The Best Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread — 🧡🤎🙌🏻🍁 This recipe is truly the BEST homemade pumpkin bread you’ll ever make! It’s an EASY, one-bowl, no-mixer recipe that’s guaranteed to win over the hearts of friends and family – it’s just THAT good! It’s moist, soft, tender, packed with chocolatey goodness, and tastes like a heavenly slice of fall!

This is an easy pumpkin bread with chocolate chips that requires no mixer and goes from bowl to oven in minutes. Between the molasses, cinnamon, pumpkin pie spice, and McCormick’s Pumpkin Pie Spice Extract, the bread is true comfort food and beautifully showcase the flavors of fall.

To create this chocolate chip pumpkin loaf recipe, I adapted my beloved Cream Cheese-Filled Pumpkin Bread for a loaf that’s soft, moist, springy, dense yet still fluffy, and nicely spiced.

Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored is imperative. It’s perfect for snacking on any time of the day!

Averie …. I am a huge fan of your recipes, many have become my staples … but I have never commented until now. This is THE BEST PUMPKIN recipe EVER … and I have made many, because I love pumpkin!! MAGIC! Thanks!!!

Sonya S.

Ingredients for Pumpkin Chocolate Chip Bread 

To make this moist pumpkin bread with chocolate chips, you’ll need: 

• Egg
• Pumpkin puree
• Brown sugar
• Granulated sugar
• Canola oil
• Sour cream
• Molasses 
• McCormick Pumpkin Pie Spice Extract (or use vanilla extract)
• Cinnamon 
• Ground nutmeg
• All-purpose flour
• Baking powder and baking soda
• Salt
• Semi-sweet chocolate chips 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Pumpkin Chocolate Chip Bread

This chocolate chip pumpkin bread is super easy to prepare! Here are the basic recipe steps:

1. Whisk together everything but the flour, baking powder and baking soda, and chocolate chips (you don’t want to over mix the flour by mistake).
2. Once combined, gently stir in the remaining dry ingredients and fold in the chocolate chips. 
3. Turn the batter into a greased 9×5-inch loaf pan and bake until the top is domed and golden, and a toothpick inserted in the middle comes out clean.
4. Let the pan cool for 15 minutes before removing it from the pan to cool on a wire rack. 

Save Saved Review Print

4.46 from 79 votes

The Best Pumpkin Chocolate Chip Bread

By Averie Sunshine

🧡🤎🙌🏻🍁 This recipe is truly the BEST homemade pumpkin bread you’ll ever make! It's an EASY, one-bowl, no-mixer recipe that's guaranteed to win over the hearts of friends and family – it's just THAT good! It’s moist, soft, tender, packed with chocolatey goodness, and tastes like a heavenly slice of fall!

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Equipment

• 1 9×5-inch nonstick baking pan

Ingredients 

• ▢ 1 large egg
• ▢ 1 cup pumpkin puree
• ▢ ½ cup light brown sugar, packed
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup canola or vegetable oil, liquid-state coconut oil may be substituted
• ▢ ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
• ▢ 1 tablespoon mild or medium-flavored molasses, (not blackstrap, too intense)
• ▢ 2 teaspoons McCormick Pumpkin Pie Spice Extract, (McCormick Vanilla Extract or your favorite brand may be substituted)
• ▢ 2 teaspoons pumpkin pie spice, (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
• ▢ 2 teaspoons cinnamon, or to taste
• ▢ ½ teaspoon ground nutmeg
• ▢ 1 ½ cups all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt, or to taste
• ▢ 1 cup mini semi-sweet chocolate chips, (mini size recommended for better distribution, regular size may be substituted noting they may sink)

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
• Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
• Add the chocolate chips and stir to combine.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
• Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Notes

Baking Tips – Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.

Nutrition

Serving: 1slice, Calories: 353kcal, Carbohydrates: 47g, Protein: 4g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 21mg, Sodium: 208mg, Potassium: 268mg, Fiber: 3g, Sugar: 27g, Vitamin A: 3.887IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you’ve made and loved one of my recipes!

More Pumpkin Bread Recipes:

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and it was officially released October 6. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Pumpkin Cream Cheese Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice! 

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!

Pumpkin Nut Bread with Crumble Topping — Super soft, tender, moist pumpkin bread with a pecan crumble topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and perfect for entertaining or gift-giving!!

Pumpkin Banana Bread — This pumpkin banana bread is topped with a homemade browned butter frosting. It’s super moist thanks to the mashed bananas, pumpkin, yogurt, and melted butter in the batter!

Mini Pumpkin Chocolate Chip Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

Originally posted September 11, 2015; October 13, 2021; and August 2, 2024 with updated text and tips.

Post was sponsored by McCormick. All info, thoughts, ideas, the recipe, images, and text presented are my own.