This Homemade Pumpkin Bread is packed with cozy fall spices and melty chocolate chips in every bite! The pumpkin purée keeps it extra moist and flavorful, while the chocolate adds the perfect touch of sweetness. All you need is a bowl, a whisk, and a 9x5-inch loaf pan to make this easy fall favorite!
- Prep time: 10 minutes
- Bake time: 40-50 minutes
- Yield: 1 loaf (about 10 servings)
It's pumpkin season so we love all kinds of recipes that feature canned pumpin puree. Check out these Pumpkin Pancakes - they're light, fluffy, and perfectly spiced!
Jump to:
Why I Love This Bread
You'll love this pumpkin chocolate chip bread, too! Here's why:
- Quick and Easy - no need to drag out the electric mixer for this recipe. A whisk is all you need, and it works better because you don't want to overmix it.
- Moist and Tender Everytime - the pumpkin puree and the oil ensure this loaf is never dry or crumbly!
- Melty chocolate chips - did you know sweet chocolate chips pair perfectly with pumpkin. I can't get enough of them!
Ingredient Photo, Notes, and Swaps
Pumpkin puree - gotta love how easy the canned pumpkin puree is! Use the leftover puree to make a banging pumpkin spice cake! Tip - reach for the plain pumpkin puree and not pumpkin pie filling.
Pumpkin pie spice - oftens contains a blend of cinnamon, nutmeg, ginger, and allspice. You can swap it with 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of allspice or cloves.
Flour - use all-purpose flour. Be sure to measure correctly (scoop into the measuring cup then level off with a knife).
Chocolate chips - my favorite are sweet milk chocolate chips. Swap with mini chocolate chips or semi-sweet chips if that's your favorite. You can also use half chocolate chips and half chopped pecans!
Milk and eggs - for added moisture and soft texture. Use room temperature eggs and milk if you have the time.
Oil - I like to use a little oil to keep the bread from getting too dry. Canola oil is great for sweet breads, but you can also use vegetable oil, melted butter, or ghee.
Sugar - I like the combination of brown sugar and granulated sugar for this bread. However, you can use all brown sugar or all granulated sugar.
Buy an extra can of pumpkin puree because you won't want to miss an opportunity to make these bite-size pumpkin pies for the holidays! They are so delicious and easy to make.
How to Make Pumpkin Chocolate Chip Bread
Step 1. Blend pumpkin puree, oil, and milk.
Step 2. Blend in eggs, vanilla, sugars, salt, baking soda, and pumpkin pie spice.
Step 3. Blend in the flour.
Step 4. Fold in the chocolate chips.
Step 5. Pour the batter into a 9x5" loaf pan.
Step 6. Top with more chocolate chips and bake 40-50 minutes.
How to Keep Your Pumpkin Bread from Sinking
Because they're so dense, quick breads like this one are prone to sinking a little in the middle after they cool. But to prevent a major sinking problem, here are some tips:
- Use a whisk and don't overmix the batter. Lightly blend the ingredients.
- Underbaking the bread will also cause it to sink in the middle. One way to tell if the bread is done is by using a digital thermometer. The bread is done at around 200F. The old-fashioned way to tell if it's done is there will be a crack or two along the top of the bread and the edges have browned and started to pull away from the pan.
- The toothpick test may not be accurate for this recipe because the chocolate chips will be melted all over the inside of the bread, making it hard to tell if the batter is done.
How to Keep it Fresh
Keep you Pumpkin Chocolate Chip Bread fresh as the day you made it! Here's how:
Storing
Store the cooled bread on the countertop in an airtight container for up to 3 days.
Freezing
Wrap the cooled loaf in plastic wrap or parchment paper. Then wrap in foil or zipper top bag. Store for up to 3 months in the freezer. Alternatively, slice and wrap individual slices and place into a freezer safe container. Reheat a single slice for 20-30 seconds in the microwave!
Recipe FAQs
Yes! This recipe doubles easily. Just use two loaf pans or bake in batches. Keep an eye on bake time; two pans might need a few extra minutes.
You sure can! Pour the batter into a lined muffin tin, filling each cup about ¾ full. Bake at 350°F for 18-22 minutes.
Yep! Roast and purée your fresh pumpkin until smooth, then blot it with paper towels to remove excess moisture. Use the same amount as the canned version.
More Holiday Favorite Recipes
Follow me on Pinterest, Instagram, or Facebook for more delicious recipe ideas!
If you tried this Chocolate Chip Pumpkin Bread, please rate and review it below so I know how it turned out.
If you'd like more easy recipe ideas delivered straight to your inbox, please sign up for my email newsletter and get a free 5-day meal plan!
Recipe
Chocolate Chip Pumpkin Bread Recipe
Equipment
- whisk
- measuring cup(s)
- measuring spoons
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- ¼ cup canola oil
- ¼ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar packed down in the measuring cup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 2 cups all purpose flour
- 1-⅓ cups milk chocolate chips, divided 1 cup in the batter, ⅓ cup on top
Instructions
- Preheat your oven to 350F. Spray a 9x5-inch loaf pan with non-stick spray. Highly recommend - line the loaf pan with a strip of parchment paper long enough to form handles. Then you can just grab the handles and lift the bread right out once it cools.
- Add the pumpkin puree, oil, and milk to a large bowl and use a hand-held whisk to blend.1 cup pumpkin puree, ¼ cup canola oil, ¼ cup whole milk
- Add the eggs, vanilla extract, both sugars, salt, baking soda, and pumpkin pie spice. Whisk until blended.2 large eggs, 1 teaspoon vanilla extract, ½ cup granulated sugar, ½ cup light brown sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice
- Whisk in the flour one cup at a time. Blend just until smooth without over-mixing.2 cups all purpose flour
- Fold in 1 cup of the chocolate chips.
- Pour the batter into the loaf pan. Sprinkle the remaining chips on top of the batter.
- Bake on the middle oven rack for 40-50 minutes. Check on the bread after the 30-minute mark and every 10 minutes to make sure it's not getting too browned; if so, place a foil tent over the bread. The toothpick test might not work because the chips will be melted even if the bread isn't done in the middle. Also note - this bread always cooks faster in my gas oven than in my electric oven.
- Remove the bread from the oven and let the pan cool on a wire rack for about 30 minutes. After that, remove the bread from the loaf pan using the parchment paper handles and let it cool immediately before slicing. Tip - make the pumpkin bread the day before you plan to eat it! It'll be more dense and moist!
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Comments
No Comments