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. 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: Insanely Delicious: A combination of creamy pumpkin and semisweet chocolate chips creates a rich treat. Perfectly Moist: Each slice offers moist tenderness with an amazing blend of pumpkin and chocolate. Simple & Quick: Just a bowl, whisk, and loaf pan are needed. No fancy tools, no mixer. Adaptable: Ideal for breakfast or dessert, and can be customized with chocolate chips or nuts. Better with Time: It’s flavor intensifies on day 2. Freezer-Friendly: Easily save for future cravings without sacrificing taste. 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 Prep: Preheat oven to 350°F. Melt butter and let cool. Allow eggs to reach room temperature. Grease and flour your loaf pan(s). Dry Ingredients: In a bowl, whisk together the “dry ingredients”. Wet Ingredients: In another bowl, mix the “wet ingredients” until smooth. Combine: Merge wet and dry mixtures. Transfer to the loaf pan(s). Top with brown sugar. Bake: Bake standard loaf for 50-65 mins, mini loaves for 35-40 mins. Cool: Let bread sit in pan for 15 mins, then move to a cooling rack. Slice when fully cooled. QUICK TIP To ensure even baking across multiple pans, weigh each pan’s batter on a food scale. This guarantees each loaf has the same amount of batter. Pumpkin Chocolate Chip Bread FAQs1Why Is My Pumpkin Bread Tough? Avoid Overmixing: This can make the bread dense. Measure Flour Right: Too much can harden the bread. Use Fresh Baking Agents: Old agents can affect texture. Check Oven Temp: Ensure it’s accurate for even baking. Watch Pumpkin Consistency: Watery puree can alter texture. Address these for a softer bread. 2Can You Freeze This Pumpkin Bread With Chocolate Chips Recipe?Yes, you can freeze pumpkin bread: Cool Fully: Let the bread cool on a wire rack. Wrap: Wrap the loaf or slices tightly in plastic wrap or foil. Bag and Label: Place in a resealable freezer bag, remove air, and label with the date. Freeze: Store up to 3 months. Thaw: To eat, thaw overnight at room temperature or in the fridge. 3How To Store Chocolate Chip Pumpkin Bread? Cool: Ensure bread is at room temperature. Wrap: Use plastic wrap or aluminum foil. Container: Place in an airtight container. Store: Keep at room temperature for up to 4 days or refrigerate for up to 1 week. Avoid moist places. 4What Spices Are In Pumpkin Chocolate Chip Bread?Common pumpkin bread spices include cinnamon, nutmeg, cloves, ginger, and allspice. To simplify things this recipe uses just cinnamon, nutmeg, and pumpkin pie spice. You can buy pumpkin pie spice at stores or make your own using this 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 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 simple to make with easily 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 simple to make with easily accessible ingredients. Course Dessert, Snack, Vegetarian Cuisine American Keyword pumpkin chocolate chip bread 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) Chelsea Lords Calories 308kcal Author Chelsea Lords Cost $3.51 Equipment9-inch bread pan or 3 mini loaf pansCooking Spray IngredientsDry Ingredients▢ 1 and 1/2 cups all-purpose, white flour▢ 1 teaspoon each: baking powder, baking soda, fine sea salt▢ 1 tablespoon each: ground cinnamon & pumpkin pie spice (Note 1)▢ 1/4 teaspoon ground nutmeg▢ 1 cup miniature chocolate chipsWet Ingredients▢ 4 tablespoons unsalted butter, melted and cooled▢ 1/4 cup vegetable or canola oil▢ 1 cup light or dark brown sugar, lightly packed▢ 1 cup canned pumpkin puree (Note 2)▢ 2 large eggs▢ 1/2 tablespoon pure vanilla extract▢ Optional topping: 2 tablespoons brown sugarUS - Metric USMetric InstructionsPREP: Preheat the oven to 350°F. Melt 4 tbsp of butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature.Generously grease and flour one 9-inch (1 lb) Loaf Pan OR 3 Mini Loaf Pans tapping out excess flour, then set aside.DRY INGREDIENTS: In a large bowl, add "dry ingredients". Whisk to combine.WET INGREDIENTS: In a separate bowl, add "wet ingredients". Briskly whisk until smooth.COMBINE: Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all of the dough into the prepared loaf pan (or mini pans). Smooth the top. Gently sprinkle 2 tablespoons brown sugar evenly over top of the loaf or loaves.BAKE: Bake for 50-65 minutes (or the mini loaves for 35-40 minutes) (See Note 3). Let the bread cool in the pan for 15 minutes, then invert onto a cooling rack. Wait for it to cool fully before slicing with a sharp serrated knife (else it crumbles!). Video Recipe NotesNote 1: Pumpkin Pie Spice: This blend consists of warming spices. It's available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe. Note 2: Pumpkin: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we're only using 1 cup pumpkin not the entire can! Note 3: Baking time: 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. Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.
I just love making homemade bread with my kids. This recipe was so delicious and turned out perfectly soft & moist. Reply
I made this recipe substituting the chocolate chips for walnuts, truvia brown sugar instead of cane sugar, trying to eat healthier at 63 yrs. Must say it turned out delicious and looking forward to my mornings sharing this slice of pumpkin bread with my coffee! Thank you Chelsea, you rock! : ) Reply
I am so happy to hear you loved this recipe Marj! And thanks for the awesome tips on how to make these a bit healthier! You’re awesome! 🙂 Reply
