Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe! 

pumpkin chocolate chip bread

I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin Chocolate Chip Cookies and Pumpkin Chocolate Chip Bars. There is nothing better than pumpkin AND chocolate! 

This homemade pumpkin bread is easy to whip up and tastes better than any pumpkin bread you can get at a bakery. And the best part? It makes TWO large loaves (9×5-inch size), so you can share one with a friend, stash it in the freezer for later, or enjoy it all by yourself because one loaf never lasts long. It is SO good! 

This bread is great for breakfast, brunch, snack time, dessert, Halloween, Thanksgiving, or anytime! Obviously, it is extra delicious during the fall months, but I do make it year-round and no one complains. 

pumpkin chocolate chip bread cut in slices with milk

Pumpkin Puree vs. Pumpkin Pie Filling

This recipe calls for pumpkin puree (100% pure pumpkin), not pumpkin pie filling! Pumpkin puree is made with just pumpkin, while pumpkin pie filling has all kinds of ingredients and flavors added in. Double check your cans and make sure you have the right stuff! 

Pumpkin Bread Spices

This is the perfect blend of spices for creating the best pumpkin flavor! I’ve included a combination of…

  • Cinnamon
  • Nutmeg
  • Ginger
  • Cloves

These spices together create a warm, nostalgic flavor that’s just incredible with the pumpkin. If you have pre-made pumpkin pie spice, you can use 2 tablespoons instead of the mix of spices, but personally I like adding the spices individually because I think the flavor is better. 

pumpkin chocolate chip batter

Chocolate Chips & More

I love using semi-sweet chocolate chips in my pumpkin bread, but you can also use the following! It’s fun to mix it up! 

  • Milk chocolate chips
  • Dark chocolate chunks or chips
  • White chocolate chips
  • Butterscotch chips
  • Cinnamon chips
  • Walnuts, pecans, or even candied pecans

slices of pumpkin chocolate chip bread

Pumpkin Chocolate Chip Bread Tips

Below are my tips for creating the perfect Pumpkin Chocolate Bread. It’s fluffy, moist, and filled with seasonal pumpkin flavor!

  • Have your buttermilk and eggs at room temperature. Pull them out before you begin baking so they can rest for a bit. You can run your eggs under warm water to speed this process or set them in a bowl of warm water. If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before mixing it in.
  • There are a couple ingredients that give this pumpkin bread the perfect, moist texture: pumpkin (of course!), buttermilk, brown sugar, and eggs. 
  • Don’t overmix the batter! Mix by hand and just until everything is incorporated and no more. Gently fold in the chocolate chips, again making sure you’re only mixing as much as absolutely necessary.
  • Grease your loaf pans really well. You want each baked loaf to easily come out of the pan.
  • Reserve some of the chocolate chips for the tops of your loaves. The chocolate chips make the bread extra beautiful and you can’t go wrong with more chocolate.  
  • I also like to sprinkle turbinado sugar on top of each loaf. This gives each slice of pumpkin bread a sugary-sweet crunch. Don’t skip this step. It’s SO yummy!
  • If the top of your bread is browning too quickly, tent a piece of aluminum foil on top. This will let the middle continue to cook while slowing the browning on top!
  • Let the bread cool in the pan for 15 minutes and then carefully remove it. Let it cool completely before slicing. I know it is hard to wait, but worth it! 

How to Store

Once baked and cooled, you can wrap the loaf in plastic wrap or place in an airtight container and store on the counter at room temperature for 3 to 5 days

You can also freeze the bread, which is so nice since this recipe makes two loaves. I love having one in the freezer for a rainy day. 

To freeze, wrap the cooled loaf in plastic wrap AND aluminum foil and freeze for up to three months. I always label and date my bread so I know what it is. Defrost before slicing and serving. 

You can also freeze individual slices if you want a quick grab and go pumpkin treat from the freezer. 

More Pumpkin Recipes

best pumpkin chocolate chip bread

Pumpkin Chocolate Chip Bread

The best pumpkin chocolate chip bread recipe! You are going to love this fall pumpkin bread.
4.91 from 10 votes

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 15 ounces 100% pure pumpkin
  • 1 cup vegetable oil or canola oil
  • 2/3 cup buttermilk, at room temperature
  • 4 large eggs, at room temperature and beaten
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups chocolate chips, divided
  • 2 tablespoons turbinado sugar, for sprinkling on bread

Instructions
 

  • Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans with cooking spray and set aside.
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
  • In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. Mix until smooth.
  • Add the dry ingredients to the wet ingredients and mix until just combined, being careful to not over mix.
  • Fold in 1 ½ cups chocolate chips, reserving ¼ cup for the tops of the loaves.
  • Evenly divide batter between the prepared pans. Sprinkle the loaves with remaining chocolate chips and sprinkle evenly with turbinado sugar.
  • Bake for 50 to 65 minutes, or until browned and a toothpick comes out clean when inserted in the center of the loaf. If the loaves are browning too quickly, you can loosely tent them with foil so the middle can keep baking.
  • Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

Notes

Updated the original recipe from 2009. They are similar, but I like the updated version better. If you want the original, here are the ingredients: 3 ½ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 tablespoon ground nutmeg, 2 teaspoons baking soda, 1 ½ teaspoons salt, 3 cups granulated sugar, 15 ounces pure pumpkin, 1 cup canola oil, 2/3 cup water, 1 teaspoon vanilla extract, 4 large eggs, 1 cup semisweet chocolate chips. Follow the same instructions.

Nutrition

Calories: 338kcal, Carbohydrates: 52g, Protein: 4g, Fat: 13g, Saturated Fat: 10g, Cholesterol: 30mg, Sodium: 267mg, Potassium: 90mg, Fiber: 2g, Sugar: 36g, Vitamin A: 2838IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 2mg
Keywords fall

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Photos by Molly, Yes to Yolks.

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    I did not make this recipe, but it looks exactly like the recipe that we have used in the family for over 40 years for sure. I make it every year, but I make it plain but add chopped walnuts. I have made it with the chocolate chips and the walnuts also. But what an awesome recipe and it is so good. I give them away at the holidays. I gave to to a friend of mine, one with the chocolate chips and one plane, and she was so disgusted with herself cuz she ate one whole loaf by herself in a day and it was a good-sized glass loaf dish. Matter fact I just might make one tonight cuz I have been thinking about it. Everyone will enjoy this bread. I’m originally from Massachusetts, and can still picture myself in my late mother’s kitchen baking mini loaves of them. Enjoy the bread is delicious

  2. 4 stars
    This turned out great and I liked that it makes 3 full size loafs. I froze 2 for later. I used 1 generous cup of choc chips and about 1/3 cup dark choc nibs I found at Trader Joe’s. I noticed the newer recipe on your site only makes one loaf and has slightly different spice mix. I like the idea of adding ginger to the spice mix

  3. 5 stars
    I’m not a big pumpkin fan but this recipe is AWESOME! just enough pumpkin, perfect amount of chocolate. I used miniature chocolate chips (what I had on hand) and saved some to sprinkle on top. Made 2 loaves and some muffins (about half the cook time). But everything else, I followed exactly!

  4. I love this recipe! My husband eats most of it by himself !

    Question: Can you make these into muffins? That way it’s more grab and go? How long should I cook them for?

  5. 5 stars
    I’ve made this every fall for the last four years! My go to recipe to start the best season. I make it for family, friends, neighbors, teachers, and the kid’s bus driver! Being able to make three loaves at once is amazing! Everyone looks forward to it every year. Thank you so much!

  6. Hi,
    Where I live doesn’t sell anything but pumpkin pie filling. What suggestions would you make to get similar flavours ?

    Thanks!
    Maegan

    1. You can use any cooked, mashed orange squash. Butternut squash works great! Cut the squash up, remove the seeds, microwave until soft, remove skin, then use 2 cups of the mashed squash in place of the pumpkin puree. (If your mashed squash has a lot of water in it, just decrease the amount of oil or other liquid you put into the recipe.)

    1. The original recipe was from 2009 and I thought it needed a little updating. Both recipes are really good, but I like the new one better. If you prefer the original, please see the notes in the recipe card. The original recipe is there:) Enjoy!

    2. Oh my goodness, thank you for asking this! I thought I was going crazy. I have made this recipe, easily, 50 times and I knew it didn’t have brown sugar or buttermilk in it before. I must have checked my Pinterest pin 5 times thinking I was clicking on the wrong one. I did use the brown sugar but still used water because I didn’t have buttermilk. It was great, as usual!!! Love this recipe and so does everyone I make it for!

    3. Sorry for the confusion, I updated the photos and recipe since it was from 2009. It was time. The original is in the notes if you want it, it is a great recipe, but I like the new one a little bit better:) Glad you loved it!

  7. 5 stars
    Great recipe!! I made one large loaf, and three mini-loaves since my daughter LOVES anything “mini”(and plus it makes it easy to share the yumminess with friends!).
    I made it a little healthier by substituting 1 1/2 C whole wheat flour and 1/2 C ground flaxseed for the A/P flour. And, it was delicious! I really like the add of the turbinado sugar on top–makes it sparkly and crispy! Thanks for another winner!

  8. I made this last week. It is serious good. Our power went out when it was baking. I’m like NOOOOOOOO. I had my husband fire up the gas grill and finished the last ten min of baking indirectly on it. It still turned out amazing.

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