Moist and filled with spices and chocolate, this Pumpkin Chocolate Chip Bread is the perfect fall treat! Great for breakfast, dessert, or when you just need a snack.
If you love this pumpkin chocolate chip bread, you’ll also love these Pumpkin Muffins with Chocolate Chips.
Pumpkin Chocolate Chip Bread is one of those recipes that everyone needs. Especially all fall long.
Now, I’m kind of cheating with this recipe. It’s basically my Pumpkin Bread Recipe, but with chocolate chips. I did make a couple changes, like swapping the oil and butter mixture for all butter, and adding in a dash of baking powder.
But really, it’s just pumpkin bread – elevated!
Ingredients
- Flour & Sugar: Just the basics here – all-purpose flour and granulated sugar.
- Baking Soda & Baking Powder: These are all integral for the recipe for the bread to rise, and for texture.
- Spices: I use a mixture of cinnamon, nutmeg, and salt. If you want to swap out the cinnamon and nutmeg for pumpkin pie spice, that works, as well.
- Pumpkin: I usually use canned pumpkin, but if you have homemade pumpkin puree, you’ll just want to make sure and drain it first so that it’s not too wet. If you are using canned pumpkin, make sure it is pure pumpkin, not pumpkin pie mix.
- Eggs: I always use large eggs.
- Butter: You will want to melt your butter and let it cool slightly. You still want it liquid, but you don’t want it to be so hot that it will scramble your eggs when you add them.
- Chocolate Chips: I like to use semi-sweet chocolate chips, but you could also use milk chocolate chips.
How to Make Pumpkin Chocolate Chip Bread
STEP 1: Start by mixing together your dry ingredients in a bowl. This is the flour, sugar, baking soda, cinnamon, salt, baking powder, and nutmeg.
STEP 2: In a large bowl, mix together the pumpkin, eggs, and melted butter.
STEP 3: Add the dry ingredients into the wet ingredients and start to mix. When it is mostly mixed, but there are still some dry patches, add the chocolate chips. Then continue to mix just until the batter is fully combined.
STEP 4: Spread the batter into a 1 pound baking pan. Bake the bread until a tester inserted in the middle comes out clean. You will probably have to tent a piece of foil and place it over the top before the baking time is over to make sure the bread doesn’t get too brown.
Tips and Tricks
You can spray the baking dish with nonstick cooking spray, but I prefer to line it with parchment paper. It comes out of the dish a lot easier that way.
I used a 1 pound loaf pan, and it works perfectly for this recipe. If you use a typical 9×5-inch loaf pan, the loaf will probably be shorter, but it should still work. This loaf pan is the one that I use.
While we usually eat this up pretty quickly, you can store it at room temperature as long as it is wrapped fully or placed in an airtight container. It will last a little longer if stored in the refrigerator, but the refrigerator does tend to dry the bread out more.
More Pumpkin Recipes
Pumpkin Cobbler
Pumpkin Cinnamon Rolls
Oatmeal Pumpkin Chocolate Chip Cookies
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Pumpkin Chocolate Chip Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup butter melted and slightly cooled
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a 1 pound loaf pan with parchment paper or spray with nonstick cooking spray.
- In a bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, baking powder, and nutmeg.1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon nutmeg
- In a large bowl, combine the pumpkin, eggs, and melted butter. Mix to combine.1 cup pumpkin puree, 2 eggs, 1/2 cup butter
- Add the dry ingredients to the pumpkin mixture. Mix until mostly combined, then add the chocolate chips and stir just until fully combined.1 cup chocolate chips
- Transfer the batter to the prepared loaf pan. (You can add a few extra chocolate chips on top, just to make it pretty, if desired.)
- Bake in the preheated oven until a tester comes out mostly clean, about 60-70 minutes. If the bread starts to brown too much, tent a piece of foil and put over the top of the bread.
- Let the bread cool for 15-20 minutes before removing from the pan.
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