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    Home » Recipes » Breads » Quick Breads

    Pumpkin Chocolate Chip Bread

    Published by Melissa on October 8, 2018 | Updated October 25, 2022 | 51 Comments

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    Pumpkin Chocolate Chip Bread is a popular quick bread for a reason. It's easy-to-make, loaded with flavor, and has a pretty orange color—the perfect fall recipe. via @barbarabakes

    Pumpkin Chocolate Chip Bread is a popular quick bread for a reason. It’s easy-to-make, loaded with flavor, and has a pretty orange color—the perfect fall recipe.

    This Pumpkin Chocolate Chip Bread is my family’s favorite quick bread. It’s moist and tender and sweet and delicious. It makes a great after-school snack, and it’s sweet enough to serve for dessert. We even like to eat a slice or two for breakfast.

    I’ve tweaked the recipe until I got it just right. The batter is thick so the chocolate chips don’t settle to the bottom of the bread. 

    Featured image of Pumpkin Chocolate Chip Bread

    Pumpkin Chocolate Chip Bread

    You can make the bread in standard loaf pans, but I like to use mini pans. Then you can give one or two loaves away or put a couple loaves in the freezer for another day.

    I also like to portion out the batter using a scoop. The scoop shown above is a Vollrath Size 16 scoop. It’s the perfect size for muffins and cupcakes. Four scoops is just the right amount for the mini loaves.

    collage of making Pumpkin Chocolate Chip Bread

    Ingredients

    • Flour
    • Pumpkin pie spice
    • Cinnamon
    • Butter
    • Sugar
    • Eggs
    • Pure pumpkin
    • Chocolate chips

    Recipe Instructions

    • Preheat oven to 350° and spray two medium loaf pans with nonstick cooking spray.
    • In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
    • In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well. Add the dry ingredients stirring until just combined.
    • Spoon batter into prepared pans. Bake side-by-side for about one hour or until an inserted toothpick comes out clean.
    5 loaves of Pumpkin Chocolate Chip Bread on a cooling rack

    Frequently Asked Questions

    How long should I wait to slice the pumpkin bread?

    It’s best if you wait until the bread is completely cooled before slicing it, but if you can’t wait, be careful because the chocolate chips will be hot.

    Does pumpkin bread keep well?

    Like most quick breads, this Pumpkin Chocolate Chip Bread is even more moist and tender the next day.

    How full should I fill bread pans with batter?

    A good rule of thumb is to fill the pan about ⅔ full. If you happen to have extra batter, consider making a smaller load or muffins with the remaining batter.

    Pumpkin Chocolate Chip Bread slices on a wooden cutting board with a sharp bread knife

    More Recipes

    • Pumpkin Cinnamon Bread
    • Pumpkin Nutella Swirl Bread
    • Halloween Pumpkin Brownies
    • Pumpkin Chocolate Chip Bundt Cake
    • Pumpkin Fantail Cinnamon Rolls with Maple Cream Cheese Icing

    If you’ve tried this Pumpkin Chocolate Chip Bread or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

    Featured image of Pumpkin Chocolate Chip Bread
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    Pumpkin Chocolate Chip Bread

    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 10 mins
    Course: Quick Breads
    Keyword: Chocolate
    Servings: 2 loaves
    Author: Barbara Schieving
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    Ingredients

    • 3 cups 426 grams all-purpose flour
    • 1 tsp pumpkin pie spice
    • 2 tsp ground cinnamon
    • ½ tsp salt
    • 1 tsp baking soda
    • ½ tsp baking powder
    • 1 cup butter soften
    • 2 cups 396 grams granulated sugar
    • 3 large eggs
    • 1 16 oz can of pure pumpkin
    • 1 ½ cup chocolate chips

    Instructions

    • Preheat oven to 350° and spray two medium loaf pans with nonstick cooking spray, or four/five mini loaf pans (5 ¾ x 3 ¼ x 2 ¼. Don’t fill more than ⅔ full.)
    • In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
    • In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well. Add the dry ingredients stirring until just combined.
    • Spoon batter into prepared pans. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)

    Notes

    Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
    Pinterest collage of Pumpkin Chocolate Chip Bread - An easy quick bread recipe from BarbaraBakes.com

    I hope you’ll give this Pumpkin Chocolate Chip Bread a try—it’s perfect for fall! Let me know what you think.

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Mary

      October 08, 2018 at 4:09 pm

      I want to make this. My pumpkin is 15 oz.  do I need to compensate some how or is it ok? I hate they started reducing the sizes of products but left the same price.  ;-).  

      Reply
      • Barbara Schieving

        October 08, 2018 at 5:02 pm

        Hi Mary – no, your 15 ounce can should work fine.

        Reply
    2. Carol

      October 08, 2018 at 12:26 pm

      I just did an inventory of quick breads in my freezer and it appears they’re running low-perish the thought! This recipe couldn’t have come at a better time. I love making mini loaves and I LOVE pumpkin and chocolate together-it’s such a perfect marriage of flavor. Mmmmmm……time to get baking!

      Reply
    3. Inam-up Majid

      October 08, 2018 at 8:47 am

      Is it possibly to convert this recipe into a “bread machine” recipe. 

      Reply
      • Barbara Schieving

        October 08, 2018 at 3:13 pm

        No I don’t think so, bread machines are more for firmer yeast breads. This is a quick bread. If you don’t have a stand mixer, a hand held mixer will work, or I suppose you could whip it with a whisk if need be.

        Reply
    4. Linda

      November 02, 2011 at 11:39 am

      Thank you so much for sharing! This sounds sooo good!

      Reply
    5. Jamie

      May 12, 2010 at 2:31 am

      Barbara,
      I had to leave another comment telling you I made this bread and it was excellent. I actually just posted about it on my blog and linked back to your recipe. Thanks for a wonderful recipe that is now a family favorite.

      Reply
    6. Michelle

      May 04, 2010 at 1:05 am

      I've been craving pumpkin lately but I keep avoiding it. One look at your pumpkin bread and I think I just caved.

      Reply
    7. Sue Sparks

      April 26, 2010 at 9:03 pm

      I LOVE pumpkin bread! My daughter has a recipe that is fabulous, but I want to try yours now too!

      Reply
    8. Megan

      April 25, 2010 at 2:25 pm

      Pumpkin is my all time favorite and this looks nothing short of amazing. I lost my favorite pumpkin bread recipe and have been on the look out for a replacement and I think I might have just found it! Hope our having a great weekend.

      Reply
    9. Cristie

      April 23, 2010 at 7:57 pm

      Barbara, so happy to have your recipes for all the breads you brought to the sale. I'm so glad I snagged the one I did because they were all gone when I came back two hours later! I will be baking with your recipes soon.

      Reply
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