Pumpkin Chocolate Chip Bread

Super moist, with an accent of cozy warm cinnamon spice, Pumpkin Chocolate Chip Bread is a fall favorite. This easy to make quick bread is loaded with pumpkin goodness and gooey chocolate chips, making it an instant hit with both kids and adults.

I love simple quick bread recipes--especially ones that sneak in some vitamins without compromising flavor, like my tasty Carrot Bread, Chocolate Chip Zucchini Bread, and White Chocolate Cranberry Bread. Yum.

So when fall rolls around, this easy pumpkin quick bread is always on my baking list.

This moist and delicious, tender bread is a cinch to make and has just the right amount of sweetness, pumpkin spice, and of course everything nice 😉.

Sometimes it's hard for me to decide what I like most about this fabulous bread. Is it the aroma of wonderful fall spices that fill the house as it bakes? Or is it indulging in that first warm bite of gooey, chocolate chip filled pumpkin bliss? Mmmm....

For convenience, this quick bread recipe suggests canned pumpkin, but feel free to use fresh pumpkin purée (just be sure to blot it well first).

Whichever form of pumpkin you choose, you're in for a very special fall treat!

Jump to:

👪Why you'll love it
🥘Ingredients
🔪Instructions
🥣Substitutions
📖Variations
🍽Equipment
🍶Storage
💭Top tip
🗨️FAQ
🥄Related
🎃More pumpkin recipes
📋Recipe
💬 Comments

👪Why you'll love it

Easy, affordable recipe- This quick bread is made with basic pantry staples and no fancy equipment is needed.

Nutritious- Okay, yes there are chocolate chips in the bread (which you can omit), but pumpkin is low in calories, and rich in Vitamins A and C. We're going to focus on that 😁.

Stores well- You can freeze this bread and it will keep well that way for months. But honestly, it's so superbly delicious, the four of us devour one loaf over two days!

🥘Ingredients

flour- I use all-purpose, but you can also use wheat or gluten-free; spoon and level when measuring for best results
baking soda, baking powder, & salt- leavening agents to help the bread rise and to bring out the flavor
cinnamon, nutmeg, & ginger- warm spices that enhance the pumpkin's flavor
room temperature eggs- help to bind all the ingredients and provide additional moisture
white granulated sugar & brown sugar- both are used in this recipe for sweetness
pumpkin purée- use canned (recommended for convenience) or fresh; if using canned make sure it's 100% pumpkin and not pie filling
vegetable oil- much like in cake recipes, this gives the bread a richer taste
pure vanilla extract- for added flavor; avoid imitation
semi-sweet chocolate chips (optional)- you may choose to use milk or dark chocolate chips for a slightly different (but equally enjoyable) chocolaty flavor

See recipe card for quantities.

🔪Instructions

Step 1: Combine flour, leavening agents, and spices in medium mixing bowl.

Step 2: In a large bowl, whisk eggs and sugars; then add pumpkin, oil and vanilla; mix until just combined.

Step 3: Add the dry ingredient mixture to the large bowl; stir with a sturdy spoon until just combined. Stir in chocolate chips (optional).

Step 4: Bake in a metal loaf pan for roughly one hour.

Hint: Metal loaf pans are best for baking breads. For easy removal, line the pan with parchment paper before adding the bread batter. You'll use the parchment paper "handles" to lift the baked loaf out of the pan after it has cooled.

🥣Substitutions

Instead of using vegetable oil, you can use canola oil or melted coconut oil.

📖Variations

Deluxe - add ½ cup chopped walnuts or toasted pecans; optional to omit chocolate chips or reduce to ½ cup (toss these additions with a little bit of flour to prevent them from sinking while baking)
White Chocolate Chip Bread - use white chips (I recommend Ghirardelli) for a creamier accent

Have more puréed pumpkin? Make my easy Pumpkin Dip!

🍽Equipment

one medium & one large mixing bowl
measuring cups & measuring spoons
two whisks
sturdy mixing spoon
scraping spatula
9x5 metal loaf pan, lined with parchment paper
foil
long cake tester
wire rack

🍶Storage

Wrap pumpkin chocolate chip bread in plastic wrap or foil and store on your counter for up to 3-4 days, or in the fridge for up to 1 week.

The bread can also be frozen for up to 3 months in proper freezer packaging. Simply defrost overnight in the fridge when ready to enjoy.

💭Top tip

This is a very dense batter that yields a very tall loaf. You want to make sure the bread bakes all the way through before removing it from the oven. Use a long cake tester and insert it in the center of the loaf to test for doneness. It will have some moist crumbs on it, but there shouldn't be any gooiness from the batter.

You may need to bake this bread for close to 70 minutes before it's done. Applying a tented sheet of foil halfway through baking helps to prevent the top crust from over-browning.

🗨️FAQ

How do I prevent my bread from being too dense or gummy?

Achieving a tender, moist quick bread is definitely a delicate balance. It's important to follow the steps carefully, measure accurately, and DON'T OVERMIX the batter. When you do that, it makes gluten, which gives you that gummy texture.

How do I stop chocolate chips from sinking to the bottom?

Toss them with 1 teaspoon flour before adding to the batter.

What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin purée (100% pumpkin) is simply just that: pumpkin with no additives. Pumpkin pie filling has sugar and spices already mixed in. This recipe calls for 100% purée (either canned or fresh).

🥄Related

Looking for other recipes like Pumpkin Chocolate Chip Bread? Try these:

🎃More pumpkin recipes

Here are some other favorite pumpkin recipes:

📋Recipe