The Best Pumpkin Chocolate Chip Bread

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!

sliced loaf of Pumpkin Chocolate Chip Bread 

Easy 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.

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.

This is an easy pumpkin bread that requires no mixer and goes from bowl to oven in minutes. Oil keeps the pumpkin chocolate chip bread softer and springier than if you’d used butter. 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. 

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.

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.

Pumpkin Pie Spice Extract

What’s in Pumpkin Chocolate Chip Bread? 

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

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

sliced Pumpkin Chocolate Chip Bread 

How to Make Pumpkin Chocolate Chip Bread

To make this pumpkin spice bread, you’ll first need to 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). Once combined, gently stir in the remaining dry ingredients and fold in the chocolate chips. 

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. You’ll need to let the pan cool for 15 minutes before removing it from the pan to cool on a wire rack. 

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. 

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!!

Tips for Making Pumpkin Chocolate Chip Bread

First of all, it’s crucial that you 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. 

I also recommend using mini chocolate chips in your pumpkin chocolate chip bread since they distribute more evenly throughout the batter. Regular chocolate chips will work as well of course, but I prefer mini. 

Lastly, you should 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.

The Best Pumpkin Chocolate Chip Bread

The Best 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!

Yield: one 9x5-inch loaf
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 large egg
  • 1 cup pumpkin puree
  • 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)

Instructions

    1. Preheat oven to 350F. Spray one 9×5-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.*
    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.

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 Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 243 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 18mg Sodium: 130mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 2g Sugar: 22g Sugar Alcohols: 0g Protein: 3g

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!

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!

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.

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

79 comments on “The Best Pumpkin Chocolate Chip Bread”

  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!)

  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!

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