Pumpkin season and all its craze starts in Septembers but when it comes to this ultra moist pumpkin bread with chocolate chips, I can never wait. This recipe is too good to wait for fall and since its so easy to make, I make it throughout the year.
My favorite Pumpkin Bread
Brew yourself a cup of coffee or tea and wait for this tender and flavorful pumpkin loaf to come out of the oven! You will have a hard time waiting as the aromas of pumpkin spice filled your kitchen!
This Pumpkin bread with chocolate chips is life changing! Have a slice for breakfast or pack it as a mid-afternoon snack and if the mood strikes, serve it with a bit of ice cream for dessert.
Nutrition
Chocolate Chip Pumpkin Bread: recipe at a glance
- No waste: This chocolate chip pumpkin loaf recipe uses one (15-ounces) can of pumpkin puree. One full can means no waste and fully committed pumpkin flavor!
- Flavor and Texture: Pumpkin forward without being overwhelmingly spiced. The combination of chocolate and pumpkin flavor are a match made in food heaven! Oil and eggs give the bread a very moist and tender crumb.
- Better than ultra processed baked goods: Sometimes we all need a break and go the easiest route, we buy pre-made baked goods! Unfortunately, some of these convenient treats are filled with unrecognizable ingredients and unnecessary additives. This recipe uses simple ingredients, is budget friendly and will come out of your kitchen smelling amazing!
- Make Ahead, Freeze or Share: this quick recipe makes 2 loaves of pumpkin bread. You can freeze one or share it with neighbors, coworkers, favorite teachers, etc. They will love you for it.
Ingredient Highlights
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Pumpkin Puree: This quick bread recipe uses one (15-ounces) can of pumpkin puree. Homemade pumpkin puree can be used but since it has more moisture that canned puree, you may need to measure it out and then squeeze out some of the moisture (like when making nut milks!) or alternatively, cook down the fresh pumpkin puree in a pot on the stove top to get rid of some extra moisture.
- Flour: I tested this recipe with all-purpose flour.
- Sugar: I use both, regular granulated sugar and brown sugar. Dark or light brown sugar can be used. The molasses taste on brown sugar adds to the overall taste of the bread.
- Pumpkin Pie Spice: For convenience, I use pre-made pumpkin spice mix. You can make your own by combining 3 tablespoons of ground cinnamon, 2 teaspoons each of ground ginger and nutmeg and 1 teaspoon each of all spice and ground cloves. After mixing the dried spices, measure out 1 (one) and 1/4 (one-quarter) teaspoon and save the rest in a cool, dry area in your pantry.
- Eggs: I use large eggs. When possible, use pasture raised eggs.
- Oil: This is an important ingredient as it keeps the pumpkin loaf moist and the crumb light. Although any mildly flavored oil can be used, I prefer using vegetable oil. I personally always stay away from canola oil as I don’t care for its flavor. Melted coconut oil is also a good alternative.
- Chocolate Chips: I use semi-sweet chocolate chips as they have a hint of sweetness and a lot of chocolate flavor! Dark chocolate chips or chunks can also be used.
Swaps and Additions
- Instead of semi-sweet chocolate chips, you can use white chocolate chips, dark chocolate chunks or cinnamon chips or toffee bits.
- Add about 2 tablespoons of flax seed meal to the dry ingredients for added nutrients.
- Instead of chocolate chips, swirl 1/2 cup of Nutella or 3/4 cup of marshmallow cream onto the bread batter.
How to Make Chocolate Chip Pumpkin Bread?
For exact directions and baking times, check the printable recipe card below.
- Prep: Preheat the oven to 350ºF and lightly coat 2 loaf pans with melted butter or cooking spray.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spice.
- Stir In The Wet Ingredients: Add the pumpkin puree, oil, sugars, eggs, water and vanilla to the flour mixture. Stir until just combined.
- Add Chocolate Chips: Add the chocolate chips into the batter and mix to combine. I usually coat the chocolate chips with a bit of flour to prevent them from sinking to the bottom of the pan.
- Bake: Transfer the batter to the prepared pans. Optional step, sprinkle the tops with coarse sugar for a bakery style crackly sugar top! Bake until a cake tester inserted in the middle of the loaf comes out clean (195º-205ºF if checked for doneness with a thermometer).
Chocolate Chip Pumpkin Bread Recipe Tips
- This recipe can be made in an 8.5 x 4.5 loaf pan (the loaf will look taller and more “bakery style” or a 9 x 5 loaf pan which I used on the video.
- If your loaves are browning too quickly, tent them with aluminum foil.
- Allow the pumpkin loaf to cool before inverting it and serving it. Yes, it will be hard to wait because the smells coming out of your kitchen will be amazing!
- This moist pumpkin bread can be left at room temperature (on your kitchen counter) covered, for up to 5 days.
- Instead of chocolate chips, you can use nuts or dried fruits.
- If you would like to make muffins, mini muffins, a pumpkin bundt cake or mini pumpkin loaves you can find baking times in the recipe card below.
Frequently Asked Questions
Can I use homemade pumpkin puree to make pumpkin bread?
Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. However, in general fresh pumpkin puree has more moisture and the exact moisture content will also depend on the type of pumpkin you used. Measure out the mount needed, and squeeze out some of the moisture (like when making nut milks!) or alternatively, cook down the fresh pumpkin puree in a pot on the stove top to get rid of some extra moisture.
What is the difference between pumpkin puree and pumpkin pie filling? Which one does this pumpkin bread recipe use?
This chocolate chip pumpkin bread recipe uses canned pumpkin puree. Canned pumpkin puree contains only pumpkin without any additional ingredients. Pumpkin pie filling is pumpkin puree sweetened and flavored with spices commonly found in pumpkin pie such as cinnamon, cloves, and nutmeg.
Can you freeze pumpkin bread
Absolutely! This pumpkin bread recipe freezes well and will keep in the freezer for up to 3 months. Wrap each loaf tightly with a double layer of plastic wrap, a layer of aluminum foil and place each loaf in a freezer safe resealable bag.
how do you know when the pumpkin bread is done?
To check for doneness, insert a cake tester, skewer or toothpick in the center of the pumpkin loaf. and remove it. When removed, there should be a few moist crumbs attached to the toothpick or skewer, but not the wet batter. You can also check by inserting an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees Fahrenheit.
Why should I make this chocolate chip bread recipe?
Besides the taste, think warm spices, pumpkin and melted chocolate = delicious fall treat! this recipe is made with pantry staples, affordable wholesome ingredients and doesn’t require the use of a mixer! Yes, less dirty items to wash! It also makes 2 loaves of bread which means, you can freeze one for later, or you can share it with loved ones.
Make-Ahead, Storing, & Frezing
- Making Ahead: The baked pumpkin bread will keep at room temperature for 5 days and in the freezer for 3 months.
- Storing: Once cooled, the bread can be stored at room temperature for 5 days and in the fridge for about 7-10 days.
- Freezing: After the bread has cooled completely, wrap each loaf with a double layer of plastic wrap and a layer of aluminum foil. Place the loaves in a resealable freezer bag and store in the freezer for up to 3 months. Thaw overnight in the fridge.
Take a look at these other quick bread recipes:
Things you may need
-
5 x 4 Loaf Pan Set
-
1-Pound Loaf Pan (8.8 x 4.8)
-
Silicone Spatulas
Chocolate Chip Pumpkin Bread
Ingredients
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons pumpkin pie spice
- 1 (15-ounces) can pumpkin puree, (not pumpkin pie filling)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Coarse white sugar, for sprinkling on top (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly coat two 9″ x 5″ loaf pans with cooking spray.
- Place the flour, baking powder, baking soda, salt and pumpkin spice, in a large mixing bowl. Whisk to combine.
- Add the pumpkin puree, oil, sugars, eggs, water and vanilla to the flour mixture. Stir until just combined.
- Add the chocolate chips and mix to combine.
- Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
- Bake the bread for 50 to an hour, or until a cake tester or toothpick inserted in the center of the loaf comes out clean and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.
- Remove the bread from the oven, and cool it on a rack. When it’s completely cool, invert and serve. * see Chef’s tips
Notes
- Storing: Once cooled, the bread can be stored at room temperature for 5 days and in the fridge for about 7-10 days.
- Freezing: After the bread has cooled completely, wrap each loaf with a double layer of plastic wrap and a layer of aluminum foil. Place the loaves in a resealable freezer bag and store in the freezer for up to 3 months. Thaw overnight in the fridge.
- If your bread browns too quickly: Tent the loaves with aluminum foil for the final 15 minutes or so of baking if you feel your loaves are over-browning.
- Make Chocolate Chip Pumpkin Mini Muffins: Bake at 350º F for about 12 -15 minutes. Makes 48 mini muffins.
- Make Chocolate Chip Pumpkin Muffins: Bake at 350º F for about 25 – 30 minutes. Makes 24 muffins.
- Make Chocolate Chip Pumpkin Bundt Cake: Bake at 350º F for about 65 – 75 minutes.
- Make Small Chocolate Chip Pumpkin Loaves: Makes 8 (small 3′ x 5″) loaves. Bake for about 45 to 60 minutes
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