This homemade pumpkin chocolate chip bread is made from scratch and is super moist and delicious. This is the best recipe for Fall baking and pumpkin season!
This post was originally published in November 2017 and has been updated for content.
One of my favorite things about the Fall season is pumpkin season. I love all the different things you can make with Fall flavors and the best part is definitely the baking!
This moist pumpkin bread is a quick bread recipe, which means there is no yeast or rising ahead of time required. It's a great recipe to make and share with friends or family during the holiday season and doesn't take much time to put togehter.
The classic pumpkin bread is made with simple ingredients and is the perfect Fall treat served with a warm glass of bourbon apple cider and a big bowl of creamy sausage tortellini soup.
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🎃 Ingredient notes
- Pumpkin - I love using homemade pumpkin puree for this recipe when I am able to snag fresh pumpkins from the farmers markets or local pumpkin patch. This also works with canned pumpkin puree as well. Just make sure it says 100% pumpkin or pure pumpkin, not pumpkin pie filling.
- Chocolate Chips - Semi-sweet chocolate chips give just a hit of sweetness with the perfect chocolate flavor. Milk chocolate chips can be used for a sweeter taste or dark chocolate chunks for a more intense chocolate flavor.
📋 Substitutions and variations
- Nuts - If you like, you can add in ½ cup of chopped walnuts or pecans to the batter.
- Dairy Free - To make this pumpkin bread dairy free, substitute the butter for a dairy free or plant based butter and the milk with a unsweetened dairy free milk.
- Mini Loaves - Instead of making large loaves, this batter will work to make in mini sized loaves. It should make enough to fill three mini loaf pans. Baking times will be closer to 35-45 minutes.
🥣 Step by step instructions
First, whisk together the pumpkin puree, melted butter, eggs, milk and vanilla extract in a large bowl. Then, in a separate medium bowl, whisk together the all purpose flour, white sugar, brown sugar, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
Mix the dry ingredients into the wet ingredients until they are just combined and no dry pockets remain. Then, fold in the chocolate chips to the batter, reserving some of the chocolate chips to place on top.
Pour batter into a greased 9 inch loaf pan and sprinkle with the remaining chocolate chips. Bake the bread in a preheated 350˚ oven for about 40-50 minutes. It is done when a toothpick comes out clean when inserted into the middle.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Whisk or sift the flour mixture first before adding it to the pumpkin mixture. This helps to prevent lumps or dry pockets in the batter.
- Leave out a handful of chocolate chips from the batter to sprinkle right on top before baking so you have perfectly melty chocolate chips right on top.
- Mix the batter together until the ingredients are just combined so it stays delicate and doesn't get dense.
- For best results, allow the pumpkin chocolate chip bread to cool for 15 minutes before removing it from the loaf pan. Then let it cool another 15 minutes or so on a wire rack before slicing and serving.
⏲️ Make ahead and storage instructions
This homemade pumpkin bread should be cooled completely before storing at room temperature in an airtight container for up to 5 days.
It may also be wrapped tightly in plastic wrap after cooling and stored in an airtight container in the freezer for up to 2 months. Bread can be thawed at room temperature and then sliced and served.
🎃 More pumpkin recipes
If you loved this homemade pumpkin chocolate chip bread recipe, check out these other pumpkin recipes that I know you will love too!
- Old Fashioned Pumpkin Pie
- Maple Roasted Pumpkin Seeds
- Pumpkin Roll Cake with Mascarpone Filling
- Easy Roasted Pumpkin Hummus
📖 Recipe
Pumpkin Chocolate Chip Bread
Ingredients
- 1 ½ cup pumpkin puree
- 1 stick unsalted butter melted and cooled
- 2 large eggs
- ¼ cup whole milk
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350˚ and grease a 9 inch loaf pan with butter or baking spray.
- In a large mixing bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla extract and whisk together until smooth.
- In a separate mixing bowl, whisk or sift together the flour, both sugars, baking powder, cinnamon, nutmeg, cloves, allspice and salt.
- Add the dry ingredients into the wet ingredients and fold them together using a rubber spatula until they are just combined and no dry pockets remain.
- Reserve a small handful of the chocolate chips to place on top of the bread and fold the remaining chips gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top into an even layer. Sprinkle the top with the reserved chocolate chips and bake in the preheated oven for 50-60 minutes until a toothpick comes out clean when inserted into the middle.
- Allow the bread to cool for 10-15 minutes in the pan and then gently move it to a cooling rack to finish cooling.
Notes
- Whisk or sift the dry ingredients to prevent lumps or dry pockets in the batter.
- Leave out a handful of chocolate chips from the batter to sprinkle right on top before baking so you have perfectly melty chocolate chips right on top.
- Mix the batter together until the ingredients are just combined so it stays delicate and doesn't get dense.
- For best results, allow the bread to cool for 15 minutes before removing it from the loaf pan. Then let it cool another 15 minutes or so on a wire rack before slicing and serving.
Substitutions and Variations
- Nuts - Add in ½ cup of chopped walnuts or pecans to the batter.
- Dairy Free - Substitute the butter for a dairy free or plant based butter and the milk with a unsweetened dairy free milk.
- Mini Loaves - This batter will work to make in mini sized loaves and should make enough to fill three mini loaf pans.
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