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.
Made this tonight, and it’s delicious! ? I overdosed on the chocolate a tad though and may have also snuck in some butterscotch chips ? they just slipped out of my hands and into the mix… ? will definitely be making this again…….
ilove to try this recipe.
This delicious marbled pumpkin bread is simply amazing in taste, moist texture, and overall appeal! An easy recipe to enjoy with family and friends! Thank you!
Hi,
Can I substitute the vegetable oil? With maybe coconut oil?
Hi Sonia,
Yes, you can. Just make sure the coconut oil comes to room temperature or melt it before measuring it.
Best,
John
It was an easy recipe to follow, aromas deliciously filled the entire house , and not overly sweet wich is a plus. After craving pumpkin something I decided to do this receipe and take the leftovers to my job and it was a hit! The chocolate ontop nicely ballanced the pumpkin Flavor and eating while sipping my pumpkin spice coffee just made it eaven better…thank you!!
Hello Aida,
It’s my pleasure, i’m happy you enjoyed it. The smells that fill your home while you bake this pumpkin bread are heavenly! It makes me want to bake one every day!!
Best,
John
YUUMMM!! …. I decided to make this treat the night before Halloween so that I could bring it to my sister’s on Halloween night. BIG MISTAKE …. the entire house smelled like a yummy Fall dream. So naturally, my self-proclaimed taste tester BF convinced me that with one tiny slice he would determine if it was worth sharing. Needless to say – 1 slice turned into 2, then a 3rd for good luck … So, I had to bake a second loaf the following day and sneak it out of the house like cartel smuggling *goods* across the border. LOL … Thank you so much for this AMAZING recipe – everyone LOVED IT! It’s one recipe that I will be making again and again… cheers!
Hi Vanessa,
It’s nice to hear you enjoyed the pumpkin bread so much you had to make two! I’m glad everyone got a chance to taste it, and they loved it as well! LOL
Happy baking!
John
It was so so so moist, fluffy, not too sweet, very aromatic and pumpkin! Please upload more recipe using this loaf tin!
Hello Cayo,
I love this pumpkin bread! The aroma that fills the house while baking it is so wonderful! Did you eat it for breakfast like I did? LOL
You should check out my maple walnut zucchini bread or lemon poppy seed pound cake!
Best,
John
Great recipe, but had a frustrating time making this. The recipe says to stir the dry ingredients, and then mix in the eggs, sugars, and oil. I interpreted that as stir the dry ingredients and then mix in the wet ingredients. I am an experienced baker and thought that it was odd to add the wet ingredients straight into the dry ingredients, but that was what the directions said to do. I ended up having to waste the first batch and do the whole thing over.
Additionally when you’re listing out ingredients, its easier to read if the list is separated into dry ingredients and wet ingredients, instead of listing some dry ingredients, wet ingredients, seasoning (which should be included with the dry ingredients), and then sugar which should be added to the wet ingredients. Also if you could write out the measurement of the chocolate in cups instead of ounces that would be helpful. Of course I can look it up online but its easier if its right there.
So good and so easy! My teen daughter whipped it up for us. Looks impressive too. Thank you!
totally agree. easy recipe but list is a bit misleading.
Hi Maggie,
I rearranged the list of ingredients to be dry then wet. Hope that helps!
Best,
John
I made this and it was so good I couldn’t even stand it! Thank you!
I’m so glad you enjoyed them!!
Looks good! What brand of chocolate do you recommend for this recipe? Also, if I make this on Saturday, what’s the best way to store it to ensure it will stay fresh for Thanksgiving (5 days)?
Sonia,
I use 365 Everyday Value chocolate chips! Wrap it in plastic wrap and store in the refrigerator! Enjoy!
John