This chocolate chip pumpkin bread recipe is the ultimate fall treat! Made with pumpkin puree for tons of moisture, and pumpkin spice for loads of flavor, this sweet bread is a dream. Plus, it’s studded with chocolate chip morsels that’ll melt in your mouth!
Why You’ll Love This Pumpkin Chocolate Chip Bread
Oh my my my, this pumpkin bread is delicious! Not much else to say except you should make it ASAP! It’s moist, chocolatey, and full of pumpkin flavor and spices. Plus, it’s pretty darn easy to make.
I suggest eating your bread at literally any time of the day. It’s great for breakfast with a cup of tea or coffee, and you could even pair it with a homemade pumpkin cream cold brew for more pumpkin flavor. It’s the perfect midday pick-me-up too, and for dessert? Enjoy a slice alongside a pumpkin spice espresso martini. What a gorgeous way to end the day!
Ingredients
You probably have most of these ingredients in your pantry and fridge, so this recipe could be dangerous (you won’t be able to stop at one!). Here’s everything you’ll need, but check out the recipe card below for exact measurements.
- Granulated sugar
- Brown sugar
- Unsalted butter – melted + cooled
- Eggs
- Milk
- Vanilla extract
- Canned pumpkin puree
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin spice
- Chocolate chips
How to Make This Pumpkin Loaf Recipe
Step 1: Prep Equipment
Preheat your oven to 350 F and line a 9 x 5-inch loaf pan with parchment paper. Then, spray it with nonstick spray.
Step 2: Cream Butter and Sugar
In a large bowl, whisk together the melted or softened butter with the granulated and brown sugar until it’s smooth.
Step 3: Add Remaining Wet Ingredients
Add eggs and whisk until smooth. Then, add milk and vanilla extract until they’re combined. Fold in the pumpkin puree.
Step 4: Stir in Dry Ingredients
Add flour, pumpkin spice, baking powder, baking soda, and salt to the batter and gently stir until everything just combined. Do not overmix, batter lumps are okay!
Step 5: Fold in Mix-Ins
Gently fold in the chocolate chips (reserve 1/4 cup for topping) until just combined.
Step 6: Bake
Pour the batter into your prepared loaf tin and smooth the top. Sprinkle the batter with extra remaining chocolate chips and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 7: Cool + Slice
Allow the pumpkin bread to cool for 15-20 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
FAQs
Should pumpkin bread be refrigerated?
It depends on how quickly you’re going to eat it! Pumpkin bread is fine at room temperature (in an airtight container or wrapped in plastic wrap) for up to 5 days, but if you want it to last a little bit longer you’ll want to store it in an airtight container in the refrigerator (up to 7 days).
Why did my pumpkin bread come out dry?
If your loaf comes out dry, you most likely overmixed it. Air gets added to the batter when you overmix it so it then comes out dry. It’s also possible that your oven was too hot or it baked for too long.
Is pumpkin bread good for digestion?
Yes and no! Pumpkin itself is great for digestion, so since you’re consuming it in this bread you’re getting some of the benefits. However, I wouldn’t call pumpkin bread a food that’s great for digestion.
More Pumpkin Recipes You’ll Love
- Pumpkin Oatmeal Cookies
- Pumpkin Dump Cake
- Pumpkin Chocolate Chip Scones
- Pumpkin Spice Tiramisu Trifles
- Pumpkin Loaf with Brown Butter Buttercream
If you make this Pumpkin Chocolate Chip Loaf Bread, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Pumpkin Chocolate Chip Loaf Bread
ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup unsalted butter melted and cooled
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
- 8 oz canned pumpkin puree ½ can or so
- 1 ½ cups all purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 tsp pumpkin spice
- 1 package chocolate chips
instructions
- Prep equipment: Preheat oven to 350 F. Line a 9 x 5-inch loaf pan with parchment paper and spray with nonstick spray.
- Cream butter and sugar: In a large bowl, whisk together melted or softened butter, granulated and brown sugar until smooth.
- Add remaining wet ingredients: Add eggs and whisk until smooth. Then, add milk and vanilla extract until combined. Fold in the pumpkin puree.
- Stir in dry ingredients: Add flour, pumpkin spice, baking powder, baking soda and salt to batter and gently stir until just combined. Do not over mix, batter lumps are okay.
- Fold in mix-ins: Gently fold chocolate chips (reserve 1/4 cup for topping) until just combined.
- Bake: Pour batter into a prepared loaf tin and smooth the top. Top with extra remaining chocolate chips. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and slice: Allow pumpkin bread to cool for 15-20 minutes before transferring to a wire rack to cool completely before slicing. Slice and enjoy!
notes
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