There’s nothing more comforting than a warm slice of Pumpkin Chocolate Chip Bread with a cup of coffee for fall season!
It’s pumpkin season, and this quick bread is just perfect for breakfast or as a mid-day snack. It’s full of pumpkin, chocolate, and aromatic pumpkin spice flavors. It will make your house smell like heaven!
Baking this pumpkin chocolate chip bread is really easy, and you can totally make it ahead or even freeze it for later. I promise, everyone will love it.
No words can explain how much I love fall baking season. It’s comforting, cozy, soul-warming…it makes me so so happy.
Today, I’m sharing this pumpkin chocolate chip bread recipe. It’s tender, moist, aromatic, and full of pumpkin and chocolate flavors. I love spreading some butter over it and serving it with a warm cup of coffee…cozied up in a soft blanket, of course.
I love this fall quick bread because:
- It’s seriously so tender and moist!
- It’s full of pumpkin spice flavors, but it’s not overpowering at all. It’s delicate and pleasing.
- I love the addition of chocolate chips, adds texture and sweetness
- It’s 100% make-ahead and freezer friendly
I love baking multiple batches of this bread at once and gifting them to family and friends. Everyone loves it!
Baking the Perfect Quick Bread
Quick breads are one of the easiest things to bake, but sometimes things can go wrong. Worry not, I got you! Here are my top tips:
- Don’t open and close the oven constantly. This will cause it to sink in the middle.
- Tent it with foil if the top is browning too fast, usually after 45-50 minutes.
- Don’t overmix the batter.
- Bake at 350 degrees F. Anything higher will cause it to rise too quickly and then collapse.
- Use vegetable oil rather than butter. Oil will produce lighter and more separated crumbs.
The one thing I love about this pumpkin chocolate chip bread is that it uses ingredients that I always keep stocked in my pantry, so I can make it whenever I crave something cozy.
Here’s a quick overview and notes of the ingredients you’ll need:
- Flour: All-purpose flour works here.
- Baking powder: It will help the bread rise.
- Spices: Ground cinnamon, allspice, ground ginger, ground nutmeg, ground cloves.
- Salt: Brings out all the flavors. I’d recommend using Kosher salt.
- Eggs: To give the bread structure and moisture.
- Granulated sugar: For sweetness.
- Light brown sugar: For sweetness and molasses-y flavors.
- Vanilla extract: For flavor.
- Pumpkin puree: Use canned pumpkin puree (not pumpkin pie mix). Don’t use more than 1 cup for one loaf, or the bread will be too heavy and not bake properly.
- Whole milk: For moisture and a bit of richness.
- Vegetable oil: For moisture and the main fat component. I always bake quick breads with oil to get lighter and more separated crumbs. It will also stay fresh longer since oil does not solidify.
- Chocolate chips: I use chocolate morsels, but really, any kind of chocolate chips will work.
1. Whisk the dry ingredients
Whisk the flour, spices, salt, and baking powder until evenly combined.
2. Mix the wet ingredients
Whisk the pumpkin puree, eggs, oil, sugars, milk, and vanilla extract until well-combined. It doesn’t matter if you overmix here – just make sure it’s all well mixed.
3. Combine the dry and wet ingredients
Add the dry ingredients into the wet ingredients, and whisk until just combined and no pockets of flour remain.
Note: Overmixing quick bread batters will make them very dense.
4. Fold in the chocolate chips
Use a rubber spatula to do this. Don’t overmix. I use semi-sweet chocolate morsels – they are tiny and so cute!
Tip: You can use any type of chocolate chips – dark chocolate, white chocolate, milk chocolate, semi-sweet, etc.
5. Pour batter into pan and bake!
The batter goes into a prepared 9×5 inch loaf pan. Top with the remaining chocolate chips.
Bake the pumpkin chocolate bread at 350 degrees F for 55-65 minutes, until a toothpick inserted in the middle comes out clean. If browning too quickly, tent with foil (usually after 45 minutes).
Tip: Grease and line the loaf pan with parchment paper to make it easier to remove the pumpkin bread from the pan.
Tip: Resist the urge to open the oven constantly. This will cause the bread to sink. Just let it bake.
You can definitely make it ahead. It will last 3-5 days if you store it in an airtight container at room temperature.
If you prefer to leave it in the baking pan, just cover it tightly with foil at room temperature.
Freezing: Let then baked pumpkin chocolate chip bread cool completely and then wrap tightly with a layer of plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Pairing and Serving Ideas
I love spreading some butter over the pumpkin chocolate chip bread and serving it with a warm cup of coffee or tea. It’s great for breakfast or as a mid-day snack.
It would also go great with a pumpkin spice latte, of course! If you’re not into lattes, try my Slow Cooker Apple Cider!
I’d recommend using canned pumpkin puree (NOT pumpkin pie mix). Fresh puree tends to have too much moisture.
Resist the urge to open and close the oven too much. This can cause it to sink or be underdone. Just let it bake.
Yes! Use two 9×5 inch loaf pans.
Absolutely. Instead of allspice, ginger, cloves, and nutmeg, you can use pumpkin spice. Do not substitute the cinnamon.
Yes. Let the baked bread cool completely and then wrap tightly with a layer of plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Check out these other delicious fall treats!
Tips for Success
- Resist the urge to open and close the oven too often. This can cause it to sink or be underdone. Just let it bake, and check once after about 45 minutes to see if it’s browning too much.
- Use canned pumpkin puree for best results. Fresh pumpkin puree is too watery. Do not use pumpkin pie mix.
- Do not overmix the batter.
- I used semi-sweet chocolate morsels. You can use any type of chocolate chips.
Pumpkin Chocolate Chip Bread
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- ⅔ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (NOT pumpkin pie mix)
- ¼ cup milk (whole or 2 percent)
- ½ cup vegetable oil
- ¾ cup semi-sweet chocolate chips, plus 2 tablespoons divided
- Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan with some oil and line with parchment paper, leaving overhang on the sides. Note: The paper overhang will help you remove the bread easily since the top will have chocolate chips.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, allspice, ground ginger, ground nutmeg, ground cloves, and salt until evenly combined. Set aside.
- In another large bowl, whisk eggs, granulated sugar, brown sugar, vanilla extract, pumpkin puree, milk, and vegetable oil until well combined.
- Add dry ingredients to wet ingredients, and mix until just combined and no pockets of flour remain. Do not overmix.
- Fold in chocolate chips. Transfer batter to the prepared loaf pan. Top with the remaining 2 tablespoons of chocolate chips.
- Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. If browning too fast, carefully cover it loosely with foil (usually after 45-50 minutes). Be careful not to smear the chocolate chips with the foil. Tip: Try not to open and close the oven too much. This will cause the bread to sink in the middle or be undercooked.
- Remove from oven and let it cool in the pan on a wire rack. Slice and serve. Enjoy!
- Don’t open and close the oven constantly to allow for proper baking.
- You can double this recipe and bake it in 2 loaf pans.
- Additional mix-in ideas: cranberries, nuts, pumpkin seeds. If adding extra mix-ins, decrease the amount of chocolate proportionally.
- Chocolate chips: Use any kind. I used semi-sweet chocolate chip morsels.
- Storage: Store in an airtight container for 3-5 days at room temperature. You can also tightly cover the loaf pan with foil.
- Make-ahead: You can make it ahead, preferably 1-2 days in advance.
- Freezing instructions: Let the baked bread cool completely. Then wrap it with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.