Chocolate Chip Pumpkin Bread is an autumnal delight that you don’t want to miss out on! This quick bread recipe is moist and rich with real pumpkin and gooey chocolate chips.
Easy Chocolate Chip Pumpkin Bread Recipe
As soon as the weather cools down and the Halloween costumes pop up at Target, I get excited because it’s time… Time to make chocolate chip pumpkin bread! This quick and easy recipe is a fall staple in my kitchen, and it’s soon to be one in yours, too.
Quick bread recipes are a favorite of mine, and my love for them only grows fonder during the fall season. That’s because with the addition of pumpkin puree, my already moist quick bread recipe becomes unbelievably rich and decadent!
This recipe has the best of both world when it comes to flavor. Pumpkin puree and cinnamon create a cozy fall-inspired flavor, while melted chocolate chips satisfy that chocolate craving.
Not enough autumn recipes feature chocolate, so this bread is here to change all that.
Why You’ll Love this Pumpkin Quick Bread Recipe:
- Quick: No need to let the dough rise! This is a super easy quick bread recipe that yields a delicious loaf in just about an hour.
- Pumpkin: It never quite feels like fall until you enjoy a pumpkin recipe or two! This bread is wonderfully rich with real pumpkin flavor.
- Sugared crust: This is optional, but very highly recommended! I like to add coarse sugar to the top of my pumpkin loaf, that way it bakes to a deliciously sweet and crunchy top.
How to Make Chocolate Chip Pumpkin Bread
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a loaf pan.
- Cream the butter and sugar together.
- Add the eggs, pumpkin, and vanilla.
- Add the flour, baking powder, and cinnamon.
- Fold in the chocolate chips.
- Transfer the batter to the prepared pan.
- Top with more chocolate chips or coarse sugar.
- Cover the pan with foil.
- Bake, remove the foil, then bake some more.
- Allow the bread to cool.
- Slice, and enjoy!
Personally, I like to use semisweet chocolate chips! They have a nice balance of deep chocolate and sweet flavors. However, you can use milk or dark chocolate chips if you’d prefer.
The toothpick test always works best for me! Also, the top of the bread should appear a bit broken from baking. The internal temperature should also be 190°F.
While pumpkin bread should be dense, it shouldn’t be too dense. The pumpkin itself will add a ton of moisture, so be sure not to add too much butter or eggs.
In an airtight container in the refrigerator, chocolate chip pumpkin bread will stay fresh for up to 3 days.
Enjoy a slice of it in the morning with your pumpkin spice latte or after dinner with a glass of wine! Either way, you’re going to love munching on this chocolate chip pumpkin bread.
Sorry, Starbucks – this pumpkin bread is SO much better than theirs! Not only is it homemade and richer with real pumpkin flavor, but it’s also loaded with chocolate chips. It just can’t be beat!
Recipe Tips and Notes
- Make sure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is way too sweet for this recipe.
- If your butter isn’t softened, it’ll be impossible to cream. Remember to let the butter sit on your kitchen counter for a while before making this recipe.
- Avoid over-mixing! You want your bread to rise a bit, so avoid over-mixing the batter.
Make this quick chocolatey pumpkin bread for Halloween, Thanksgiving, and everything in-between!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Chocolate Chip Pumpkin Bread Recipe
Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1 cup brown sugar 213 grams
- 2 large eggs 100 grams
- 1 cup pumpkin puree 227 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ cup chocolate chips 85 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or spray with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until they are light and fluffy, about 2 minutes.½ cup unsalted butter, 1 cup brown sugar
- Add the eggs, pumpkin puree, and vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as needed.2 large eggs, 1 cup pumpkin puree, 1 teaspoon pure vanilla extract
- Add the flour, baking powder, and ground cinnamon and mix just until no large lumps remain– you don’t want to overmix!1½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
- Gently fold in the chocolate chips.½ cup chocolate chips
- Pour the batter into the prepared pan and top with additional chocolate chips or coarse sugar, if desired.
- Cover the loaf pan loosely with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool to room temperature before removing it from the pan and slicing.
Notes
- Make sure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is way too sweet for this recipe.
- If your butter isn’t softened, it’ll be impossible to cream. Remember to let the butter sit on your kitchen counter for a while before making this recipe.
- Avoid over-mixing! You want your bread to rise a bit, so avoid over-mixing the batter.
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