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Pumpkin Chocolate Chip Bread – bread that is moist, spiced with dark chocolate chips in each slice.

Pumpkin Chocolate Chip Bread is an easy to bake for after school snack, or an afternoon snack, or if you just want to eat something yummy! It is easy to whip up and requires Minimal equipment!

Need some more baking inspiration? Check out my recommendations below!

Why you should make this recipe yourself

Easy to Make: This recipe is beginner-friendly with simple steps, making it accessible to all levels of bakers.
Perfect Size: The 9×5-inch loaf is just right, ensuring you won’t be overwhelmed with leftovers, making it ideal for small gatherings.
Pumpkin Flavor: Experience the cozy essence of fall with the unmistakable taste of pumpkin, complemented by delightful chocolate chips.

What you need to make Pumpkin Chocolate Chip Bread

Second, here are some key ingredients that you will need that you might not have! For a full list of ingredients, please check out the recipe card below!

Libby’s Pumpkin Puree: Ensure you have Libby’s pumpkin puree on hand, as it’s not the same as pumpkin pie filling.
Pumpkin Pie Spice: This spice blend enhances the pumpkin flavor. If you don’t have it, consider buying a small jar or you can make your own!
Semi-Sweet Chocolate Chips: If you don’t regularly bake with chocolate chips, you will need these! I love using semi sweet, but you can use milk too!
Light Brown Sugar: I always use light brown, but dark brown will be fine!
Pure Vanilla Extract: Make sure you have pure vanilla extract, I love a high quality brand, like this
All-Purpose Flour: Although a common pantry staple, some may need to purchase this if they don’t regularly bake. Remember to spoon and level your flour!

Tips for making the best batter!

Preheat your oven: Ensure your oven is fully preheated to 325°F (165°C) before placing the bread inside to guarantee even baking.

Combine the dry ingredients: Sift the dry ingredients or whisk them thoroughly to avoid lumps and ensure even distribution of spices and chocolate chips.

Beat the eggs: Beat the eggs and sugar until they become light and fluffy; this will add airiness to your bread.

Slowly add the wet: Adding the wet ingredients gradually and mixing on low ensures a smooth, well-mixed batter without overmixing.

Don’t over mix: Be careful not to overmix; stop as soon as there are no visible flour streaks to avoid a dense texture.

Taking the bread out: Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Cool the bread: Allowing the bread to cool in the pan for 15 minutes helps it set and makes it easier to remove without breaking. Cool the bread to room temperature on a wire rack to prevent it from becoming too moist on the bottom.

Advice for the best baked goods!

Room Temperature Ingredients: Use room-temperature eggs and pumpkin for a smoother batter.
Metal Loaf Pan: Use a high quality metal loaf pan for even baking.
Quality Chocolate Chips: Choose high-quality semi-sweet or bittersweet chocolate chips for better flavor.
Mix ingredients only until combined to avoid toughness.
Use an Oven Thermometer: Ensure your oven is at the correct temperature for accurate baking.

Frequently asked questions – Pumpkin Chocolate Chip Bread

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure it’s well-drained and has a similar consistency to canned pumpkin puree.

Can I substitute other spices for pumpkin pie spice?

Yes, you can use a combination of ground cinnamon, nutmeg, and cloves as a substitute for pumpkin pie spice.

What can I use if I don’t have a 9×5-inch loaf pan?

You can use a similar-sized pan, like an 8×4-inch loaf pan, but you may need to adjust the baking time slightly.

Why is my bread sinking in the middle?

Overmixing the batter or opening the oven door too often while baking can lead to sinking in the middle. Follow the mixing instructions carefully and avoid unnecessary oven opening.

Storing and freezing

To store Pumpkin Chocolate Chip Bread, allow it to cool completely to room temperature. Then, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container, and store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Freezing – Pumpkin Chocolate Chip Bread

To freeze Pumpkin Chocolate Chip Bread, first ensure it has cooled completely. Wrap the bread tightly in plastic wrap, place it in an airtight container, or seal it in a freezer-safe bag to prevent freezer burn. Label with the date and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

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Recipe

Pumpkin Chocolate Chip Bread

Molly Murphy

bread that is moist, spiced with dark chocolate chips in each slice.

5 from 7 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Bread

Servings Slices

Ingredients

For the pumpkin bread

2 large eggs
½ cup granulated sugar
½ cup light brown sugar packed
⅔ cup vegetable oil
1 cup Libby’s pumpkin puree not pumpkin pie filling
1 ½ teaspoons pure vanilla extract
1 ½ cups all-purpose flour spoon and leveled.
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 cup semi-sweet chocolate chips

Instructions

Instructions:

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a 9×5-inch loaf pan with cooking spray, and you can also line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Add the semi-sweet chocolate chips and toss them with the dry ingredients to ensure they are evenly distributed in the batter.
In a medium to large mixing bowl, using an electric hand mixer or stand mixer, beat the eggs, granulated sugar, and light brown sugar together for about 1-2 minutes on medium-high speed. Make sure the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
With the mixer on low speed, gradually add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the Libby’s pumpkin puree and pure vanilla extract, mixing until everything is well incorporated.
Gradually add the dry ingredients mixture to the wet ingredients, and mix on low speed just until the wet and dry ingredients are fully combined, ensuring there are no flour streaks remaining. Scrape down the sides and bottom of the bowl to ensure thorough mixing.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Baking times may vary, so keep an eye on it after the 50-minute mark.
Remove the pumpkin chocolate chip bread from the oven and let it sit in the pan for about 15 minutes. Use a butter knife to gently loosen the sides of the loaf if necessary. Then, carefully remove the loaf from the pan and allow it to cool completely to room temperature on a wire rack.

Keyword pumpkin, chocolate chip, loaf

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Easy Pumpkin Chocolate Chip Bread