Add this easy Pumpkin Chocolate Chip Bread recipe to your plans for fall baking. It's one of those fall recipes that we come back to year after year for a reason…it's incredible!
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Pumpkin Chocolate Chip Bread
Fall is a wonderful time for baking, especially when you fill your home with the wonderful smells and flavors of cinnamon, nutmeg and pumpkin. This easy Pumpkin Chocolate Chip Bread is quick to mix and smells amazing while it’s in the oven.
This loaf of bread makes a lovely gift for a fall birthday, to thank a neighbor for raking your leaves, or just as a sweet indulgence for yourself.
Here's what you'll need for this quick bread recipe:
- canned pumpkin puree
- flour (white or wheat–I used wheat)
- baking soda
- pumpkin pie spice (see note below)
- mini chocolate chips
Pumpkin Chocolate Chip Bread Tips & Tricks
When baking muffins and bread recipes, it’s a good idea to mix your wet and dry ingredients separately before combining them. That way, there are no chunks of baking powder or spices, and no dry pockets.
When you combine the two, be careful not to over-mix, since that can make the batter tough. Just mix until moistened.
Fold in the chocolate chips, then spread into a loaf pan. The baking time seems long, but it’s worth it!
The hardest thing about this recipe is waiting for it to cool! Be sure to let it sit out for quite a while before trying to slice.
Of course, this pumpkin bread tastes wonderful even without the chocolate chips, if you prefer it that way. If you want to add even more texture, consider using chopped pecans or walnuts.
How to make pumpkin chocolate chip bread:
- Preheat oven to 350 degrees and prepare loaf pan with nonstick cooking spray.
- In a large bowl, mix butter, sugar, eggs and pumpkin puree with a whisk.
- In a smaller bowl, combine flour, baking soda, cinnamon and pumpkin pie spice.
- Add dry ingredients to wet ingredients, and stir just until moistened.
- Fold in chocolate chips. Spread in prepared loaf pan.
- Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely.
Don't have pumpkin pie spice?
No worries! I never buy it, either. Just use the spices you already have.
Mix ¼ tsp ground ginger, ¼ tsp ground allspice, ⅛ ground nutmeg, and an extra ½ tsp cinnamon to replace the pumpkin pie spice in this recipe.
Can you freeze this pumpkin chocolate chip loaf?
You can! Make sure it is thoroughly cooled. Then, wrap the loaf in aluminum foil or place into a freezer bag (consider buying reusable). It will last for many months, though it will taste best if thawed and eaten within 2-3 months.
Printable Pumpkin Chocolate Chip Bread Recipe:
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 2 cups flour (white or wheat--I used wheat)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (see note below)
- ¾ cup mini chocolate chips
Preheat oven to 350 degrees and prepare loaf pan with nonstick cooking spray.
In a large bowl, mix butter, sugar, eggs and pumpkin puree with a whisk.
In a smaller bowl, combine flour, baking soda, cinnamon and pumpkin pie spice.
Add dry ingredients to wet ingredients, and stir just until moistened.
Fold in chocolate chips. Spread in prepared loaf pan.
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely.
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Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 135mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g
This easy recipe for pumpkin bread with chocolate chips is linked up to Meal Plan Monday at Julia's Simply Southern.
Looking for more pumpkin spice recipes?
Here are some of our other fall favorites that you might want to try this year. These pumpkin spice recipes are so tasty and most of them are equally easy to prepare so you won't have to invest a lot of time or effort but you'll still get those fabulous end results!