This Pumpkin Chocolate Chip Bread recipe yields two loaves and uses a full can of pumpkin. Keep one loaf for yourself and share the other, or freeze it to enjoy later. The result is classic, easy, and delicious.
When fall arrives, I always reach for pumpkin desserts. This Pumpkin Chocolate Chip Bread is one of my favorites. It’s moist, warmly spiced, and studded with miniature chocolate chips so you get chocolate in nearly every bite. Using mini chips makes the bread feel more indulgent, and the spiced pumpkin base gives it a comforting, cozy flavor.
I like a bold pumpkin-pie spice blend—cinnamon, nutmeg, cloves, ginger, and allspice—but you can use a store-bought mix if you prefer. Many pumpkin bread recipes call for only one cup of pumpkin, leaving leftover puree to figure out; this recipe uses an entire 15-ounce can and makes two loaves, so there’s no waste. Freeze the extra loaf, give it to a friend, or slice and freeze portions for quick breakfasts or snacks.
If you prefer muffins, this batter works beautifully: bake at 400 degrees Fahrenheit for 15–18 minutes for muffin-sized portions. Both the loaf and muffin versions are quick to prepare and full of fall flavor.
Pumpkin Chocolate Chip Bread is a simple crowd-pleaser during the cooler months. I love serving it with coffee for breakfast or slicing it for an easy dessert. What are your favorite fall recipes? Share your picks in the comments!
Pumpkin Chocolate Chip Bread
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24 servings
Ingredients
- 2 ¾ cups (330 g) all-purpose flour, (stir, spoon, & level)
- 1 tsp salt
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ Tbsp pumpkin pie spice
- 6 Tbsp (85 g) unsalted butter, room temperature
- ¾ cup (177 ml) oil (vegetable or canola)
- 1 ½ cups (300 g) granulated sugar
- 15 oz (425 g) can pumpkin purée
- 3 large eggs
- 10 oz (284 g) miniature chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease two 8×4-inch loaf pans and set aside.
- In a bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice.
- In a stand mixer, cream the butter, oil, and sugar until light and fluffy. Add the pumpkin purée and eggs; blend until combined. Scrape the bowl as needed.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chips, reserving about a tablespoon to sprinkle on top. Divide the batter evenly between the prepared pans and sprinkle the reserved chips on each loaf.
- Bake at 350 degrees Fahrenheit for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then invert onto a cooling rack to cool completely. Store leftovers wrapped in plastic or in a zip-top bag.
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Notes
- Yield: 2 loaves; about 12 slices per loaf.
- To freeze: Double-wrap a cooled loaf in plastic wrap and freeze for up to 1 month. For longer storage, add a layer of foil or use a freezer bag.
- To make the pumpkin pie spice used here: combine 2 1/4 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.
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