Pumpkin Chocolate Chip Bread Recipe

5 from 1 vote

Pumpkin Chocolate Chip Bread Recipe

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.

Prep Time5

Cook Time1

Cooling2

Total Time3 5

Course: bread, Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $5

Equipment

Ingredients

15 ounces pumpkin puree
½ cup salted butter (melted)
¾ cup light brown sugar (packed)
¾ cup granulated sugar
3 eggs
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
1 Tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon baking soda
1 cup chocolate chips (6 ounces)

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Grease or butter a 9x5” loaf pan, set aside.
Combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a small bowl. Set aside.
In a large bowl whisk together pumpkin puree and melted butter.
Then, whisk in the brown sugar and granulated sugar and until the sugars are dissolved.
Whisk in the eggs and vanilla until smooth.
Next, stir or whisk in the dry ingredient mixture until batter is smooth.
Stir in chocolate chips.
Pour the batter into the prepared loaf pan and use a spatula to smooth out the top.
Bake in preheated oven for 60 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
Let pumpkin bread cool in the loaf pan on a wire rack for at least 2 hours before removing it from the loaf pan, or overnight.
Slice and serve.

Video

Notes

Ingredient Substitution Notes

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 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.

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.

Nutrition