Pumpkin Chocolate Chip Bread is the best way to enjoy pumpkin! This fall favorite has an incredible light, fluffy, and moist texture with the perfect amount of sweetness that will have you coming back for seconds.
One of the best things about fall is all the yummy baked goods like this Pumpkin Chocolate Chip Bread! Just the smell of it baking makes you feel all warm and cozy. If you can’t get enough pumpkin bread, give my Pumpkin Bread with Cream Cheese a try too!
Chocolate Chip Pumpkin Bread
This bread is seriously amazing! If there is only one pumpkin thing you bake this season, let it be this pumpkin bread. And if you are making this for more than just yourself, I highly recommend making a double batch because it disappears quickly!
Ingredients for Pumpkin Bread:
- All-Purpose Flour– This flour gives the bread the best light and fluffy texture. You can substitute 1/2 cup of it for white whole wheat flour and still achieve the same results.
- Chocolate Chips– I prefer semi-sweet but you can mix things up and use dark chocolate or even white chocolate. Make the bread dairy free and use dairy free chocolate chips.
- Granulated Sugar– This adds sweetness without adding too much moisture.
- Dark Brown Sugar– Adds a little moisture, sweetness, and depth of flavor.
- Cinnamon– The perfect warm spice that pairs beautifully with pumpkin.
- Nutmeg– This intense nutty warm spice is a must have in pumpkin recipes!
- Baking Soda– The leavening agent that makes the bread rise and have a light and fluffy texture.
- Salt– Yep! Salt is in everything. It helps enhance the flavor of the other ingredients.
How to make Pumpkin Chocolate Chip Bread:
Time needed: 1 hour and 10 minutes.
This Chocolate Chip Pumpkin Bread is so delicious, moist, and easy to throw together!
- Preheat
Preheat oven to 350 degrees F (325 if using a dark colored pan) and grease a 4.5 x 8.5 inch loaf pan. (Line with parchment paper for easier removal if desired.) Set aside.
- Prep Chocolate
Mix chocolate chips with 2 tablespoons of the flour and set aside.
- Make the Batter
In a large mixing bowl, whisk together remaining flour and the rest of the dry ingredients. Add the pumpkin, eggs, oil, and vanilla and mix until combined. Fold in the flour covered chocolate chips and pour batter into the prepared loaf pan.
- Bake
Bake for 55-60 minutes until a toothpick comes out with a few moist crumbs. (Drape a sheet of foil over the top halfway through baking to prevent browning.)
- Cool & Slice
Let bread cool in pan for 10 minutes. Run knife around the edges of the pan and lift out by the edges of the parchment paper or turn pan over, give it a firm pat, and tap the edge on the counter until the loaf falls out. Place bread on a cooling rack to cool completely before slicing.
FAQs
Store in an airtight container at room temperature or in the fridge for up to 4 days. I’m sure it will all be eaten before that though!
This helps prevent the chocolate chips from sinking to the bottom of the loaf.
Any plain pumpkin puree works. I always use canned (I prefer the brand Libby but they’re all pretty similar) but you can also use fresh pureed pumpkin.
Insert a toothpick into the middle of the loaf. If it comes out clean or just a few moist crumbs, it is done. You can also gently press on the top of the bread and it should spring back.
TOOLS USED TO MAKE THIS PUMPKIN BREAD:
- Stainless Steel Measuring Cups– I love these measuring cups! They’re sturdy, pretty, and has every size measuring cup and spoon! I can’t stand sets that don’t come with 2/3 and 3/4 cups.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Loaf Pan– This pan cooks bread (yeast and quick bread) beautifully!
LOOKING FOR MORE PUMPKIN RECIPES? CHECK OUT THESE:
- Whole Wheat Buttermilk Pumpkin Pancakes
- Easy Pumpkin Sheet Cake
- Pumpkin Blondies
- Nutella Swirl Pumpkin Muffins
- Pumpkin Waffles
Pumpkin Chocolate Chip Bread
Ingredients
- 1 1/4 cups all-purpose flour, (divided)
- 2/3 cup semi-sweet chocolate chips
- 2/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/4 cup pumpkin puree
- 2 eggs
- 1/3 cup canola or vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (325 if using a dark colored pan) and grease a 4.5 x 8.5 inch loaf pan. (Line with parchment paper for easier removal if desired.) Set aside.
- Mix chocolate chips with 2 tablespoons of the flour and set aside.
- In a large mixing bowl, whisk together remaining flour and the rest of the dry ingredients. Add the pumpkin, eggs, oil, and vanilla and mix until combined.
- Fold in the flour covered chocolate chips and pour batter into the prepared loaf pan. Bake for 55-65 minutes until a toothpick comes out with a few moist crumbs. (Drape a sheet of foil over the top halfway through baking to prevent browning.)
- Let bread cool in pan for 10 minutes. Run knife around the edges of the pan and lift out by the edges of the parchment paper or turn pan over, give it a firm pat, and tap the edge on the counter until the loaf falls out. Place bread on a cooling rack to cool completely before slicing.
- Store in an airtight container at room temperature or in the fridge fridge for up to 4 days.
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