Pumpkin Chocolate Chip Bread Recipe

This easy pumpkin chocolate chip bread recipe is delicious, moist and simple to make. It creates a sweet “quick bread” that is a tasty muffin-like dessert (versus a sandwich-type bread). Quick bread recipes use baking soda and/or baking powder as a leavening agent (versus sandwich-type breads that use slower rising bread yeast). Other types of sweet quick breads include banana bread, strawberry bread, applesauce bread, etc. Your family will love this fun & tasty pumpkin bread.

Delicious Pumpkin Chocolate Chip Bread

pumpkin chocolate chip bread recipe

Pumpkin chocolate chip bread is perfect as a snack, breakfast treat or even as a great Thanksgiving dessert. Of course, your family will also love this pumpkin bread’s fun orange color. This sweet quick bread recipe should take you roughly 10 minutes to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. For more quick bread ideas (i.e. strawberry bread), please visit Bread Dad’s section on Quick Bread Recipes. You will also find a printable and “pin-able” recipe at the bottom of this page.

Ingredients – Easy Pumpkin Chocolate Chip Bread Recipe

  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Large Eggs
  • 1 1/2 Cups – Pumpkin Puree (not pumpkin pie mix)
  • 2 Cups – Flour (all purpose flour)
  • 1/2 Cup – White Granulated Sugar
  • 1/2 Cup – Brown Sugar (packed)
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • 1/2 Teaspoon – Cinnamon
  • 1 Cup – Semi-Sweet Chocolate Chips

Servings – Roughly 12 slices

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Chocolate Chips being added to Pumpkin Bread Batter

Chocolate Chips being added to Pumpkin Bread Batter

Instructions – Easy Pumpkin Chocolate Chip Bread Recipe

  • Preheat oven to 325 degrees F.
  • Soften butter in a microwave.
  • Stir eggs, pumpkin puree and butter together.
  • Mix in remaining ingredients (except the chocolate chips). Stir until the batter is fully mixed.
  • Add the chocolate chips after the batter has been completely mixed. Make sure the chocolate chips are evenly spread throughout the batter.
  • Grease bread pan (if necessary).
  • Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 70 minutes.
  • Take out of oven and let the pumpkin bread cool down in the bread pan for 10 minutes. Do not remove the pumpkin bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the pumpkin bread from the bread pan. Place the pumpkin bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the pumpkin bread and the bread pan walls if the bread is stuck in the pan.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of the page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Tips – Easy Pumpkin Chocolate Chip Bread Recipe

  • The tips below are designed to help quick bread “novices” and/or people with limited baking experience.
  • Pumpkin bread is a great fall “harvest” dessert. It is perfect for many fall occasions such as Thanksgiving, Halloween, harvest festivals, autumn family gatherings, etc. Of course, since our pumpkin bread tastes great and has an unique orange color, it is fantastic for any occasion! For more pumpkin & autumn harvest-related recipes, please visit Bread Dad’s easy Fall Dessert Recipes section.
  • Make sure that you are using pumpkin puree (and not a pumpkin pie mix). Pumpkin pie mix contains extra ingredients such as water, sugar & spices and this can throw off the taste & consistency of this recipe if used. In addition, with pumpkin puree, you get to decide the taste of your pumpkin bread (by adding your favorite spices) versus relying on the “company” flavor of a pre-made pumpkin pie mix.
  • If you want to make only a simple pumpkin bread (without the chocolate chips), you can simply exclude the chocolate chips when making this recipe. Everything else stays the same.
  • Optional – You can add a small handful of chocolate chips to the top of the batter before or after the pumpkin bread bakes. However, if you want to avoid getting a lot of melted chocolate on your oven mitts, you should place these chocolate chips on the top of the pumpkin bread AFTER you have removed it from the bread pan. Gently press them into the top of the still warm pumpkin bread (immediately after you have placed the bread on the cooling rack). Or you can use baking parchment paper so you can “lift” the pumpkin bread out of the bread pan (and minimize touching the exterior of the pumpkin bread) once it is done baking.
  • If you want to make a delicious pumpkin bread without chocolate chips, you might like to try our Pumpkin Cranberry Bread. Or if you prefer banana bread, you should also try out Pumpkin Chocolate Chip Banana Bread recipe.

 

  • This doesn’t happen often but if the top of the quick bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the bread again with a tooth pick.
  • Consider “greasing” your bread pan with butter or vegetable oil because chocolate chips may stick to the bread pan after melting during the baking process. Melted chocolate chips can sometimes make it difficult to get the pumpkin bread out of the bread pan without the bread breaking. When greasing the pan, please give extra attention to the bottom of the bread pan.
  • You can also try using baking parchment paper to line your bread pan if you have a problem with the chocolate chips sticking to the bottom of the bread pan. Baking parchment paper will also help you to avoid disturbing (smudging) any warm/soft chocolate chips on top of the bread when you lift the banana bread from the bread pan.
  • If you have a problem with a quick bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your quick bread.
  • For many more sweet & delicious quick bread recipes (i.e. strawberry bread or blueberry bread), please visit Bread Dad’s main Quick Bread Recipes section.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of the page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

Reference Sources

Questions – Pumpkin Chocolate Chip Bread Recipe

Why does my pumpkin bread stick to the bottom of the pan?

The chocolate chips in a pumpkin bread recipe sometimes stick to the bread pan after they have melted. This can make it difficult to remove the pumpkin bread from the bread pan. Please use a non-stick bread pan or “grease” your bread pan with butter or vegetable oil before you add the batter. This will make it easier for you to remove the pumpkin bread from the bread pan. In addition, some people like to use baking parchment paper in order to line their bread pans and avoid any sticking problems.

You should also use a flexible silicon spatula to loosen the sides of the pumpkin bread from the bread pan before you attempt to remove it from the bread pan.

What vitamins are in pumpkin puree?

According to Wikipedia, “In a 100-gram amount, raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy and is an excellent source (20% or more the Daily Value, DV) of provitamin A beta-carotene and vitamin A (53% DV) (table). Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table).”

Is pumpkin bread only for Thanksgiving?

No. Pumpkin bread can be enjoyed any time of the year. Historically, after the harvest, pumpkins were used in the fall to make pumpkin bread, pumpkin pie, etc. However, with canned pumpkin puree, you can make delicious pumpkin breads year round. Pumpkin breads are great for Thanksgiving but they can also be used for Halloween, Christmas and many other holidays & special occasions. Of course, they are always a wonderful fall dessert.

Is pumpkin bread a type of sandwich bread?

No. Traditional pumpkin bread is not a sandwich bread. It is a type of quick bread that is sweet & muffin-like and is made with baking soda and/or baking power. Pumpkin bread is not made with slower rising bread yeast that is often used to make sandwich breads. Other types of quick breads include banana bread, applesauce bread, etc. Pumpkin breads are generally used for snacks & desserts and not for sandwiches.

Can you make pumpkin bread with a bread machine?

Yes, you can easily make a sweet pumpkin bread with a bread machine. Bread machines work well with many different types of quick bread recipes such as pumpkin bread, banana bread, applesauce bread, etc. For more information on how to make pumpkin bread with a bread machine, please read our Bread Machine Pumpkin Bread recipe.

Related Recipes

pumpkin chocolate chip bread recipe
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5 from 11 votes

Pumpkin Chocolate Chip Bread Recipe

This easy pumpkin chocolate chip bread recipe is delicious, moist and simple to make. It creates a sweet "quick bread" that is a tasty muffin-like dessert (versus a sandwich-type bread). Pumpkin chocolate chip bread is perfect as a snack, breakfast treat or even as a great Thanksgiving dessert. Of course, your family will also love this pumpkin bread's fun orange color. Visit BreadDad.com for more easy sweet quick bread recipes.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: chocolate chip pumpkin bread, chocolate pumpkin bread, easy pumpkin chocolate chip bread, Halloween pumpkin bread, pumpkin bread, pumpkin bread recipe, pumpkin chocolate chip bread, pumpkin chocolate chip bread recipe, pumpkin quick bread, Thanksgiving pumpkin bread
Servings: 12 Slices
Calories: 319kcal
Author: Bread Dad

Ingredients

  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 1 1/2 Cups Pumpkin Puree (not pumpkin pie mix)
  • 2 Cups Flour (all purpose flour)
  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Brown Sugar (packed)
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 1 Cup Semi-Sweet Chocolate Chips

Instructions

  • Preheat oven to 325 degrees F.
  • Soften butter in a microwave.
  • Stir eggs, pumpkin puree and butter together.
  • Mix in remaining ingredients (except the chocolate chips). Stir until the batter is fully mixed.
  • Add the chocolate chips after the batter has been completely mixed. Make sure the chocolate chips are evenly spread throughout the batter.
  • Grease bread pan (if necessary).
  • Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 70 minutes.
  • Take out of oven and let the pumpkin bread cool down in the bread pan for 10 minutes. Do not remove the pumpkin bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the pumpkin bread from the bread pan. Place the pumpkin bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the pumpkin bread and the bread pan walls if the bread is stuck in the pan.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
 
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The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 319kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 241mg | Potassium: 196mg | Fiber: 3g | Sugar: 24g | Vitamin A: 5047IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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