This pumpkin chocolate chip bread combines all the goodness of pumpkin puree, rich semisweet chocolate chips, and warm fall spices into a moist and decadent loaf. You are going to love this tasty autumn treat.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Warm fall spices: such as cinnamon, nutmeg, cloves, and ginger. If desired, add a couple of pinches of allspice.
- Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree.
- Oil: Use vegetable, canola, or safflower oil.
- Butter: You can use either unsalted or salted. The amount of added salt is less than ¼ teaspoon.
- Semisweet chocolate chips: I find that Ghirardelli and Guittard taste the best.
How to Make Pumpkin Chocolate Chip Bread
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, baking soda, salt, and spices in a medium bowl.
- In a large bowl, stir together the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, and melted butter.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips.
- Pour the batter into a greased and floured loaf pan. Bake until a toothpick inserted in the center comes out clean.
Preparation Tips
- A metal pan is ideal for cooking quick breads. Metal pans conduct more heat, producing a more evenly baked loaf with a better rise.
- Grease and flour the baking pan well. I like to use Pam Baking Spray, but any nonstick baking spray will work.
- Mix the batter just until combined. Overmixing can make the bread tough or gummy.
- For more texture and protein, add ¾ cup chopped walnuts or pecans.
- Putting chocolate chips on the top is always a pleasant touch, but requires a little extra work to remove the bread from the pan without smooshing the chocolate chips.
More Pumpkin Recipes
Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread combines all the goodness of pumpkin puree, rich semisweet chocolate chips, and warm fall spices into a moist and decadent loaf.
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Servings: 10 servings
Calories: 432kcal
Ingredients
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1⅓ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup butter, melted
- 1 cup semisweet chocolate chips see notes
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×5-inch metal loaf pan.
- Whisk the flour, baking soda, salt, and ground cinnamon, nutmeg, cloves, and ginger in a medium bowl.
- Stir the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, and melted butter in a large bowl.
- Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the chocolate chips. Pour the batter into the prepared loaf pan. Use an offset spatula to smooth and even the top. If desired, sprinkle with chocolate chips.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with a smear of melted chocolate chips but no wet batter.
- Cool for 10-12 minutes before inverting onto a wire rack to cool completely.
Notes
- Store the fully cooled loaf wrapped in plastic wrap at room temperature for up to 3 days.
- Freeze a fully cooled loaf wrapped in two layers of plastic wrap, followed by a layer of aluminum foil, for up to 3 months.
- If you sprinkle the top with chocolate chips, be careful when removing the loaf from the pan. It is still hot, and the chocolate chips are melted. Take a little more time, and wiggle the loaf out using a couple of spatulas.
Nutrition
Calories: 432kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 281mg | Potassium: 211mg | Fiber: 3g | Sugar: 27g | Vitamin A: 5290IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg
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Harland
Pumpkin bread is fantastic this time of year! I have made it with white chocolate chips but not regular chocolate. Your bread recipe looks very moist.
Beth Pierce
Thanks, Harland! Enjoy!
Donnelly
I made this and it was so incredibly tasty! This was perfect for this time of year and the changing seasons. My family loved it!