Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread is the softest pumpkin bread you’ll ever have. It melts in your mouth and gives you all the warm and cozy feelings with the fall spices with little bursts of chocolate throughout.
Why You’ll Love This Pumpkin Bread With Chocolate Chips
- This pumpkin bread is sooo soft, moist and dense!
- Pumpkin Bread is so super easy and quick to make.
- Stays *moist* for dayyyyyss and who wouldn’t want to pair a moist pumpkin loaf with chocolate?!
If you are here for fall recipes and are ready to get your pumpkin on, this recipe is VERY similar to my classic Pumpkin Bread With Cream Cheese Frosting. But you should also check out my Pumpkin Coffee Cake, Pumpkin Muffins with Pecan Streusel, or my brand new Pumpkin Donuts!
But if you’re looking for breakfast for the next week and want to make a delish loaf, you have to try my FAVORITE Carrot Cake Loaf, Gingerbread Loaf, Chocolate Chip Banana Nut Bread, and my classic Banana Bread.
Ingredients
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder: I use just baking powder and don’t recommend switching it for baking soda.
- Sugar: I used a mix of granulated sugar and dark brown sugar but you can also use light brown sugar.
- Butter: I would typically opt for oil in recipes using pumpkin because oil makes the texture spongier HOWEVER, butter is what gives it that very fine crumb that makes it “melt in your mouth”.
- I like salted butter but unsalted butter works fine too. I would increase the salt by ¼ tsp if using unsalted butter.
- Eggs: I use room temperature, large eggs.
- Put them in hot water for a few minutes if they’re cold.
- Pumpkin: I usually use Libby’s pumpkin puree (not pumpkin pie filling). I’ve also used Kroger brand or Whole Foods 365 brand interchangeably in other recipes.
- Spices: I make my own pumpkin pie spice at home or you can just buy some. It’s just a combination of spices with a higher ratio of cinnamon.
- Chocolate chips: I chopped up a chocolate bar into small chunks. This gave me the melty pools of chocolate throughout the bread. Milk, semi sweet or dark is fine.
- You can also use mini chocolate chips which give the best texture because they’re lighter in weight and are less likely to sink to the bottom of the bread.
- Salt: salt brings out natural flavors and cuts the sweetness a bit. I like to use fine sea salt. If you’re using table salt, I would use half the amount.
Step-By-Step Instructions
Step 1: Combine the drying ingredients, by whisking together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder and salt.
Step 2: Add the butter and beat on medium speed with an electric mixer until the mixture looks like paste.
Step 3: Add the eggs one at a time, mixing the batter for 30-60 seconds between each egg. Scrape the edge of the bowl if necessary.
Step 4: Add the pumpkin and mix just until the batter is combined and smooth.
Step 5: Fold in the chocolate chips until evenly distributed.
Step 6: Spread into the loaf pan and bake for about an hour. The loaf will be puffed and should spring back when you press on the tallest part. Insert a knife or a toothpick and it should come out with moist crumbs but not wet batter.
Step 7: Allow the loaf to cool before removing and serving.
Frequently Asked Questions
Omg yes. You can add some toasted pecans, walnuts, or white chocolate chips to this pumpkin bread. I would do about ½ to 1 cup full of add-ins
I just use canned pumpkin puree. Someday I’ll get to making my own pumpkin puree but that day is not today. I recommend Libby’s brand or something of similar consistency.
Make sure you don’t accidentally buy pumpkin pie filling.
I usually like my loaf cakes with no topping or maybe sprinkle some extra chocolate chips on top as it cools. If you’re in an extra chocolate mood, I recommend a chocolate ganache topping. But you can also try this brown sugar glaze or this cream cheese frosting.
I stick a knife all the way down the center (the tallest part) and if it comes out with moist crumbs instead of gummy batter it’s done baking.
How To Store This Pumpkin Chocolate Chip Bread
I place the bread under a cake dome or in an airtight container or ziplock bag at room temperature for 2-3 days. If it’s longer you can refrigerate it for a couple of days but it may dry out quicker in the fridge, so I recommend freezing instead.
You can freeze the whole thing or each individual slice with plastic wrap and then place them in a freezer bag. Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this pumpkin chocolate chip bread, I would love it if you left a star rating for it in the recipe card.
As always, have a blessed day and happy baking!
Love, B
