Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread! Made with pumpkin puree and warm fall spices, sprinkled with chocolate chips. Great for an afternoon snack with coffee!

  • Prep time: 15 minutes
  • Cook time: 1 hour

Ingredients

For the topping:

  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

For the bread:

  • 2 cups (280 g) all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (244 g) pumpkin purée
  • 1 1/4 cups (250 grams) granulated sugar
  • 2 large eggs
  • 1/2 cup (125 ml) whole milk (2% is also fine)
  • 1/2 cup (113 g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips, plus more for topping

Special equipment:

Method

1 Preheat the oven to 350°F. Butter or spray a 9-x-5-inch loaf pan.

2 Mix the topping: Whisk 3 tablespoons of sugar and 1/2 teaspoon cinnamon together in a small bowl. Set aside

3 Mix the dry ingredients: Combine the flour, baking powder, kosher salt, and cinnamon in a large mixing bowl.

4 Make the batter: In a separate medium-sized mixing bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until well combined. Pour the pumpkin mixture into the flour mixture and fold to combine. Fold in the mini chocolate chips.

mixed pumpkin bread batter with chocolate chips

5 Transfer the batter into the loaf pan. Tap the pan a few times on the counter to remove air bubbles, then smooth the top with a spatula. Sprinkle with cinnamon sugar and more mini chocolate chips.

Baked Pumpkin Bread in loaf pan with chocolate chips

6 Bake the bread: Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and cool in the pan on a cooling rack for 20 minutes before removing and cooling completely.

Wrap up any leftovers with foil or plastic wrap and store on the counter. The bread will keep for several days.

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Comments

  • Lori

    Salted or unsalted butter??? Does it matter?

  • Susan

    I have a 4-pan mini-loaf pan and this recipe makes all 4 loaves. For mini-loaves I bake at 325 for 35 minutes. Cool, wrap each loaf in plastic wrap, then foil, then freeze. So delicious! Great for gift-giving.

    xxxxxyyyyy

  • Gisele

    can i use rice flour instead of all purpose flour?

  • Markét

    I´ve tried and as the loaf disappeared so quickly, I had to bake another one. I froze accurate amount of pumpkin puree in the boxes so that I won´t have much work nextime. This recipe will stay among my favorites. TXS!

    xxxxxyyyyy

  • Rizky Amelia

    So easy and delicious, my hubby likes this so much,thank you for this recipe Cindy

    xxxxxyyyyy

  • nato gloveli

    This is my favourite pumpkin bread recipe. I cut down the sugar amount to 200 grams though.

  • Susan Maynard

    I made this last night for my book group ~ delicious! My sugar/cinnamon topping separated from the loaf during baking, in a sheet. Looked kind of like a roof. What did I do wrong? Didn’t spoil everyone’s enjoyment nonetheless.

    • Cindy Rahe

      Hi Susan! So sorry the topping separated, I’m not sure what the cause would be. This hasn’t happened to me before, but it could be something that someone else has encountered. Anyone have any ideas? Glad everyone enjoyed it, though!

  • Paige

    Swapped out butter for 1/4 cup canola oil and did a half of cup of brown sugar instead of white sugar. Delicious

  • Kim

    What about using whole wheat flour, or maybe 1/2 and 1/2 with the AP? Also we’re just over 6,000 ft., any changes for high altitude?
    Looks so delicious!

    • Cindy Rahe

      I would try 50/50 whole wheat and AP! That’s the route I usually go when baking with whole wheat. I am at just over 4,400ft. so maybe try reducing the baking powder by 1/4 teaspoon?

  • steve woodcock

    Pumpkin Puree…. is this a canned product…or do you make it from fresh pumpkin

    • Emma Christensen

      Hi, Steve! It’s a canned product, very common here in the States, especially this time of year. If you live outside the US, or don’t want to use canned, you can try substituting homemade. Make sure the puree is very very smooth, like the consistency of baby food. Good luck!

  • Lorraine Lussier

    Could you make cupcakes instead of a loaf pan?

    • Cindy Rahe

      You definitely could! They would come out more muffin-like than a cupcake.

  • Teri Smyth

    This looks so yummy. I’m generally more a fan of plain pumpkin bread, but adding chocolate to anything is okay with me.

  • Brooke

    Can this be made in a bread machine?

    • Emma Christensen

      Hi, Brooke! No, it’s a quick bread, not a kneaded yeast bread, so I don’t think it would be a good one for the bread machine. (Though it’s been a while since I’ve used a bread machine! If yours can do a quick bread, like banana bread, then go for it!)

  • Priyanka Dave

    Hi, I just read your Recipe and I Get inspired with I am going to try this in my kitchen and love to try to make a new recipe. Your look so delicious and awesome

  • Angie

    Hi – do you think I could substitute buttermilk for the milk?

    Thank you for any info!

    • Emma Christensen

      Angie, my suspicion is that the acidity of the buttermilk might change the recipe too much, but let me check with the author. Will let you know!

    • Cindy Rahe

      I haven’t tested this recipe with buttermilk, but I have the same suspicions as Emma!

  • Jonathan

    Is there any difference in the end product depending on the type of milk you use, like whole milk vs. skim milk? Which do you use?

    • Emma Christensen

      Hi, Jonathan! Great question. We recommend whole milk for this recipe, but 2% could be subbed. I think skim would work ok, but the loaf might taste a little less rich (and possibly dry?). I’ve updated the recipe with this info, too. Thank you!