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!
Have you made my Pumpkin Chocolate Chip Cookies yet?!
Pumpkin + chocolate is one of the most addicting food combinations. I can’t get enough of it! If cookies weren’t enough, I went ahead and made Pumpkin Chocolate Chip Bread! (Hey, I’m not complaining!) I love chocolate in quick bread recipes.
One thing you’ll love about this bread is how soft and moist it is. I packed it full of pumpkin puree which really ups the moisture level and keeps the crumb very soft and tender.
This is an easy pumpkin bread recipe.
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. (Pictured below, LEFT).
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. ?? (Pictured below, RIGHT).
Next, whisk the eggs and sugars together. Then add the pumpkin, oil, vanilla, and milk. Mix these ingredients until they are evenly combined. (Pictured below).
Add the wet ingredients to the dry ingredients. Stir using a rubber spatula or a wooden spoon. Don’t over-mix! More about this later…
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 over-mix the batter. Over-mixing will result in a tough baked good.
Like pancake batter, lumps of flour in quick breads are not a bad thing.
Begin checking for doneness around the 55 minute mark. The bread is done when a toothpick inserted in the center comes out clean.
If you notice the top is browning too quickly, simply cover the loaf pan with foil. (I covered mine with foil around the 50 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 🙂
Freezing Pumpkin Chocolate Chip Bread
To freeze the bread, let it cool completely. Wrap in tin foil (or plastic wrap), and then place in a zip top bag.
As a general guideline, quick breads can be frozen for up to 3 months.
To thaw quick breads, such as this pumpkin chocolate chip loaf, remove from the freezer and let thaw in the refrigerator overnight.
Looking for more pumpkin recipes? Here are some of my favorites!
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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
- 2/3 cup semi-sweet chocolate chips
- 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.
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