Super moist, with an accent of cozy warm cinnamon spice, this Pumpkin Chocolate Chips Bread Recipe 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 pumpkin chocolate chips 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 This Pumpkin Chocolate Chips Bread Recipe
- 🥘Just Basic Pantry Ingredients Needed
- 🔪How To Make This Easy Pumpkin Chocolate Chips Bread Recipe
- 🌿Healthy Ingredient Substitutions
- 📖Pumpkin Bread Recipe Variations
- 🍽Equipment Needed
- 🍶Storing Your Pumpkin Chocolate Chips Bread Recipe
- ✅Betty's Top Tips
- ❓Pumpkin Chocolate Chips Bread Recipe FAQ
- 🥄More Breakfast Treats
- 🎃More Pumpkin Recipes
- 📋Recipe With Step-By-Step Instructions
- 💬 Comments
😍Why You'll Love This Pumpkin Chocolate Chips Bread Recipe
| 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! |
🥘Just Basic Pantry Ingredients Needed
- 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.
🔪How To Make This Easy Pumpkin Chocolate Chips Bread Recipe
- 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.
🌿Healthy Ingredient Substitutions
- Unsweetened Applesauce - Swap out half or all of the vegetable oil for unsweetened applesauce to cut fat and keep things moist!
- White Whole Wheat Flour - Replace up to half of the all-purpose flour with white whole wheat flour to sneak in extra fiber.
- Dark Chocolate Chips - Trade the semi-sweet chocolate chips for dark chocolate to lower the sugar and get a fantastic antioxidant boost!
Instead of using vegetable oil, you can use canola oil or melted coconut oil.
📖Pumpkin Bread Recipe 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!
If you have leftover chocolate chips, make Chocolate Chip Pancake Mix Muffins!
🍽Equipment Needed
- 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
🍶Storing Your Pumpkin Chocolate Chips Bread Recipe
Wrap pumpkin chocolate chips bread recipe 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.
✅Betty's Top Tips
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.
❓Pumpkin Chocolate Chips Bread Recipe FAQ
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.
Toss them with 1 teaspoon flour before adding to the batter.
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).
Absolutely! You can easily adapt this easy pumpkin chocolate chips bread recipe for a standard muffin pan. Simply fill the lined cups about two-thirds full and bake at 350 degrees for 20 to 25 minutes, or until a toothpick comes out clean.
A sunken center usually means the batter needs just a little more time in the oven. Since this yields a beautifully moist pumpkin bread, always use a long cake tester to ensure the very center is completely baked through before removing it from the heat.
You sure can! If you want to save a step or don't have cinnamon, nutmeg, and ginger on hand, simply swap them out for 2 and ¼ teaspoons of your favorite pumpkin pie spice blend.
🥄More Breakfast Treats
Looking for other breakfast recipes like Pumpkin Chocolate Chip Bread? Try these, or head over to our Breakfast Treats page:
🎃More Pumpkin Recipes
Here are some other favorite pumpkin recipes:
📋Recipe With Step-By-Step Instructions
Super Moist Pumpkin Chocolate Chips Bread Recipe
Equipment
- medium mixing bowl
- large mixing bowl
- measuring cups
- measuring spoons
- 2 whisks
- sturdy mixing spoon
- 9x5 metal loaf pan (lined with parchment paper)
- foil (to prevent browning halfway through baking)
- wire rack
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Ingredients
- 1 & ⅔ cup flour spooned and leveled
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 & ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 2 eggs at room temperature
- 1 cup white granulated sugar
- ⅓ cup brown sugar firmly packed
- 1 & ½ cups 100% pumpkin purée canned or fresh
- ⅓ cup vegetable oil
- ½ teaspoon pure vanilla extract
- ⅔ cup semisweet chocolate chips optional; tossed with 1 teaspoon flour to prevent sinking
Instructions
- Preheat oven to 350 degrees. Adjust baking rack to lower third.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, & ginger. Mix thoroughly and set aside.
- In a large mixing bowl, whisk eggs and sugars; then add pumpkin, oil and vanilla; mix until just combined.
- Add the dry ingredients to the large bowl. Stir until just combined.
- Gently stir in the chocolate chips.
- Line loaf pan with parchment paper, then add bread batter to the pan.
- Bake for 55-70 minutes, or until cake tester no longer shows wet batter (moist crumbs are okay). Cover top of loaf halfway though baking time with a tented piece of foil so it doesn't overbrown.
- Remove from heat. Allow loaf to set in pan for 1 hour; then, using the parchment paper, lift out of pan. You may slice at this time, or choose to let the loaf set further on a wire rack.
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