This is the best pumpkin chocolate chip bread! It is a moist, perfectly sweet, richly spiced fall quick bread that’s easy to make and is a great breakfast or dessert.

Whenever fall is in the air, I get the urge to bake and this pumpkin chocolate chip bread is almost always one of the first treats on the list.

This recipe is so delicious – it’s moist with a perfect crumb, sweet – but not overly sweet, and has just the right amount of cozy fall spices. Plus, it’s studded with chocolate chips so there’s some in every bite!

This chocolate chip pumpkin bread only takes 5 minutes to make (then 60 to bake), and it uses a whole can of pumpkin so you don’t have to worry about using or wasting leftover puree.

Serve it with a slather of cinnamon honey butter or pumpkin butter for a truly wonderful fall treat.

Pumpkin Chocolate Chip Bread: Ingredients & Substitutions

• Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. You can also use fresh homemade pumpkin puree.
• Salted Butter. Unsalted butter, coconut oil oil or ghee can be used in place of butter. You can substitute up to half of the butter with canola oil or applesauce.
• Light Brown Sugar. dark brown sugar works great!
• Granulated sugar.  I suggest using white sugar or organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin chocolate chip bread recipe! You can use an all-purpose gluten-free baking flour to make it gluten-free.
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
• Chocolate chips. Use your favorite variety, semisweet, milk or dark. You can even use cinnamon chips or white chocolate chips if you’d like.

How to Make Chocolate Chip Pumpkin Bread

We’ll walk through this recipe together step-by-step, and you can watch the video for additional guidance.

Begin by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius) and greasing or buttering a 9×5” loaf pan, then set it aside.

Then, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a small bowl and set it aside.

Next, whisk the pumpkin puree and melted butter together in a large bowl.

Then, whisk in the brown sugar and granulated sugar until the sugars are dissolved.

Next, whisk in the eggs and vanilla until smooth.

Then, stir or whisk in the dry ingredient mixture until the batter is smooth.

Then, stir in the chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and use a spatula to smooth out the top.

Bake the pumpkin chocolate chip bread in the preheated oven for 60 minutes, or until a cake tested inserted into the center of the loaf comes out clean.

Let the bread cool in the loaf pan on a wire rack for at least 2 hours before removing it, or overnight.

Serve

Slice the bread and serve! We love serving this chocolate chip pumpkin bread recipe as a special breakfast (with our favorite breakfast recipes), snack or dessert. Here are some serving suggestions: 

• Serve it with a yummy drink like a pumpkin spice latte, fresh apple cider or a warm cup of hot chocolate.
• This cinnamon honey butter was made to be slathered on this chocolate chip pumpkin bread recipe.
• Also try homemade pumpkin butter or apple butter – yum!

Store

Store leftover pumpkin chocolate chip bread in an an airtight container in the refrigerator for up to 1 week.

Freeze

Or, freeze the bread in one of two ways – freeze the entire loaf or individual slices.

Let the chocolate chip pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months. Reheat in the microwave.

Pumpkin Chocolate Chip Bread Recipe FAQS

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