This pumpkin chocolate chip bread is the easiest, tastiest loaf recipe you can make this autumn. Perfect for breakfast, a snack, or dessert!
I’ve been making various versions of this recipe since 2000.
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Originally, I came across this recipe from Bon Appetit magazine, but I’ve since made a few changes to the original.
In fact, my daughter, Denisa, is the one who now makes it more often than I do, so I am passing this post on to her since she was so excited to share it with you! My interjection is that the chocolate you use will make a big difference to the overall flavor of this cake and I recommend using real chocolate like Barry chocolate chips. The photos, following text and recipe are by Denisa. 👩🏼🍳
I can’t think of a more “welcome to autumn”, crowd-pleasing, loaf cake recipe. I’m not discounting chocolate chip banana bread, cornbread apple loaf, or Scottish tea bread, but pumpkin chocolate chip bread is always the first recipe I make to inaugurate the first breeze of crisp air in Manhattan.
But who says that you can only make this in the fall? It’s an easy on-the-go snack, and stays super moist for days.
Can I Make Pumpkin Chocolate Chip Bread in Advance?
You can make this recipe up to two days in advance without sacrificing any flavor or texture. It also freezes beautifully—just make sure it is completely cooled before freezing.
Do you have a perfect chocolate chip cookie recipe you can rely on for a crisp edge, and soft and gooey center, every time? If not, I have Jacques Torres’ brilliant chocolate chip/chunk recipe to share with you!
Do I Need to Refrigerate Pumpkin Chocolate Chip Bread?
Pumpkin chocolate chip loaf is best stored at room temperature in a sealed container for the first few days after baking. Just make sure that the bread has completely cooled before storing, as to not trap moisture. If you’re planning on keeping it longer than four days, I would advise freezing some or it should be moved to the fridge (although I never have leftovers that long!).
Pumpkin Chocolate Chip Bread
Recipe adapted by Denisa W. from Bon Appetit, 2000 Serves 12
FULL PRINTABLE RECIPE BELOW
- unbleached all purpose flour/plain flour
- baking soda
- baking powder
- unsalted butter
- pumpkin purée (how to cook a pumpkin)
- vanilla extract
- whole milk (use buttermilk, if desired)
- semisweet chocolate chips (or chunks)
Make the Pumpkin Chocolate Chip Bread Batter
Preheat oven to 350°F (175°C). Butter and flour 9×5 inch (23×13 cm) loaf tin (this one is made in USA).
Sift first 6 ingredients: flour, cinnamon, nutmeg, baking powder, baking soda and salt, into a medium sized bowl. Set aside.
Beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs, 1 at a time. Mix in the pumpkin purée and vanilla.
Next, mix in about half of the dry ingredients in the reserved bowl into the pumpkin mixture. Add half of the milk, then continue mixing and add the rest of the flour, and finish with the rest of the milk.
Stir in the chocolate chips with a spatula.
Transfer batter into prepared pan.
Bake the Pumpkin Chocolate Chip Bread
Put the loaf pan into the oven for about 55 minutes, or until a cake tester comes out clean.
Cool in the pan for about 15 minutes, then transfer the pumpkin chocolate chip bread onto a rack to cool completely before slicing.
- 1 3/4 cup (220 g) unbleached all purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (add a pinch if using salted butter)
- 1/2 cup (113 g) unsalted butter, room temperature (one stick)
- 1 1/4 cups (250 g) sugar
- 3 large eggs
- 1 cup (225 g) pumpkin puree
- 1 tsp vanilla extract
- 1/3 cup (80 ml) whole milk (use buttermilk, if desired)
- 3/4 cup (170 g) semisweet chocolate chips
- Preheat oven to 350°F (175°C).
- Butter and flour 9x5in (23x13cm) loaf tin.
- Sift first 6 ingredients: flour, cinnamon, nutmeg, baking powder, baking soda and salt, into a medium sized bowl. Set aside.
- Beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs, 1 at a time. Mix in pumpkin and vanilla.
- Next, mix in about half of the dry ingredients in the reserved bowl into the pumpkin mixture. Add half of the milk, then continue mixing and add the rest of the flour, and finish with the rest of the milk.
- Stir in chocolate chips with a spatula.
- Transfer batter into prepared pan.
- Bake loaf cake for about 55 minutes, or until tester comes out clean.
- Cool in the pan for about 15 minutes, then transfer the pumpkin bread onto rack to cool completely.
- Slice and enjoy!
- Can be made up to 2 days in advance. Keeps for a few days at room temperature in a cool, dry place.
- Freezes perfectly for up to 2 weeks, for best flavor.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 235Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 318mgCarbohydrates: 44gFiber: 2gSugar: 28gProtein: 4g
Nutrition information is only estimated.
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