Super moist pumpkin bread bursting with fall spices and speckled with chocolate chips? Yes, please! This one-bowl recipe is one of my favorite quick breads and makes the perfect fall treat featuring that pumpkin flavor with the right amount of sweetness and warm spices!
Jump to:
Why You'll Love This Recipe
- Do you love pumpkin chocolate chip cookies? Save time baking batches and batches of cookies by whipping up a loaf of this homemade pumpkin bread with melty chocolate chips instead!
- It's pumpkin season, and nothing is better than the smell of fall flavors in your kitchen!
- This one-bowl recipe follows the typical adding dry ingredients to wet ingredients method, making it a great one for beginning bakers to start with!
- You don't even need hand beaters or an electric mixer for this recipe! Just a mixing bowl and a spoon!
Ingredient Notes and Substitutions
- Flour - all-purpose flour, never self-rising flour.
- Pumpkin Pie Spice - you can make your own homemade Pumpkin Pie Spice Recipe.
- Canned Pumpkin - make sure you grab a can of pure pumpkin puree, which is just pumpkin and not the can that says pumpkin pie filling or pumpkin pie mix. They are not the same thing. You could also substitute your own puree by making Homemade Pumpkin Puree.
- Butter - both unsalted butter and salted butter work fine. No need to adjust the salt in the recipe either way.
- Chocolate Chips - you can use either milk chocolate chips or semi-sweet chocolate chips. You can also substitute mini chocolate chips as well!
How to make
- TIP: For this recipe, you'll need a regular-sized bread loaf pan. You can spray the loaf pan with non-stick baking spray, or to remove the loaf of bread more easily, you can line the bread pan with parchment paper, securing the paper to the edges of the pan with office clips, before spraying with the baking spray.
- Preheat oven to 350 degrees and prepare a loaf pan.
- In a large bowl, stir the melted butter and sugar together.
- Stir in the pumpkin puree and the egg.
- Mix the baking powder, baking soda, salt, and pumpkin pie spice into the pumpkin mixture.
- Mix in half the flour.
- Add the chocolate chips with the last half of the flour and mix just until no white streaks remain.
- Pour batter into the prepared pan and spread it out evenly with a rubber spatula.
- Sprinkle the top of the bread batter with some chocolate chips.
- Bake at 350 for 35-40 minutes. A toothpick should come out of the center of the loaf with moist crumbs on it.
- Cool on a wire rack.
- For best results, let the bread cool completely before slicing into individual slices.
- Store loosely covered at room temperature or in an airtight container in the fridge.
Recipe FAQs and Tips
The most important thing to do to keep your pumpkin bread moist is to not over-bake it. Check your pumpkin bread at 35 minutes of baking. You want moist crumbs on your toothpick. Second, once completely cooled, wrap it in plastic wrap or store it in an airtight container to keep it from drying out.
Yes, they are the same thing. You just want to steer clear of the cans marked as pumpkin pie filling or pumpkin pie mix because they have other ingredients pre-added for the intent of making an actual pumpkin pie in less time.
Wrapped in plastic wrap and kept on the counter top it will last 3-4 days. The best way to keep it the longest is to wrap the loaf in saran wrap and keep it in the fridge for 5-6 days.
Absolutely! Wrap a cooled loaf in plastic wrap, then in a layer of aluminum foil. Pop in the freezer. Thaw and eat within 6 months.
More of My Favorite Pumpkin Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Best Pumpkin Chocolate Chip Bread Recipe
Ingredients
- ⅓ Cup Butter melted
- ¾ Cup Sugar
- 1 Cup Pumpkin Puree
- 1 Egg
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 3 teaspoon Pumpkin Pie Spice
- 1 ½ Cups Flour
- ¾ Cups Chocolate Chips plus a small handful to sprinkle on the top
Instructions
- TIP: For this recipe, you'll need a regular-sized bread loaf pan. You can spray the loaf pan with non-stick baking spray, or to remove the loaf of bread more easily, you can line the bread pan with parchment paper, securing the paper to the edges of the pan with office clips, before spraying with the baking spray.
- Preheat oven to 350 degrees and prepare a loaf pan.
- In a large bowl, stir the melted butter and sugar together.
- Stir in the pumpkin puree and the egg.
- Mix the baking powder, baking soda, salt, and pumpkin pie spice into the pumpkin mixture.
- Mix in half the flour.
- Add the chocolate chips with the last half of the flour and mix just until no white streaks remain.
- Pour batter into the prepared loaf pan and spread it out evenly with a rubber spatula.
- Sprinkle the top of the batter with some chocolate chips.
- Bake at 350 for 35-40 minutes. A toothpick should come out with moist crumbs on it.
- Cool on a wire rack.
- For best results, let the bread cool completely before slicing into individual slices.
Notes
- Canned pumpkin and pumpkin puree are the same thing. Pumpkin pie filling or pumpkin pie mix is not.
- To freeze wrap a completely cooled loaf of pumpkin bread in plastic wrap followed by aluminum foil, and place the bread in the freezer for up to 3 months. Thaw at room temperature or in the fridge.
- Nutritional Disclaimer
KiMee Nicole Price
This is one of my favorites!