An easy, moist pumpkin bread packed with semi-sweet chocolate chips? That sounds divine, doesn’t it? Inspired by my easy pumpkin bread recipe, this moist, tender Chocolate Chip Pumpkin Bread recipe has a delicious blend of warm spices, velvety pumpkin puree, and melty chocolate chips. The semi-sweet chocolate chips add a nice contrast to the spiced sweetness and earthy flavor of the pumpkin bread. Mixed by hand and baked to perfection with a tender crumb, this comforting loaf is ideal for fall baking.
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Jump to:
- Why You’ll Want to Make My Chocolate Chip Pumpkin Bread On Repeat
- Chocolate Chip Pumpkin Bread Ingredients
- How to Make Chocolate Chip Pumpkin Bread from Scratch
- What to Serve with Chocolate Chip Pumpkin Bread
- More Amazing Pumpkin Bread Variations
- How To Keep This Pumpkin Bread Fresh
- How To Freeze Chocolate Chip Pumpkin Bread
- Expert Tips for This Recipe
- If You Like This Recipe, Try These Recipes
- Spiced Chocolate Chip Pumpkin Bread
Why You’ll Want to Make My Chocolate Chip Pumpkin Bread On Repeat
Pumpkin bread is delicious with its rich, spiced flavor, but pumpkin bread with chocolate chips? Wow! Combining the sweet pumpkin bread with the semi-sweet chocolate creates a lovely flavor harmony. Plus, adding that cocoa-chocolate element along with the warm pumpkin pie spices and the pumpkin flavor makes this bread simply irresistible.
The best recipes for pumpkin bread use a homemade pumpkin pie spice mix. My mix is a perfectly balanced combination of ginger, cinnamon, clove, allspice, and nutmeg. It complements the natural flavor of the pumpkin puree.
The little drops of melted ooey-gooey goodness in this chocolate chip pumpkin bread make it an extra tasty and indulgent treat. I use semi-sweet chocolate chips as they are a wonderful balance between sweet and bitter. The chips melt flawlessly and match the soft texture of the bread.
To ensure an even distribution of chocolate throughout the bread I mix the chocolate chips with the flour mixture before mixing them into the rest of the batter. This helps achieve two key things. First, it coats the chips with flour which helps keep them suspended in the batter while the bread is baking. Second, instead of separately mixing in the flour and chocolate chips, I add them both at the same time to avoid over-mixing, keeping that loaf nice and tender.
If you’d like to try more delicious and easy pumpkin bread recipes, my recipe for Pumpkin Bread with Cream Cheese Frosting is an extra special treat with its tangy cream cheese frosting. For a bite-size pumpkin recipe, my quick pumpkin muffins are a superb choice.
Chocolate Chip Pumpkin Bread Ingredients
Below are the key ingredients for this moist and delicious chocolate pumpkin bread.
- Pumpkin Puree: I always recommend using Libby’s Pumpkin Puree because it's made from a specific type of pumpkin that's ideal for baking. I don’t suggest using canned organic pumpkin puree, as it tends to be watery in comparison. If you want to make your own, I have a pumpkin puree recipe you can follow.
- Semi-Sweet Chocolate Chips: I think semi-sweet chocolate is best. I wouldn't go any higher than 60% cocoa for this recipe. I use chips instead of chopping up chocolate because chocolate chips are designed to hold their shape in the batter and give a better appearance.
- Pumpkin Pie Spice: I have a go-to homemade pumpkin pie spice recipe I use in all my pumpkin breads. It’s made with ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Unbleached All-Purpose Flour: The flour helps the bread hold its shape. For the best results, weigh your flour with a scale or use the spoon-and-level method to measure it.
- Dark Brown Sugar: The brown sugar sweetens the loaf, enhances the rich brown color, and adds a hint of caramel flavor. I prefer dark brown sugar, but light brown sugar also works.
- Granulated Sugar: This adds sweetness and moisture to the pumpkin bread.
- Baking Powder and Baking Soda: These are essential because they act as leavening agents, helping your pumpkin bread rise. If you don't bake very often check the baking soda expiration date. If it's expired, discard it.
- Large Eggs: These bind your batter together and help the loaf rise. I use large eggs that weigh about 50 grams. If using a different-sized egg (i.e. jumbo or small) then weigh your eggs to ensure you have the right amount.
- Unsalted Butter: Use unsalted butter to control the amount of salt in the recipe.
- Buttermilk: This helps give the loaf its tender, moist texture.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Chocolate Chip Pumpkin Bread from Scratch
Step 1: Evenly butter the inside of a loaf pan, then dust it all over with flour. Line the pan with parchment paper, using clips to hold it in place for easy loaf removal later.
Step 2: Melt the butter in a small saucepan over low heat, then leave it cool slightly.
Step 3: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Step 4: Whisk the chocolate chips into the dry ingredients to coat them, and set aside the mixture.
Step 5: In a large bowl, whisk the granulated sugar, brown sugar, and pumpkin pie spice together. Break up any brown sugar clumps with your fingers.
Step 6: Whisk in the eggs until they’re well combined and the batter is lighter in color.
Step 7: Add the melted butter, pumpkin puree, and buttermilk, whisking until smooth. Let the batter sit for 10 minutes so the sugar has time to dissolve.
Step 8: Gradually fold the chocolate chips and flour mixture into the wet ingredients until just combined. Be careful not to overmix.
Step 9: The batter should be thick and lumpy once all the dry ingredients are mixed in.
Step 10: Pour the batter into the prepared loaf pan, spreading it out evenly with an offset spatula.
Step 11: Bake the loaf until a skewer inserted in the center comes out clean or with just a few crumbs attached. Make sure to rotate the pan halfway through baking.
Step 12: Cool the bread in the pan for 10 minutes, then run a knife along the edges and lift it out using the parchment sling. Let it cool completely on a wire rack before slicing.
What to Serve with Chocolate Chip Pumpkin Bread
A slice of pumpkin quick bread with chocolate chips will taste fantastic slathered with a thick smear of soft salted butter. You can also use regular butter and sprinkle flaky sea salt over the top. The salty and the sweet together are heavenly!
However, this spiced chocolate pumpkin bread also tastes great plain while it's still warm and the chocolate is still soft and melty.
More Amazing Pumpkin Bread Variations
Why stop at just one pumpkin recipe? It’s the season to bake with pumpkin and warm spices, so make the most of it with these creative yet easy pumpkin recipes:
How To Keep This Pumpkin Bread Fresh
If you intend to eat it in a few days, store the chocolate chip pumpkin bread at room temperature for up to two days in an airtight container or wrapped in plastic wrap. After two days, store the bread in the refrigerator for up to 1 week wrapped in plastic wrap to keep it from drying out in the refrigerator.
How To Freeze Chocolate Chip Pumpkin Bread
Pumpkin bread is the perfect baked good for making ahead and freezing. You’ll be able to enjoy its cozy flavors even long after the fall season.
1. Cool Completely: It's essential to let this pumpkin bread cool entirely to room temperature before freezing. This prevents excess moisture from getting trapped, which could lead to ice crystals and a soggy texture when thawed.
2. Wrap Tightly: Wrap the cooled bread securely in 2 layers of plastic wrap. If freezing individual slices, wrap each one separately.
3. Container or Bag: Place the wrapped bread in a freezer-safe container or freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
4. Freeze: Label the container or bag with the date and contents. I don’t know about you, but if I don’t label it when I put it in the freezer, I can forget exactly how long it’s been in the freezer.
5. Thaw the Bread: Remember to thaw the bread in the refrigerator the night before serving.
You can wrap individual slices of the pumpkin bread for easy snacking without the need to thaw the entire loaf. Wrap each slice in plastic wrap. Allow the slice to thaw slightly at room temperature and then toast it in the toaster.
How Long Can You Freeze Pumpkin Bread? Pumpkin bread can be frozen for up to 2 months for best quality. Any longer than this, the texture and flavor might deteriorate.
Expert Tips for This Recipe
- Weigh your ingredients. Use a kitchen scale to weigh your ingredients to ensure accuracy, especially for the flour, the eggs, and the pumpkin puree.
- Allow the bread to rest and cool in the pan. After you’ve pulled your pumpkin bread out of the oven, resist the urge to pull it from the pan and start slicing it. It needs time in the pan to finish setting up. Cutting into the bread too soon can cause it to crumble or become gummy instead of tender.
- Use an instant-read thermometer to check the temperature. A thermometer inserted into the center of the loaf is a reliable check for doneness. The thermometer should read between 195-200°F for the perfect bake.
- Adjust cooking time according to pan size. If you’re using a 9 x 5-inch loaf pan, start checking the pumpkin bread after 40 minutes for doneness.
If you make this delicious chocolate pumpkin quick bread leave a rating and a comment below.
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If You Like This Recipe, Try These Recipes
Spiced Chocolate Chip Pumpkin Bread
Ingredients
- 1-3/4 cups (220 grams) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1-1/2 tablespoons pumpkin pie spice
- 2 large (100 grams) large eggs room temperature
- 8 tablespoons (114 grams) unsalted butter melted
- 1 cup (227 grams) pumpkin puree Libby's recommended
- 1/4 cup (60 ml) buttermilk room temperature
- 2/3 cup (120 grams) semi-sweet chocolate chips or chopped semi-sweet chocolate
Instructions
Pumpkin Bread
- Preheat the oven to 350°F (180°C). Rub butter along the sides and bottom of the loaf pan. Add flour to the pan and rotate it around to coat the sides and bottom. Line the pan with parchment paper and use clips to hold the paper in place. The parchment paper is used as a sling to lift the quick bread out of the pan when it’s done.
- Melt the butter in a small saucepan over low heat to prevent splatter and reduce evaporation. Remove the butter from the heat and set it aside. Let it cool to about 85°F degrees.
- Put the flour, salt, baking soda, and baking powder in a medium-sized bowl. Whisk for 30 seconds to combine. Add the chocolate chips and toss the chocolate until they're well coated by the flour mixture.
- Place the granulated sugar, brown sugar, and pumpkin pie spice in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
- Add the eggs and whisk until thoroughly combined. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incorporated. Let the batter sit for 10 minutes to allow the sugar to dissolve further.
- Add half the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are mixed in. Add the remaining flour mixture and fold it into the batter until no white bits of flour are visible. There may be a few lumps and that is okay. Do not overmix.
- Pour the batter into a loaf pan and use an offset spatula to spread the batter evenly across the pan.
- Bake for 60-70 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 195-200°F (90-93°C). Rotate the pan after the first 30 minutes of baking.
- Remove from the oven and allow to cool in the loaf pan for 10 minutes on a wire rack. Run a butter knife along the edges of the bread that are next to the loaf pan. Lift the bread from the pan and place it back on the cooling rack. Allow the bread to cool for 1 hour before slicing.
Storage
- Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.
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