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    Home » Recipes » Breads » Chocolate Chip Pumpkin Bread

    Chocolate Chip Pumpkin Bread

    Published: September 14, 2019 · Modified: Sep 7, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    The perfect fall treat, this simple Chocolate Chip Pumpkin Bread is moist, perfectly spiced, and loaded with chocolate chips! You won’t believe how easy it is to make this pumpkin bread, and the best part is that it does not require a mixer. Bursting with fall flavors, this will be the only pumpkin bread recipe you’ll need!

    A serving platter with sliced chocolate chip pumpkin bread.
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    Pinterest graphic of a loaf of chocolate chip pumpkin bread with two slices cut.
    Pinterest graphic of a plate with a slice of chocolate chip pumpkin bread in front of a glass of milk.
    Pinterest graphic of the overhead view of a plate of sliced pumpkin bread beside a platter of more slices and a glass of milk.
    Pinterest graphic of four slices of chocolate chip pumpkin bread on a plate.
    Pinterest graphic of a platter with sliced chocolate chip pumpkin bread.

    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

    Ingredients needed to make chocolate chip pumpkin bread.

    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

    Set of two photos showing dry ingredients whisked together then chocolate chips poured into the dry ingredients.

    1. Sift together the flour, baking soda, cinnamon, all-spice, salt, ginger, and nutmeg in a large bowl.

    2. Add the chocolate chips.

    Set of two showing the chips combined with a spoon. Second photo is of a bowl of sugars, oil, eggs, and vanilla.

    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.

    Set of two photos showing pumpkin puree whisked into the wet ingredients then dry ingredients added.

    5. Add the pumpkin puree to the wet ingredients.

    6. Combine the wet and dry ingredients.

    Set of two showing batter being mixed and chips being added on top of a loaf pan filled with the batter.

    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.

    A loaf of chocolate chip pumpkin bread with two slices cut, showing the interior.

    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.

    A slice of chocolate chip pumpkin bread on a plate with a cup of milk in the background.

    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!

    • Pumpkin bars with cream cheese frosting on a marble counter.

      Pumpkin Bars

    • A pumpkin muffin on a blue and white plate next to cinnamon sticks.

      Pumpkin Muffins

    • A pumpkin pie next to lots of mini pumpkins and a bowl of whipped cream.

      Pumpkin Pie Recipe

    • A top town photo of an apple pie with a lattice top and a piece on a plate.

      Apple Pie Recipe

    • A close up of a loaf of banana bread with some slices cut

      Banana Bread Recipe

    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!

    A platter of sliced chocolate chip pumpkin bread.
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    4.95 from 38 votes

    Chocolate Chip Pumpkin Bread

    This chocolate chip-packed pumpkin bread is soft, perfectly spiced, and super moist. It's the perfect treat to enjoy as the fall season rolls in.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 35 minutes
    Servings 8 servings
    Calories 504kcal
    Author John Kanell

    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.

    Video

    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.

    Nutrition

    Calories: 504kcal | Carbohydrates: 68g | Protein: 6g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 343mg | Potassium: 314mg | Fiber: 4g | Sugar: 41g | Vitamin A: 8414IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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