Pumpkin Chocolate Chip Bread

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Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread. This bread is simple to make with accessible ingredients.

Once you’ve become obsessed with this 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.

I don’t know too many people as chocolate-obsessed as me so I was certain that 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

1. Add all the dry ingredients to a large bowl
2. Toss dry ingredients to combine. It’s important the chocolate chips are tossed with the dry ingredients and coated in flour so they will evenly disperse throughout the bread (and not fall to the bottom).
3. Whisk together the wet ingredients until smooth.
4. Add dry ingredients to wet
5. Gently stir
6. 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 loaf pan

• To make one full loaf of pumpkin chocolate chip bread, I recommend a 9 x 5 inch loaf pan (like this one). In the full sized loaf pan, this pumpkin bread batter bakes for 65-85 minutes.
• There will always 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 moist crumbs, it’s done and if not give it some more time. (Or more scientifically you can use a food thermometer and you’re looking for bread at approximately 190 degrees F in the center.

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 (among spices) OR you can make your own pumpkin pie spice here.

Crunchy top

One of my favorite things about this pumpkin chocolate chip bread 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 pumpkin is overly watery, it will make your bread overly moist. You’ll also need to press out extra liquid from the pumpkin with a few paper towels for this recipe.
• 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
• Pecan Streusel Pumpkin Pie
• Pumpkin Cheesecake Bars
• Pumpkin Carrot Cake

5 from 5 votes

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Pumpkin Chocolate Chip Bread

Prep Time

30 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 45 mins

 

Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread. This bread is simple to make with accessible ingredients

Course: Dessert

Cuisine: American

Keyword: pumpkin chocolate chip bread

Servings: 12 slices (large loaf pan)

Ingredients

• 1 cup (249g) canned high-quality pumpkin puree not pumpkin pie filling (I recommend Libby's)
• 1 cup (213g) vegetable oil
• 1/3 cup (106g)(+ 2 tablespoons) lightly packed LIGHT brown sugar separated (Note 1)
• 1 cup (192g) white granulated sugar
• 1/2 tablespoon vanilla extract
• 3 large eggs
• 1 and 2/3 cups (213g) white all-purpose flour
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon fine sea salt
• 1 cup (170g) miniature chocolate chips
• Optional: 1 tablespoon cane/raw sugar

Instructions

1. PREP: Preheat the oven to 325 degrees F. Generously grease one 9 x 5-inch baking pan (a smaller pan won't work) and then generously coat with flour. It's very important to really grease and flour your pans because this bread has a tendency to stick if you don't!

2. PUMPKIN: Squeeze out the extra moisture from the pumpkin with paper towels. This step is very important otherwise the bread ends up too moist. Press 3-4 times with paper towels before proceeding.

3. WET INGREDIENTS: In a large bowl, whisk together the pumpkin, vegetable oil, 1/3 cup brown sugar, white sugar, and vanilla extract. Whisk until smooth. Add in the eggs. Whisk until smooth.

4. DRY INGREDIENTS: In another bowl, add in the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, nutmeg, and salt. Whisk to combine. Add the chocolate chips into the bowl and whisk to combine.

5. COMBINE: Pour all of the dry ingredients into the wet. Using a spatula, gently fold the two together and mix until JUST combined, being careful to not overmix. (Overmixing will result in a denser bread).

6. BAKE: Pour the batter all into the prepared pan. Smooth the top with the back of a spoon. Sprinkle the loaf with the remaining 2 tablespoons brown sugar and if desired the 1 tablespoon cane sugar (makes for a delicious crunchy crust!) Place loaf pan on a baking sheet. Bake the loaf for 65-80 minutes (mine always takes 75 min) OR until a toothpick when inserted into the center of the loaves comes out clean or with moist crumbs attached. There is a wide variance on baking time depending on a lot of factors (humidity, actual oven temperature, pans used, etc.). Watch your loaves carefully.

7. COOL: Remove bread from oven. Allow to cool in pan for 10 minutes and then invert the loaf out of the pan onto a cooling rack. Allow to fully cool before slicing in and enjoying.

8. STORAGE: Bread is best enjoyed within 3-4 days. Store in a dry place in an airtight container.

Recipe Video

Recipe Notes

Note 1: this bread has also been tested with dark brown sugar and the bread was too overly moist. Stick to light brown sugar for this recipe!