Pumpkin Chocolate Chip Bread
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.
As an Amazon Associate I earn from qualifying purchases.
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!
Love chocolate chips? Try this chocolate chip cookie baked Alaska pie!
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
Ingredients
- unbleached all purpose flour/plain flour
- cinnamon
- nutmeg
- baking soda
- baking powder
- salt
- unsalted butter
- sugar
- eggs
- pumpkin purée (how to cook a pumpkin)
- vanilla extract
- whole milk (use buttermilk, if desired)
- semisweet chocolate chips (or chunks)
Directions
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.
Pumpkin Chocolate Chip Bread
Ingredients
- 1 ¾ cup flour (all purpose, unbleached)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (add a pinch if using salted butter)
- ½ cup butter (unsalted, room temperature)
- 1 ¼ cups sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- ⅓ cup whole milk (use buttermilk, if desired)
- ¾ cup chocolate chips (semisweet)
Instructions
- Preheat oven to 350°F (175°C).
- Butter and flour 9x5 in (23x13 cm) 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!
Notes
- 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
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I’ve made pumpkin bread for years. The Chocolate Chips adds another level of flavor. Thought I’d try adding the orange glaze from your Whole Sicilian Orange Cake, it was delicious. Made an extra loaf to freeze, it freeze beautifully. Will make the Orange Glaze when I get ready to serve it.
That’s wonderful to hear, Sharon! Thank you for sharing this twist, I love orange and chocolate together!
The perfect partnership: pumpkin and chocolate! Made even better with a hot coffee!
The best, good luck!
This would be perfect paired with espresso from the moka pot!
Oh yes, this would be perfect with espresso from that fancy Moka pot. My grandma used to make this with chocolate chips, usually only see it with raisins. Instagram as roadrunner girl_100. May I be the lucky winner!!
This looks yummy! It would be perfect with a cup of coffee from the Bialetti Moka!!
Looks delish. Think I’m going to give it a go, this recipe! A good nibble to have in the mornings with a cup of hot coffee.
Good luck, Lauren!
Can this be a Gluten Free bread? I just made some cookies that were pumpkin chocolate chip but it was made with a Gluten Free Cookie mix. Our Granddaughter is right now on a Gluten Free diet to see if she feels better and her mother LOVES pumpkin, so I would love to make it for them at Thanksgiving. All of the Gluten Free recipes are new to me, so I am not sure how to make sure it is.. Thank you.
Hi Rose, I haven’t made this gluten free, but if you want to give it a try, I would sub a gluten free flour mix (I used to buy Trader Joe’s, but not sure if they still carry it). If you use a mix, you shouldn’t need to make other adjustments. Let me know if you give it a try. CC
I never would have thought of putting pumpkin and chocolate together. Sounds intriguing.
Oh yes, check out my pumpkin cheesecake with chocolate mousse dessert, too! It’s sublime!
I have never had pumpkin and chocolate together. I need to try it — yours is the third recipe in my inbox (all different!) that calls for the combination!