Chocolate Chip Pumpkin Bread

I’ve been making this pumpkin chocolate chip bread recipe for years, and let me assure you, there have been many iterations. From testing it with homemade pumpkin purée and canned pumpkin pie filling to experimenting with melted butter versus oil to find the right texture, this recipe has gone through rigorous testing to become what my family has dubbed the best pumpkin bread recipe around. If the fall season has you yearning for big pumpkin flavor, this chocolate chip-studded pumpkin bread is the quick bread recipe you need!

A reader, Willeke, says: “What a fantastic recipe with such a great fall flavour! I’ve made it with fresh pumpkin because canned pumpkin puree isn’t easily available in the Netherlands. I’ve already shared the recipe and the pumpkin bread with my family and friends. And they love it!” ★★★★★

Key Ingredients

These are the main ingredients you need to make chocolate chip pumpkin bread. You can find the full list of ingredients and measurements in the recipe card below.

Canned pumpkin — make sure you’re using 100% pure pumpkin purée, not a can of pumpkin pie filling. I’ve tested this bread recipe with pumpkin pie filling, and it doesn’t turn out quite right because the pie filling has other ingredients added (like sugar, water, and stabilizers).

Oil — any neutral-flavored oil, like avocado, canola, or vegetable oil, will do the trick. After recipe testing, I decided to call for a liquid fat instead of a solid fat (like butter) because the bread stayed exceptionally moist for several days after baking. Fats that are solid at room temperature or colder temps tend to make baked goods firmer and feel drier once they are cooled.

Granulated sugar and brown sugar — aside from tasting different, these two sweeteners are also chemically different (white sugar has a neutral pH while brown sugar is acidic) and have different moisture content. In short, you need both. The granulated sugar helps make a delicious crust, and the molasses in the brown sugar keeps the bread moist for longer. But, if you’re out, make your own brown sugar with just two ingredients!!

Chocolate chips — I personally prefer full-sized semi-sweet chocolate chips here, but you’re welcome to swap in milk chocolate chips, dark chocolate chips, or mini chocolate chips if you like.

Spices — I use my preferred ratio of cinnamon, cloves, nutmeg, and ginger to pack in the fall flavors, but feel free to use 1 tablespoon of pumpkin pie spice for pre-mixed convenience.

Can I Use Homemade Pumpkin Puree?

As much as I love from-scratch ingredients, fresh pumpkin puree can be pretty tricky to bake with. Why? Different varieties of pumpkins have different textures, and it’s hard to know exactly how much moisture is in a homemade batch. I highly recommend using store-bought canned pumpkin so you get the same, consistent results every time. (Plus, it’s so easy!)

I have tested this recipe with homemade puree, and the results weren’t bad, but they weren’t consistent each time. Sometimes it was dry, sometimes it was underbaked in the center. That said, you certainly can try homemade pumpkin purée if you want! You’ll want to blot out some of that extra moisture first— spread it onto a double layer of paper towels, let it hang out for about 10 minutes, then scrape the purée off and measure it out. Check out my recipe for pumpkin chocolate chip cookies for detailed instructions on blotting the puree!

Variations and Substitutions

Over the years, I’ve made this recipe several times with different ingredients, based on what was in my pantry or just what I was craving. Here are some of my favorite mix-ins and swap-outs to try:

• Use olive oil: Olive oil has a discernible flavor that works very well with the pureed pumpkin in this quick bread. I recommend using a light extra virgin olive oil with a fruity flavor profile (rather than peppery or grassy), or an olive oil specifically labeled for baking or as “light tasting” for a less pronounced flavor.
• Replace the oil with browned butter: Using a solid fat will slightly change the texture as mentioned above, but the flavor of the nutty browned butter in the bread is delicious! To make browned butter, you’ll need 9 tablespoons (1 stick + 1 tablespoon) of unsalted butter to replace the half cup of oil. Brown until nutty-smelling, then set aside to cool for 10-15 minutes before proceeding.
• Add nuts or seeds instead of chocolate chips: Not a chocolate fan? Swap in toasted pecans, toasted walnuts, or roasted pumpkin seeds.
• Add a streusel topping: Sprinkle about 1 cup of streusel over the batter once it’s in the pan (make a half batch of my streusel topping recipe just for this, or save the other half for another recipe!). Bake as usual, but keep in mind the topping might add an extra 5 to 10 minutes to the bake time. If you notice the top getting a little too brown after about 45 minutes, just lay a piece of foil loosely over it to protect it.

How To Tell When The Bread Is Done

When you test the bread, the toothpick should come out with a few moist crumbs, but no streaks of raw batter. To illustrate what that looks like, you can see in the image below on the left that the toothpick inserted into the loaf is covered in raw batter once removed, indicating that the loaf is underbaked. In the image on the right, the toothpick came out with a few crumbs clinging to it. This means the bread is baked through but still has moisture! If the toothpick comes out completely clean, it may have slightly overbaked, but that’s nothing a slather of butter on a slice can’t fix!

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 to measure the gram amount. 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. Do not scoop directly from the container with your measuring scoop because you can pack in the flour and add too much!

Don’t worry if it takes a little longer in the oven than you’re used to. This is a super moist bread, so the bake time is long. And if your bread takes longer than the time indicated, your oven may run a bit cooler than mine. Do the toothpick test (as explained above) to determine exactly when your bread is done. If the top is browning too quickly, just tent it loosely with foil.

How To Make Chocolate Chip Pumpkin Bread

Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making chocolate chip pumpkin bread. You can find the full set of instructions in the recipe card below.

1. In a large bowl, whisk together all of the dry ingredients— all-purpose flour, baking soda, and the spices (cinnamon, clove, ginger, salt, and nutmeg).

2. Add the chocolate chips to the bowl with the dry ingredients.

3. Toss the chocolate chips until they’re nicely coated in the flour mixture (this helps keep them suspended in the batter so they don’t sink to the bottom of the loaf during baking).

4. To mix the wet ingredients together, add both sugars, oil, and eggs to a medium bowl.

5. Continue by adding the pumpkin puree and vanilla extract to the same bowl. Whisk until smooth and well combined.

6. Add the flour mixture with the chocolate chips to the bowl with the pumpkin mixture.

7. Gently fold the wet ingredients into the dry ingredients using a silicone spatula, stirring just until everything is combined. (Only mix until no dry streaks remain. You don’t want to overmix, or you can make the bread dense and tough by developing too much gluten.) Transfer the batter to a greased and parchment paper-lined 9×5-inch loaf pan.

8. If you’d like, sprinkle a few extra chocolate chips over the top. Bake at 350°F for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top starts browning too much after the 1-hour mark, tent it loosely with foil. Let the bread cool completely in the pan (on a wire rack for better air circulation) before lifting it out and slicing.

Can I Use This Recipe To Make Mini Loaves?

Absolutely! This batter works beautifully for mini loaves, which make for fantastic hostess or holiday gifts. I tested this using four 3×5-inch mini loaf pans. Make the batter as directed, and divide it evenly between the greased pans, filling each about ⅔ full. The bake time will be shorter—usually around 25 to 30 minutes, depending on the exact size of your pans. Start checking early, and pull them out when a toothpick comes out with a few moist crumbs.

How To Store and Freeze

Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for about 2 days.

Refrigerator: For longer storage, refrigerate the loaf in an airtight container up to 5 days. I recommend warming your slice in the toaster oven before serving to bring back that fresh-baked texture and flavor.

Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter, and enjoy as-is or warmed gently in the toaster oven.

More Pumpkin Recipes To Try

Here are four more of my popular pumpkin recipes to try next!

These easy pumpkin bars are chewy, spiced with cinnamon, and topped with a perfectly sweet cream cheese frosting.

If you prefer the classics, my delightfully moist, homemade pumpkin bread is a must-bake. The bread only takes 10 minutes to stir together, so you can get it in the oven fast.

You cannot beat the flavor of a homemade pumpkin pie! The filling easily whisks together and bakes in a buttery, flaky crust, perfect for any holiday dessert spread.

My pumpkin roll is made with tender pumpkin cake rolled up with a fluffy cream cheese filling. With my tips and tricks, even a beginner baker can make this impressive cake roll!

If you’ve tried this Chocolate Chip Pumpkin Bread recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!