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Pumpkin Chocolate Chip Bread is an easy quick bread recipe that’s super moist thanks to all the pumpkin. It’s full of warm fall spices and gooey chocolate chips – the combination of pumpkin and chocolate is so good!
Why I Love This Recipe
I never get tired of pumpkin anything, and when fall finally arrives, I break out all the pumpkin puree! First up? This pumpkin chocolate chip bread recipe. It’s usually one of the first pumpkin baked goods I make every year.
- It’s my no fail tried and true pumpkin bread recipe with chocolate chips
- The bread has the best moist texture with the best flavor from all the fall spices.
- You don’t even need a mixer – just stir and pour into the pan.
- If you love chocolate chip banana bread or chocolate chip zucchini bread you’re going to LOVE this recipe!
Important Ingredients
- Vegetable Oil: I like using oil in quick bread recipes so it’s easier to stir and keeps the bread moist.
- Pumpkin Puree: Be sure to use canned pumpkin, not pumpkin pie filling
- Pumpkin Pie Spice: Make your own homemade Pumpkin Spice if you don’t have it.
- Baking Soda: Unlike many quick bread recipes, I use baking soda to make mine. Combined with the acid in the buttermilk, the baking soda makes the bread nice and soft.
- Buttermilk: If you don’t have buttermilk, make your own by adding 1/2 teaspoon of vinegar to measuring cup then filling it the rest of the way with milk.
- Chocolate Chips: Use your favorite kind: milk chocolate chips, semi-sweet, or even dark chocolate chips.
Variations and Substitutions
- Liquid coconut oil or canola oil may be substituted for the vegetable oil.
- You can use half and half of all-purpose flour and whole wheat or white whole wheat flour.
- Instead of chocolate chips, substitute cinnamon chips, white chocolate chips, or butterscotch chips.
- Nuts: You can also add nuts and do ½ cup chopped nuts like walnuts or pecans along with ½ cup of chocolate chips. Or, omit the chocolate chips and make pumpkin nut bread with 1 cup chopped nuts mixed into the batter.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own or use milk or nondairy milk and add 1 tsp vinegar or lemon juice to the recipe.
- If you don’t have pumpkin pie spice, use a combination of ground cinnamon, nutmeg, ginger, cloves, and allspice (see recipe).
How to Make Pumpkin Chocolate Chip Bread
- Whisk oil, eggs, both sugars, and pumpkin puree in a large mixing bowl with a wooden spoon or rubber spatula.
- Add spices, salt, and baking soda and stir.
- Stir the flour and buttermilk into the wet ingredients. Gently fold in the chocolate chips.
- Pour pumpkin mixture into desired pan. Bake until a toothpick comes out clean from the center of the bread.
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Expert Tips
- Turn this into pumpkin muffins by filling muffin liners 2/3 full and baking about 15-20 minutes (makes about 12).
- Chocolate chip pumpkin bread is done when a toothpick comes out clean from the center of the bread. If your bread falls after it comes out of the oven that is most likely because it wasn’t fully baked.
Storing
Store bread on the counter covered with plastic wrap for a few days. It will last longer if you store it in the refrigerator. You can also freeze it in an airtight container or wrapped well. I sometimes slice quick bread and freeze in sandwich baggies too. It’ll keep for several months in the freezer.
Pumpkin Chocolate Chip Bread Recipe
This is the BEST Pumpkin Chocolate Chip Bread -it’s an easy pumpkin bread recipe with chocolate chips – the perfect brunch or breakfast all fall.
Recipe Video
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (242g) Pumpkin Puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup (79ml) buttermilk
- 2 cups (248g) all-purpose flour
- 1 ½ cups (255g) chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
- Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle a few extra chocolate chips on top.
- Bake for 45-55 minutes. Test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done.
- Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
Recipe Notes
- To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.
- You can add any kind of chocolate chips or white chocolate, or use 1 cup chips and ½ cup chopped nuts (or make this pumpkin nut bread by adding 1 cup chopped nuts and omit chocolate chips).
Recipe Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 256mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3875IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
It was the most delicious bread I ever make it was finish before it get cold
This was so easy and so delicious! Love it! I starting eating it as soon as it came out of the oven! Can’t stop!
I enjoy Pumpkin Bread, however not with chocolate of any type. I like to make it with ALL brown sugar and adding dried cranberries (or fresh if you prefer) along with pecans or walnuts, depending on what’s on hand. It is also tasty with chopped dates and/or golden raisins. Remember when using FRESH cranberries they will be more tart. Don’t increase the sugar because the chemistry of the overall recipe will be compromised. Just enjoy the slightly tart flavor.
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