The Best Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread — This recipe is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolatey goodness, and tastes like fall!

sliced loaf of Pumpkin Chocolate Chip Bread 

Easy Pumpkin Chocolate Chip Bread

This is an easy pumpkin bread with chocolate chips that requires no mixer and goes from bowl to oven in minutes. Between the molasses, cinnamon, pumpkin pie spice, and McCormick’s new Pumpkin Pie Spice Extract, the bread is true comfort food and beautifully showcase the flavors of fall.

To create this chocolate chip pumpkin loaf recipe, I adapted my beloved Cream Cheese-Filled Pumpkin Bread for a loaf that’s soft, moist, springy, dense yet still fluffy, and nicely spiced.

Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored is imperative. It’s perfect for snacking on any time of the day!

Pumpkin Pie Spice Extract

Ingredients for Pumpkin Chocolate Chip Bread 

To make this moist pumpkin bread with chocolate chips, you’ll need: 

  • Egg
  • Pumpkin puree
  • Brown sugar
  • Granulated sugar
  • Canola oil
  • Sour cream
  • Molasses 
  • McCormick Pumpkin Pie Spice Extract (or use vanilla extract)
  • Cinnamon 
  • Ground nutmeg
  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Semi-sweet chocolate chips 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

sliced Pumpkin Chocolate Chip Bread 

How to Make Pumpkin Chocolate Chip Bread

This chocolate chip pumpkin bread is super easy to prepare! Here are the basic recipe steps:

  1. Whisk together everything but the flour, baking powder and baking soda, and chocolate chips (you don’t want to over mix the flour by mistake).
  2. Once combined, gently stir in the remaining dry ingredients and fold in the chocolate chips. 
  3. Turn the batter into a greased 9×5-inch loaf pan and bake until the top is domed and golden, and a toothpick inserted in the middle comes out clean.
  4. Let the pan cool for 15 minutes before removing it from the pan to cool on a wire rack. 
The Best Pumpkin Chocolate Chip Bread - Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that's the BEST!!

Recipe FAQs

Can I Freeze Pumpkin Bread? 

I’m sure you could! To freeze this loaf, first let it cool to room temperature and then wrap it in a few layers of plastic wrap (or seal inside a freezer bag). When you’re ready to enjoy the frozen loaf, set it on your counter to thaw. 

Can I Make This in a Smaller Loaf Pan? 

No, you should use a 9×5-inch loaf pan for this recipe. If you use a smaller pan, it’s likely that your bread will spill over while it’s baking. 

Can I Use homemade pumpkin puree?

Homemade pumpkin puree typically contains more moisture than canned puree, so my gut says no, it will not work in this recipe. We want moist pumpkin chocolate chip bread, not soggy bread!

Do I have to use mini chocolate chips?

No! I recommend using mini chocolate chips since they distribute more evenly throughout the batter, but regular chocolate chips will work as well.

Can I Add nuts to the batter?

Of course! To make pumpkin bread with chocolate chips and nuts, replace up to 1/2 cup of the chocolate chips with chopped pecans or walnuts. Do NOT add chopped nuts to the existing recipe without taking out some of the chocolate chips, otherwise the batter will overflow in the loaf pan.

Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you'll ever make. It's moist, packed with chocolate chips, and tastes like fall!

Tips for Making Pumpkin Chocolate Chip Bread

Use pure pumpkin puree for this moist pumpkin bread recipe, and NOT sweetened pumpkin pie filling. The packaging is very similar, so be sure to read the ingredients list to make sure you’re buying pure pumpkin for that amazing pumpkin flavor! 

Tent the pan with a sheet of foil loosely draped over the top at the 40-minute mark if you feel the tops and sides of the loaf will become too browned before center cooks through.

Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.

Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you'll ever make. It's moist, packed with chocolate chips, and tastes like fall!

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4.44 from 76 votes

The Best Pumpkin Chocolate Chip Bread

By Averie Sunshine
This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you'll ever make. It's moist, packed with chocolate chips, and tastes like fall!
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
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Ingredients  

  • 1 large egg
  • 1 cup pumpkin puree
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ¼ cup canola or vegetable oil, liquid-state coconut oil may be substituted
  • ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
  • 1 tablespoon mild or medium-flavored molasses, not blackstrap, too intense
  • 2 teaspoons McCormick Pumpkin Pie Spice Extract, McCormick Vanilla Extract may be substituted
  • 2 teaspoons pumpkin pie spice, a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt, or to taste
  • 1 cup mini semi-sweet chocolate chips, mini size recommended for better distribution, regular size may be substituted

Instructions 

  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
  • Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  • Add the chocolate chips and stir to combine.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  • Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Notes

*Tip: Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.

Nutrition

Serving: 1, Calories: 243kcal, Carbohydrates: 37g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 18mg, Sodium: 130mg, Fiber: 2g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Pumpkin Desserts:

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and it was officially released October 6. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!

Soft Pumpkin Chocolate Chip Bars - Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust – You won’t miss the eggs or the butter in this fast and easy bread with a great streusel crust!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

Buttery Pecan Pumpkin Spice Cookies –  Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

Soft and Puffy Pumpkin Spice Honey Cookies – Super soft cookies that just melt in your mouth! You’re going to love these puffy cuties!

Soft and Puffy Pumpkin Spice Honey Cookies - Super soft cookies that just melt in your mouth! You're going to love these puffy cuties!!

Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling! Easy and irresistible!

Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling!

Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!

Easy Pumpkin Cake with Cream Cheese Frosting 

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — Between the molasses and pumpkin pie spice, these cookies are bursting with fall flavors.

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies 
Post brought to you by McCormick. The recipe, images, and opinions expressed are my own.
Originally posted September 11, 2015 and reposted October 13, 2021 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 4 stars
    I baked this recipe exactly as shown with the numerous spices and extract listed. It was good, but my family thought it was still a bit bland. They prefer my regular pumpkin bread recipe, ( which I would be happy to share). It was still nice trying a new version. Thanks, Averie.

  2. 4 stars
    I baked this recipe exactly as shown with the numerous spices and extract listed. It was good, but my family thought it was still a bit bland. They prefer my regular pumpkin bread recipe, ( which I would be happy to share). It was still nice trying a new version. Thanks, Averie.

    1. Thanks for trying the recipe. No one has ever said this is bland! Hard to say what the difference between the two recipes is. Sometimes “bland” can mean it tastes less sweet (less sugar used) when people are describing something. Perhaps mine uses less sugar than yours since I know it uses lots of warming spices. Hard to say but thanks for trying it.

  3. 5 stars
    Hi Averie, Looking at the Pumpkin Chocolate Chip Bread OMG! can’t wait to make this for the holiday’s. I do have a question though. For the Pumpkin Pie Spice in parenthesis you have (cinnamon, allspice, cloves, nutmeg) I take it that’s what is in Pumpkin Pie Spice? How much of each would you use to make your own? Hope this makes sense :). Thanks for any help you can give me. Please keep the delicious recipes coming. Have a wonderful and blessed day and weekend.
    P.S. I have not made this yet, but I did rate it 5 stars (just for looking delicious) :)

    1. I take it that’s what is in Pumpkin Pie Spice? -yes

      How much of each would you use to make your own? -I would google it to find the ratios

  4. 5 stars
    This is perfect for a cold fall day & it turned out perfect. Had to use some of the substitute suggestions & worked just fine! Made them in 3 mini bread pans & cooked for about 25-30 minutes. Thanks for another great recipe!