This pumpkin chocolate chip bread is full of chocolate chips, pumpkin, and pumpkin pie spice - all the favorite fall flavors.
If you've never had pumpkin bread, you are missing out on one of Fall's best treats.
The best part about pumpkin season is pumpkin bread. This is a favorite fall recipe and my neighbor used to bring us a loaf every year in fall.
Even if you don't love pumpkin, I think you'll still find pumpkin bread recipe to be tasty. I didn't think it's like pumpkin bread the first time I had it, but was pleasantly surprised at how mild the pumpkin was and how the spices stood out in the bread.
It is a wonderful quick bread recipe, with the flavors of fall such as pumpkin spice and a slight pumpkin flavor.
A slice of pumpkin bread is absolutely delicious still warm from the oven with a small slab of butter spread over the top.
Pumpkin chocolate chip bread is a tasty snack, breakfast, and great for Thanksgiving.
If you somehow manage to have any leftover bread, you can store the leftovers wrapped in foil or an airtight container for up to 5 days.
If you want to keep the bread longer, you can store in the fridge for up to 10 days.
How to Freeze
Pumpkin bread does really well if you decide to freeze it.
Just wrap the loaf of bread in plastic wrap and then foil or into a freezer bag. Place into the freezer for up to 3 months.
One of my favorite things about this recipe is how versatile it is. You can change out the type of chocolate chips, add in nuts, etc. Check out some of our favorite variations below as well as tips to make the best bread.
Change things up a bit by changing out the type of chocolate chips you use. This recipe says to use semi-sweet chocolate chips, but feel free to sub those out for white chocolate chips, dark chocolate chips, or whatever your favorite type is. You could even leave out the chocolate chips if you prefer.
Chocolate lovers can even add extra chocolate chips into this bread recipe if you want.
Another way to mix things up is to add some nuts to the bread. Just chop your favorite nuts and add to the batter with the chocolate chips. If you need some ideas, some favorites are pecans, walnuts, or almond.
You'll know when your bread is done by using a toothpick (or a skewer). Just insert into the center of the loaf. If the toothpick has a lot of crumbs or it come out with wet batter, you'll want to cook it slightly longer. If the toothpick comes out clean or with just a few crumbs, it's ready to be removed.
Using parchment paper in the bread pan is a great way to minimize cleanup. Just tear off a piece of parchment and stick in the pan before adding the bread batter.
Make sure to use pumpkin puree and not pumpkin pie filling.
- all purpose flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- pumpkin puree
- eggs, room temperature
- vegetable oil
- semi-sweet chocolate chips
How to Make
Step 1: Preheat your oven to 350°F. Line your 9x5 bread pan with parchment paper or grease it and set aside.
Step 2: In a large bowl, combine dry ingredients- flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk together.
Step 3: In a separate bowl, mix together pumpkin puree, sugar, milk, eggs, and vegetable oil.
Step 4: Slowly add the dry mixture to the wet ingredients mixture, whisking well in between each addition. Once all of the dry mixture is added and there are no lumps, fold in chocolate chips.
Be careful not to overmix the batter, you just don’t want any dry spots from the flour.
Step 5: Pour batter into prepared loaf pan.
Step 6: Bake in your 350 degree oven for 55-60 minutes. When a toothpick inserted into the center of the bread comes out with just a few crumbs or clean it is done baking.
Step 7: Remove chocolate chip pumpkin bread from oven and place on cooling rack. Let the bread cool for about 10 minutes before removing from the pan.
- 2 cups all purpose flour
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Salt
- ½ tsp. Pumpkin pie spice
- ½ tsp. Cinnamon
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup milk
- 2 eggs, room temperature
- ¼ cup vegetable oil
- ¾ cup semi-sweet chocolate chips
- Preheat your oven to 350°F.
- Line 9x5 bread pan with parchment paper, set aside.
- In a large bowl, combine dry ingredients- flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk together.
- In a separate bowl, mix together pumpkin puree, sugar, milk, eggs, and vegetable oil.
- Slowly add the dry mixture to the wet mixture, whisking well in between each addition. Once all of the dry mixture is added and there are no lumps, fold in chocolate chips.
- Be careful not to overmix the batter, you just don’t want any dry spots from the flour.
- Pour pumpkin bread batter into prepared loaf pan.
- Bake in your preheated oven for 55-60 minutes.
Amount Per Serving: Calories: 387Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 376mgCarbohydrates: 63gFiber: 3gSugar: 35gProtein: 6g
This is based on 8 slices for the loaf.
If you loved this chocolate chip pumpkin bread recipe as much as we did, I'd love for you to "PIN IT"!