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Pumpkin chocolate chip bread is a favorite fall quick bread! Made with pure pumpkin puree and warm spices, every bite is studded with rich chocolate chips. This simple, stir-together recipe comes together in just 20 minutes, no mixer or special tools needed! Makes 1 loaf and freezes well.
Tender, moist, and filled with warming spices, this pumpkin bread with chocolate chips is so easy to make and perfect for pumpkin lovers!
It’s one of my favorite ways to bake with pumpkin and seriously delicious to the last crumb. I love serving slices with a side of whipped honey butter for the ultimate snack.
Success Tips
My favorite blend of ground cinnamon, cloves, ginger, and nutmeg complement the pumpkin flavor of this bread. For ease, you can also use 2 teaspoons of pumpkin pie spice.
Pure pumpkin puree (not pumpkin pie filling!), milk, and melted coconut oil give each slice a soft, cake-like texture. You can also use any neutral baking oil you have on hand.
Bake the loaf for about an hour, or until the top springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached (not moist batter). If you feel the top of the bread is browning too quickly, loosely tent with a piece of aluminum foil in the last 15 minutes of baking.
More favorite pumpkin recipes:
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Easy Moist Pumpkin Chocolate Chip Bread
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf, 12 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The best pumpkin chocolate chip bread! Made with pure pumpkin puree and warm spices, every bite is studded with rich chocolate chips. This simple, stir-together pumpkin bread recipe comes together in just 20 minutes, no mixer or special tools needed! Recipe makes 1 loaf and freezes well.
Ingredients
Pumpkin Bread
- 1 3/4 cups (245 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 3/4 tsp (4 g) baking soda
- 1/2 tsp (3 g) salt
- 1 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 1/4 cups (305 g) pure pumpkin
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) milk, at room temperature
- 2 large eggs (100 g), at room temperature
- 6 Tbsp (84 g) melted coconut oil (or vegetable oil)
- 1 tsp (4 g) vanilla extract
- 3/4 cup (128 g) semisweet chocolate chips
Topping
- 3 Tbsp (32 g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
- Make pumpkin bread: Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine pumpkin, sugar, milk, eggs, coconut oil, and vanilla in a medium bowl; add wet ingredients to flour mixture and fold in with a rubber spatula until almost combined. Fold in chocolate chips.
- Spoon batter into prepared pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and sprinkle chocolate chips over the batter.
- Bake bread for 60 to 65 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely.
- Store pumpkin bread tightly wrapped in foil for 1 to 2 days, or refrigerate for up to 4 days (reheat in the oven before serving for the best texture).
Notes
Pumpkin: Use pure pumpkin puree. Do not use pumpkin pie filling, which contains added sugar.
Freeze pumpkin bread: Once the bread has fully cooled, use a serrated knife to slice the loaf. Place slices flat on a baking sheet, and freeze for 1 hour. After 1 hour, individually wrap the slices in plastic wrap and transfer to a freezer bag for up to 3 months.
Mini pumpkin breads: Divide the batter between three mini (5 3/4″ x 3 1/4″) loaf pans. Bake the mini loaves on a preheated baking sheet for about 28 to 30 minutes, or until breads spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
This is my favorite pumpkin bread! It’s so good, perfectly moist and cakey. Love all the chocolate too!
Thanks so much, Elle! 🙂
Delicious bread. Super moist and very flavorful. The chocolate chips complement the pumpkin very well.
I’m so glad you tried this recipe, Louann! 🙂