Pumpkin Chocolate Chip Bread
This homemade pumpkin bread recipe is super moist and easy to make. It’s full of pumpkin pie spices and cinnamon - the perfect blend of fall flavours. Chocolate chips are optional but recommend because pumpkin and chocolate are a total win together. The loaf or bread has a nice moist texture and its just the easiest quick bread to make. It’s a bowl and whisk/spatula kind of recipe - my favourite kind when it comes to baking. A tasty one to try with homemade or store-bought pumpkin puree. Happy fall baking!
Why You’ll Love This Pumpkin Chocolate Chip Bread Recipe:
- Delicious in the fall - loaded with all the pumpkin spice things we all love about fall
- Smells wonderful while it bakes
- Easy to make
- No mixer required
- Deliciously moist
- Tons of pumpkin flavor and Loaded with warm spices
- Studded with chocolate chips
- Similar to banana bread, it tastes even better on day 2 (if it lasts that long!)
Ingredients for this Pumpkin Chocolate Chip Bread Recipe
- Pumpkin: Pumpkin Puree not pumpkin pie fillings what I use in this recipe. It not only adds flavor, but moisture to this bread well. I always bake with canned pumpkin, but homemade pumpkin puree works too. Homemade pumpkin puree tends to be more moist so if using homemade make sure you blot your homemade pumpkin puree to rid some of the moisture (not necessary if using canned pumpkin).
- Oil: Adds incredible moisture and lightens up the crumb. You can substitute with melted butter or go half and half too if you wish
- Spices: Cinnamon, and pumpkin pie spice is my favourite - they are perfect with anything pumpkin. If you don’t have pumpkin pie spice blend no worries - keep the cinnamon measurements the same and then add 1/4 teaspoon each ground nutmeg, ground cloves, and ground ginger. Some like to add a touch of all spice too but that is up to you. Feel free to adjust measurements to taste
- Brown Sugar & Granulated Sugar: a blend of both. White and brown sugar are combined to create the best flavor, color, and texture in baked goods. Feel free to use one or the other if desired.
- Eggs: I use large eggs and at room temperature
- Vanilla: I always add it to most baked goods for that delicious flavour it adds - I always use pure vanilla extract
- ButterMilk - this helps add moisture but without making the bread too dense. IF you don’t have buttermilk no problem, regular milk or non dairy milk will work or water or even orange juice - a lot of pumpkin spice things include apple or carrot juice in them so feel free to go that route too. The flavour any of those things add to the bread are so subtle.
- Chocolate Chips: Optional, although I love them in this pumpkin bread. I tend to use semi sweet or bitter sweet chocolate chips or chocolate chunks. Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips. You can leave the pumpkin bread plain, too.
Easy Instructions for this Chocolate Chip Pumpkin Bread Recipe
- Prepare the Loaf Pan & Preheat Oven – Prepare a 8x4 loaf pan by buttering and then adding a strip of parchment paper to the bottom and up the sides for easy removal. the parchment paper is optional.
- Combine Dry Ingredients – In a mixing bowl, add the flour, baking soda, spices, and salt. Set aside.
- Combine Wet Ingredients – In a large bowl combine the oil, pumpkin, vanilla, eggs, butter milk and sugars
- Fold in Dry Ingredients – Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
- Fold in the chocolate chips if using.
- Scrape batter into prepared pan
- Bake – Bake in a preheated 350-degree oven for 50-60 min. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise, it will fall in the middle once removed from the oven.
Tips For Making Easy Pumpkin Chocolate Chip Bread
- Measure all of the ingredients before.
- Always use high-quality ingredients when baking. This all makes a difference in the quality of the pumpkin bread.
- The oven must be preheated before the loaf pan is placed in the oven.
- Remember that true oven temperature and the material of the loaf pan you’re using will influence the baking time. So I always recommend checking after 40 minutes or the lowest cooking time if there is a range
- In the last ten minutes of baking, you can also cover your loaf pan with tin foil to make sure the top doesn’t get overcooked and come out dark brown.
Storage, Make Ahead & Freezing
- Storage: Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator in and airtight container for up to a week.
- Make Ahead Tip: Baked pumpkin bread can be frozen for up to 3 months. Once cool wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.
More Perfect Pumpkin Recipes
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin purée (not pumpkin pie filling) add extra ½ cup for super moist bread
- ¾ cup brown sugar or coconut sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- ½ cup of vegetable oil or melted butter
- ¼ cup buttermilk or water
- 1½ teaspoons pure vanilla extract
- ⅔ cup semi sweet chocolate chips, divided
- Preheat oven to 350°F and lightly grease (with butter, or baking or cooking spray) a 8x4 inch loaf pan. Lining with parchment paper is optional.
- In a medium bowl whisk together all the dry ingredients: flour, baking soda, spices and salt
- In a large mixing bowl whisk together the wet ingredients: pumpkin, brown sugar, sugar, oil, eggs, butter milk and vanilla until well combined.
- Add the dry ingredients into the wet and mix until just combined Do not over-mix batter
- Fold or stir in the most of chocolate chips, reserving a handful to sprinkle on top
- Pour batter into prepared pan, sprinkle top of batter with remaining chocolate chips if desired and bake for 50-60 mins or until golden brown and tester or toothpick comes out clean. Allow to cool in pan on cooling rack 10-15 min then lift out of pan and cool completely on wire rack then slice and enjoy.
- Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.
Storage, Make Ahead & Freezing
Storage: Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator in and airtight container for up to a week.
Make Ahead Tip: Baked pumpkin bread can be frozen for up to 3 months. Once cool wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator and bring to room temperature before serving.
Spices: Cinnamon, and pumpkin pie spice is my favourite - they are perfect with anything pumpkin. If you don’t have pumpkin pie spice blend no worries - keep the cinnamon measurements the same and then add 1/4 teaspoon each ground nutmeg, ground cloves, and ground ginger. Some like to add a touch of all spice too but that is up to you. Feel free to adjust measurements to taste
Can I use a 9x5 baking pan for this recipe? - yes you can but the loaf will not be as tall and the baking time will vary so keep an eye on it after the 35-40 minute mark