This Chocolate Chip Pumpkin Bread is packed with pumpkin spice flavor and is the perfect fall dessert! Add your favorite chocolate chips to level it up even more.
Quick Tips
- Use softened butter and room temperature eggs and pumpkin puree so that the ingredients blend together well
- Line your loaf pan with parchment paper for easy removal
- Allow the loaf to cool for at least 10-15 minutes before removing it from the pan
Equipment
- Standard loaf pan (9″x5″)
- Hand or stand mixer
- Measuring cups and spoons
- Mixing bowls (2)
- Silicone spatula
- Nonstick baking spray
- Parchment paper (optional)
Ingredient Notes
- All-purpose flour: spooned and leveled!
- Unsalted butter: softened, salted is OK too, just omit added salt
- Granulated sugar
- 100% pumpkin puree: NOT pumpkin pie filling
- Eggs: room temperature
- Pumpkin pie spice: make your own if you don’t have any!
- Baking soda
- Baking powder
- Salt: omit if using salted butter
- Chocolate chips: I prefer semi-sweet
Love this Chocolate Chip Pumpkin Bread? Try these other pumpkin desserts!
How to make Chocolate Chip Pumpkin Bread
This chocolate chip pumpkin bread is incredibly easy to make! Just follow these simple steps.
Preheat the oven to 350 degrees, then spray a loaf pan with nonstick baking spray and line it with parchment paper and set it aside.
In a large mixing bowl use a hand or stand mixer, cream the softened butter and sugar until it’s light and smooth (1-2 minutes).
Add the eggs and pumpkin puree. Mix until combined and then scrape down the bowl once complete.
In a separate bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, salt).
Add the dry ingredients to the wet ingredients in 2-3 portions, mixing after each addition.
Finally, pour in the chocolate chips and fold them in with a silicone spatula.
Evenly spread the batter throughout the prepared loaf pan then bake for 50-60 minutes or until a toothpick comes out clean from the center of the loaf.
Allow the bread to cool for 10-15 minutes before removing it from the pan.
Substition Ideas
Keep the base batter of this Chocolate Chip Pumpkin Bread the same but swap out the chocolate chips! Here are some additional filling ideas:
- Dark chocolate chips
- White chocolate chips
- Butterscotch chips
- Toffee bits
- Nutella swirl
- Caramel or dulce de leche swirl
Try these other fall dessert recipes!
- Baked Apple Cider Donuts
- Pumpkin Pie Cheesecake Bars
- Caramel Apple Pie Cookies Cups
- Candy Corn Truffles
Chocolate Chip Pumpkin Bread
Equipment
- loaf pan
- large mixing bowl
- medium mixing bowl
- Measuring cups and spoons
- silicone spatula
- Nonstick baking spray
- Parchment paper (optional)
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 cup pumpkin puree room temperature
- 2 eggs room temperature
- 1⅔ cup all-purpose flour sifted or spooned
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Spray a loaf pan with nonstick baking spray and line it with parchment paper. Set aside.
- In a large mixing bowl use a hand or stand mixer, cream the softened butter and sugar until it's light and smooth (1-2 minutes).
- Add the eggs and pumpkin puree. Mix until combined and then scrape down the bowl once complete.
- In a separate bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, salt).
- Add the dry ingredients to the wet ingredients in 2-3 portions, mixing after each addition.
- Pour in the chocolate chips and fold them in with a silicone spatula.
- Evenly spread the batter throughout the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean from the center of the loaf.
- Allow the loaf to cool for at least 10-15 minutes in the pan before removing it.
