Julie Clark
Updated:
Chocolate Chip Pumpkin Bread
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The best way to use up whatever canned pumpkin you have left from Thanksgiving! This delicious chocolate chip pumpkin bread recipe makes 2 loaves.
Are you ready to spice up your pumpkin bread game? This chocolate chip pumpkin bread is a family favorite and the perfect way to add a little chocolate to your life this fall baking season.
Are chocolate chips good in pumpkin bread? Yes. Chocolate goes perfectly with fall and winter flavors like pumpkin. Pumpkin isn’t super sweet, so the chocolate adds that sweet flavor.
Why you’ll love this chocolate chip pumpkin bread recipe:
- Our easy better-than-Starbucks pumpkin bread base with pumpkin spice is soft and stays moist for days.
- Semi-sweet and milk chocolate chips bake inside the bread for a pretty presentation and rich flavor.
- Makes two quick bread loaves, one to keep and one to share.
- Sugar topping gives a sweet crisp top to the pumpkin bread with chocolate chips.
- Perfect for a breakfast or a snack, plus it makes a sweet gift for a special friend.
How to Make Chocolate Chip Pumpkin Bread
- Mix the wet ingredients. In a large mixing bowl, stir together the oil, sugar, eggs, vanilla and pumpkin purée in a bowl. Set aside. Note…don’t use pumpkin pie filling. Only pure pumpkin will work.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Combine the dry and wet ingredients. Add the flour mixture to the wet ingredients and mix just until combined. Do not overmix.
- Add the chocolate chips. In a small bowl, mix together the two types of chocolate chips. Separate out ½ a cup to save for the topping. Fold the remaining 1 ½ cups into the batter.
- Bake. Grease and flour two 9×5-inch loaf pans. Divide the pumpkin mixture between the two pans. Sprinkle the top of the batter with the raw sugar. Bake in an oven preheated to 325 degrees Fahrenheit for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
What happens if you don’t have pumpkin pie spice? Pumpkin pie spice is simply cinnamon, nutmeg, ginger and allspice. Make pumpkin spice at home.
How do you know when pumpkin bread is done baking?
There are two good ways to tell if moist pumpkin bread is done baking.
- The best way is to test the internal temperature of the bread by using a probe thermometer. The internal temperature of quick bread should read about 195-200º Fahrenheit.
- The second test is by using a toothpick to stick into the bread at several places. The toothpick should come out clean or with a few moist crumbs, but no batter. The pumpkin bread loaf will often form a crack across the top during baking. This is a great spot to test with a toothpick.
Recipe Variations
- Try melted butter instead of oil. I prefer oil because it makes the chocolate chip pumpkin bread moist, but butter gives great flavor.
- Use one cup of brown sugar and one cup of white sugar. Using half of each deepen the flavor of the pumpkin chocolate chip bread slightly.
- Add in 1 cup of chopped pecans or walnuts to the batter…or simply sprinkle the nuts on top.
- White chocolate chips, cinnamon chips or butterscotch chips are all delicious add-ins to this chocolate chip pumpkin bread.
- Add a crumb topping. Use the crumb topping recipe from our pumpkin spice muffins and bake as this recipe suggests.
- Make a powdered sugar glaze, but stir in a ½ teaspoon of pumpkin pie spice, then drizzle the loaves with the glaze. Amazing.
- Make mini loaves! Start baking time at 30 minutes and watch the bread closely. The exact baking time will depend on the mini-loaf pans size.
Storage Instructions for Chocolate Chip Pumpkin Bread
Store this bread at room temperature for up to 3 days, then refrigerate for up to a week.
Can you freeze pumpkin bread?
Because pumpkin bread is so moist, it freezes really well.Be sure the bread loaves are completely cooled before wrapping them tightly in plastic wrap.
Wrap the bread again in foil or slip the loaves into a zippered plastic bag before freezing. You can store pumpkin bread in the freezer for 2-3 months.
How do you defrost pumpkin bread? When you are ready to thaw it, remove the loaf from the refrigerator and let it come to room temperature before unwrapping the bread. This will ensure all of the moisture stays in the bread!
Other Pumpkin Recipes
- soft pumpkin cookies
- pumpkin cinnamon rolls
- pumpkin dinner rolls
- pumpkin cheesecake bread
- best pumpkin bread recipe
- chocolate chip pumpkin muffins
Try our other favorite quick bread recipes like banana bread or gingerbread loaf.
Chocolate Chip Pumpkin Bread
The best way to use up whatever canned pumpkin you have left from Thanksgiving! This delicious chocolate chip pumpkin bread recipe makes 2 loaves.
Servings 20
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Ingredients
- 1 cup coconut oil {or canola oil}* 194 grams
- 2 cups granulated sugar 402 grams
- 3 large eggs
- 2 teaspoons vanilla extract 8 grams
- 2 cups solid pack pumpkin 460 grams
- 3 cups all-purpose flour 390 grams
- 1 teaspoon salt 6 grams
- 1 teaspoon baking soda 5 grams
- 2 teaspoons baking powder 8 grams
- 2 teaspoons cinnamon 4 grams
- 2 teaspoons pumpkin pie spice 4 grams
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 3 tablespoons raw sugar
Instructions
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. 1 cup coconut oil {or canola oil}*, 2 cups granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, 2 cups solid pack pumpkin
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- In a small bowl, mix together the two types of chocolate chips. Separate out ½ a cup to save for the topping. Fold the remaining 1 ½ cups into the batter. 1 cup semi-sweet chocolate chips, 1 cup milk chocolate chips
- Grease and flour two 9×5 loaf pans. Divide the batter between the two pans. Sprinkle the top of the batter with the raw sugar. 3 tablespoons raw sugar
- Bake at 325 degrees Fahrenheit for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Notes
*See the article above for more recipe variations, tips and tricks.
If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.
*Mini chocolate chips are also great if you like lots of chocolate in every bite.
*If the bread is getting too brown on top but it is not yet done, use aluminum foil to loosely cover the bread while it continues to bake.
Store in an airtight container at room temperature.
The calories shown are based on the each loaf being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 366kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 191mg | Potassium: 176mg | Fiber: 2g | Sugar: 32g | Vitamin A: 3879IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
