Chocolate Chip Pumpkin Bread
Moist pumpkin bread made with browned butter and aromatic fall spices, studded with chocolate chips, and baked to perfection.
The Best Chocolate Chip Pumpkin Bread
One of my all-time favorite fall treats is pumpkin bread with chocolate chips, so I’m especially excited to share this new recipe!
This pumpkin chocolate chip loaf has a soft texture and moist crumb because it’s baked with real pumpkin. There is NO dry bread here! We also used browned butter and brown sugar for a rich depth of flavor and warm sweetness. These simple additions make a huge difference in the taste! (Trust me, once you start using brown butter in baked goods you might never go back!)
Studded generously with melty chocolate chips and baked to perfection, every slice of this homemade bread is pure comfort and perfect for enjoying with a warm cup of coffee or as a delightful snack for the fall season.
Related: Try our Pumpkin Streusel Bread recipe too!
Ingredients
- 100% real pumpkin puree (15oz can)
- Large eggs
- Granulated sugar
- Brown sugar
- Unsalted butter, melted and browned – the gives the bread an extra rich and almost caramelized flavor.
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Ground cinnamon
- Salt
- Semi-sweet chocolate chips (or any kind of chocolate chips that you prefer)
For your convenience in recreating this recipe, I’ve included shop-able ad links for some of the products used; disclosure policy available here.
Helpful Kitchen Tools
Instructions
To Prep: Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper, so there is an overhang on each side, and set aside.
- Brown the Butter – Melt butter in a small saucepan over medium heat, stir until melted and starts to brown. It will have a warm, nutty smell and caramel color. Remove from heat.
- Make the Batter – In a large bowl, add the pumpkin puree and eggs. Whisk together until combined. Add both sugars, along with the browned butter. Add the dry ingredients all at once to the wet ingredients. Slowly whisk together until a thick batter forms and all the dry ingredients are incorporated.
- Add to Pan – Fold in one cup of chocolate chips until evenly distributed. Scoop the batter into your prepared pan and spread evenly with a spatula.
- Bake – Sprinkle the remaining 1/2 cup of chocolate chips on top, then bake for 45 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
Video Demo:
Prep Tips:
- Pumpkin – For this recipe you will want to use 100% real canned pumpkin puree, NOT pumpkin pie filling. Canned pumpkin pie filling is a pumpkin mixture with sweeteners and spices added, which is not needed for this recipe, as we add our own.
- Nuts – I personally prefer no nuts in my pumpkin bread, but if you like them, either chopped walnuts or pecans would make a nice addition.
- Storage – Wrap the loaf tightly with plastic wrap or aluminum foil and place in an airtight container and keep at room temperature for 3-5 days.
- Freezing – You can freeze the loaf whole, or you can cut into slices, so you can thaw out individual servings as needed. Wrap each slice in plastic, then place in a freezer bag. This bread can be kept frozen for up to 2 months.
More Pumpkin Recipes To Try:
- Pumpkin Magic Cake
- Fluffy Pumpkin Cookies with Cream Cheese Frosting
- Chocolate Pumpkin Sheet Cake
- Easy Pumpkin Roll
- Pumpkin Bread Pudding
- Gluten Free Pumpkin Chocolate Chip Muffins
- Iced Pumpkin Oatmeal Cookies
- Pumpkin Pie Cupcakes
- Pumpkin French Toast
- Pumpkin Muddy Buddies
- The BEST Gluten Free Pumpkin Bread
- Pumpkin Cinnamon Rolls
Pumpkin Chocolate Chip Bread Recipe (Printable Recipe Card)
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Chocolate Chip Pumpkin Bread
Equipment
- 9×5 inch loaf pan
- Parchment paper
- Large Mixing Bowl
- small saucepan
Ingredients
- 1 can pumpkin puree 15oz
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted and browned
- 2 cups all purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- To Prep: Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper, so there is an overhang on each side, and set aside.
- Melt butter in a small saucepan over medium heat until melted and starts to brown. It will have a warm, nutty smell and caramel color. Remove from heat.
- In a large bowl, add the pumpkin puree and eggs. Whisk together until combined. Add both sugars, along with the browned butter.
- Add the dry ingredients (flour, pumpkin pie spice, baking soda, cinnamon and salt) all at once to the bowl of wet ingredients. Slowly whisk together until a thick batter forms and all of the dry ingredients are incorporated.
- Fold in 1 cup chocolate chips until evenly distributed.
- Scoop the batter into your prepared pan and spread evenly with a spatula.
- Sprinkle remaining 1/2 cup chocolate chips on top.
- Bake for 45 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
Video
Notes
- Pumpkin – Be sure to use 100% real pumpkin and NOT pumpkin pie filling, which has added sweeteners and flavorings.
- Storage – Wrap the loaf with plastic or foil, place in an airtight container, and keep at room temperature for 3-5 days.
- Freezing – You can freeze the loaf whole, or you can cut into slices. Wrap each slice in plastic, then place in a freezer bag. This bread can be kept frozen for up to 2 months.
Nutrition
Pin our Pumpkin Chocolate Chip Bread on Pinterest:
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