Pumpkin Chocolate Chip Bread is the perfect fall recipe. It’s chocolatey, it’s pumpkiny, and it’s super delicious! This easy pumpkin bread recipe is simple enough to make any time you need a treat throughout the season, and it makes a fun holiday recipe too. This recipe for pumpkin bread with chocolate chips mixes everything I love about autumn!
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is the ultimate fall treat! Make this easy pumpkin bread with chocolate chips recipe for Halloween, Thanksgiving, or any autumn weekend.
I’ve been on a pumpkin kick lately because FALL IS ALMOST HERE. I want pumpkin muffins, pumpkin brownies, pumpkin everything! Pumpkin Bread seemed like the perfect recipe to add to the lineup, but of course I had to add some chocolate. So Pumpkin Chocolate Chip Bread it is.
Fresh baked bread is such a comforting treat, and this is the perfect recipe to serve for a simple dessert or a fun snack throughout the fall season. I used chocolate chunks instead of regular chocolate chips because I just think it adds a better texture. This recipe for pumpkin bread is so easy too, so making a loaf of this is stress-free!
This easy pumpkin bread with chocolate chips is the ideal fall recipe. Fresh, warm, cozy, and super delicious! I love the mix of chocolate and pumpkin flavors so much–it’s the perfect balance! Serve this around Halloween, on Thanksgiving, or any weekend when you need an extra bit of fun. This also makes a beautiful gift for friends and family!
Easy Pumpkin Bread with Chocolate Chips
I love easy bread recipes for fun weekend baking. There’s nothing cozier during the fall months than freshly baked bread, straight out of the oven and into your mouth! This easy pumpkin bread recipe is perfect because you can make a couple of loafs on the weekend and eat it throughout the week for snacks, desserts, or even for a tasty breakfast. And of course it’s a great thing bring to parties, to serve on holidays, or to gift to a friend.
Pumpkin Chocolate Chip Bread is one of my new go-to fall recipes this season, along with some of my other favorite pumpkin recipes. I just can’t get enough of this stuff, and I know you all will love it too! What’s not to love about pumpkin bread with chocolate chips?!
Want more pumpkin recipes? Some of our favorites are Homemade Pumpkin Pie, Pumpkin Pie Monkey Bread, Vegan Pumpkin Soup, and Pumpkin Mac and Cheese. Plus 25 more easy pumpkin recipes right here.
How to Make Pumpkin Bread with Chocolate Chips
I’ve never thought of bread as being an “easy” thing to make, but now that I’ve made a few delicious recipes for this site, I realize that it’s never quite as complicated as it seems. You can have pumpkin chocolate chip bread without the hassle. This easy pumpkin bread recipe will be your new favorite this season!
How to Make Pumpkin Bread with Chocolate Chips:
- Whisk together flour, salt, baking soda, baking powder, & pumpkin pie spice
- In another bowl, whisk together melted butter, applesauce, granulated sugar, & brown sugar
- Beat eggs then whisk them into the second mixture, then add pumpkin puree and mix
- Fold the flour mixture into the butter/egg mixture until flour is no longer visible
- Then fold in chocolate chunks, but do not over mix
- Pour batter into bread pans (makes 2 loaves), then sprinkle chocolate shards on top
- Bake pumpkin bread at 350°F for 65-75 minutes
This pumpkin chocolate chip bread comes out fresh, chocolatey, and warm. Let it cool in the pan for 10 minutes before transferring it to a cooling rack.
This Pumpkin Chocolate Chip Bread will be your go-to fall recipe this season. Pumpkin and chocolate are a match made in heaven, perfect for every autumn occasion. Pair a slice of this bread with a homemade pumpkin spice latte!
See the recipe card below for details on how to make Pumpkin Chocolate Chip Bread. Enjoy!
If you like this pumpkin bread recipe, try these other fall baking recipes:
- Chocolate Chip Banana Bread
- Pumpkin Brownies
- Frosted Pecan Pie Muffins
- Caramel Cheesecake Stuffed Apple Bread
- Pecan Pie Pound Cake
- Apple Pie Cupcakes
- Pumpkin Spice Muffins
- Cranberry Bread
- Oatmeal Pumpkin Bread with Apple Cider Sauce
Pumpkin Chocolate Chip Bread
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon kosher salt 3 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- 1 tablespoon pumpkin pie spice 9 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ¼ cup unsweetened applesauce 63 grams, room temperature
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar 213 grams
- 3 large eggs 150 grams, room temperature and beaten lightly
- 15 ounces pumpkin puree 425 grams (1 can), Libby's 100% Pure Pumpkin recommended - NOT pumpkin pie filling
- 4 ounces semisweet chocolate chunks 113 grams
- 2 ounces semisweet chocolate shards 57 grams, optional, for topping
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F (325°F if using glass pans). Spray 2 9x5-inch loaf pans with nonstick baking spray and set aside.
- In a medium bowl, whisk the flour, salt, baking soda, baking powder, and pumpkin pie spice together; set aside.2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon pumpkin pie spice
- In a large bowl, stir the melted butter, applesauce, granulated sugar, and brown sugar together.½ cup unsalted butter, ¼ cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar
- Add the beaten eggs and whisk until well incorporated.3 large eggs
- Add the pumpkin and whisk until well incorporated.15 ounces pumpkin puree
- Fold in the flour mixture and mix, with a rubber spatula or wooden spoon, until no flour is visible. The mixture will be a little lumpy.
- Gently fold in the chocolate chunks. Do not overmix.4 ounces semisweet chocolate chunks
- Pour the batter into the prepared pans. The batter should not fill the pans more than ⅔ full. If desired, sprinkle chocolate shards on top.2 ounces semisweet chocolate shards
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean (except for some melted chocolate).
- Cool the loaves in the pans for 10 minutes, then transfer the bread to a wire rack to cool. The bread can be served warm or room temperature.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- This recipe makes 2 loaves.
- If you choose to use salted butter, omit the salt.
- You can use any kind of chocolate you like, such as milk, dark, or white chocolate.
- To make this bread into muffins, divide evenly into muffin tins, filling ⅔ full. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information
I’ve made this recipe 3 times including as a batch of muffins. I reduced the sugars by 25% after the first bake was a bit too sweet for my taste. 3/4 cup of each brown and white sugar works well. The recipe makes approximately 20 regular sized muffins. Bake for about 20 minutes. Delicious! My grandsons beg for them.
Great substitutions! Thank you, Mary!! I’m so happy you guys loved them!
Hi Becky-
I love this recipe. Made the bread yesterday.
I used 2 loaf pans but my bread did not rise to the top of the loaf pan. I filled both halfway because it seemed it would have been too much batter if I used one loaf pan. It also sunk slightly. I followed the directions to the tee. Maybe I could have left it in longer? I did 58 minutes bc the toothpick was clean.
Please let me know what you think.
Wondering what size pans to use – 8×4 or 9×5?
What size pans? 8×4 or 9×5?
Thank you!
The batter was not enough for two pans. Should there have been more than 2 cups of flour? Cake was delicious, just not enough for two loaves.
Followed recipe as written. Absolutely delicious! Gift worthy.
Yay! Thanks for sharing, Mary Beth!
Recipe looks so delicious. Can’t wait to try it.
Thanks, Rebecca!
Wow I can’t wait to taste when l’m done. Of course chocolate is a girls best friend again wow, thanks????
Thanks, Linda!
Question for ya. I have frozen pumpkin puree in the freezer that I want to use instead of canned. How many a cups would I need for this recipe? Thanks, can’t wait to try this recipe!