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Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread recipe is decadent and moist! Rich chocolate and comforting spices are the ideal pairing.

Pumpkin Chocolate Chip Bread

‘Tis the season for that popular orange squash. And we just can’t stop making all the treats: pumpkin bars, pumpkin cookies, and pumpkin French toast. But of course, no season can go by without at least one loaf of that ubiquitous quick bread. try this Pumpkin Chocolate Chip Bread, The flavor is comforting and nuanced, full of spices and topped with a rich morsel of bittersweet chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be able to resist it (we couldn’t!).

Ingredients in Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread uses the same ingredients as your favorite Pumpkin Bread recipe, with the addition of rich chocolate chips. We love the deep dark flavor of the savory chips here, but you can certainly opt for semi-sweet if you prefer. It’s also fun to use mini chocolate chips for a fun look. Here’s what you’ll need for this recipe:

  • eggs
  • pumpkin puree
  • brown sugar and granulated sugar
  • neutral oil
  • vanilla extract
  • cinnamon
  • ginger
  • all spices
  • Clove
  • Baking Powder and Baking Soda
  • all purpose flour
  • Salt
  • Sour Sweet Chocolate Chips (or semi-sweet)
Chocolate Chip Pumpkin Bread

Tips for Baking Chocolate Chip Pumpkin Bread

This Chocolate Chip Pumpkin Bread recipe is one of the easiest: No stand mixer or multiple bowls and pans required. In fact, it’s modeled after our classic Pumpkin Bread and made in just one bowl! Here are some tips to cook this roti to perfection:

  • For best results use an aluminum baking pan. We’ve realized that our ceramic and glass pans don’t cook evenly. Use aluminum if you can!
  • Don’t overmix. Overmixing a quick bread batter leaves holes in the crumb texture. Mix until the batter is combined and no dry spots remain.
  • Cover loosely with aluminum foil for 45 minutes. The top may get a little brown here, so we suggest a little foil once the bread is fully risen.
  • Don’t overbake! Try not to go overboard when it comes to bake. The internal temperature should be between 200°F and 205°F.

For extreme moisture, let cool (and store)

Here’s a trick for this Pumpkin Chocolate Chip Bread: Let it cool completely before serving — and the leftovers taste even better! The flavor of this bread develops even more after it is completely cooled: it is ideal to eat it after 2 hours. it also tastes better As leftovers the next day.

Another trick for maximum moisture in a quick bread: You can wrap it loosely in aluminum foil while it’s cooling! This way, all the moisture gets trapped inside and seeps into the bread. Just be careful not to touch the chocolate chips with the foil, as they are very soft when they come out of the oven.

Pumpkin Chocolate Chip Bread


There are many ways to make good pumpkin bread. If you have a special diet or are looking for a healthier option, we’ve got you covered! Just use the same instructions about chocolate chips, but follow one of the recipes below:

Chocolate Chip Pumpkin Bread Storage

Pumpkin Chocolate Chip Bread recipe tastes even better the next day because it has picked up moisture during storage. Here’s how to store this quick bread:

  • Store at room temperature for up to 4 days, Wrapped tightly in aluminum foil.
  • Store refrigerated for up to 10 days. The cold temperature may make it taste drier, so bring to room temperature before serving.
  • Stores frozen up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Chocolate Chip Bread

More Pumpkin Recipes

Love to cook with pumpkin? Here are some more pumpkin recipes you’ll love:

This Pumpkin Chocolate Chip Bread recipe is…

Vegetarian. For gluten-free and vegetarian, see Dietary Variations above.


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This Pumpkin Chocolate Chip Bread recipe is decadent and moist! Rich chocolate and comforting spices are the ideal pairing.

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • a spoon vanilla extract
  • 1 tablespoon cinnamon
  • a spoon ginger
  • a spoon all spices
  • ½ tsp Clove
  • ¾ tsp kosher salt
  • 1 small spoon baking powder
  • a spoon baking soda
  • 1 ½ cups [210 g] all purpose flour
  • 1 ¼ cup semi sweet or bittersweet chocolate chips (or minis, if desired)

  1. Preheat oven to 350°F. Grease a 9-inch aluminum bread pan.
  2. In a bowl, beat the eggs. Then whisk in pumpkin puree, sugar, oil and vanilla.
    Whisk in cinnamon, ginger, allspice, cloves, and kosher salt. Then add baking powder and baking soda to it. Sprinkle in the flour half at a time, and mix with a spatula until just combined and there are no more dry crumbs (do not over-stir). Toss 1 cup chips with 1 tablespoon flour (to keep from drizzling), then gently dredge them in batter.
  3. Pour batter into bread pan and top with remaining 1/4 cup chocolate chips.
  4. Bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean, cover the top with aluminum foil for 45 minutes. (The internal temperature should be between 200°F and 205°F.) Let cool in pan to room temperature. Run a knife along the edges and flip. Cut into pieces and serve. The taste and texture are even better the next day. Store wrapped in foil at room temperature for up to 4 days, in the refrigerator for up to 10 days (bring to room temperature before serving), or freeze in slices for up to a few months.

  • grade: quick bread
  • Way: baked
  • Meal: Fall
  • diet: Vegetarian

Keyword: Pumpkin Chocolate Chip Bread, Chocolate Chip Pumpkin Bread, Pumpkin Bread with Chocolate Chips



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