Quick breads are some of my favorite desserts to make, and this chocolate chip pumpkin bread is one of my all-time favorite quick breads! It’s filled with real pumpkin, warm cinnamon, and gooey chocolate chips. Made with simple ingredients, it’s a recipe I turn to time and time again as soon as the weather turns chilly. It makes a great breakfast, snack, or dessert!
This quick and easy chocolate chip pumpkin bread is a fall staple in my kitchen, and it’s soon to be one in yours, too. 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 fall recipes feature chocolate, but this one is proof that chocolate and pumpkin is a winning combination!
What’s in This Chocolate Chip Pumpkin Bread Recipe?
- Butter: Unsalted butter makes the bread moist, rich, and tender.
- Brown Sugar: Adds molasses-y sweetness to the bread.
- Eggs: Help bind the bread, keep it moist, and give it structure.
- Pumpkin Puree: Adds warm and earthy pumpkin flavor.
- Vanilla Extract: Enhances the sweetness of the bread.
- Flour: All-purpose flour gives the bread structure.
- Baking Powder: Helps the bread rise in the oven.
- Cinnamon: Ground cinnamon adds a touch of warmth to the bread.
- Chocolate Chips: 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.
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How to Store and Reheat
Store leftover chocolate chip pumpkin bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
Tips for Success
- Make sure you’re using 100% pure 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.
- 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.
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)
- 9×5-inch Loaf Pan
- Stand Mixer
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
How to Make Chocolate Chip Pumpkin Bread Step-by-Step
Cream the Butter: Preheat your oven to 350°F and 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 ½ cup of unsalted butter and 1 cup of brown sugar on medium speed until they are light and fluffy, about 2 minutes.
Add the Pumpkin: Add 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as needed.
Mix the Batter: Add 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of ground cinnamon and mix just until no large lumps remain– you don’t want to overmix! Gently fold in ½ cup of chocolate chips.
Spread the Batter: Pour the batter into the prepared pan and top with additional chocolate chips or coarse sugar, if desired.
Bake the Loaf: 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.
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