Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is soft, moist, and perfectly tender! Each bite is accompanied by melty chocolate chips and the perfect fall flavors that keep you coming back for more!
Pumpkin Quick Bread Recipe
Growing up, pumpkin chocolate chip bread was something that we would only buy. Not anymore! This is a simple recipe and it makes a soft and moist pumpkin bread that tastes even better than anything you could buy.
I love pumpkin chocolate chip everything. I think it’s a match made in heaven. One of my favorites is my Pumpkin Chocolate Chip Cookies. It’s practically the cookie version of this bread recipe.
This pumpkin choc chip bread is a quick bread recipe. Quick breads are breads that use a different leavening agent than yeast — baking powder and baking soda are examples of alternative leavening agents other than yeast. One of my favorite things is chocolate chips in quick breads. Although it’s not directly in the recipe, adding chocolate chips to my moist banana bread recipe is a great addition. You’ll also have to give my chocolate chip zucchini bread recipe a try.
- Baking soda — This is the alternate leavening agent we’re using instead of yeast.
- Ground cinnamon
- Pumpkin pie spice
- Eggs — Fun fact: The protein in eggs also acts as a leavening agent!
- Granulated sugar
- Light brown sugar
- Pumpkin puree — I use a heaping cup of pumpkin puree. I just love the flavor. The pumpkin puree also helps give added moisture to the bread, creating a soft and tender crumb.
- Vegetable oil
- Vanilla extract
- Semi-sweet chocolate chips — I love semi-sweet chocolate chips! This is my default. However, if you love milk over semi-sweet, you can substitute for the milk chocolate chips.
How to make Pumpkin Chocolate Chip Bread
- In a large bowl, mix the dry ingredients together. This includes the flour, baking soda, cinnamon, pumpkin pie spice, and salt. (I’ve included a picture here in the post so you can see.)
- In a small bowl, add the chocolate chips and flour. Toss the chocolate chips until they are covered in the flour. Doing this prevents the chocolate chips from sinking to the bottom.
- Next, whisk the eggs and sugars together until well combined. Then add the pumpkin, oil, vanilla, and milk. Mix these ingredients until they are evenly combined.
- Add the wet ingredients to the dry ingredients. Stir using a rubber spatula or a wooden spoon. Don’t overmix! Overmixing will hurt your quick bread’s chance at obtaining a good rise.
- Pour the batter into a loaf pan, top with a sprinkling of extra chocolate chips (if you desire), and bake!
Tips for making quick breads:
- Don’t overmix the batter. Overmixing will hurt the rise of your bread (or cake, this is a great batter tip overall!) and will result in a tough texture.
- Like pancake batter, lumps of flour in quick breads are not a bad thing.
- If you notice the top is browning too quickly, simply cover the loaf pan with foil. (I covered mine with foil around the 30 minute mark).
- A crack on the top of the bread is considered a good sign! Don’t fret if you see this on your pumpkin chocolate chip bread. It’s characteristic of a good loaf 🙂
How do I know when my bread is done? — Begin checking for doneness around the 55-minute mark. The bread is done when a toothpick inserted in the center comes out clean with a few moist crumbs. The bread will bake a tad more while sitting in the pan for a few minutes after baking.
What do I do if the top of my bread is browning too quickly? — Simply cover the loaf pan with foil. (I covered mine with foil around the 50-minute mark). This will help it so the top won’t get too brown while the rest of the bread continues baking.
What if there’s a crack on my quick bread? — A crack on the top of quick breads is considered a good sign! Don’t fret if you see this on your pumpkin chocolate chip bread. It’s characteristic of a good loaf 🙂 This is the result of a moist batter setting in the oven.
Can I freeze pumpkin chocolate chip bread? — Yes! To freeze the bread, let it cool completely. Once the bread is completely cooled, double wrap it in plastic wrap. Then, if you are planning on keeping it in the freezer for longer than a week, wrap the plastic wrap-covered bread in tin foil and then place in a zip top bag. As a general guideline, quick breads can be frozen for up to 3 months.
How should I thaw my quick bread? — Remove the quick bread from the freezer and let it thaw in the refrigerator overnight.
More Delicious Pumpkin Recipes
- Mini No-Bake Pumpkin Cheesecakes
- Moist Pumpkin Cake
- Pumpkin Coffee Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bars
- Pumpkin Baked Oatmeal Cups
- Praline Pumpkin Pie
Pumpkin Chocolate Chip Bread
- 1 3/4 cups all-purpose flour - divided
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3/4-1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup semi-sweet chocolate chips - plus more for sprinkling on top of the loaf!
- Preheat oven to 350°F. Place oven rack to the middle/lower third of the oven. Spray a 9x5 bread pan with nonstick spray.* Set aside.
- In a large bowl whisk 1 ½ cups flour, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside.
- In medium bowl whisk the eggs, sugar, and brown sugar until combined. Add the pumpkin, oil, vanilla, and milk. Whisk until all ingredients are combined.
- Add the wet ingredients to the dry ingredients. Stir using a rubber spatula.
- In small bowl add the remaining ¼ cup flour. Toss in the chocolate chips so that they are covered in the flour.
- Add the chocolate chips to the bread batter and stir to combine. Don’t overmix.
- Place the batter in the loaf pan. I like to sprinkle a few extra chocolate chips on top of the batter once in the pan. Bake for 65-75 minutes or until a toothpick inserted comes out clean. (Mine took about 68 minutes).** Also, if you feel like the top is browning excessively, you can cover the loaf with tin foil to prevent more browning from occurring.
- Remove from oven and let cool in the pan on a wire rack.
- This bread can be frozen! Just wrap it in tin foil, place in a zip top bag and freeze for up to 3 months. When ready to thaw, remove from the freezer and place in refrigerator overnight, then bring it to room temperature.