Pumpkin Chocolate Chip Bread (+ Easy Recipe)

Are you a sucker for chocolate muffins and pumpkin bread? If so, this chocolate chip pumpkin bread has your name written all over it.

It’s so soft, moist, and delicious, there’s no frosting or glaze needed.

And while it’s perfect for the holidays, it’s easy enough to make any day of the year. Let’s dive in.

Pumpkin Bread With Chocolate Chips

Whether you’re looking to make the perfect holiday dessert or a homemade gift for family and friends, the search is over.

Pumpkin chocolate chip bread is the clear winner.

The aroma of pumpkin, spices, and chocolate baking in the oven is pure bliss. The scent alone will make you drool.

Luckily, the flavor and texture are absolutely phenomenal, too.

It’s wonderfully soft and moist, dense but not rubbery, and bursting with chocolate and pumpkin.

It also contains cinnamon and nutmeg, so it has all the cozy and warming flavors of the fall.

And all it takes are basic pantry ingredients, a whisk, and a bowl.

Ingredients

Here’s everything you need to create this fantastic pumpkin chocolate chip bread. Get ready, because your house is about to smell amazing!

• Granulated Sugar and Brown Sugar. Granulated sugar adds sweetness, while helps to lock in moisture. 

• Pumpkin Puree. You can’t make pumpkin bread without it. Canned is best, but if you use homemade, be sure to drain away excess moisture. 

• Vegetable Oil. Adding vegetable oil to the bread mixture helps your loaf stay nice and moist as it bakes in the oven. 

• All-Purpose Flour. No need for specialty bread flour for this pumpkin bread. All-purpose works just fine. 

• Eggs. Four eggs may seem like a lot, but it helps the loaf rise and gives it a nice and fluffy texture.

• Vanilla Extract and Spice. A dash of vanilla extract gives your pumpkin loaf a wonderful depth of flavor. Meanwhile, the blend of cinnamon and nutmeg ensures it’s nice and cozy.

• Baking Soda and Salt. Combined with eggs, baking soda helps your loaf rise. The salt is there to balance the flavors.

• Mini Chocolate Chips. Everything is better with chocolate! Make sure that you use mini chocolate chips so they get into every mouthful. 

• Chopped Walnuts (optional). If you are nuts about nuts, throw them in! They add such a great crunch. If you don’t like nuts, you can leave them out.

Pumpkin Pie Filling vs. Pumpkin Puree

Pumpkin pie filling and pumpkin puree are not the same! This pumpkin bread recipe calls for the latter, so be sure to check the label.

Pumpkin puree is 100% pure pumpkin. Meanwhile, pumpkin pie filling has other ingredients and flavorings mixed with the pumpkin puree.

How to Make Pumpkin Chocolate Chip Bread

If you can mix ingredients in a bowl, you have all the skills needed for this pumpkin bread recipe. You don’t even need an electric mixer! 

Check out how quickly this recipe together. 

1. Preheat the oven to 350 degrees Fahrenheit and grease 3 (9×5-inch) loaf pans liberally with butter or oil. Then, coat with flour. 

2. Combine the wet ingredients. That’s the white and brown sugar, pumpkin puree, vegetable oil, water, vanilla extract, and eggs.

3. Add the flour and spices. Sift the dry ingredients and mix gently. Add the chocolate before it’s smooth.

4. Pour into loaf pans. They should be about 1/2 or 3/4 full. 

5. Bake for 1 hour, or until an inserted toothpick comes out clean. 

6. Cool, serve, and enjoy. Cool the loaves for 15 minutes. Then, remove them from their pans to cool completely. Slice and enjoy!

Why Is My Pumpkin Bread Dense?

The most obvious reason you have dense bread is overmixing.

That’s why it’s better to mix this by hand.

You can use a whisk to mix the wet until smooth. But then grab a spatula and stir gently just until you no longer see streaks of flour.

Other than that, here are a few other causes:

• Too much flour. Cups are handy, but they’re very inaccurate. It’s so easy to over-scoop and pack the flour into the cup. Instead, use a kitchen scale.

• Watery pumpkin puree. This is an issue when using homemade puree. If you have too much water, you won’t have a light and fluffy loaf. So, always drain loose puree in a colander with cheesecloth or coffee filters.

• Your oven is too hot. If you cook the loaf too quickly, it won’t be airy. So, grab an oven thermometer to ensure your oven is running at the right temperature.

Tips for The Best Chocolate Chip Pumpkin Loaf

Check out these quick tips so your pumpkin bread comes out of the oven perfectly on the first try!

• Use room-temperature eggs. They’ll blend more easily with the rest of the ingredients. If you forget to take them out of the fridge in time, just submerge them in warm water for a few minutes, and they’ll warm right up.

• Lightly coat the chocolate chips with flour. This will keep them from sinking to the bottom.

• Reserve some of the chocolate chips for the top. Or, just add more! This will give your bread extra charm and chocolaty flavor.

• Grease the pans well AND coat them with flour. Greasing alone is not enough, as the butter will only melt and combine with the batter, so don’t forget the flour.

• Prevent them from browning too quickly. If you notice the tops of the loaves browning too quickly, cover them loosely with aluminum foil.

Recipe Variations

Here are some great ways to improve upon this classic recipe. It’s a forgiving batter, so you can add even more of your favorites.

• Use different types of chocolate. Instead of semi-sweet chocolate chips, try dark, milk, or white.  

• Get nutty. You can opt for other types of nuts than walnuts. Try nuts like pecans or hazelnuts, or a little of both!

• Spice things up. For an intense burst of fall flavors, swap out cinnamon and nutmeg for a pumpkin pie spice blend.

What to Serve with Chocolate Chip Pumpkin Bread

I like pumpkin bread on its own with a hot cup of joe. It’s simple but always hits the spot. 

That said, pumpkin recipes are always ripe for tasty additions. So why not try one of these fun serving suggestions?

• Cream cheese. Its tanginess is a wonderful contrast to the sweet bread.

• A drizzle of honey. I like my honey warm, so I pop it in the microwave for several seconds before I drizzle it all over my bread. Yum!

• Butter. Regular butter, honey butter, pumpkin butter, apple butter – you name it. Butter makes everything better.

• Fruit. Jams, marmalades, and preserves make for a fruity twist.

How to Store

This makes a big batch, so knowing the best ways to store it is key. Here are a few quick tips to ensure your bread stays nice and fresh. And yes, you can even freeze it! 

To Store: Place the cooled bread in an air-tight container or double-wrap with plastic. Store at room temperature for up to 5 days. 

To Freeze: Wrap the cooled bread in plastic and foil, then pop the loaf or slices in a freezer-safe bag. Store for up to 3 months.

Frequently Asked Questions

Here are some of the most common questions when it comes to making this pumpkin recipe.

How do you know when the bread is done?

Insert a toothpick into the center of the bread – the thickest part.

If it comes out with batter, it’s not ready. If it comes out clean, or with a few crumbs, it’s ready.

What spices are in pumpkin bread?

This recipe calls for cinnamon and nutmeg for a gentle hint of spice. But if you want to amp it up, go for pumpkin pie spice.

The inclusion of cloves, allspice, and ginger adds to the warmth and aroma.  

More Pumpkin Recipes You’ll Love

Pumpkin Roll
Pumpkin Zucchini Bread
Starbucks Pumpkin Bread
Starbucks Pumpkin Cream Cheese Muffins
Pumpkin Butter

Pumpkin Chocolate Chip Bread

Course: BreakfastCuisine: American

Servings

36

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

181

kcal

This chocolate chip pumpkin bread is the perfect fall treat! Learn the easy recipe, plus, get extra tips for making the very best loaf.

Ingredients

• 2 cups granulated sugar

• 1 cup brown sugar

• 1 (15-ounce) can pumpkin puree

• 1 cup vegetable oil

• 2/3 cup water

• 4 eggs

• 1 tablespoon vanilla extract

• 3 1/2 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 2 teaspoons baking soda

• 1 1/2 teaspoon salt

• 1 1/2 cup mini semisweet chocolate chips

• 1/2 cup chopped walnuts (optional)

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease 3 (9×5-inch) loaf pans heavily with butter and coat with flour.
• In a large bowl, whisk together the white and brown sugar, pumpkin puree, vegetable oil, water, vanilla extract, and eggs until smooth.
• Sift in the flour, cinnamon, nutmeg, baking, soda, and salt. Gently mix until streaks of flour disappear. Stir in the chocolate chips and chopped walnuts.
• Pour the greased containers 1/2 to 3/4 full.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 15 minutes, before transferring them onto a wire rack to cool completely.

Notes

• Forgot to take your eggs out of the fridge in time? Submerge them in hot water for 1-2 minutes, and they’ll warm right up.
• Reserve some of the chocolate chips for the top. Or, just add more! This will give your bread extra charm and chocolaty flavor.

Nutrition

• Calories: 181kcal
• Carbohydrates: 26g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 18mg
• Sodium: 177mg
• Potassium: 60mg
• Fiber: 1g
• Sugar: 16g
• Calcium: 14mg
• Iron: 1mg

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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