Home > Desserts > Pumpkin Chocolate Chip Bread Pumpkin Chocolate Chip Bread October 20, 2019 | 8 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Homemade, spiced, moist, and chocolate-jeweled Pumpkin Chocolate Chip Bread is easy to make with accessible ingredients. Once you’ve become obsessed with Pumpkin Chocolate Chip Bread, be sure to try out some other pumpkin treats like this pumpkin coffee cake, pumpkin cheesecake bars, or this pumpkin cake. For a healthier option, check out this healthy pumpkin bread. Pumpkin Chocolate Chip Bread I don’t know too many people as chocolate obsessed as I am, so I was certain that trait must be passed on to my kids. But somehow, my oldest boy does not like chocolate and hates chocolate chips! Seriously, he asks for these chewy chocolate chip cookies WITHOUT the chocolate chips and plain pumpkin bread is one of his all-time favorite treats (no matter the season). Since he does love pumpkin bread so much, I usually make two batches — one with the chocolate and one without. And today I’m sharing the version with the chocolate chips for fellow chocolate enthusiasts. How to make Pumpkin Chocolate Chip Bread Add all the dry ingredients to a large bowl. Toss dry ingredients to combine. It’s important to coat the chocolate chips with the dry ingredients so they will evenly disperse throughout the bread (and not fall to the bottom). Whisk together the wet ingredients until smooth. Add dry ingredients to wet and gently mix to combine. Mix until wet and dry ingredients are just combined. Over-mixing results in a denser bread. What pan to use This pumpkin bread recipe makes a batter that will fill one full-sized 9-inch loaf pan OR 3 miniature pans To make one full loaf of pumpkin chocolate chip bread, I recommend a 9×5-inch loaf pan (like this one). In the full-sized loaf pan, this pumpkin bread batter bakes for 45-60 minutes. There will be variance in the baking time based on the exact-sized pan you use, the humidity, and your oven. Check on the loaves 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 a few moist crumbs, it’s done; if not, give it some more time. (Or more scientifically, you can use a food thermometer, looking for bread at approximately 190 degrees F in the center. In the miniature loaf pans, the bread cooks for about 35-50 minutes. QUICK TIP To make sure you have the same amount of batter among multiple pans, I recommend weighing each pan on a food scale and evening out how much batter is in each pan. This will ensure even baking for each loaf! Spices in Pumpkin Chocolate Chip Bread Typically, you’ll find cinnamon, nutmeg, cloves, ginger, and/or allspice in pumpkin bread. To simplify things a bit, this recipe only requires ground cinnamon, ground nutmeg, and pumpkin pie spice. Pumpkin pie spice can be bought readily at grocery stores (in the spice aisle) or you can make your own pumpkin pie spice here. Crunchy top One of my favorite things about this recipe is the crunchy top! It’s also very simple — crumble 2 tablespoons of light brown sugar on top of the unbaked bread batter right before baking. I also like to add a tablespoon of cane sugar on top for an even crunchier top. The cane sugar is totally optional — if you have it, add it. If not, don’t worry about it 🙂 Quick tips Use good-quality, thick pumpkin. If the canned pumpkin is watery, it will make your bread overly moist. You’ll need to press out extra liquid from the pumpkin with a few paper towels if it is overly moist. We love and recommend Libby’s pumpkin (not sponsored). Make sure your baking agents (baking soda and baking powder) are fresh. Generously grease and flour the baking pans. This bread is moist; if you don’t generously grease the pans, you’ll likely have a hard time removing the bread. 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 Cheesecake Bars with a graham cracker crust Pumpkin Carrot Cake with cream cheese frosting FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Chocolate Chip Bread 5 from 6 votes - Review this recipe Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread is easy to make with accessible ingredients. SAVE TO RECIPE BOX Print Recipe Pumpkin Chocolate Chip Bread 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread is easy to make with accessible ingredients. Course Dessert, Snack, Vegetarian Cuisine American Keyword pumpkin chocolate chip bread Prep Time 30 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 45 minutes Servings 12 slices (large loaf pan) Calories 403kcal Cost $3.51 Ingredients4 tablespoons (57g) unsalted butter, melted and cooled1 and 1/2 cups (190g) all-purpose, white flour (spoon and level)1 teaspoon EACH: baking powder, baking soda, fine sea salt1 tablespoon ground cinnamon1 tablespoon pumpkin pie spice1/4 teaspoon nutmeg1 cup (167g) miniature chocolate chips1/4 cup (51g) vegetable or canola oil1 cup (187g) dark brown sugar, lightly packed1 cup (228g) canned pumpkin puree (the puree, NOT pumpkin pie filling!)2 large eggs1/2 tablespoon pure vanilla extract2 tablespoons dark brown sugar, loosely measured InstructionsPREP: Preheat oven to 350 degrees F. Melt 4 tablespoons butter in the microwave and then set aside to cool to room temperature. (We do not want hot butter added to the batter) Generously grease a 9-inch bread (loaf) pan with cooking spray and generously coat with flour, tapping out the excess. Set aside.DRY INGREDIENTS: In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, and miniature chocolate chips. Stir to combine.WET INGREDIENTS: Add the melted (and cooled back to room temperature) butter to a large bowl along with the oil, dark brown sugar, pumpkin, eggs, and vanilla. Stir until smooth.COMBINE: Combine wet and dry ingredients and mix until just combined. Do not overmix. Use a spatula to scrape all of the dough into the prepared loaf pan. Smooth the top. Gently sprinkle the 2 tablespoons dark brown sugar over top of the loaf.BAKE: Bake for 45-60 minutes or until a toothpick inserted in the center comes out mostly clean or with a couple moist crumbs (not wet). My oven generally takes right about 55 minutes. Cool the bread, in the pan, for about 10 minutes. Working slowly and carefully, gently remove the bread by inverting onto a wire cooling rack. Allow bread to cool completely before cutting with a sharp serrated bread knife. Recipe NotesBaking 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. Nutrition FactsServing: 12slices | Calories: 403kcal | Carbohydrates: 44.8g | Protein: 4.2g | Fat: 24.9g | Cholesterol: 46.5mg | Sodium: 74.1mg | Fiber: 2.2g | Sugar: 34g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.