Pumpkin Chocolate Chip Bread

Whip up easy, moist Pumpkin Chocolate Chip Bread with a spiced kick using simple ingredients!

Riding the pumpkin craze like us? Be sure to try some other pumpkin treats like this Pumpkin Coffee Cake, Pumpkin Cheesecake Bars, or this Pumpkin Cake.

Pumpkin Chocolate Chip Bread

Every fall, we find ourselves returning to this Pumpkin Bread with chocolate chips recipe that we’ve tirelessly perfected. Through numerous tests, we’ve achieved a bread that’s moist, rich in fall flavors, and generously dotted with chocolate. It’s not just a seasonal treat; it’s our autumn obsession, and we’re confident it’ll become yours too! If chocolate and pumpkin aren’t your things, give this wildly popular Pumpkin Bread a try!

Why You’ll Love This Bread:

Chocolate Chip Pumpkin Bread Ingredients

Dry Ingredients:

• Flour: Provides the main structure for the bread.
• Baking powder, baking soda, and sea salt: Help the bread rise and enhance flavors. Learn how to determine if your baking agents are fresh here.
• Ground cinnamon, pumpkin pie spice, and nutmeg: Add a blend of warm and delicious flavors.
• Mini chocolate chips: Offers chocolatey bursts.

Wet Ingredients:

• Melted unsalted butter: Provides richness.
• Vegetable or canola oil: Adds moisture.
• Brown sugar: Sweetens and adds moisture.
• Canned pumpkin puree: Provides color, moisture, and pumpkin flavor.
• Eggs: Bind ingredients.
• Vanilla extract: Enhances flavor.

How to make Chocolate Chip Pumpkin Bread

1. Prep: Preheat oven to 350°F. Melt butter and let cool. Allow eggs to reach room temperature. Grease and flour your loaf pan(s).
2. Dry Ingredients: In a bowl, whisk together the “dry ingredients”.
3. Wet Ingredients: In another bowl, mix the “wet ingredients” until smooth.
4. Combine: Merge wet and dry mixtures. Transfer to the loaf pan(s). Top with brown sugar.
5. Bake: Bake standard loaf for 50-65 mins, mini loaves for 35-40 mins.
6. Cool: Let bread sit in pan for 15 mins, then move to a cooling rack. Slice when fully cooled.

Pumpkin Chocolate Chip Bread FAQs

Why is my Pumpkin Bread tough?

Address these for softer bread.

1. Avoid Overmixing: This can make the bread dense.
2. Measure Flour Correctly: Too much can harden the bread.
3. Use Fresh Baking Agents: Old agents can affect texture.
4. Check Oven Temperature: Ensure it’s accurate for even baking.
5. Watch Pumpkin Consistency: Watery puree can alter texture.

Can you freeze this pumpkin bread with chocolate chips recipe?

Yes, you can freeze pumpkin bread: Let the bread cool completely on a wire rack. Wrap the loaf or slices tightly in plastic wrap or foil. Place in a resealable freezer bag, remove air, and label with the date. Store for up to 3 months.

How to store chocolate chip pumpkin bread?

Ensure the bread is at room temperature. Wrap it in plastic wrap or foil, and place it in an airtight container. Store at room temperature for up to 4 days or in the refrigerator for up to 1 week, away from moisture.

What spices are in pumpkin chocolate chip bread?

Common pumpkin bread spices include cinnamon, nutmeg, cloves, ginger, and allspice. This recipe uses just cinnamon, nutmeg, and pumpkin pie spice. You can buy pumpkin pie spice at stores or make your own using a pumpkin pie spice recipe.

More Amazing Pumpkin Treats

• The best bakery-style Pumpkin Cookies
• Pumpkin Cupcakes with cinnamon cream cheese frosting
• Pecan Streusel Pumpkin Pie with maple whipped cream
• Pumpkin Pie Recipe with a graham cracker crust
• Pumpkin Carrot Cake with cream cheese frosting

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5 from 6 votes

Pumpkin Chocolate Chip Bread

By Chelsea Lords

This moist, spiced Pumpkin Chocolate Chip Bread is packed with chocolatey goodness and super easy to whip up with simple ingredients!

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 12 slices (large loaf pan)

Equipment

• 9-inch bread pan or 3 mini bread pans
• Cooling Rack

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray

Dry Ingredients

• ▢ 1-1/2 cups flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teapoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon ground cinnamon
• ▢ 1 tablespoon pumpkin pie spice see note 1
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1 cup miniature chocolate chips

Wet Ingredients

• ▢ 4 tablespoons unsalted butter melted and cooled
• ▢ 1/4 cup vegetable oil or canola oil
• ▢ 1 cup light brown sugar or dark brown sugar, lightly packed
• ▢ 1 cup canned pumpkin see note 2
• ▢ 2 large eggs
• ▢ 1/2 tablespoon vanilla extract
• ▢ 2 tablespoons brown sugar optional topping

Instructions 

• Preheat oven to 350°F. Melt butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1-pound) bread pan or 3 mini bread pans tapping out excess flour.
• In a large bowl, add dry ingredients. Whisk to combine.
• In a separate bowl, add wet ingredients. Briskly whisk until smooth.
• Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all dough into the prepared bread pan (or mini pans). Smooth the top. Gently sprinkle 2 tablespoons brown sugar evenly over top if desired.
• Bake for 50–65 minutes or the mini loaves for 35–40 minutes (see note 3). Let bread cool in the pan for 15 minutes, then invert onto cooling rack. Wait for it to cool fully before slicing with a sharp serrated knife (else it crumbles!).

Video

Recipe Notes

Note 1: This pumpkin spice blend consists of warming spices. It’s available in the spice section of many grocery stores, or you can create your own using this Pumpkin Pie Spice recipe.

Note 2: Be sure to use pure canned pumpkin instead of pumpkin pie filling. Note we’re only using 1 cup pumpkin, not the entire can!

Note 3: Baking time will vary based on the exact pan you use, the humidity, and your oven. Check on the loaf occasionally (look through the glass in the oven; avoid opening the oven as that lets out a lot of heat) and then test the bread by inserting a toothpick into the center of the bread. If it comes out clean or with moist (not wet) crumbs, it’s done; if not, give it some more time.

Storage: Wrap room-temperature bread in plastic wrap or foil and keep in an airtight container. Store at room temperature for up to 4 days or in the refrigerator for up to 1 week, away from moisture. To freeze, wrap the room-temperature loaf or slices tightly in plastic wrap or foil. Place in a resealable freezer bag and remove air. Store for up to 3 months.

Nutrition

Serving: 1slice | Calories: 308kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 161mg | Potassium: 106mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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