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:
Chocolate Chip Pumpkin Bread
made it? tap the stars to add your rating!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.
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!