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–+ servings
pumpkin chocolate chip bread in a loaf pan on a cooling rack.

Pumpkin Chocolate Chip Bread

Amanda
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Baking, Bread, Dessert
Cuisine American
Servings 10 servings
Calories 389 kcal

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.
 

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.

Nutrition

Serving: 1sliceCalories: 389kcalCarbohydrates: 53gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 63mgSodium: 184mgPotassium: 248mgFiber: 3gSugar: 29gVitamin A: 6076IUVitamin C: 2mgCalcium: 76mgIron: 3mg
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