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Pumpkin Chocolate Chip Bread

This homemade Pumpkin Chocolate Chip Bread is made with pumpkin, warm Fall spices and chocolate chips which makes for a soft and delicious bread.

This recipe is easy to make and uses simple ingredients you probably already have on hand and it makes two loaves.

Pumpkin Chocolate Chip Loaf with two slices on white serving board.

Why You Will Love This Bread

  • This bread has all the flavors of Fall - pumpkin and warm spices plus chocolate chips!
  • It makes 2 loaves so you can share or freeze one to enjoy later.
  • Easy to make recipe and your house will smell wonderful while it's baking.
  • It makes a delicious breakfast or dessert.

This Pumpkin Bread is the perfect choice to start off your Fall baking. The Fall spices, pumpkin and chocolate chips are the perfect flavor combination and make a moist and delicious bread that is great for breakfast, brunch or dessert.

A loaf of pumpkin bread sliced and laying out on a white serving board.

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

All ingredients laying on marble counter ready to use in recipe.
  • Granulated sugar - Granulated white sugar is the sweetener of choice in this recipe.
  • Butter - Use unsalted butter.
  • Eggs - The eggs help bind everything together.
  • Vanilla extract - provides additional flavor.
  • Pumpkin - Provides moisture and flavor to the bread. Make sure you use a can of 100% pumpkin and NOT the pie filling.
  • All purpose flour - When measuring flour, spoon it into a dry measuring cup and level off the excess with the smooth edge of a butter knife.
  • Baking soda, baking powder and salt - Baking soda and baking powder provide  leavening and salt adds some flavor.
  • Pumpkin pie spice - The perfect blend of spices for this pumpkin bread! 
  • Buttermilk - Adds moisture and helps break down the long tough strands of gluten to make this pumpkin bread extra tender and soft.
  • Chocolate chips - I used semi-sweet chocolate chips but you can also use dark chocolate chips.

How To Make Pumpkin Chocolate Chip Bread

Preheat oven to 350 degrees. Prepare two 9x5 loaf pans with non-stick spray. If you top the loaves with extra chocolate chips, line the pan with foil or parchment paper and spray the lining for easy removal.

Combine the sugar and butter in a large bowl and mix until well combined. Then, add in the eggs, pumpkin and vanilla. Mix well.

In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.

Slowly add the flour mixture into the wet ingredients, alternating between the flour and the buttermilk. Once combined, fold in the chocolate chips.

Divide the batter between two 9x5 loaf pans. Sprinkle a few extra chocolate chips on top and bake for 45-50 minutes.

The bread is done when a toothpick or knife inserted into the center of the bread comes out clean. If the top starts to brown too much you can cover it with foil until it’s finished baking.

Once done remove from the oven and allow the loaves to cool for 10 minutes before transferring to a cooling rack.

Sliced Pumpkin Bread loaf on white serving board on marble counter.

How To Store Or Freeze

To Store: Allow to cool then store in an airtight container at room temperature for up to 3 days, or store in the refrigerator for up to 5 days. 

To Freeze:  Make sure pumpkin bread is completely cooled then wrap tightly with plastic wrap and store in a large freezer bag or freezer-safe container for up to 3 months. 

Variations

  • Mix ¾ cup of chopped pecans or walnuts to the batter.
  • Drizzle dark chocolate or white chocolate glaze over the top instead of topping with chocolate chips.
  • Add ¾ cup of raisins to the batter.
  • Top with cream cheese frosting with chocolate chips sprinkled on top.

Helpful Supplies and Tools

Here are a few items that I recommend and use in my kitchen that are helpful when baking and cooking. (Affiliate links).

  • This recipes uses two 9x5 loaf pans. If you prefer nonstick pans this Wilton Loaf pan is my top choice.
  • I use this Pyrex mixing bowl set when baking. They are thick and sturdy and easy to clean.
  • This Spatula Set is my favorite that I use the most. It comes in a set of 4 and they work great for
Two slices of Pumpkin Bread on white serving board.

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I hope you enjoy this delicious Pumpkin Chocolate Chip Bread! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Pumpkin Chocolate Chip Loaf with two slices on white serving board.

Pumpkin Chocolate Chip Bread

Author: Judy - RecipesSimple.com
This homemade Pumpkin Chocolate Chip Bread is made with pumpkin, warm Fall spices and chocolate chips which makes for a soft and delicious bread.
Prep Time 15 mins
Cook Time 45 mins
Course Bread, Breakfast
Cuisine American
Servings 2 Loaves

Ingredients
  

  • cups granulated sugar
  • 1 stick unsalted butter
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 15 ounce can 100% pumpkin, (not the pie filling)
  • all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup buttermilk
  • 12 ounces semi sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Prepare two 9x5 loaf pans with non-stick spray. If you top the loaves with extra chocolate chips, line the pan with foil or parchment paper and spray the lining for easy removal.
  • Combine the sugar and butter in a large bowl and mix until well combined. Then, add in the eggs, pumpkin and vanilla. Mix well.
  • In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.
  • Slowly add the flour mixture into the wet ingredients, alternating between the flour and the buttermilk. Once combined, fold in the chocolate chips.
  • Divide the batter between two 9x5 loaf pans. Sprinkle a few extra chocolate chips on top and bake for 45-50 minutes.
  • The bread is done when a toothpick or knife inserted into the center of the bread comes out clean. If the top starts to brown too much you can cover it with foil until it’s finished baking.
  • Once done remove from the oven and allow the loaves to cool for 10 minutes before transferring to a cooling rack.

Notes

To add nuts: Mix 3/4 cup of chopped pecans or walnuts into the batter.
Keyword Pumpkin Chocolate Chip Bread
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