This easy pumpkin chocolate chip bread is a no-fail recipe that everyone needs to have in their back pocket. Its a quick bread recipe so it comes together without proofing or kneading. This classic fall treat is so soft it’ll melt in your mouth and everyone will be clamoring for more.
My favorite part is that this recipe uses an entire can of pumpkin puree. This way, you don’t have an odd amount leftover that ends up forgotten at the back of your fridge. Got extra puree on hand and want another pumpkin recipe? Try my Pumpkin Chocolate Chip Cookies, Pumpkin Roll, or my classic Pumpkin Bread.
WHAT YOU NEED TO MAKE THIS RECIPE
Pumpkin puree — be sure to use pumpkin puree and not pumpkin pie filling. The two are similar, but pumpkin pie filling comes flavored and pre-sweetened.
Spices — I use a mixture of cinnamon, all-spice, ginger, and freshly grated nutmeg. While you could use pre-made spice mixtures, I prefer to control the ratio of the spices and season it to perfection.
Brown sugar — you can use either dark or light brown sugar, but the color of your pumpkin loaf will look darker with dark brown sugar. Brown sugar adds a rich caramel-like flavor to the bread, while white sugar provides structure.
HOW TO MAKE CHOCOLATE CHIP PUMPKIN BREAD
1. Sift together the flour, baking soda, cinnamon, all-spice, salt, ginger, and nutmeg in a large bowl.
2. Add the chocolate chips.
3. Stir in the chocolate chips well coated in flour.
4. In another medium bowl, whisk together the sugars, oil, eggs, and vanilla until smooth.
5. Add the pumpkin puree to the wet ingredients.
6. Combine the wet and dry ingredients.
7. Stir together just until combined.
8. Pour batter into a prepared loaf pan. Sprinkle the top with more chocolate chips if desired. Bake for 1 hour and 20 minutes or until done. Let the bread cool completely in the pan before removing and slicing.
PRO TIPS FOR MAKING THIS RECIPE
- Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to bring out your eggs, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
- Make sure your baking soda hasn’t expired, as it’s an essential ingredient for the shape and texture of the loaf. As this quick bread doesn’t use yeast, the baking soda does the heavy lifting to make the bread rise.
- If you only have a 9×5” loaf pan, you will have to decrease the baking time by a couple of minutes.
- The easiest way to tell when the chocolate chip pumpkin loaf is finished baking, insert a toothpick into the center. If the toothpick comes out clean, then the loaf is finished.
FREQUENTLY ASKED QUESTIONS
How long does this last?
Store the loaf, tightly wrapped or in an airtight container, on the counter for up to 3 days. To store the loaf for longer, place it in the fridge for up to 7 days. You can eat the slices as is or reheated in the microwave for 10 to 20 seconds.
Can I freeze it?
Yes, you can! Wrap the bread or slices tightly in plastic before transferring them to a freezer-safe bag. Freeze for up to three months. Thaw it overnight before reheating to serve.
Can I use homemade pumpkin puree?
Yes, you can use homemade puree instead of store-bought. You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar or pie pumpkin, as large pumpkins have almost no flavor.
If you love this recipe try these out!
If you’ve tried this Chocolate Chip Pumpkin Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Chip Pumpkin Bread
Video
Equipment
- 9x5 inch loaf pan
Ingredients
- 1¾ cups all-purpose flour (210g)
- 1¼ teaspoons baking soda
- 1¾ teaspoons cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 cup semi-sweet chocolate chips plus more for sprinkling (175g)
- 1¾ cups pumpkin puree 15-ounce can, 425g
- ⅔ cup brown sugar (147g)
- ½ cup granulated sugar (100g)
- ½ cup vegetable oil (120mL)
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350F. Butter and flour in a 9x5-inch loaf pan or spray with baking spray with flour. Line with parchment paper, letting excess hang over the sides.
- In a large bowl, sift together the flour, baking soda, cinnamon, allspice, salt, ginger, and nutmeg. Stir in the chocolate chips well coated in flour.
- In another medium bowl, whisk together pumpkin puree, sugars, oil, eggs, and vanilla until smooth. Pour the wet mixture into the dry mixture and stir together just until combined.
- Pour batter into prepared loaf pan. Sprinkle the top with more chocolate chips if desired.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. You can cover the loaf loosely with foil after 1 hour of baking to prevent the top from getting too brown if desired. Let the bread cool completely in the pan before removing and slicing.
Notes
- Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to bring out your eggs, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
- Make sure your baking soda hasn’t expired, as it’s an essential ingredient for the shape and texture of the loaf. As this quick bread doesn’t use yeast, the baking soda does the heavy lifting to make the bread rise.
- If you only have a 9x5” loaf pan, you will have to decrease the baking time by a couple of minutes.
- The easiest way to tell when the chocolate chip pumpkin loaf is finished baking, insert a toothpick into the center. If the toothpick comes out clean, then the loaf is finished.
Amber says
Smash hit! I personally do not love pumpkin but I was sold after this recipe and the pumpkin cake recipe! Co workers loved it !
CK says
I prefer my quick breads in the USA pan 8×4 size instead – the loaves are just far more attractive. I just test to ensure they’re cooked through (I baked them just a lil longer). The recipe is really very nice, and I was so happy to see a swirl bread, not just chocolate chips. To avoid piping, I put teaspoons of melted chocolate throughout, and pulled the loaves after 4 mins to give that now-gooey chocolate a nice swirl. Beautiful loaves, wonderful recipe that’s now joining my recipe box. Thank you!
Eva says
This recipe is perfect in every way. And so delicious! Thank you so much for sharing ♡
Karen King says
I made this pumpkin bread tonite. You really know how to blend spices to make a dish taste great. I will use this recipe from now on for pumpkin bread.