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There's nothing like a warm slice of moist Pumpkin Chocolate Chip Bread on a crisp fall day. This quick and easy loaf is made from scratch with simple pantry ingredients and baked to perfection with rich fall spices and melty chocolate chips. It's a cozy, crowd-favorite treat-better than Starbucks and perfect for breakfast, dessert, or gifting!
One of my favorite things about the Fall season is pumpkin season. I love all the different things you can make with Fall flavors, like Pumpkin Alfredo, Roasted Pumpkin Seeds, and Pumpkin Pie.
This quick bread recipe requires zero rising time and is great to make and share with friends or family.
This Pumpkin Bread with Chocolate Chips is made with simple ingredients and is delicious served with a warm glass of Bourbon Apple Cider!
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Ingredients for this Recipe
- Pumpkin - Homemade Pumpkin Puree made from fresh pumpkins gives this bread the perfect flavor and texture. You can also use canned pumpkin puree from the grocery store, but get 100% pumpkin or pure pumpkin, not pumpkin pie filling.
- Chocolate Chips - When I was testing this bread, semi-sweet chocolate made the perfect balance of sweet and chocolate in this recipe. For a sweeter result, use milk chocolate chips, and dark chocolate for less sweetness.
Variations to Try
- Nuts - Fold ½ cup of chopped walnuts or pecans in with the chocolate chips.
- Dairy-Free - Substitute the butter and milk for dairy-free or plant-based alternatives.
- Mini Loaves - Fill 3 greased mini loaf pans with the batter and bake for 35-45 minutes.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Pumpkin Chocolate Chip Bread from Scratch
Mix Wet Ingredients - First, whisk together the pumpkin puree, melted butter, eggs, milk, and vanilla extract in a large bowl.
Mix Dry Ingredients - Then, in a separate medium bowl, whisk together the all-purpose flour, white sugar, brown sugar, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
Finish Batter - Mix the dry ingredients into the wet ingredients, then fold in the chocolate chips.
Bake - Pour the batter into a greased 9-inch loaf pan and bake at 350˚F for about 40-50 minutes, until a toothpick comes out clean.
Amanda's Expert Tips
- Whisk or sift the flour mixture to prevent lumps or dry pockets in the batter.
- Reserve a handful of chocolate chips from the batter to sprinkle on top before baking for perfectly melty chocolate chips on top.
- Mix the batter until the ingredients are just combined so it doesn't get dense.
- For best results, allow the pumpkin chocolate chip bread to cool for 15 minutes before removing it from the loaf pan. Then let it cool for another 15 minutes or so on a wire rack before slicing and serving.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Storage Suggestions
Cool the bread completely and store it at room temperature in an airtight container for up to 5 days. To freeze, wrap tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw frozen bread at room temperature.
Fall Baking Recipes
If you loved this Homemade Pumpkin Chocolate Chip Bread Recipe, check out these fall baking projects!
Recipe
Pumpkin Chocolate Chip Bread
Video
Equipment
Ingredients
- 1 ½ cup pumpkin puree
- 1 stick unsalted butter, melted and cooled
- 2 large eggs
- ¼ cup whole milk
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350˚F and grease a 9-inch loaf pan with butter or baking spray.
- In a large mixing bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla extract and whisk together until smooth.
- In a separate mixing bowl, whisk or sift together the flour, both sugars, baking powder, cinnamon, nutmeg, cloves, allspice and salt.
- Add the dry ingredients into the wet ingredients and fold them together using a rubber spatula until they are just combined and no dry pockets remain.
- Reserve a small handful of the chocolate chips to place on top of the bread and fold the remaining chips gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top into an even layer. Sprinkle the top with the reserved chocolate chips and bake in the preheated oven for 50-60 minutes until a toothpick comes out clean when inserted into the middle.
- Allow the bread to cool for 10-15 minutes in the pan and then gently move it to a cooling rack to finish cooling.
Notes
- Nuts - Fold in ½ cup of chopped walnuts or pecans with the chocolate.
- Dairy-Free - Substitute the butter and milk for a dairy-free or plant-based alternative.
- Mini Loaves - Divide the batter into three greased mini loaf pans and bake for 35-45 minutes.
- Storage - Store in an airtight container at room temperature for 5 days. To freeze, wrap the cooled bread in plastic wrap and store it in an airtight container in the freezer for 2 months. Thaw frozen bread at room temperature.
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