The Best Pumpkin Chocolate Chip Bread

I love pumpkin bread. It’s cozy, comforting, and it’s hard to resist nibbling on just one more piece.

This version is studded with chocolate chips and everything’s better with chocolate. It’s the best.

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!!

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 an easy, no mixer recipe that goes from bowl to oven in minutes. Oil keeps bread softer and springier than butter and I prefer it. A little sour cream or Greek yogurt is extra insurance for a soft, springy, bouncy, fluffy loaf. Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is.

MY OTHER RECIPES


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!!

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.

Pumpkin Pie Spice Extract

It’s perfect for snacking on any time of the day. There’s a new food trend about people who like breakfast foods not only for breakfast, but for lunch and dinner, too. If this sums up your eating habits, you could be called a “breakfastarian”. I’m definitely a breakfastarian because there’s nothing better than eggs and French toast in the wee hours.

Or a big slice of pumpkin chocolate chip bread for a bedtime snack.

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!!

Print Recipe

The Best Pumpkin Chocolate Chip Bread

The pumpkin bread is cozy, comforting, and studded with chocolate chips. It's soft, moist, springy, dense yet still fluffy, and nicely spiced. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. Oil keeps bread softer and springier than butter and sour cream or Greek yogurt is extra insurance for a soft, springy, bouncy, fluffy loaf. Anything baked with pumpkin has the natural advantage of being moister. Between the molasses, cinnamon, pumpkin pie spice, and Pumpkin Pie Spice Extract, the bread is true comfort food and beautifully showcase the flavors of fall.

Yield: one 9x5-inch loaf, about 10 slices

Prep Time: 5 minutes

Cook Time: about 50 to 55 minutes

Total Time: about 75 minutes, for cooling

Ingredients:

  • 1 large egg
  • 1 cup pumpkin puree (use the remainder in  these recipes)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
  • 1/4 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
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 cup mini semi-sweet chocolate chips (mini size recommended for better distribution, regular size may be substituted)

Directions:

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
  4. Add the chocolate chips and stir to combine.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  6. 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. 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.
  7. 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.

Adapted from Cream Cheese-Filled Pumpkin Bread

Only Eats

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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

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Post brought to you by McCormick. The recipe, images, and opinions expressed are my own.

69 comments

  1. There’s a pumpkin pie spice EXTRACT? Consider my mind blown. I’ve always just used the spice itself. Now I have to adjust my brain to all of this!
    This bread looks perfect. I’m all about using no mixer, and no butter. Yay!

  2. This would be perfect with my coffee right now–temps cooled down last night and we are in for a little taste of fall this weekend. I am excited to see if Kroger has McCormick’s new extract. Watkins had a pumpkin spice extract but I could only find it at Wal-Mart and I haven’t seen it in months.

  3. Oh I’m definitely on the hunt for this extract…this bread looks insanely moist and I love all those chocolate chips suspended throughout the bread..can’t wait to try.

  4. Pumpkin Pie Spice Extract?! THAT IS AWESOME. I’ve been baking a ton of pumpkin lately, but all with the traditional spice. Pumpkin and chocolate is such a great combo, so I’ll be on the lookout for the extract! Pinned!

  5. Totally freaking out over that new extract! I need to get my hands on some pronto! I also clearly need to make this gorgeous bread pronto as well! Pumpkin and chocolate is my weakness this time of year, and this bread seriously looks so moist and perfect!

  6. this looks soooo incredible. But pumpkin spice extract!? I’ve never heard of such a thing!

  7. So yummy looking girl!! Pumpkin and chocolate are the best of friends!! 

  8. I’m not ready for punpkin madness!!!!

  9. YUM! I love pumpkin chocolate chip cookies—the pumpkin and chocolate combo is the best! This bread looks amazing. I’m so excited to start fall baking. Pinned!

  10. This is TO DIE FOR!! Love all those mini chips. I’ve got my oven back (sort of, it’s semi-broken) but I’m baking all the things this weekend, pumpkin bread being one!

  11. Stop making me be so wishy-washy. I had my mind made up to mix up a batch of your cookies tonight, bake them tomorrow night, and take them to a potluck on Sunday. But now I wanna make your bread and take that instead–I’m confused and it’s your fault! ;)

  12. Pumpkin bread is just such a great classic! Love it!

    Paige
    http://thehappyflammily.com

  13. Think I could make these into mini muffins instead? I have two 24 count pans.
    I need an individual serve treat for Sunday.

  14. This recipe looks delicious!!  But can I substitute corn syrup or something for the molasses? Thanks!!

  15. Oh my gosh Averie. Pumpkin and chocolate is a match made in heaven, and this bread looks divine! I love how many chocolate chips there are! And I need to find pumpkin pie spice extract ASAP. 

  16. Oh my god this is like my favorite combination of flavors right here.  Your recipe looks so moist and decadent.  Pinning!

  17. Hey., This would be perfect with my coffee right now–temps cooled down last night and we are in for a little taste of fall this weekend. I am excited to see if Kroger has McCormick’s new extract. nice recipe.. Have a great day.. :)

  18. mmm this looks so amazingly delicious! Can’t wait to make this!

  19. @Averie

    Hi Averie.
    These chocolate chip breads looks so tasty and beautiful from here . I can’t wait  am going to make these stuffs for my family. This is innovative thinking Averie i didn’t see these type of breads,cakes and cupcakes ever in my life.
     Thanks for these stuffs.

  20. I can’t find the extract and I want to make this right now! What would you substitute for the extract?

  21. Just made this – it is THE best pumpkin bread!!!! 

  22. I really like that this recipe has molasses in it. Yum!

  23. Hi Averie.  I made this tonight and it is fantastic.  Thanks for another amazing recipe.  I love all the spices.  MMMM… (Notes: I used vanilla extract and a mix of cloves/ginger/cinnamon/nutmeg in place of allspice.  Great results!)

    • Thanks for trying the recipe and I’m glad it came out great for you! Glad the spice blend you used worked out great – usually a mix of any of those spices and you really can’t go wrong!

  24. I’m glad I saw this post, as I had pumpkin bread on my schedule today! Can the recipe be doubled? And have you ever tried using any amount of whole wheat flour? I was thinking of using half and half. Thanks for the recipe!

    • I haven’t doubled it, although that would probably be fine, but haven’t tried personally.

      As for the whole wheat flour…I haven’t baked this with anything other than AP flour and often when baking with whole wheat flour, the results can be a bit dryer than you wish if you don’t compensate and add more liquid to the batter since w.w. flour sucks up more water. I suggest making it as written that way you’re guaranteed that it will taste great!

  25. Made these as mini muffins and they were amazing!! Thanks so much!! The house smells like fall now!

  26. Hello, do you think this will work well with gluten free flour and coconut sugar , I would also be using gluten free Choc chips.
    TIA

    • I haven’t tried the recipe that way so can’t say for sure. It would depend on what kind of GF flour you’re using, i.e. a blend that’s made for baking vs. just 1 kind of GF flour. I would go with a blend for sure, but can’t speak to if it will work, along with the other substitutions you want to make.

  27. Looks delicious! Is it okay to leave out the molasses? Or is there some sort of substitution?  

  28. just made it,doubled the recipe,came out perfect…YUMMY

  29. I’ve made three of your pumpkin recipes already this year and this is the best one. It was a huge hit with my family. Easy to make, moist with strong yet not overpowering pumpkin flavor.

  30. Averie, you’ve done it again. I never comment but I had to today as this loaf has blown my mind. Not only are your recipes fantastic but I love the way you write them out- explaining every step including the logic behind doing things. It is SO helpful. I have been following you since your love veggie and yoga days and it’s been awesome to see your blog evolve. In a way I have kind of evolved also, as I used to be more restrictive with my diet, but now I love to enjoy delicious treats like this (in moderation!) and truly believe it’s part of a healthy lifestyle to do so. Anyhow, thanks again! I can see how passionate you are about cooking, photography, and this blog- it really shows! I wish you tons of continued success.

    • Thanks for the wonderful comment and for following along over the many year! I am so happy that you’re less restrictive and feeling good about things! And that you enjoyed this loaf!

      Usually when people write to me saying they’ve followed me since my LV&Y days, it’s with more of a criticism like why don’t I only post vegan/GF food anymore, why don’t I wear my arm on my sleeve and share my personal details, etc. so it’s refreshing (so, so refreshing!!) to hear from someone who’s stuck with me and is happy rather than critical! Life evolves for everyone (and by virtue of that, so do blogs, and so did mine) and thanks for your support!

  31. So I only own an 8×4 loaf pan and have limited kitchen storage space (making the easy answer of “go buy a 9×5!” a solution now, but a problem in a few hours when the loaf is done…) Will an 8×4 hold the whole batch of dough, or should I only fill the pan up to a certain level?

    Clearly, this is all about avoiding having to clean the oven ;)

    • For $4.99, I’d go to the grocery store and buy a cheapie 9×5 loaf pan. The 8×4 one will nestle right inside of the 9×5 and won’t take up any more storage space. The recipe was written for a 9×5 and it’s impossible to say when I’m not in your kitchen just how full, or not, to fill up a pan.

  32. Hi Averie,
    I made this loaf, the
    Peanut Butter Chocolate Chip Bars, and the peanut butter jelly bars (from your book) in the last couple of days. :) I love your site! I think I may have some pumpkin leftover to try the cookies you posted last Friday. :)

    • You’ve been baking up a storm! Glad the bread and the bars and the PB&J bars have all been good!! Thanks for making cookbook recipes and telling me about it since those are a lot less frequent than blog recipes :)

  33. Can’t wait to bake this! I’m defrosting the last of my pumpkin from last year after buying 2 neck pumpkins today for a fresh batch. Do you use the pumpkin pie spice as well as the individual amounts cinnamon and nutmeg? I wasn’t sure if that was the substitute amounts. 
    Thanks for the recipe!

  34. I was wondering if whole wheat flour could be used for the pumpkin bread?

  35. I made the recipe The Best Pumpkin Chocolate Chip Bread yesterday. This was so devine!! So delicious!! Easy peasy to make and the bread baked up beautifully and its nearly gone today. I should have made two!! 
    Thank you for sharing!

  36. I don’t have any Greek yogurt and I don’t especially want to go to he store.. Any substitutes?

    • Sour cream or Greek yogurt is your best bet and recommended. In an absolute pinch you could use mayonnaise (it’s egg + oil). You need something thick for the texture, moisture, for batter consistency, etc.

  37. This looks delicious :) Do you know if it could be frozen? I’m about to do some frezer cooking in anticipation of baby #3 and would love to have some of these loaves!

  38. What do you think cook time would be for mini loaves? These would be great to take to my kiddos teachers! 

  39. Should the dry ingredients be mixed together first before adding to the wet?

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