Pumpkin chocolate chip bread is a wonderfully soft, moist and fluffy pumpkin bread filled with warm, vibrant spices and gooey chocolate chips. This cozy chocolate chip pumpkin bread is easy to make and is the perfect fall treat.
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Why Should You Make This Recipe
There are few things I love more than cozy pumpkin bread recipes when the weather gets cooler. I especially love my Pumpkin Bread with Cream Cheese Frosting, Starbucks Pumpkin Bread, Pumpkin Banana Bread and Pumpkin Apple Bread recipes. This chocolate chip pumpkin bread recipe is no exception. It’s filled with the coziest flavors and textures of the season. I know you’ll love this pumpkin chocolate chip loaf just as much as I do because:
- Layers of flavors and textures. From the moist and tender, spice filled pumpkin bread to the gooey chocolate chips, this chocolate pumpkin bread will delight your senses.
- Easy to make. This quick and easy pumpkin bread can be made in one bowl and tastes just like you ran over to the local bakery.
- Perfectly cozy and made for colder days. There’s nothing more satisfying than enjoying a slice of spiced chocolate chip pumpkin bread on a cool, crisp morning.
Ingredients
This easy pumpkin loaf with chocolate chips recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
- Dry Ingredients: Gather all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom and salt.
- Wet Ingredients: Gather a neutral baking oil, granulated sugar, light brown sugar, eggs, canned pumpkin puree, vanilla extract and chocolate chips.
Substitutions
This moist chocolate chip pumpkin loaf bread is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- All purpose flour: To make this pumpkin loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off of the weight (240 g) versus cup for cup.
- Baking Soda: This recipe has not been tested with baking powder. Make sure baking soda is in date.
- Ground Spices: This easy to make pumpkin loaf is full of the perfect blend of aromatics to make this easy pumpkin dessert really shine. Feel free to use 2-3 teaspoons of Pumpkin spice, chai spice or apple pie spice in this recipe.
- Oil: Any neutral tasting oil will work well. I personally love baking with avocado oil or a very light olive oil.
- Granulated Sugar and Brown Sugars: This recipe calls for both granulated and brown sugars. All light brown sugar or all granulated sugar can work in this recipe. Maple sugar would be a good substitute to make this pumpkin and chocolate chip bread refined sugar free.
- Eggs: This pumpkin bread with chocolate chips recipe hasn't been tested without eggs. However, I have a great Maple Pumpkin Coffee Cake that is made without eggs. Follow the recipe as written, add chocolate chips and omit the streusel topping and cinnamon filling. Pour the batter into a 9 x 5 loaf pan and bake for 50 - 60 minutes.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Buttermilk: Feel free to use regular, plant based milk or even orange juice.
- Vanilla Extract: This pairs well with all the other flavors of this pumpkin loaf cake.
- Chocolate Chips: Feel free to use regular chocolate chips, dark chocolate chips, milk chocolate chips or mini chocolate chips.
Variation
Mini Chocolate Chip Pumpkin Bread Loaves: Prepare the recipe as written. Evenly pour the pumpkin bread batter into (3) 5¾ x 3 inch loaf pans. Top with the chocolate chips and bake for about 22 - 30 minutes. For any smaller sized loaf pans, make sure to fill each of the pans no more than ¾ full. Bake for about 18 - 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. I recommend using mini chocolate chips for mini pumpkin bread loaves.
How To Make
Learn how to make pumpkin chocolate chip bread in a few easy steps.
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. In a large bowl, whisk the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom and salt together until well combined.
- In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, buttermilk and vanilla extract until smooth and well combined. Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Stir in ¾ cup of chocolate chips. Reserve the remaining chocolate chips for topping.
- Pour the pumpkin chocolate chip cake batter into the prepared loaf pan. Top the pumpkin cake bread batter with the remaining chocolate chips. Bake the pumpkin bread for 55 - 65 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.
- Cool the chocolate chip pumpkin loaf in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. All the pumpkin bread to full cool at room temperature for about an hour before slicing.
How To Store, Freeze, Thaw and Serve
- Store: Place the pumpkin chocolate chip bread in an airtight container at room temperature or in the fridge for 4 - 5 days.
- Freeze: Individually wrap the entire pumpkin loaf or each slice of pumpkin bread in plastic wrap. Place the wrapped pumpkin bread in a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: Transfer the frozen loaf or slices of chocolate pumpkin bread to the fridge to thaw overnight or at room temperature for a few hours. Warm the bread in the microwave, toaster or toaster oven if desired.
- Serve: I love this chocolate chip pumpkin loaf plain at room temperature, warmed or cold from the fridge. However, it would be especially delicious slathered with maple butter or whipped honey butter.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed pumpkin bread.
- Use lots of spices. This pumpkin and chocolate chip bread recipe has about 1 full tablespoon of ground spices. This creates just enough flavor to complement and not overpower the chocolate chips. Feel free to add up to 1 - 2 teaspoons more ground spices if you really want a more spice forward taste.
- Don’t overmix the pumpkin bread batter. This pumpkin bread with chocolate chips is so easy to make using a whisk. Make sure to mix the dry ingredients into the wet until just combined. A few lumps in the finished batter is fine.
- Top with more chocolate chips. I love adding some chocolate chips to the top of my pumpkin bread. Adding chocolate chips to the top not only looks beautiful, but it also gives a hint as to what kind of pumpkin bread it is.
- Use mini chocolate chips. This pumpkin chocolate chip bread was made using regular semi sweet chocolate chips. However, mini chocolate chips are incredible as well. I recommend using your preferred chocolate chips. Anything from milk chocolate to semi sweet and dark chocolate would all be delicious in this pumpkin bread recipe.
- Completely cool the pumpkin bread before slicing it. If the bread is even the tiniest bit warm, it will be a bit mushy when slicing it. Make sure to allow the bread to fully cool for about an hour at room temperature.
FAQs
Can I make this chocolate chip pumpkin bread in a different sized pan?
Yes. You can bake this pumpkin bread batter in a circular 8 - 9 inch pan for 30 - 35 minutes. You can also bake this recipe in a muffin tin for about 18 - 20 minutes.
Do you refrigerate pumpkin bread?
Refrigeration helps to extend the freshness of the pumpkin bread. However, the pumpkin bread can be stored at room temperature if you plan on eating it within a few days after baking.
Other Pumpkin Recipes to Try
- Pumpkin Coffee Cake
- Pumpkin Bundt Cake
- Pumpkin Oatmeal Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Donuts
If you try this Pumpkin Chocolate Chip Bread Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Pumpkin Chocolate Chip Bread Recipe
Pumpkin chocolate chip bread is a wonderfully soft, moist and fluffy pumpkin bread filled with warm, vibrant spices and gooey chocolate chips. This cozy chocolate chip pumpkin bread is easy to make and is the perfect fall treat.
Equipment
- 1 9X5 (23x13 cm) loaf pan
- 1 whisk
Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup (120 ml) neutral baking oil (canola, vegetable, olive oil, avocado or grapeseed)
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1½ cups (390 g) canned pumpkin puree
- ¼ cup (60 ml) buttermilk or milk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips, divided
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom and salt together until well combined.2 cups (240 g) all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground cardamom, ½ teaspoon salt
- In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, buttermilk and vanilla extract until smooth and well combined.½ cup (120 ml) neutral baking oil , ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature , 1½ cups (390 g) canned pumpkin puree, ¼ cup (60 ml) buttermilk or milk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Stir in ¾ cup of chocolate chips. Reserve the remaining chocolate chips for topping.Pour the pumpkin chocolate chip cake batter into the prepared loaf pan. Top the pumpkin cake bread batter with the remaining chocolate chips.1 cup (170 g) chocolate chips, divided
- Bake the pumpkin bread for 55 - 65 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.
- Cool the chocolate chip pumpkin loaf in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. All the pumpkin bread to full cool at room temperature for about an hour before slicing.
Notes
Store: Place the pumpkin chocolate chip bread in an airtight container at room temperature or in the fridge for 4 - 5 days.
See the Variations section of the blog post to make this chocolate chip pumpkin bread recipe as mini pumpkin bread loaves.
did you make this recipe?tag @olivesnthyme on Instagram
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