I’m never one to wait for fall to make my pumpkin chocolate chip bread. I just can’t resist that sweet, chewy bread loaded with rich chocolate chips. You guys shouldn’t wait either, make this today! Trust me!
Why This Is Basically Fall … and Dessert Heaven
Major Moistness! Thanks to the buttermilk, your bread stays moist and tender for days! No drying out after one day like other recipes.
Fail-Proof Method: My recipe is easy to follow. No mixer required. The blending method keeps it simple and tender.
Perfect Balance of Sweet and Spice: My recipe nails the texture and perfectly balanced flavor, so everything comes together for the best bite!
Pumpkin Chocolate Chip Bread Ingredients
Add nuts: Swap half of the chocolate chips for nuts for added texture
Pumpkin: Use pumpkin puree, not pumpkin pie filling.
Pumpkin Chocolate Chip Bread Recipe
Baking this pumpkin chocolate chip bread is my favorite way to kick off fall! It’s simple, cozy, and I like to think I’m making great life choices when pumpkin is the main ingredient.
Combine Wet Ingredients: Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. In a large bowl, mix together eggs, sugar, oil, pumpkin, buttermilk, and vanilla extract. Mix until evenly combined.
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger.
Stir Together: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don’t overmix. Stir in the chocolate chips.
Bake and Enjoy! Pour the batter into the prepared pan, then bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.
Alyssa’s Pro Tip
Make into Muffins: This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.
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Pumpkin Chocolate Chip Bread
Soft, moist pumpkin bread loaded with warm spices and chocolate chips is perfect for breakfast, dessert, or a cozy snack!
Course Bread, Dessert
Cuisine American
Keyword pumpkin chocolate chip bread, pumpkin chocolate chip bread recipe, pumpkin chocolate chip loaf, pumpkin loaf
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 12 slices
Calories 342kcal
2 cups flour1 teaspoon baking powder½ teaspoon baking soda1 teaspoon salt2 teaspoons cinnamon½ teaspoon nutmeg¼ teaspoon cloves¼ teaspoon ginger2 eggs½ cup oil1 ¼ cups sugar¼ cup buttermilk1 (15-ounce) can pumpkin 1 ½ cups2 teaspoons vanilla extract1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
In a large bowl, mix together, 2 eggs, 1 ¼ cups sugar, ½ cup oil, 1 (15-ounce) can pumpkin, ¼ cup buttermilk and 2 teaspoons vanilla extract. Mix until evenly combined.
In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.
Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don’t overmix. Stir in 1 cup semi-sweet chocolate chips.
Pour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.
To Store or Freeze: Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3–4 days, in the fridge for up to 1 week, or freeze for up to 3 months.
Serving: 12g | Calories: 342kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 196mg | Potassium: 128mg | Fiber: 2g | Sugar: 27g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 46mg | Iron: 2mg
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