Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread Recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall treat!
I’m just going to say it, this is the best recipe for Pumpkin Chocolate Chip Bread ever. I’ve been sitting on this recipe, making it the same way for the past six weeks because I wanted to *be sure* it was good. Could I add this? Should I add that? I started making it in August before we went to Lake George when we were in Canada visiting my parents. I came home, made it a few more times without changing a thing and now I get to share the goodness that is Pumpkin Chocolate Chip Bread.
Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread yields a moist, sweet cakey loaf that is all sorts of pumpkin and chocolate. It’s made in one bowl, poured into one loaf pan and topped with chocolate. Then it’s baked in a light-colored loaf pan for about an hour. But first, you need these ingredients!
- Salted Butter – softened! You can use unsalted if that’s what you have, just add an extra pinch of salt with the dry ingredients.
- Canola Oil – this makes the loaf pleasantly moist.
- Granulated Sugar – to sweeten of course.
- Pumpkin Puree – you can either use canned or make your own homemade pumpkin puree.
- Eggs – this adds structure and helps the bread rise a bit.
- Vanilla – for flavoring.
- All-Purpose Flour – adds structure to the bread and fills it out.
- Baking Powder – helps the bread rise.
- Salt – to balance and compliment flavors.
- Buttermilk – extra moisture comes from this ingredient that creates an extra soft pumpkin bread. If you don’t have buttermilk on hand mix together 1/4 cup of milk and 1/4 teaspoon of white vinegar.
- Semi-Sweet Chocolate Chips – chocolate and pumpkin is always a good pairing. Switch out for white chocolate, dark chocolate or even nuts if you want. I would go with walnuts or pecans.
The Best Pumpkin Bread
To get the best results with this pumpkin bread recipe you will want to:
Stir the flour in until just combined. Meaning, don’t stir it like crazy because you don’t want to develop any gluten. Gluten = chewy. For a loaf that is basically a cake, you’ll want it to be tender like a cake. So, don’t overthink it and don’t over mix.
Use a light-colored loaf pan… and parchment paper if you can swing it. Dark pans tend to lead to crispy, dark edges. We do not want that for this loaf! Also, bake the loaf in the lower half of the oven. If you do happen to use a darker pan, reduce oven temperature to 325 degrees and start checking doneness at 45 minutes in. You don’t want it to burn.
Let it cool before removing from the pan. Not cooled completely but cooled enough that it won’t fall apart once it’s been removed from the pan. 15 – 20 minutes after bake time is a good sweet spot. You shouldn’t have to use oven mitts to remove it from the pan. Everything can be very warm to the touch still, but its too hot if you have to use oven mitts. And of course, eat it warm!
How to Make Pumpkin Bread
Now with those helpful tips in mind and the ingredients gathered, you’re ready to make the best pumpkin bread ever. To make pumpkin bread:
- Preheat oven to 350 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
- In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth.
- Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.
- Bake for 50 to 60 minutes in the lower half of the oven until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice, serve and enjoy!
The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm but it is also super good cooled off.
Normally, this recipe can last for 1 to 2 days stored at room temperature. To extend the shelf life of pumpkin bread store it in an airtight container for up to a week in the fridge. That way you can make it a couple of days in advance.
Another option to make this recipe ahead of time is to freeze it.
Bake accordingly and let the loaf cool completely. Then wrap it with plastic wrap a couple of times over and then put into a plastic freezer bag. This will prevent it from getting freezer burn. When stored this way, Pumpkin Bread can last for up to 3 months! Now that is fall meal prepping.
This Pumpkin Chocolate Bread Recipe can also be made in cute little loaves or even muffins! They are the perfect way to make gifts for neighbors or to serve at a party. My main suggestion would be to use mini chocolate chips to keep the pumpkin to chocolate ratio right.
Also, the baking time is going to be shorter if you are using small loaf tins or a cupcake tin. Start with 20 minutes and then after that, check with a toothpick or knife. If the utensil comes out wet put the pumpkin bread back in the oven for 5-10 more minutes until done.
Pumpkin Bread Variations
I’ve made a couple of Pumpkin Bread Recipes on my blog and so I’ve rounded them all up for you to enjoy. They are all certifiably delicious and perfect for fall baking.
- Cinnamon Swirl Pumpkin Bread Recipe – there’s no chocolate in this recipe but there is a cinnamon swirl and cinnamon sugar coating involved.
- Pumpkin Pull-Apart Bread – this loaf of pumpkin bread utilizes biscuit dough, is filled with pumpkin, and cream cheese, and is topped with delicious but simple icing.
- Big Batch Pumpkin Chocolate Chip Bread – this recipe is almost the same as this post aside from a couple of ingredients and the fact that it makes 5 loaves! It is the ultimate make-ahead recipe.
- Pumpkin Pull-Apart Monkey Bread Recipe – dough dipped in butter and cinnamon sugar, baked and then topped with a buttery maple glaze. Perfect for sharing!
More Pumpkin Recipes to Try:
- Homemade Pumpkin Pie Recipe
- Soft Pumpkin Sugar Cookies
- Pumpkin Bars
- Pumpkin Pecan Cobbler
- Pumpkin Whoopie Pies with Caramel Pecan Filling
- Pumpkin Cream Cheese Swirl Muffins
Everyone should have this pumpkin bread recipe. It always is delicious, always goes over well and always gets finished first. I’m also thoroughly convinced that if you fed this warm loaf to your foes, they would quickly become friends…or pretend to be your friend to steal the recipe and then go back to being a foe. Just saying.
So print, bake, eat, repeat and have a great day, friends!
Pumpkin Chocolate Chip Bread
Moist, sweet and cakey, this Pumpkin Bread Recipe is beyond good. Filled with chocolate and baked to perfection, it's the perfect fall treat!
Preheat oven to 350 degrees. Grease light colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with non-stick cooking spray and set aside.
In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth.
Gently stir in dry ingredients and buttermilk until it's uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.
Bake for 50 to 60 minutes in the lower half of the oven until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.