This pumpkin chocolate chip bread is a tender loaf of lightly spiced bread made with pumpkin puree and plenty of chocolate chips. A one bowl recipe that takes just minutes to put together!
Pumpkin bread is a classic fall treat, and this version is simple to make and loaded with chocolate flavor. If you love pumpkin recipes as much as I do, you also need to try my pumpkin dump cake and pumpkin dip.
When the weather starts to turn cooler, there’s nothing better than a slice of pumpkin chocolate chip bread with a cup of tea. This pumpkin bread is so easy to make. It only uses one bowl which cuts down on the dirty dishes. The hardest part is waiting for the bread to cool so that you can cut it!
I love baking delicious breads. If you want to bake some other breads try my blueberry banana bread, chocolate zucchini bread and cranberry bread with orange glaze. There are plenty of breads for any breakfast, dessert or party!
Table of Contents
Pumpkin Chocolate Chip Bread Ingredients
To make pumpkin chocolate chip bread make sure you have flour, pumpkin pie spice, baking soda, sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, chocolate chips and salt.
How Do You Make Pumpkin Chocolate Chip Bread?
Start by whisking together the dry ingredients, the flour, pumpkin spice, salt and baking soda. Next add the wet ingredients, the sugar, canned pumpkin puree, vegetable oil, large eggs and vanilla extract. Toss your chocolate chips with flour and stir them into the batter. Pour the batter in a loaf pan and bake it to golden brown perfection. Let it cool in the pan or on a rack. Slice the bread and enjoy!
Tips For Pumpkin Chocolate Chip Bread
- Be sure to use pumpkin puree and not pumpkin pie filling. They are different!
- I like to decorate the top of my bread with more chocolate chips. If you decide to go that route, you’ll need to wait for the bread to cool before you turn it out of the loaf pan. That gives the chocolate chips will time to set up and they won’t smear. Run a knife along the sides of the pan while the bread is still warm. You shouldn’t have any trouble inverting the pan later.
- The batter can be made up to a day in advance and stored in the refrigerator.
- To reduce the calories you can substitute half of the oil for unsweetened applesauce.
Quick Tip
Toss your chocolate chips in a bit of flour before you add them to the batter, that way they won’t sink to the bottom of the loaf.
Recipe FAQs
I find it easiest to use pumpkin pie spice in my pumpkin chocolate chip bread. If you don’t have pumpkin pie spice, mix 3/4 teaspoon of cinnamon with small pinches of ginger, nutmeg, allspice and cloves.
The best way to tell if your pumpkin bread is done is to insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, the bread is ready to come out of the oven.
This pumpkin bread freezes beautifully! You can double the recipe to have a whole extra loaf to freeze, or freeze leftover slices of bread. Wrap the bread tightly in plastic wrap and place in a resealable bag in the freezer. Pumpkin bread can be frozen for up to 2 months.
Follow Me
Pumpkin Chocolate ChIp Bread Variations
This bread is rich and delicious as is, but you can make changes to suit your individual taste.
- Chocolate chips: You can use semi-sweet chocolate chips, milk chocolate chips, or even white chocolate chips for a delicious bread.
- Nuts: Feel free to add up to a half cup of nuts like chopped pecans or walnuts.
- Cranberry: For fall flavors you can switch out the chocolate chips for dried cranberries.
- Pumpkin: If you just want plain pumpkin bread, simply omit the chocolate chips!
- Nutella: Swirl a quarter cup of Nutella in the batter for a delicious chocolaty bread!
My family goes crazy for this pumpkin bread. It’s moist, full of flavor and is so easy even my 7 year old twins can make it! It’s the perfect dessert or after school snack.
More Pumpkin Delights
Pumpkin Chocolate Chip Bread Video
Love this Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Chocolate Chip Bread
Ingredients
- 1 1/2 cups all purpose flour plus more for coating chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semisweet chocolate chips divided use
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
- Place the flour, pumpkin pie spice, salt and baking soda in a large bowl; whisk to combine.
- Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.
- Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
- Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.
- Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.
- Let the bread cool in the pan, then invert, slice and serve.
Notes
- Toss your chocolate chips in a bit of flour before you add them to the batter, that way they won’t sink to the bottom of the loaf.
- I like to decorate the top of my bread with more chocolate chips. If you decide to go that route, you’ll need to wait for the bread to cool before you turn it out of the loaf pan so that the chocolate chips will have time to set up and won’t smear. Run a knife along the sides of the pan while the bread is still warm, and you shouldn’t have any trouble inverting the pan later.
- Be sure to use pumpkin puree and not pumpkin pie filling. They are different!
Incredible! Not too sweet and the pumpkin flavor is perfect. I used Ghirardelli bittersweet chocolate chips and this might be my new favorite!
I love this recipe so much! It’s deliciously dangerous, I could eat half a loaf in a sitting if I’m not careful! haha
Hi I’m new to your site. Could I use buttermilk in your recipe? Thx Derek
Unfortunately buttermilk will not work in this recipe!
I need about 50 pieces for a work bake off. They just need to be size 2×2 pieces. Will 3 loaves be enough for that? I will be using 9×5 metal pans, since I couldn’t find any 8×4’s.
That should be fine, if you’re using a larger pan the bake time may be shorter, so be sure to keep an eye on it!
Thank you so much! I will let you know how it goes!
I have made this several times and it’s an amazing recipe! My son begs me to make it year round! The flavor is soo perfect!
I can see why this recipe has a 5 star rating. I wouldn’t change anything about it. It’s perfectly moist and flavorful.. just the recipe Ive been looking for and now I’ve found it!
Excellent recipe! Even better than the Great Harvest Bread copycat recipe I used to use. A definite keeper.
First time making , loved!!
Amazing!!! I substituted one egg with 1/4 cup apple sauce this turned out to moist and delicious!!!!!! Saving this recipe for the future love it!
Amazing recipe! Thank you! I made it today. I used fresh pumpkin puree instead of canned. My fresh pumpkin was a little more watery than canned, but it all turned out fine.
I would suggest to anyone making this (or any similar recipe) for the first time… don’t set the bake time for 55 minutes and then come back! I set mine for 30 minutes to check on it, figuring I’d probably have to add at least another 15 minutes… nope! They were done! My pans were silicon, maybe that’s a factor.