This Easy Pumpkin Chocolate Chip Bread is the perfect treat for breakfast and dessert! Chock full of fall flavors with just the right amount of sweetness, this wonderful recipe is fantastic any time of year.

Chocolate Chip Pumpkin Bread

If you are looking for an easy bread that is a favorite fall recipe, but can be enjoyed all year long, my Pumpkin Chocolate Chip Bread recipe is the answer! An autumn dessert that is hearty, sweet, and delicious, it is just as good for breakfast as it is after dinner.

This vegetarian treat is one of those great quick breads that everyone will enjoy. We see a lot of zucchini and banana breads, but homemade pumpkin bread should really be added to that list. The ingredients should be readily available at your local grocery store, so I’m not sure why we wait until the holiday season to make them for the first time. 

Moist and delicious, this is one of those sweet breads you’ll find yourself making year after year. With warm spices and pumpkin flavor, this chocolatey autumn bread is also a great way to encourage the kids to join you in the kitchen – whether it is pumpkin season or not. 

Whether you are looking for the best recipe for the perfect slice of pumpkin bread or you just need an easy bread recipe to whip up the next time you have company, this is going to be a winner!

Recipe Notes:

• This Chocolate Chip Pumpkin Bread recipe can be made as mini loaves or one large loaf. I will make a few of the large loaves and keep them in my freezer to pull out when I have a hankering for one of my favorite pumpkin recipes. 
• You can line your loaf pan with parchment paper instead of using nonstick spray if you choose. 
• You do not need an electric mixer for this recipe. Combining everything with a whisk should be enough. 

How To Make Chocolate Chip Pumpkin Bread Recipe

Pumpkin Chocolate Chip Bread Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pure pumpkin puree
3 large eggs, beaten
3/4 cup canola or vegetable oil
1 tsp pure vanilla extract
1/4 cup vanilla yogurt
1 Tbsp pumpkin pie spice
1 cup & 1/4 cup semi-sweet chocolate chips

Supplies Needed: 

Large loaf pan
Large mixing bowl
Medium bowl
Large whisk
Rubber spatula
Wire cooling rack

Directions:

Step 1: Preheat your oven to 350 degrees. Prep a 9 x 5-inch loaf pan or two mini loaf pans with nonstick cooking spray or flour and set it aside.

Step 2: In a large mixing bowl, add all of the flour, sugar, baking soda, baking powder, and salt. Stir to combine thoroughly.

Step 3: In a separate, medium bowl, add the pumpkin purée, beaten eggs, oil, vanilla extract, and yogurt. Mix until smooth.

Step 4: Pour the pumpkin mixture into the large bowl that holds the dry ingredients. Whisk your wet ingredients until they’re completely combined and you no longer see any dry pieces or lumps from the flour mixture.

Add 1 tablespoon of pumpkin spice and stir to incorporate.

Gently mix in 1 cup of semi-sweet chocolate chips.

Step 5: Scoop the batter into your prepared loaf pan, scraping the sides with a rubber spatula.

Step 6: Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter so that you have chips on top of the bread.

Step 7: Bake for 60 to 70 minutes or until an inserted toothpick comes out clean.

Allow the pumpkin loaf to cool in the pan for 20 minutes before removing it and placing it on a wire rack to cool to room temperature for best results. Once cool, cut into slices and enjoy!

How To Store Chocolate Chip Pumpkin Bread

Store any leftover chocolate pumpkin bread on a plate or in the bread pan under plastic wrap in the refrigerator for up to 7 days. 

Can I Freeze Chocolate Chip Pumpkin Bread? 

Yes! One of my favorite things about this recipe is that it freezes easily and you can have this delicious fall treat whenever you want. 

Allow your moist pumpkin bread to cool completely in the pan or on a cooling rack. Once cool, wrap it tightly in aluminum foil, making sure that there are no gaps. Place the loaf into an airtight container or freezer bag and freeze for 2 – 3 months. 

How To Thaw Chocolate Chip Pumpkin Bread

The best way to thaw this pumpkin bread is by doing it slowly. Take the loaf out of the freezer and remove it from the outside container. Gently loosen the aluminum foil from around it, but don’t unwrap it. Adding a little bit of space will keep the bread from being soggy. 

After 2 – 3 hours, slice your bread and enjoy it with a great cup of coffee! 

Can I Use Different Chips In This Delicious Pumpkin Chocolate Chip Bread? 

Yes! I like to use semisweet chocolate chips because they balance well with the sweet creaminess of the pumpkin, but you can choose something else.

I would recommend white chocolate chips, milk chocolate chips, or dark chocolate chips (rather than something like peanut butter), but the goal is to make sure that you have plenty of chocolate chips for this recipe. If you have half a bag of each, use a combination. 

Are You Looking For More Tasty Autumn Recipes? Here Are Some Of My Favorites:

• Roasted Butternut Squash with Bacon
• The Best Sweet Potato Casserole
• Salted Caramel Marshmallow Acorns
• Easy Pumpkin Cheesecake Muffins
• Thanksgiving Dessert Turkeys
• Pumpkin Cheesecake Bars
• Thanksgiving Desserts Anyone Can Make

Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 ounces Bottle, 1 Count (Packaging May Vary)Nestle Toll House Semi Sweet Chocolate ChipsUSA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, SilverFarberware Bakeware Meatloaf/Nonstick Baking Loaf Pan Set, Two 9-Inch x 5-Inch, GrayYIHONG 6 Pcs Plastic Mixing Bowls Set, Colorful Mixing Bowls for Kitchen, Ideal for Baking, Prepping, Cooking, Food Storage, Nesting Bowls for Space Saving StorageSuperior Glass Mixing Bowls with Lids – 8 Piece Mixing Bowl Set with BPA- Free lids, Space Saving Nesting Bowls – Easy Grip & Stable Design for Meal Prep & Food Storage -Glass bowl For Cooking, Baking

Yield: 10 servings

Easy Pumpkin Chocolate Chip Bread

Print

This Easy Pumpkin Chocolate Chip Bread is the perfect treat for breakfast and dessert! Chock full of fall flavors with just the right amount of sweetness, this wonderful recipe is fantastic any time of year.

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Additional Time 1 hour

Total Time 2 hours 20 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree
• 3 eggs, beaten
• 3/4 cup canola oil
• 1 tsp pure vanilla extract
• 1/4 cup vanilla yogurt
• 1 Tbsp pumpkin pie spice
• 1 cup & 1/4 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees. Prep a loaf pan with nonstick cooking spray and/or flour and set aside.
2. In a large mixing bowl, add all of the flour, sugar, baking soda, baking powder, and salt. Stir to combine thoroughly.
3. In a separate, medium mixing bowl, add the pumpkin, beaten eggs, oil, vanilla extract, and yogurt. Mix until smooth.
4. Pour the pumpkin mixture into the bowl that holds the dry ingredients. Whisk until completely blended and you no longer see any dry pieces or lumps.
5. Add 1 Tbsp pumpkin pie spice and stir to incorporate.
6. Gently mix in 1 cup of semi-sweet chocolate chips.
7. Scoop the batter into your prepared loaf pan.
8. Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.
9. Bake for 60 to 70 minutes or until an inserted toothpick comes out clean.
10. Allow the loaf to cool in the pan for 20 minutes before removing it and placing it on a wire rack to completely cool. Once cool, cut into slices and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  YIHONG 6 Pcs Plastic Mixing Bowls Set, Colorful Mixing Bowls for Kitchen, Ideal for Baking, Prepping, Cooking, Food Storage, Nesting Bowls for Space Saving Storage
• 
  Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 ounces Bottle, 1 Count (Packaging May Vary)
• 
  USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 56mgSodium: 319mgCarbohydrates: 51gFiber: 2gSugar: 34gProtein: 5g