This is truly the most moist, velvety, decadent pumpkin chocolate chip bread recipes ever. There's an endless amount of melty chocolate chips baked inside, paired with the mild flavored pumpkin, you just can't go wrong!
I absolutely love cooking and baking with pumpkin. Of course, when there's chocolate involved, it makes it even more mouthwatering. There's no shortage of pumpkin on my website like my fluffy pumpkin waffles or my powdered sugar topped pumpkin muffins, but I knew we needed a pumpkin bread, so here we are!
TL;DR Recipe Summary
- 👩🏼🍳 Bake Level: Super easy-no mixer required, just one bowl!
- ⏱️ Bake Time: Ready in about 1 hour, including baking time.
- 😋 Taste: Warm pumpkin spice with pockets of rich, gooey chocolatey, moist, tender crumb with a slightly crisp top.
- 🍽️ Best Served With: These waffles pair nicely with a loaded breakfast tater tot nachos to balance the sweetness or a protein pumpkin french toast bake to use up the leftover pumpkin puree.
Jump to:
Why bake with pumpkin?
Baking with pumpkin gives the baked goods a gorgeous orange hue and is typically used in seasonal recipes during the "ber" months, but I love it all year round.
Pumpkin also has a lot of benefits for consumption as it can aid in boosting your immune system, it's low in calories, and promotes heart health. You can read up about the benefits of pumpkin here. *not medical advice.
Tips, Tricks, and Key Reminders
- Whisk the eggs until very fluffy and foamy. This will ensure a higher rise when the bread bakes.
- Switch from a whisk to a spatula when folding in the flour and chocolate chips. It helps to lessen the friction and thus will help to lower the risk of over mixing.
- Use a scale! If you have a scale, or if you are looking to amp up your baking game, a scale is uber important. It makes the recipe, and helps with precision of measurements. I always recommend my Zwilling kitchen scale as it's not too expensive and cleans really well.
- Add a little flour to the bowl with chocolate chips as this will prevent the chocolate from sinking to the bottom of the pan.
The Key Ingredients
- Eggs - eggs are super important for making any bake such as a loaf or bread airy and fluffy.
- Sugar - sugar not only aids of course in the sweetness, but the overall structure. I like using organic cane sugar.
- Milk - adding in milk helps with the moist texture and flavor.
- Oil - a neutral oil is great for this type of recipe as you don't want the flavor of the oil to come through. You want the bake to be nice and moist, and the oil helps with it.
- Maple Syrup - maple syrup adds to the sweetness and gives the richness this pumpkin bread needs.
- Pumpkin Purée - do NOT buy pumpkin pie filling! It's meant to be just purée.
- Pumpkin Pie Spice - this is a mixture of clove, nutmeg, ginger, and cinnamon
- Chocolate Chips - the more chocolate chips, the better. I like using a dark and milk chocolate mix for this bread.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recommended Swaps and Substitutions
- To swap for a gluten free flour I suggest using a 1:1 flour like Bob's Red Mill.
- Omit the chocolate chips if you'd prefer this to just be a standard pumpkin loaf or bread.
- Add in other ingredients like walnuts, candied pecans, or a powdered sugar.
Make this Pumpkin Chocolate Chip Bread
Step 1: Whisk together eggs and sugar until pale yellow and bubbly.
Step 2: To the eggs, pour in the oil, milk, maple syrup, and vanilla extract.
Step 3: Add pumpkin to the bowl and whisk to thoroughly combine.
Step 4: Pour in dry ingredients and the chocolate chips. Fold together with a spatula as to not over-mix the batter.
Step 5: Pour the batter into a loaf pan and tap a few times on the counter to bang out any air bubbles. Bake for an hour at 350º.
Pumpkin Bread FAQs
Yes! Roast and puree your pumpkin for a fresh twist. Just ensure it's not too watery.
Keep it in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Here's a few other yummy breads to pair this with!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Pumpkin Chocolate Chip Bread Recipe
Equipment
- 1 loaf pan
- 1 large bowl
- measuring spoons and cups
- 1 Scale optional
- whisk
- spatula
Ingredients
- 256 grams all purpose flour 2 cups
- 1 ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 2 whole eggs room temperature
- 100 grams cane sugar ½ cup
- ½ cup milk
- ¼ cup maple syrup
- ½ cup oil
- ¾ cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 ½ cups chocolate chips
Instructions
- Whisk together eggs and sugar until pale yellow and bubbly.
- To the eggs, pour in the oil, milk, maple syrup, and vanilla extract.
- Add pumpkin to the bowl and whisk to thoroughly combine.
- Pour in dry ingredients and the chocolate chips. Fold together with a spatula as to not over-mix the batter.
- Pour the batter into a loaf pan and tap a few times on the counter to bang out any air bubbles. Bake for an hour at 350º.
Janice L. says
I can't tell you how much we love this pumpkin bread. It's so tasty and we love the chocolate chips in it!
Otter says
Not sure what I did wrong here; I was very mindful of over-mixing, I don't think it was that. My loaf came out with a very dense, gummy texture near the bottom. Toothpick test came out clean, but there was zero rise to the loaf. The flavors are good, but the sort of wet, gummy texture is very unappealing. The only thing I can think is that I used fresh homemade pumpkin puree rather than canned, or maybe my baking powder is too old?
Morgan Peaceman says
Hi! Oh no I'm sorry you experienced that. If the overmixing wasn't the thing, it could very well have been the baking powder if you're saying that there was no rise. Old baking powder will result in a denser more gummier texture, and it sound like that's what you experienced. I would also say the fresh pumpkin could also have added more moisture than canned. I hope this helps you if you decide to give this a try again!
Allyson says
Just made this recipe this morning with my daughter who LOVES pumpkin and this was such a hit! We didn't add that many chocolate chips but the texture was delicious we couldn't stop eating it.