Pumpkin Chocolate Chip Bread

I’m never one to wait for fall to make my pumpkin chocolate chip bread. I just can’t resist that sweet, chewy bread loaded with rich chocolate chips. You guys shouldn’t wait either, make this today! Trust me!

Why This Is Basically Fall … and Dessert Heaven

Major Moistness! Thanks to the buttermilk, your bread stays moist and tender for days! No drying out after one day like other recipes.
Fail-Proof Method: My recipe is easy to follow. No mixer required. The blending method keeps it simple and tender.
Perfect Balance of Sweet and Spice: My recipe nails the texture and perfectly balanced flavor, so everything comes together for the best bite!

Pumpkin Chocolate Chip Bread Ingredients

Add nuts: Swap half of the chocolate chips for nuts for added texture
Pumpkin: Use pumpkin puree, not pumpkin pie filling.

Pumpkin Chocolate Chip Bread Recipe

Baking this pumpkin chocolate chip bread is my favorite way to kick off fall! It’s simple, cozy, and I like to think I’m making great life choices when pumpkin is the main ingredient.

Combine Wet Ingredients: Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. In a large bowl, mix together eggs, sugar, oil, pumpkin, buttermilk, and vanilla extract. Mix until evenly combined.
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger.
Stir Together: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don’t overmix. Stir in the chocolate chips.
Bake and Enjoy! Pour the batter into the prepared pan, then bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.

Alyssa’s Pro Tip

Make into Muffins: This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.

Pumpkin Chocolate Chip Bread

Soft, moist pumpkin bread loaded with warm spices and chocolate chips is perfect for breakfast, dessert, or a cozy snack!

Course Bread, Dessert

Cuisine American

Keyword pumpkin chocolate chip bread, pumpkin chocolate chip bread recipe, pumpkin chocolate chip loaf, pumpkin loaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 342kcal

Author Alyssa Rivers

Ingredients

2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
2 eggs
½ cup oil
1 ¼ cups sugar
¼ cup buttermilk
1 (15-ounce) can pumpkin 1 ½ cups
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
In a large bowl, mix together, 2 eggs, 1 ¼ cups sugar, ½ cup oil, 1 (15-ounce) can pumpkin, ¼ cup buttermilk and 2 teaspoons vanilla extract. Mix until evenly combined.
In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.
Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don't overmix. Stir in 1 cup semi-sweet chocolate chips.
Pour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.

Notes

To Store or Freeze: Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3–4 days, in the fridge for up to 1 week, or freeze for up to 3 months.