Pumpkin Bread lovers, this one is for you: The thick and fluffy slices of this Chocolate Chip Pumpkin Bread are completely irresistible! This recipe makes two loaves with an entire can of pumpkin – no pumpkin leftovers, more pumpkin bread to enjoy!
A Note from Nora
This Chocolate Chip Pumpkin Bread is one of those fall recipes I just have to make again and again! I already have a Streusel Pumpkin Bread version here on the blog – but this one with chocolate chips is too good not to share!
How to Make Chocolate Chip Pumpkin Bread
Read on for the detailed step-by-step ingredients and instructions, or scroll down for tips and the printable recipe card.
Watch the recipe video:
Ingredients for Chocolate Chip Pumpkin Bread:
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups white sugar
- ½ cup melted butter
- 2 large eggs
- 15- oz. can pumpkin
- ½ – 1 cup chocolate chips (I used a mix of semi-sweet regular and miniature)
The Key Steps to the Best Pumpkin Bread:
1 Don’t forget to preheat the oven and line your pan:
Baked goods risen with baking powder need good consistent heat from the get-go, so switch on your oven before you begin with the bread.
Also, I prefer lining my pan for quick breads, so I can easily lift them out of the pan soon after cooking (this helps to keep them from getting soggy).
2 Mix wet and dry ingredients separately:
When making bread, you only want to JUST combine the batter.
So to start, combine the dry ingredients in a bowl, and the wet ingredients in a separate measuring jug (for super easy pouring!)
3 Combine the batter JUST enough:
Pour the wet ingredients into the bowl with the dry ingredients, then use a spatula to fold them together JUST until combined.
Pumpkin bread batter is lumpy, which is totally fine. Overmixing this batter will result in a dense and gummy bread – so only fold until there is no more visible flour, but it shouldn’t be a smooth batter.
Only fold in the chocolate chips with 3-4 stirs, too!
4 Bake the bread – but don’t overbake it
Over baking this bread will make it dry, so bake it right until a toothpick inserted comes out clean.
You can also use a kitchen thermometer with a thin probe to test the internal temperature – the bread will be baked once the middle registers about 210F.
Nora’s Tips for Perfect Pumpkin Bread:
Use a high-quality canned pumpkin to avoid using pumpkin that’s too watery – your bread may not turn out otherwise.
Do not overmix the bread batter – overmixing will result in a gummy bread.
Make sure to test the bread for doneness – different pans bake at different speeds. My two near-identical loaf pans always have a 5 minute difference!
How to store pumpkin bread with chocolate chips:
On the counter:
Store pumpkin bread on the counter wrapped in plastic wrap for up to 2 days.
in the fridge:
In an airtight container in the fridge, this chocolate chip pumpkin bread last for about 4-5 days.
Can you freeze pumpkin bread?
Yes, you can freeze this quick bread for up to 3 months.
I prefer to freeze it in individual slices because they defrost much faster and I can take out only as much as we need. But you can also freeze entire loaves!
Place the cooled bread in a freezer-friendly bag or container and label with the name and use-by date (freeze for up to 3 months).
What to serve with Chocolate Chip Pumpkin Bread:
It’s not that this pumpkin bread needs anything to thrive, but if you want to turn it into a truly special holiday brunch? Why not serve it with a maple cream cheese frosting or whipped cream!
Or turn it into a special after-school snack with a mug of my EASY homemade hot chocolate!
Print the recipe here:
Printable recipe
Chocolate Chip Pumpkin Bread
Recipe details
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups white sugar
- ½ cup melted butter
- 2 large eggs
- 1 can (15-oz) pumpkin
Chocolate Chips
- ½ cup chocolate chips
Instructions
- Prep: Preheat your oven to 350°F. Grease and line two 9×5 inch loaf pans.
- Make batter: Stir together dry ingredients in a large mixing bowl and set aside. Whisk wet ingredients together in a measuring jug. Pour the wet into the dry ingredients and fold in just until combined, do not overmix! Folds through the chocolate chips.
- Bake: Spoon the batter into the prepared loaf tins. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool: Cool in the pans for 10 minutes before removing the breads onto a wire rack to cool completely.
Nita Glover says
Absolutely delicious! My son said, “Now this is what I’m talking about, all day!”
Nora says
Awww, that’s so sweet, Nita!
Erin says
Loved that I could use a whole can of pumpkin! However the loaves came out very flat. I used two 9×5 pans as the recipe directed. It looks like it would be better if I had only used one. Any thoughts on what went wrong?
Nora says
Erin, the 9×5 inch pans always make a little flatter loaves vs the 4×8 inch pans. However, did you check the expiry date of your baking powder? Using older baking powder can cause flat baked goods.
Liz Ritter says
I made this pumpkin bread today with my 3 year old daughter. We added 1/4 cup of mini chocolate chips and 1/4 cup of peanut butter chips, and baked in a bundt pan. It was delicious and so moist!! Thanks for sharing this recipe!!
Nora says
How delicious with the peanut butter chips, Liz!