Pumpkin Chocolate Chip Bread

4.87 from 23 votes

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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 sort of in love with my 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. Friends, we are there! Its just the right amount of sweetness balanced with spice, pumpkin and chocolate…basically everything pumpkin bread should be. Step aside Zucchini Bread. Take a seat Cinnamon Swirl Donut Bread. We are ready for all things pumpkin!

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.
Pumpkin Chocolate Chip Bread

How to Make Pumpkin Chocolate Chip 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:

  1. 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.
  2. In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth.
  3. 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.
  4. 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!

Pro Tips for making the Best Pumpkin Chocolate Chip 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. These are the ones I own and I couldn’t recommend them enough. They are fabulous. 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!
Pumpkin Bread

Make-Ahead

The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm (isn’t any baked good?) but it is also delicious at room temperature.

Normally, this recipe can last for up to 3 days stored at room temperature. The longer it sits, the more crumbly and dry it gets. Warming will help with this, but storing it in the refrigerator would be preferred, especially if you’re wanting this to last beyond 3 days. Storing this pumpkin bread in the fridge will actually extend its shelf like as long as its wrapped well or in an airtight container.  That way you can make it a couple of days in advance and keep it fresh in the fridge. Simply eat cold or reheat for 10 seconds per slice in the microwave.

Storing Options

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.

Pumpkin Bread Recipe

More Pumpkin Recipes to Try:

Everyone should have a plethora of pumpkin recipes and this pumpkin chocolate chip bread recipe definitely needs to make it to your recipe box. It always is delicious, always goes over well and always gets finished first.

So print, bake, eat, repeat. Have a great day, friends!

4.87 from 23 votes

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!
servings 12 slices
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients

  • 1/4 cup salted butter softened
  • 1/4 cup canola oil
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • 1 cup semi sweet chocolate chips divided

Instructions

  • 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.

Nutrition

Calories: 303kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 150mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1770IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 2mg
Course: Breads, Breakfast, Dessert
Cuisine: American
Keyword: Pumpkin Bread, Pumpkin Bread Recipe, Pumpkin Chocolate Chip Bread

 

Polaroid photo of granola bars

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Recipe Rating




97 Responses
  1. Miriam Schulenberg

    I have quadrupled this recipe twice a week since you posted it in August. We have 7 adult children and they absolutely love it, so of course, Mama bakes loaves for them to take home. Thanks for all your delicious posts!

  2. Rachael Rudd

    5 stars
    I made this pumpkin bread in mini loaf pans and froze them. I’ve been taking them out for breakfast and my kids love it! Great recipe! Thank you!

  3. Eileen Lerma

    5 stars
    Pumpkin chocolate chip bread is my favorite fall treat to bake! Your recipe was amazing & I will be making it again & again!

  4. Sandy

    I made this pumpkin bread and brought it into work – everyone loved it! I used milk chocolate chips bc that’s what I had on hand!

  5. Alison

    I made this twice last weekend! I added more pumpkin the second time to give it a little more of the pumpkin flavor. So tasty and easy!

  6. Megan B.

    Can’t wait to try this one out. I’m currently overseas for my husbands job, but found a can of pumpkin at the store (hard to come by!), so this is what I will be making for the family this week as dessert 🙂

  7. Emily

    5 stars
    I’ve been finding myself going to your site, typing in pumpkin, and making all the things. Your pumpkin sugar cookies were soo good! This is another recipe that did not disappoint. I love pumpkin and butterscotch together, so I swapped out the chocolate chips for butterscotch chips the 2nd time I made this. Love this bread both ways!

  8. Heidi Wilcoxson

    I am hoping to make this, this weekend! I did a 30 days of no sugar challenge and it’s almost over. I am pretty sure this is the perfect way to end it.

  9. Nichola

    5 stars
    Thanks so much for the recipe, I’ve really enjoyed making the pumpkin bread. Congrats on your new addition to the family, I also have a little one, born very late on the 26th September 19 and its been lovely following your blog over the years.

    I’m from England so I’m trying the recipe with substitutes as canola oil is hard to come by and canned pumpkin & buttermilk are not easily found in your local supermarkets. So far I’m using fresh pumpkin & sunflower oil. May try mashed banana as a substitute for the oil the next time.

    Thanks for your very comprehensive recipes, it makes following them a joy.

  10. Michelle Flanagan

    5 stars
    I’ve made this twice already this fall! My family loves it. I love reading about you and your family. I also have 4 children and although they’re all grown ( the youngest is 19!) It feels like just yesterday I was in your shoes! Good memories! Thank you for bringing it all back 😊