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This Pumpkin Chocolate Chip Bread recipe has been a favorite in our family for years! It is delicious on its own or without or with chocolate chips. The bread is perfectly dense and moist just how a good pumpkin bread should be.
A Favorite Fall Treat
This Pumpkin Chocolate Chip Bread is one of those recipes that just feels like home. It’s a fall favorite in our family, and my kids love helping mix the batter—especially when it comes to sneaking a few chocolate chips! We’ve made it for cozy weekends, after-school snacks, and to share with friends and neighbors.
Just a few simple ingredients stirred together and you are done. No need to get out mixers or dirty any appliances, this can all be done with a mixing spoon and some measuring cups!
🩷 Erica
Key Ingredients
For a full ingredient list with amounts, see the recipe card below.
- Dry Ingredients: flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- Wet Ingredients: canned pumpkin puree (or homemade pumpkin puree), egg, buttermilk, oil
- Mini Chocolate Chips (optional)
How to Make Pumpkin Chocolate Chip Bread
- Combine flour, baking soda, cinnamon, salt, and nutmeg in a small mixing bowl.
- Using an electric mixer, beat pumpkin, brown sugar, buttermilk, egg, and oil together in a large mixing bowl.
- Stir dry ingredients into the pumpkin mixture. Do not overmix.
- Fold in mini chocolate chips.
- Line a 9×5 loaf baking pan with parchment paper. Spread batter into pan.
- Bake at 350 degrees for 50-60 minutes.
- Let bread cool for 15 minutes before slicing and serving.
- Slice and serve.
“This came out great! I made the healthier version with coconut oil, but added another ½ cup of chocolate chips. Love the melty chocolate flavor with pumpkin. Thanks for a great recipe.”
-Sandra
Substitutions and Tips
Looking to tweak this Pumpkin Chocolate Chip Bread recipe to fit your preferences or dietary needs? Here are some easy and delicious substitutions and variations to try!
- Healthier Pumpkin Bread Option: Swap canola oil with coconut oil for a lighter, healthier version. The flavor stays rich, and you won’t even miss the original!
- Use Dark Chocolate Chips: For a deeper, richer chocolate flavor, try using dark chocolate chips. You can even double the chocolate chips if you’re feeling a little extra indulgent—we won’t tell!
- Gluten-Free Pumpkin Bread: This recipe is easy to make gluten-free. Just use your favorite 1:1 gluten-free baking flour. We’ve tested it with a gluten-free flour blend, and you truly can’t tell the difference. The result is a moist, flavorful pumpkin bread everyone can enjoy—even those with celiac or gluten sensitivities.
- Add Nuts: Chopped pecans or walnuts add a perfect crunchy texture to pumpkin quick bread. Fold them into the batter or sprinkle on top before baking.
- Oil Options: Don’t have canola oil? You can use vegetable oil or melted coconut oil instead—either will work well in this recipe.
- Pumpkin Spice Shortcut: Want a more classic fall flavor? Swap the individual spices for a pumpkin pie spice mix. Don’t have any? Make your own with our easy homemade pumpkin spice recipe!
Storing and Freezing
- Refrigerator – It is not necessary to refrigerate your pumpkin bread. However, it will last a day or two longer in the fridge.
- Freezer – If you want to make a batch of pumpkin bread and then freeze it, let the bread cool on a wire rack. Once it is cooled, wrap the bread in plastic wrap and then again with aluminum foil. Place in an airtight container or in a ziplock bag. Label the container or bag and your bread will last in the freezer for about one year.
Frequently Asked Questions
Yes! Fresh pumpkin puree works great—just be sure to cook and drain it well to avoid excess moisture. Canned puree is more convenient, but homemade yields a fresh flavor.
Insert a toothpick or skewer into the center and top half‑inch of the loaf. If it comes out with wet batter, bake a bit longer, covering the top with foil if it browns too quickly.
Grease the pan or line it with parchment paper. Brushing with butter and sprinkling flour also works well.
Don’t overmix the batter—stir just until ingredients are combined well. Also, follow the baking time closely and check for doneness to avoid overbaking.
More Pumpkin Recipes
If fall had a flavor, this would be it. 🎃 Whip up a cozy loaf of this Pumpkin Chocolate Chip Bread and share your spin—extra chips, no chips, nuts, or no nuts. We can’t wait to hear how it turned out!
Pumpkin Chocolate Chip Bread
Ingredients
- 1 1/2 cup flour (or gluten-free flour)
- 1 ⅓ teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup pumpkin canned
- 1 cup brown sugar
- 1/2 cup buttermilk low fat
- 1 egg
- 1 tablespoon canola oil
- ½ cup mini chocolate chips
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees.
- Spray a loaf pan with non-stick cooking spray.
- In a small mixing bowl, combine flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a large bowl, mix pumpkin, brown sugar, buttermilk, egg, and oil.
- Add dry mixture, stirring until just moistened; do not overmix.
- Gently fold in the chocolate chips.
- Pour into prepared pan. Bake for 50-60 minutes or until toothpick comes out clean.
- Allow to cool 15 minutes.
- To keep moisture in, wrap with plastic wrap until ready to serve.
This came out great! I made the healthier version with coconut oil, but added another 1/2 cup of chocolate chips. Love the melty chocolate flavor with pumpkin. Thanks for a great recipe.
The best pumpkin bread! Love the variations too!
Oh this bread is so amazing! So delicious!
This sounds so perfect for fall! I love pumpkin and chocolate together.
I loved it! So easy and delicious!
The best bread! so good!
Love that this can easily be made into gluten free!