Pumpkin Chocolate Chip Bread

Updated October 17, 2024 This Pumpkin Chocolate Chip Bread recipe is a fall favorite! The pumpkin bread is moist, tender, filled with warm spices, and dotted with rich chocolate chips. It is easy to make and perfect for breakfast, a sweet snack, or even dessert. This homemade pumpkin bread is easy to whip up and tastes better than any pumpkin bread you can get at a bakery. And the best part? It makes TWO large loaves (9×5-inch size), so you can share one with a friend, stash it in the freezer for later, or enjoy it all by yourself because one loaf never lasts long. It is SO good! This bread is great for breakfast, brunch, snack time, dessert, Halloween, Thanksgiving, or anytime! Obviously, it is extra delicious during the fall months, but I do make it year-round and no one complains.

How to Make Pumpkin Chocolate Chip Bread

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans with cooking spray and set aside.

In a medium bowl whisk together the flour, spices, baking soda, and salt. Set aside.

In a large bowl, combine the sugars, pumpkin, oil, buttermilk, eggs, and vanilla. Mix until smooth. Add the dry ingredients to the wet ingredients and mix until just combined, being careful to not over mix.

Fold in 1 ½ cups chocolate chips, reserving ¼ cup for the tops of the loaves.

Evenly divide batter between the prepared pans. Sprinkle the loaves with remaining chocolate chips and sprinkle evenly with turbinado sugar. Bake for 50 to 65 minutes, or until browned and a toothpick comes out clean when inserted in the center of the loaf. If the loaves are browning too quickly, you can loosely tent them with foil so the middle can keep baking. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

Variations

I love using semi-sweet chocolate chips in my pumpkin bread, but you can also use the following! It’s fun to mix it up!

Milk chocolate chips Dark chocolate chunks or chips White chocolate chips Butterscotch chips Cinnamon chips Walnuts, pecans, or even candied pecans

How to Store & Freeze

Once baked and cooled, you can wrap the loaf in plastic wrap or place in an airtight container and store on the counter at room temperature for 3 to 5 days. You can also freeze the bread, which is so nice since this recipe makes two loaves. I love having one in the freezer for a rainy day. To freeze, wrap the cooled loaf in plastic wrap AND aluminum foil and freeze for up to three months. I always label and date my bread so I know what it is. Defrost before slicing and serving. You can also freeze individual slices if you want a quick grab and go pumpkin treat from the freezer.

More Pumpkin Recipes

Pumpkin Bread Healthy Pumpkin Muffins Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip Cookies Pumpkin French Toast Pumpkin Pancakes Pumpkin Cookies