One Bowl Pumpkin Chocolate Chip Bread

5.0 from 88 votes

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.

Pro Tips to get the best Pumpkin Bread

1. Use fresh pumpkin puree: If you have access to fresh pumpkin, use it to make your own pumpkin puree. It will give the bread a much more intense pumpkin flavor compared to using canned pumpkin puree.

2. Don’t overmix the batter: Overmixing the batter can result in a dense and heavy bread. Be sure to mix the ingredients just until they are combined and no longer, to ensure a light and fluffy bread.

3. Use room temperature ingredients: Using room temperature ingredients can help the bread rise more evenly and give it a softer texture. Be sure to take the eggs and butter out of the fridge at least an hour before you start baking.

4. Don’t open the oven too often: Avoid opening the oven door too often while the bread is baking, as this can cause the bread to sink. If you need to check on the bread, use the oven light to take a peek instead.

5. Use the toothpick test: To check if the bread is done, insert a toothpick into the center of the bread. If it comes out clean, the bread is done. If it comes out with wet batter on it, the bread needs more time to bake.

6. Let the bread cool completely: It can be tempting to slice into the bread as soon as it comes out of the oven, but it’s important to let it cool completely. This allows the bread to set and makes it easier to slice without it falling apart.

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.

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, you can use canned pumpkin puree instead of fresh pumpkin for this recipe. Just be sure to use a high-quality, unsweetened pumpkin puree for the best results. However, make sure to remove any excess water from the puree before using it in the bread batter.

Can I use a different type of flour?

Most pumpkin bread recipes call for all-purpose flour, but you can use other types of flour as well. Whole wheat flour or a combination of all-purpose and whole wheat flour can be used to give the bread a healthier twist. Just be aware that using a different type of flour may affect the texture and flavor of the bread.

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.

Can I make pumpkin bread in a different size pan?

Yes, you can make pumpkin bread in a different size pan, but keep in mind that the baking time may need to be adjusted. A smaller pan will result in a thicker, more moist bread, while a larger pan will result in a thinner, drier bread. You may need to increase or decrease the baking time accordingly.

Other Easy Sweet Bread Recipes

Banana Bread Mini Cakes with Blueberries | 2 Ingredient TikTok Ice Cream Bread | Choc Chip Banana Bread | Pumpkin Cinnamon Bread