This Chocolate Chip Pumpkin Bread is THE pumpkin bread of fall! It’s got it all – tender, moist crumb; warm and cozy pumpkin spices; pumpkin puree; and a good dose of melty chocolate chips. You need a slice of this pumpkin chocolate chip loaf in your life!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love this Pumpkin Chocolate Chip Bread
- Ingredients
- Adaptations/Variations
- How to Make Chocolate Chip Pumpkin Bread
The Story Behind the Recipe
I’ve been making this pumpkin bread for, gosh, 15 years now?! I first shared the recipe on my other blog, Kitchen Treaty, but the photos are dated and the recipe has gotten buried in all of the recipes that have come after it.
So I decided it was high time to resurrect this pumpkin chocolate chip bread, and what better place to share it on my new blog that celebrates all things gourd?!
Back in the day when I first published this chocolate chip pumpkin bread on Kitchen Treaty, my friend Sonia commented:
“Good. Lord. This was SO good Kare. I had a slice for myself, and then immediately wrapped the loaf up and put it away. I took it to the fire station today where hubby is on duty all weekend. When I got home there was a text waiting for me that they loved it! Shortly after THAT, the crew showed up and took the garbage and recycling to the street for me (my most hated chore) because they were so thankful for the delicious loaf of bread. You get 3 grunts up from TBFD!”
Why You’ll Love this Pumpkin Chocolate Chip Bread
- Easy to freeze – Make one for now, make one for later. Just wrap the cooled-down loaf tight and freeze. Thaw overnight on the kitchen counter and enjoy a slice (or two) with your morning coffee.
- The epitome of fall – Nothing makes a kitchen smell better than pumpkin spice chocolate chip bread baking in the oven!
- Super moist – This pumpkin bread has the perfect texture – super moist with a tender crumb. It’s made like many cakes are, by first blending the butter and sugar together. The result is pumpkin bread perfection!
Ingredients
- Butter – Make sure it’s at room temp so that it combines well with the sugars and other ingredients.
- Sugar and brown sugar – I like to use a combination of white sugar and brown sugar in this pumpkin chocolate chip bread. Granulated sugar adds sweetness and brown sugar adds richer, deeper flavor.
- Eggs
- Pumpkin puree – You can used canned pumpkin puree or homemade pumpkin puree from scratch.
- Milk – Just 1/3 cup makes a huge difference in the texture of this pumpkin bread with chocolate chips. If you don’t have any milk on hand, you can use water instead.
- Vanilla extract
- All-purpose flour
- Baking soda & baking powder
- Salt
- Spices – Cinnamon, ground ginger, nutmeg, and cloves. You can also swap in a tablespoon of pumpkin pie spice to simplify.
- Chocolate chips – Melted coconut oil or canola oil will work, too. This helps them stay nice and moist.
Adaptations/Variations
- M&M Pumpkin Bread: Swap in M&Ms for a colorful twist.
- Straight-Up Pumpkin Bread: Leave out the chocolate chips.
How to Make Chocolate Chip Pumpkin Bread
- Preheat your oven to 350°F and grease a standard-size loaf pan (9″x4″ is perfect).
- Place the butter in a large mixing bowl. Using a hand mixer, beat the butter until creamy and paler, about 30 seconds. Ad the sugars and beat until creamy and lighter in color, 3-4 minutes.
- One at a time, add the eggs and mix until combined.
- Then mix in the pumpkin puree.
- In a separate bowl or a large measuring cup, mix together the milk and vanilla.
- Sift the dry ingredients over the top of the bowl of wet ingredients. Mix together, gradually pouring in the milk mixture as you go.
- Mix JUST until well-blended, scraping the sides of the bowl as needed.
- Fold in the chocolate chips.
- Spread the chocolate chip pumpkin bread batter into the loaf pan.
- Bake until a toothpick inserted into the center comes out clean, 50-60 minutes.
- Let the loaf cool for a few minutes then invert it onto a wire rack to cool completely.
- Slice and serve!
I hope you love this Chocolate Chip Pumpkin Bread as much as we do! It’s so moist and tender, and those melty bites of chocolate bring it home. We love this pumpkin bread all autumn long!
Chocolate Chip Pumpkin Bread
Ingredients
- 6 tablespoons unsalted butter (softened)
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1/3 cup milk (can substitute water)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon fine-grain sea salt or table salt
- 1 cup semi-sweet chocolate chips (can use milk chocolate or dark chocolate if you prefer)
Equipment
- 1 8×4 loaf pan
Instructions
- Heat your oven to 350°F. Lightly grease a standard loaf pan (about 9"x4" works great).
- In a large mixing bowl, add the butter. With a hand mixer, whip it until smooth and slightly fluffy, about 30 seconds. Sprinkle in both sugars and keep mixing until it turns light and airy, 3-4 minutes.
- Beat in the eggs, one at a time, until each is fully incorporated. Stir in the pumpkin puree.
- In a separate bowl or large measuring cup, whisk together the milk and vanilla.
- Sift the dry ingredients directly over the wet mixture. With the mixer on low, slowly pour in the milk mixture, blending as you go. Mix only until everything is just combined, pausing to scrape down the sides if needed.
- Gently fold in the chocolate chips.
- Scoop the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf rest in the pan for a few minutes before turning it out onto a wire rack to cool completely. Slice, serve, and enjoy!
