Pumpkin Chocolate Chip Bread
By Maria Lichty
Updated October 17, 2024
Quick Summary
This Pumpkin Chocolate Chip Bread recipe is a fall favorite! The pumpkin bread is moist, tender, filled with warm spices, and dotted with rich chocolate chips. It is easy to make and perfect for breakfast, a sweet snack, or even dessert.
I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin Chocolate Chip Cookies and Pumpkin Pancakes . There is nothing better than pumpkin AND chocolate!
This bread is great for breakfast, brunch, snack time, dessert, Halloween, Thanksgiving, or anytime! Obviously, it is extra delicious during the fall months, but I do make it year-round and no one complains.
How to Make Pumpkin Chocolate Chip Bread
- Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans with cooking spray and set aside.
- In a medium bowl whisk together the flour, spices, baking soda, and salt. Set aside.
- In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful to not over mix.
- Fold in 1 ½ cups chocolate chips, reserving ¼ cup for the tops of the loaves.
- Evenly divide batter between the prepared pans. Sprinkle the loaves with remaining chocolate chips and sprinkle evenly with turbinado sugar.
- Bake for 50 to 65 minutes, or until browned and a toothpick comes out clean when inserted in the center of the loaf. If the loaves are browning too quickly, you can loosely tent them with foil so the middle can keep baking.
- Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.
Variations
I love using semi-sweet chocolate chips in my pumpkin bread, but you can also use the following! It’s fun to mix it up!
- Milk chocolate chips
- Dark chocolate chunks or chips
- White chocolate chips
- Butterscotch chips
- Cinnamon chips
- Walnuts, pecans, or even candied pecans
Recipe Tips
- Have your buttermilk and eggs at room temperature. Pull them out before you begin baking so they can rest for a bit. You can run your eggs under warm water to speed this process or set them in a bowl of warm water. If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before mixing it in.
- There are a couple ingredients that give this pumpkin bread the perfect, moist texture: pumpkin (of course!), buttermilk, brown sugar, and eggs.
- If you have pre-made pumpkin pie spice, you can use 2 tablespoons instead of the mix of spices, but personally I like adding the spices individually because I think the flavor is better.
- Don’t overmix the batter! Mix by hand and just until everything is incorporated and no more. Gently fold in the chocolate chips, again making sure you’re only mixing as much as absolutely necessary.
- Grease your loaf pans really well. You want each baked loaf to easily come out of the pan.
- Reserve some of the chocolate chips for the tops of your loaves. The chocolate chips make the bread extra beautiful and you can’t go wrong with more chocolate.
- I also like to sprinkle turbinado sugar on top of each loaf. This gives each slice of pumpkin bread a sugary-sweet crunch. Don’t skip this step. It’s SO yummy!
- If the top of your bread is browning too quickly, tent a piece of aluminum foil on top. This will let the middle continue to cook while slowing the browning on top!
- Let the bread cool in the pan for 15 minutes and then carefully remove it. Let it cool completely before slicing. I know it is hard to wait, but worth it!
How to Store & Freeze
- Once baked and cooled, you can wrap the loaf in plastic wrap or place in an airtight container and store on the counter at room temperature for 3 to 5 days .
- You can also freeze the bread , which is so nice since this recipe makes two loaves. I love having one in the freezer for a rainy day.
- To freeze, wrap the cooled loaf in plastic wrap AND aluminum foil and freeze for up to three months . I always label and date my bread so I know what it is. Defrost before slicing and serving.
- You can also freeze individual slices if you want a quick grab and go pumpkin treat from the freezer.
More Pumpkin Recipes
- Pumpkin Bread
- Healthy Pumpkin Muffins
- Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin French Toast
- Pumpkin Pancakes
- Pumpkin Cookies
Quick Breads
Pumpkin Chocolate Chip Bread
Ingredients1x2x3x
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 15 ounces 100% pure pumpkin
- 1 cup vegetable oil or canola oil
- 2/3 cup buttermilk, at room temperature
- 4 large eggs, at room temperature and beaten
- 2 teaspoons pure vanilla extract
- 1 3/4 cups chocolate chips, divided
- 2 tablespoons turbinado sugar, for sprinkling on bread
Instructions
- Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans with cooking spray and set aside.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
- In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful to not over mix.
- Fold in 1 ½ cups chocolate chips, reserving ¼ cup for the tops of the loaves.
- Evenly divide batter between the prepared pans. Sprinkle the loaves with remaining chocolate chips and sprinkle evenly with turbinado sugar.
- Bake for 50 to 65 minutes, or until browned and a toothpick comes out clean when inserted in the center of the loaf. If the loaves are browning too quickly, you can loosely tent them with foil so the middle can keep baking.
- Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.
Notes
Nutrition
Have you tried this recipe?
Pumpkin Chocolate Chip Bread
Recipe from Two Peas and Their Pod
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 15 ounces 100% pure pumpkin
- 1 cup vegetable oil or canola oil
- 2/3 cup buttermilk, at room temperature
- 4 large eggs, at room temperature and beaten
- 2 teaspoons pure vanilla extract
- 1 3/4 cups chocolate chips, divided
- 2 tablespoons turbinado sugar, for sprinkling on bread
Instructions
- Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans with cooking spray and set aside.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
- In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful to not over mix.
- Fold in 1 1/2 cups chocolate chips, reserving 1/4 cup for the tops of the loaves.
- Evenly divide batter between the prepared pans. Sprinkle the loaves with remaining chocolate chips and sprinkle evenly with turbinado sugar.
- Bake for 50 to 65 minutes, or until browned and a toothpick comes out clean when inserted in the center of the loaf. If the loaves are browning too quickly, you can loosely tent them with foil so the middle can keep baking.
- Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.
