Pumpkin Chocolate Chip Bread

5 from 2 votes

Pumpkin Chocolate Chip Bread is the perfect bread to make this fall. Loaded with warm spices and delicious chocolate chips makes this a family favorite.

Prep Time15

Cook Time45

Allow to Cool20

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $7.30, $0.91 per Serving

Ingredients

½ cup salted butter room temperature
2 cups granulated sugar
3 large eggs
15 ounce pumpkin puree
½ cup whole milk
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick cooking spray.
In a large mixing bowl, beat the softened butter and sugar until well combined and creamy.
Add the eggs, pumpkin puree, and milk. Whisk until smooth and fully combined.
Add the baking powder, baking soda, flour, and cinnamon. Stir just until combined, being careful not to over mix.
Fold in the chocolate chips until evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 20 minutes.
Carefully remove the bread from the pan, slice, and serve.

Notes

Allowing the bread to cool will help prevent the bread from breaking or cracking when you remove it from the loaf pan. This also gives the bread a chance to finish baking completely.

If you have a pumpkin spice mix, you can use that instead of ground cinnamon. We prefer to use salted butter in this recipe, but you can also use unsalted butter if you add a teaspoon of salt to the dry ingredients.

This bread is best stored in an airtight container on the counter for up to 5 days. It can be enjoyed at room temperature or reheated in the microwave for 15-20 seconds if you want to remelt the chocolate.

This bread is soft and moist. The crust of the bread may dry out a little bit when you store your leftovers, but the center of the bread will remain nice and moist thanks to the pumpkin puree.

Variation Ideas

Spices - If you have a pumpkin pie spice mix, you can use that instead of ground cinnamon.
Butter - We prefer to use salted butter in this recipe. But you can also use unsalted butter if you add a teaspoon of salt.
Chocolate Chips - Feel free to change the chocolate chips in this recipe. We have used milk chocolate chips, dark chocolate chips and mini chocolate chips. You can even use butterscotch chips for added flavor.
Nuts - If you love nuts in your bread recipe, chop up pecans or walnuts for delicious flavor. Nuts mixed with the pumpkin mixture gives the bread so much flavor.
Vanilla - You can add some warm flavor by adding cinnamon chips, vanilla extract or nutmeg.
Chocolate Drizzle - After the bed has baked and completely cooled, drizzle melted chocolate on top of the bread.

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