Pumpkin Chocolate Chip Bread Recipe

5 from 23 votes

Pumpkin Chocolate Chip Bread Recipe

This pumpkin chocolate chip bread is made with pumpkin puree, pumpkin pie spice, and chocolate chips! Plus it only takes 10 minutes to prep!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Author: Yumna Jawad

Equipment

Ingredients

1 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
2 large eggs room temperature
½ cup granulated sugar
½ cup dark brown sugar
1 ¼ cups canned pumpkin
½ cup avocado oil
¾ cup chocolate chips

Instructions

Preheat the oven to 350°F. Generously coat a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a large bowl, whisk together the eggs and sugars until well combined. Add the pumpkin puree and oil, and continue whisking until well blended. Fold in the dry ingredients with a rubber spatula. When only a few streaks of flour remain, add the chocolate chips and fold until combined.
Scrape the batter into the prepared pan and bake for 60–65 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Remove from the oven and let cool completely on a wire rack before removing from the loaf pan.

Video

Notes

Use room-temperature eggs. They mix more evenly into the batter and give the pumpkin bread a uniform texture.

Toss the chocolate chips in flour first. This helps suspend them throughout the bread so they don't all sink to the bottom.

Storage: Store the pumpkin bread in an airtight container at room temperature for 2 days or in the fridge for up to 1 week. For a warm slice, wrap it in aluminum foil and warm it in the oven at 350ºF for 5–10 minutes. Or, microwave a slice (not in aluminum foil!) for 15–20 seconds.
Freezing: Tightly wrap the loaf or individual slices in plastic wrap or aluminum foil. Place them in a freezer-safe storage bag or container for up to 3 months. Thaw in the fridge or at room temperature, and warm in the oven or microwave.

I updated this Pumpkin Chocolate Chip Bread recipe in September 2024, but if you like the original version, you can still find it here:

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

2 large eggs, room temperature

1 cup granulated sugar

1 cup canned pumpkin

1/2 cup grapeseed oil

3/4 cup unsweetened applesauce

3/4 cup semisweet chocolate chips
Instructions

Preheat the oven to 350°F. Grease a loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, cinnamon, salt, and baking soda in a large bowl. Beat the eggs, sugar, pumpkin, oil, and applesauce in another large bowl.

Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in chocolate chips.

Pour the batter into the prepared baking pan and bake for 60–65 minutes or until a toothpick inserted in the center comes out clean. Loosely cover the bread with aluminum foil after 30 minutes to prevent the top and sides from getting too brown. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Nutrition

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