• Home
  • About
    • About Me
    • Disclosure
  • Contact

↑

  • Home
  • About
    • About
    • Disclosure
  • Recipes
  • Main Course
  • Dessert
  • Contact

Garnish & Glaze

  • Recipe Index
  • Main Course
  • Dessert

Busy schedule?We've got you covered!

Grab our FREE collection of 30-Minute Meals straight to your inbox!

When you subscribe to our amazing and delicious weekly newsletter

The BEST Pumpkin Chocolate Chip Bread

October 7, 2020 | Bread

Jump to Recipe Print Recipe

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.

Pumpkin Chocolate Chip Bread sliced and showing moist inside studded with chocolate chips.

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 sliced and in a loaf pan.

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!

A loaf of pumpkin bread with chocolate chips sliced and sitting on a small cooling rack.

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.
Shot of ingredients on a marble surface- flour, pumpkin pure, eggs, oil, chocolate chips, sugar, spices, and vanilla.

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!

  1. 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.

  2. Prep Chocolate

    Mix chocolate chips with 2 tablespoons of the flour and set aside.

  3. 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.

  4. 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.) 

  5. 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.

Process shots of making batter for Pumpkin Bread.

FAQs

How to store pumpkin bread?

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!

Why toss the chocolate chips in flour?

This helps prevent the chocolate chips from sinking to the bottom of the loaf.

What kind of pumpkin should I use?

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.

How to know when quick bread is done?

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.

A close-up shot of the inside of moist pumpkin chocolate chip bread.

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!
A loaf of sliced pumpkin chocolate chip bread on a cooling rack with slices falling forward.

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
Print Recipe

Pumpkin Chocolate Chip Bread

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 10
Calories: 296kcal
Author: Garnish and Glaze

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.
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Chocolate Chip Bread
Nutrition Facts
Pumpkin Chocolate Chip Bread
Amount Per Serving
Calories 296 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 33mg11%
Sodium 216mg9%
Potassium 170mg5%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 26g29%
Protein 4g8%
Vitamin A 4820IU96%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Bread Breakfast Fall Oven Quick BreadChocolate pumpkin

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hey There, I'm Melanie!

Thanks for stopping by!

I'm the recipe creator and photographer of all the yummy recipes found in this corner of the internet. Join me in making and eating delicious food!

Read More

find a recipe

Latest Recipes

Chicken Pad Thai in a skillet with a wooden spoon in the side.
Close up of sliced Ham and Cheese Hash Brown Quiche.
Gingersnap cookies halfway dipped in white chocolate.
Close up of a cracker scooping up cranberry jalapeno dip.
Chocolate Chip Cookie Pie pie cut into slices.
Pecan Pie in a metal tin with half of it cut in slices.

Amazon Disclosure:

Garnish & Glaze participates in the Amazon affiliate program. In exchange for linking to Amazon.com, this site earns advertising fees.

Yummy Desserts

Pecan Pie in a metal tin with half of it cut in slices.
Top view of pumpkin cookies with chocolate chips.
Pouring Chocolate Sauce over scoops of ice cream in a bowl.
Square bars topped with chocolate chips, nuts, and butter scotch chips.
A bowl of Puppy Chow.
Close up of a Rice Krispie Treat with stretched gooey marshmallow.

Busy Schedule?

Then you need these FREE, simple, EASY, and nourishing 30-Minute Dinner Recipes!


Thank you!

You have successfully joined our subscriber list.


.

Close up of sliced Ham and Cheese Hash Brown Quiche.

Ham & Cheese Hash Brown Quiche

Gingersnap cookies halfway dipped in white chocolate.

White Chocolate Dipped Gingersnaps

Close up of a cracker scooping up cranberry jalapeno dip.

Cranberry Jalapeño Dip

Chocolate Chip Cookie Pie pie cut into slices.

Chocolate Chip Cookie Pie

Pecan Pie in a metal tin with half of it cut in slices.

The BEST Pecan Pie

Baking dish of squared of breakfast casserole with some on side to see the layers of bread, sausage, and veggies.

Sausage Breakfast Casserole

Top view of a plate with Parmesan Crusted Tilapia, broccoli, and rice.

Baked Parmesan Crusted Tilapia

Apple butter in jars with apples to the side.

Homemade Apple Butter

Beef Ragu in a bowl topped with ricotta, parmesan, and parsley.

Instant Pot Beef Ragu

How to Cook Spaghetti Squash

Featured on:

Weekly Recipes When you subscribe

Garnish & Glaze participates in the Amazon affiliate program. In exchange for linking to Amazon.com, this site earns advertising fees. Privacy Policy
©2023, Garnish & Glaze. / Site by Pixel Me Designs
  • Home
  • About
    • About Me
    • Disclosure
  • Contact