Chocolate Chip Pumpkin Bread Recipe

A loaf of baked bread with two slices stacked in front of it.

Chocolate Chip Pumpkin Bread Recipe

Thiseasy homemade pumpkin bread is loaded with cozy fall spices and melty chocolatechips in every slice. Made with canned pumpkin purée, pantry staples, and justone bowl, it’s moist, tender, and full of fall flavor. Perfect for breakfast,snacking, or gifting during the holidays!

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 277kcal

Author Anne Clark

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

Don’t overmix the batter. Once you add the dry ingredients, stir just until combined. Overmixing can make the loaf tough instead of tender.

Use room temperature ingredients. Let your eggs and milk sit out for about 30 minutes before baking — they blend better and help the bread rise evenly.

Check your pumpkin purée. Make sure you’re using 100% pure pumpkin, not pumpkin pie filling. The cans look alike but the pie filling already has sugar and spices added.

Line the pan for easy removal. A strip of parchment paper hanging over the sides makes it easy to lift the loaf right out once it’s cooled.

Cool before slicing. It’s tempting to dig in right away, but letting it cool for at least 15–20 minutes helps it firm up and slice cleanly.

Add a sprinkle of sugar on top. For a pretty sparkle and light crunch, sprinkle a teaspoon of coarse sugar over the batter before baking.

Mix it up! Swap chocolate chips for cinnamon chips, add chopped pecans, or stir in a handful of shredded coconut for a fun twist.

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