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One Bowl Pumpkin Chocolate Chip Bread

If you’re looking for an easy and delicious fall treat recipe to pair with your favorite pumpkin spice latte, look no further than this delicious and moist one-bowl pumpkin bread recipe with chocolate chip. There’s nothing quite like a warm slice of pumpkin bread on a chilly fall morning!

This amazing recipe produces a bread that is bursting with flavor and perfect for Fall. The key to making this bread so moist is using fresh pumpkin puree, which can be made easily at home or purchased in most grocery stores. Adding chocolate chips to the batter not only makes the bread even more delicious, but also provides a lovely contrast in color and texture.

This bread is best enjoyed freshly baked and still warm from the oven, but it also freezes well if you want to make it ahead of time.

Best of all, this chocolate chip pumpkin bread recipe is loaded with chocolate chips and fall flavors, so it’s sure to satisfy your sweet tooth. So give this recipe a try the next time you’re in the mood for some homemade pumpkin bread.

Fall is synonymous with everything pumpkin! More pumpkin dessert recipes not to miss include moist mini bundt pumpkin cakes, pumpkin pancakes, pumpkin and pear bundt cake, or creamy pumpkin flan!

This pumpkin chocolate chip bread recipe is simple to follow and only requires a handful of simple ingredients.

Ingredients for Pumpkin Bread with Chocolate Chips

  • Pumpkin puree – make sure any excess water is removed. You can use canned pumpkin such as Libby’s or homemade. When making homemade, I prefer to roast it in the oven (no oil, no seasoning) at about 400 F until the pumpkin is soft enough to blend it into puree easily)
  • Ground ginger – or you can use a small knob of freshly grated.
  • Pumpkin spice – or you can make your own with a blend of cinnamon, nutmeg, cloves, allspice, and ginger.
  • Large eggs – make sure they are room temperature
  • All-purpose flour – make sure it is spooned, leveled, and sifted
  • Ground cinnamon – good quality matters (more flavor and aroma!)
  • Baking powder -sifted.
  • Baking soda -sifted.
  • Salt – you can use any kind that you have on hand.
  • Unsalted butter – softened at room temperature.
  • White granulated sugar
  • Brown sugar – you can also make your own with molasses and white granulated sugar.
  • Vanilla extract – vanilla essence will work as well.
  • Ground nutmeg.
  • Semi-sweet or dark chocolate chips. Can use mini chocolate chips, too, if you prefer.

How to Make Pumpkin Chocolate Chip Bread

I am so excited to share this delicious pumpkin chocolate chip bread recipe with you all! This bread is so moist and fluffy, and the perfect combination of pumpkin and chocolate chips. It’s the perfect fall treat!

To make this bread, you first, preheat your oven to 350 degrees Fahrenheit. In a large bowl, mix together the pumpkin puree, vegetable oil, eggs, sugar and vanilla extract until well combined.

In another large mixing bowl, whisk together the flour, baking soda, salt and spices. Slowly add the dry ingredients into the wet ingredients mixing on low until everything combines.

Fold in the chocolate chips with a spatula. The batter should be soft and sticky, and you’ll have to spoon it into the tin. It doesn’t have a “pourable” texture.

Transfer the batter into a a 9 x 5-inch loaf pan (lightly greased with cooking oil or lined with parchment paper) and bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry, or with a few breadcrumbs.

The bread will rise a lot during baking, but once you open the oven at 55 minute mark, it will come down. Try not to open the oven unless the top is getting burnt. Then cover it quickly with a piece of aluminum foil. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Enjoy!

Storage Instructions

Pumpkin chocolate chip bread can be stored at room temperature, in an airtight container, or wrapped tightly in plastic wrap, for up to 2 days. You can also keep it in the fridge for up to a week.

If you’re planning to freeze it, store at room temperature for up to 24 hours, then freeze it.

Reheating Instructions

If refrigerated, reheat individual slices of pumpkin chocolate chip bread in the microwave for 15 seconds, or until warmed through. For best results, reheat the entire loaf in a 350F/180C oven for 10-15 minutes, or until warmed through. Slice and serve as desired.

If previously frozen, to reheat, thaw it a bit first and then reheat in oven, air fryer or toaster.

Substitutions and Variations

  • Add some maple syrup or honey for a touch of sweetness
  • Add 1/2 cup chopped nuts (such as pecans or walnuts) for a little crunch
  • Replace the chocolate chips with raisins, dried cranberries, or white chocolate chips
  • For a fun twist, try using pumpkin spice M&Ms in place of the chocolate chips
  • For a gluten-free version, use gluten-free all-purpose flour
  • To make vegan pumpkin bread, use flax eggs in place of regular eggs
  • To make this bread dairy-free, use dairy-free chocolate chips and milk
  • Use pumpkin pie filling instead of pumpkin puree.
  • Garnish the top of your bread with some sprinkled cinnamon or chocolate drizzle.
  • Use smaller pans instead of one larger bread pan to make mini loaves.

Recipe FAQs

Can you freeze pumpkin bread?

Yes, you can freeze it for up to 3 months. To freeze, wrap tightly in plastic wrap, and then place in a freezer-safe bag. Thaw overnight in the fridge before serving.

What spices are in pumpkin bread?

Pumpkin bread typically contains cinnamon, nutmeg, and cloves. However, you can also add ginger, allspice, and pumpkin pie spice.

Do I need to use canned pumpkin?

No, you can also use homemade pumpkin puree. However, make sure to remove any excess water from the puree before using it in the bread batter.

Why is my pumpkin bread dry?

There are a few reasons why your pumpkin bread might be dry. First, make sure that you’re using fresh baking powder and baking soda.

Second, be careful not to overbake the bread. The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.

If your bread is still dry, you can try adding additional wet ingredients to the batter, such as more pumpkin puree, melted butter, or milk.

For added moisture, you can also add diced apples or pears to the batter. Finally, make sure to wrap leftover bread tightly in plastic wrap or foil to prevent it from drying out.

What can I substitute for pumpkin puree?

You can use sweet potato puree, butternut squash puree, or apple sauce instead of pumpkin puree. However, you may need to adjust the amount of sweetener in the recipe if you’re using a sweeter puree, such as butternut squash.

How do you know when pumpkin bread is done?

Use the toothpick test to check if the bread it’s done. When a toothpick or cake tester inserted into the center of the loaf comes out clean or with only a few wet crumbs attached, the bread is finished baking.

One Bowl Pumpkin Chocolate Chip Bread

One Bowl Pumpkin Chocolate Chip Bread

Recipe by Adore Foods
0 from 0 votes

Looking for an amazing pumpkin bread recipe that’s also moist and chocolatey? Look no further than this delicious Pumpkin Chocolate Chip Bread! Made with real pumpkin, chocolate chips, and a secret ingredient that keeps it nice and moist, this is one fall treat you won’t want to miss.

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

slices
Prep time

15

minutes
Cooking time

1

hour 
Calories

300

kcal
Resting Time

15

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 15 oz 15 1 can pumpkin puree, excess water removed, see notes

  • ¼ tsp ¼ ground ginger, or a small knob of freshly grated

  • 1 tsp 1 pumpkin spice

  • 2 2 large eggs, room temperature

  • 2 ¼ cup 2 ¼ all purpose flour, sifted

  • 1 tsp 1 ground cinnamon, good quality matters (more flavor and aroma!)

  • 1 tsp 1 baking powder, sifted

  • ½ tsp ½ baking soda, sifted

  • ½ tsp ½ salt

  • ¾ cups ¾ unsalted butter, softened at room temp

  • ½ cup ½ white granulated sugar

  • ½ cup ½ brown sugar

  • tsp vanilla extract

  • ¼ tsp ¼ ground nutmeg

  • 1/2 cup 1/2 semi sweet or dark chocolate chips

Directions

  • Preheat the oven to 350F/ 180C.
  • Beat the eggs with a mixer on low, add butter, white and brown sugars, vanilla extract, pumpkin puree. Mix again until combined. See note 1 below.
  • In a separate mixing bowl combine dry ingredients and then add to wet ingredients. Mix on low until everything combines. Stir in chocolate chips with a spatula. The batter should be soft, sticky and you’ll have to spoon it into the tin. It doesn’t have a ‘’pourable’’ texture.
  • Transfer the batter into a 9 x 5 inch loaf tin (lightly greased with cooking oil or lined with parchment paper). Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however I like to ‘’move’’ the batter a little more towards the center, working from the sides up. Totally personal preference!). Make a small cut in the middle of the bread. Decorate with chocolate chips on top (optional).
  • Bake for 50 minutes to 1 hour until a toothpick inserted into the center comes out clean, dry or only with a few breadcrumbs. The bread will rise a lot during baking but once you open the oven after 45 minutes it will come down. Try not opening the oven unless the top is getting burnt. Then cover it quickly with a piece of aluminum foil. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Enjoy!

Notes

  • 1. Pumpkin puree – I recommend removing the excess water from pumpkin puree. Whether you are using canned or homemade pumpkin puree. Place the pumpkin puree in a cheese cloth or thin linen cloth over a strainer. Squeeze out as much water as possible and you are good to go! It really helps with the bread texture.
  • 2. Baking Time – Every oven is different, I recommend checking the bread towards the last 45-50 minutes. If the top gets too brown, cover with foil until the end.