loaf pan, you are good to go!
  • Freezer-Friendly: Do future-you a favor and double this recipe! It freezes beautifully for another easy snack anytime you feel like it. Just grab a slice out of the freezer and let it thaw!

(Oh, and if you love pumpkin and chocolate like I do, be sure to take a look at these Pumpkin Chocolate Chip Cookies, Swirled Nutella Pumpkin Muffins, and Pumpkin Earthquake Cake!) 

Ingredients for pumpkin chocolate chip bread, measured and arranged on a work surface.

Recipe Ingredients

Dreading a recipe with a list of ingredients as long as your arm? Thankfully this one is short, sweet, and simple. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

  • Flour: All-purpose flour is the basis of this easy bread. 
  • Baking Soda: To lighten the bread and help it rise. Make sure you use baking soda, not baking powder.
  • Salt
  • Eggs: Have the eggs at room temperature for the best results.
  • Sugar: Dark brown sugar and regular granulated sugar.
  • Pumpkin Puree: Make sure to only use 100% pure pumpkin puree, not pumpkin pie filling, in this recipe.
  • Oil: Vegetable oil, or another neutral oil such as canola, avocado, etc.
  • Vanilla: I use pure vanilla extract here, but you could also use vanilla bean paste for a more intense vanilla flavor.
  • Chocolate Chips: Semi-sweet are my go-to.
Overhead shot of a pumpkin loaf. Some of it has been cut into thick slices.

What Type of Pumpkin Is Best for Bread?

Canned pumpkin puree is my top choice for pumpkin bread. You could use homemade pumpkin puree as well, but I find that the canned variety provides a very consistent texture and flavor. Always check and make sure to use plain canned pumpkin, and not pumpkin pie filling – pie filling has added sugar, dairy, and other ingredients.

How to Make Pumpkin Chocolate Chip Bread

This no-fuss quick bread recipe comes together in minutes, so it’s perfect for a mostly-hands-off treat that delivers all those cozy vibes. The oven does most of the work here – yay!

  • Prep Your Pan. To make it easier to get the bread out of the pan, I like to spray my 9-inch loaf pan with baking spray and then add some parchment paper.
  • Mix the Dry Ingredients, then the Wet. Whisk the dry ingredients in one bowl, and beat the wet ingredients in another bowl.
  • Combine the Two Mixtures. Add the flour mixture to the pumpkin mixture, mixing until well-combined. Be careful not to over-mix past that point.
  • Toss the Chocolate Chips with Flour and Fold In. Take a cup of chocolate chips, toss them with a little flour (this helps them not sink to the bottom of the pan), and fold them into the batter gently.
  • Bake. Pour the batter into the pan, top with more chocolate chips, and bake at 350°F for about one hour, or until done. You can cover the loaf with foil halfway through if it’s getting too brown.
  • Cool and Enjoy! Cool the bread down before slicing and serving.
Close-up of slices of pumpkin bread on a piece of parchment paper.

Why Is My Pumpkin Bread Tough?

If you’re worried that this chocolate chip pumpkin bread recipe will turn out tough, that’s understandable – quick breads sometimes turn out gummy. The secret is not to over-mix or over-bake. You want the ingredients fully blended, but once you get to that point, stop mixing.

Additionally, check the bread a little early in the baking process so that you can make sure it doesn’t over-bake. Take it out as soon as a toothpick comes out clean, or with a few moist crumbs.

Slices of pumpkin chocolate chip bread stacked on top of each other.

Tips and Variations

These handy tips will tell you all you need to know to make the perfect pumpkin chocolate chip bread.

  • Add Nuts: For an extra burst of flavor, add 1/2 cup of chopped nuts such as walnuts or pecans to the batter. For even more nutty flavor, toast the nuts first.
  • Extra Spice: If you prefer a stronger taste of pumpkin spice, increase the amount of pumpkin pie spice – or add an extra pinch of ground ginger or cloves.
  • Whipped Cream: Serve the bread warm with a dollop of whipped cream for a luxurious treat. To up the ante even more, use Cream Cheese Frosting!
  • Chocolate Chips: You can replace the semi-sweet chocolate chips with other options like milk chocolate chips (for a sweeter loaf), dark chocolate chips (for less sweetness), or other options like butterscotch chips or even white chocolate chips.
  • Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand or prefer to make your blend, you can make your own using these spices:
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
A sliced pumpkin loaf with chocolate chips.

How Long Does Fresh Pumpkin Bread Last?

Freshly baked homemade pumpkin bread can be stored at room temperature, which is great if you don’t really want to serve it cold. It’s also great cold, though – especially if you live in Florida like I do, where “Fall” really means “Even More Summer.”

Either way, store it tightly wrapped or sealed in an airtight container. It will keep for 3 to 4 days at room temp, or about one week in the fridge. To extend its shelf life, you can refrigerate the bread for up to 1 week. Make sure to bring it to room temperature or warm it slightly before serving.

Does Chocolate Chip Pumpkin Bread Freeze Well?

Yes, pumpkin chocolate chip bread freezes well! Just make sure the bread has completely cooled, and then wrap it in a couple of layers of plastic wrap and/or foil. A freezer friendly ziplock bag will also work! Mark with the date, and freeze for up to three months. When you’re ready to enjoy the bread, thaw it in the refrigerator overnight or at room temperature for a few hours.

More Fall Baking Recipes

A chocolate chip quick bread with pumpkin, cut into slices.
5 from 3 votes
Print Pin Recipe
Yield: 10 slices

Pumpkin Chocolate Chip Bread

Moist and delicious Pumpkin Chocolate Chip Bread combines irresistible chocolate and rich, warm pumpkin in one easy quick bread recipe. This is the perfect fall breakfast, snack, or dessert!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients

  • 1 ½ cups (plus 1 tablespoon) all-purpose flour, divided
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup packed dark brown sugar
  • ½ cup granulated white sugar
  • 1 cup pumpkin puree
  • ¾ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (plus 2 tablespoons) semi-sweet chocolate chips, divided

Instructions 

  • Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan with non-stick baking spray and line the bottom with parchment paper. Set aside.
  • In a medium bowl, whisk to combine 1 ½ cups flour, pumpkin pie spice, baking soda, and salt. Set aside.
  • In another bowl, beat the eggs, brown sugar, and granulated sugar for about a minute using a hand blender or whisk.
  • Add the pumpkin puree, vegetable oil, and vanilla extract to the wet mixture. Mix until well combined.
  • Slowly add the flour mixture to the wet mixture, mixing until everything is well combined, but do not over-mix.
  • Coat about 1 cup of chocolate chips with the remaining tablespoon of flour to prevent them from sinking to the bottom of the batter. Then gently fold the flour-coated chocolate chips into the batter using a spatula.
  • Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips over the top of the bread.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. (If your bread is browning too quickly, lightly cover bread with foil halfway through baking to stop the top from browning.)
  • Once done, remove the bread from the oven and let it cool in the loaf pan on a wire rack for 10 minutes.
  • After cooling, carefully remove the bread from the pan, slice it, and serve as desired.

Notes

Storage: Store cooled bread, tightly wrapped or sealed in an airtight container, at room temperature for 3 to 4 days. To extend its shelf life, you can refrigerate the bread for up to 1 week. Make sure to bring it to room temperature, or warm it slightly, before serving.
Add Nuts: For an extra burst of flavor, add 1/2 cup of chopped nuts such as walnuts or pecans to the batter. For even more nutty flavor, toast the nuts first.
Chocolate Chips: You can replace the semi-sweet chocolate chips with other options like milk chocolate chips (for a sweeter loaf), dark chocolate chips (for less sweetness), or other options like butterscotch chips or even white chocolate chips.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand or prefer to make your blend, you can make your own using these spices:
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves

Nutrition

Serving: 1slice, Calories: 422kcal, Carbohydrates: 47g, Protein: 5g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 38mg, Sodium: 247mg, Potassium: 204mg, Fiber: 3g, Sugar: 28g, Vitamin A: 3877IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 3mg

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.