This pumpkin chocolate chip bread is soft, moist, and loaded with warm fall spices and melty dark chocolate chunks. The recipe makes two loaves, one for you and one to share! You can even bake the batter as muffins and top them with easy cream cheese frosting.
When I was testing this recipe, I had some trouble with a sunken, soggy center. So I kept adjusting until the ratio of wet to dry ingredients was just right, and now every slice comes out moist but fully baked through. It comes together in a snap and you can eat it for dessert, or even breakfast! If you love my pumpkin chocolate chip cookies, this is the same cozy flavor in loaf form.
Quick Glance at the Recipe: Pumpkin Chocolate Chip Bread
- Recipe Name: Pumpkin Chocolate Chip Bread
- Why You'll Love It: Two moist pumpkin loaves packed with chocolate chunks from one easy batter.
- Time and Difficulty: 20 minutes of prep, 50 to 60 minutes to bake, plus cooling. Easy.
- Main Ingredients: Pumpkin puree, buttermilk, brown sugar, warm spices, and dark chocolate.
- Method: Whisk the dry ingredients, mix the pumpkin and sugars, alternate in the flour and buttermilk, fold in the chocolate, and bake.
- Texture and Flavor: Soft and moist with a subtle pumpkin flavor, warm spices, and gooey pockets of dark chocolate.
- Quick Tip: Bake until the center reaches 205º F, then let the loaves cool completely before you slice them.
Jump to:
- Quick Glance at the Recipe: Pumpkin Chocolate Chip Bread
- What Makes This Pumpkin Chocolate Chip Bread So Good⭐⭐⭐⭐⭐
- Pumpkin Chocolate Chip Bread Ingredients
- How To Make Pumpkin Chocolate Chip Bread Step-By-Step
- Common Pumpkin Chocolate Chip Bread Problems To Avoid
- Final Thoughts
- Make This Recipe Your Own
- Pumpkin Chocolate Chip Bread FAQs
- More Pumpkin Recipes To Try
- Ready To Master Cake Decorating?
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Recipe
What Makes This Pumpkin Chocolate Chip Bread So Good
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This is one of those recipes I tested over and over until the center baked up perfectly. Here's why it works so well.
- It makes two loaves. Keep one and give one away, or freeze the second loaf for later.
- The ratio is dialed in. The wet and dry ingredients are balanced so the center bakes all the way through instead of sinking.
- Chopped dark chocolate. I like chopping up bars of dark chocolate instead of using chips. You get big gooey chunks in every slice.
- Chocolate on top that stays on top. Adding more chocolate halfway through baking keeps it from sinking into the loaf.
- It works as muffins too. Same batter, shorter bake.
Pumpkin Chocolate Chip Bread Ingredients
This recipe is formulated very specifically, so I wouldn't recommend making any substitutions to the wet and dry ingredients. Canned pumpkin and pumpkin puree are the same thing (cooked, pureed pumpkin), but don't grab pumpkin pie filling, which already has sugar and spices mixed in.
- Pumpkin puree: The main ingredient, so use a good one. I've tested a lot of brands and Libby's has the best flavor and isn't too watery. During pumpkin season I like to make homemade pumpkin puree and freeze it.
- Dark chocolate: Dark chocolate pairs SO well with pumpkin. I chop up bars of dark chocolate, but chocolate chips work great too.
- Buttermilk: Room temperature. It's easy to find at the store, or you can make your own with my buttermilk substitute.
- All purpose flour: Gives the loaf enough structure to hold up all that pumpkin and chocolate.
- Granulated sugar and dark brown sugar: The brown sugar adds moisture and a little caramel flavor.
- Eggs: Large, at room temperature.
- Vegetable oil: Keeps the bread soft and moist for days.
- Baking soda and baking powder: Both are in here to lift a heavy batter.
- Cinnamon, nutmeg, ginger, and cloves: The classic pumpkin pie spice flavors.
- Salt and vanilla extract: For flavor. The vanilla is optional.
How To Make Pumpkin Chocolate Chip Bread Step-By-Step
Bring your buttermilk and eggs to room temperature and preheat your oven to 350º F. Prepare two 9-inch by 5-inch loaf pans with cake goop or your preferred pan release. Don't forget to grease the sides and corners if you're not using parchment paper.
- Chop your chocolate into small chunks and set it aside. You can use chocolate chips of course, but I love the look and gooey-ness of chocolate chunks.
- Whisk together your dry ingredients (flour, baking soda, baking powder, salt, and spices) in a large bowl.
- Whisk the oil, vanilla, and eggs together in a measuring cup.
- Mix the pumpkin puree and both sugars on low speed with the paddle attachment until smooth, then scrape the bowl.
PRO TIP: I'm using a stand mixer, but a large mixing bowl and an electric mixer or a whisk will work too.
- Pour in the egg mixture and mix on low until fully combined.
- Add half of your dry ingredients while mixing on low, then half of the buttermilk.
- Add the rest of the flour mixture and buttermilk and mix on low until your batter is smooth and lump-free.
- Fold in the chocolate chunks gently with a spatula.
- Divide the batter between your two pans and spread out the tops.
- Bake at 350º F for 50 to 60 minutes, adding more chocolate to the tops about halfway through so it doesn't sink in.
PRO TIP: This is a dense loaf, so the center takes a while to bake. It's done when a skewer comes out clean and a thermometer in the center reads 205º F. If the tops are getting too dark before the center is done, tent the pans loosely with foil.
- Cool the loaves in the pans on a wire rack for about 10 minutes.
- Flip the loaves out of the pans and let them cool completely before slicing.
Common Pumpkin Chocolate Chip Bread Problems To Avoid
- Gummy or sunken center: The most common reason is that the loaf is underbaked. Check the internal temperature and keep baking until the center hits 205º F.
- Slicing too soon: The loaf needs time to cool down so the proteins can set, a lot like sourdough bread. Cut into it hot and the middle will seem gummy even when it's fully baked.
- Dry bread: Overbaking, over-mixing, too much flour, or an oven that runs hot can all dry out your loaf.
- Chocolate sinking: Save some of your chocolate and add it to the tops about halfway through baking.
- Making substitutions: The ratio of wet to dry ingredients is very specific in this recipe. Swapping ingredients is the fastest way to end up with a soggy center.
- Loaf sticking to the pan: Grease the sides and the corners of your pans really well, or line them with parchment paper.
Final Thoughts
I love that this recipe makes two loaves, because one always disappears the first day. Dark chocolate and pumpkin might sound a little strange if you've never had them together, but I promise it's worth it. Just be patient, bake it all the way through, and let it cool before you slice it. If you're still in a pumpkin mood after this, try my pumpkin cheesecake bars or my classic pumpkin pie recipe next.
Make This Recipe Your Own
- Pumpkin chocolate chip muffins: Line your muffin tins and fill them about ⅔ of the way full. Bake at 350º F for 15 to 20 minutes until the centers are set. The full recipe makes about 48 muffins, or 24 muffins and one loaf.
- Mini loaves: Bake mini loaf pans at 350º F for about 20 minutes.
- One loaf: Cut every ingredient in half (2 eggs and half a can of pumpkin) and bake one 9-inch by 5-inch loaf. Or make the full batch and freeze the second loaf.
- Only have one pan? Refrigerate half the batter while the first loaf bakes.
- Switch up the chocolate: Chips or chopped bars both work. Semi-sweet or milk chocolate are great if dark chocolate isn't your thing.
- Add frosting: Top the muffins with cream cheese frosting for more of a dessert.
Pumpkin Chocolate Chip Bread FAQs
What does pumpkin chocolate chip bread taste like?
It's moist and soft with a subtle pumpkin flavor that isn't overwhelming. The warm spices pair perfectly with the dark chocolate chunks.
Can I use fresh pumpkin instead of canned?
Yes. Homemade pumpkin puree works as long as it isn't watery, because extra moisture can make the center soggy. Canned pumpkin puree is the most consistent option.
How do I store pumpkin chocolate chip bread?
Wrap it in aluminum foil and keep it in an airtight container at room temperature for 3 to 5 days. You can also wrap it in plastic wrap and refrigerate it for a week, or freeze it for a month. It tastes best at room temperature.
Can I make just one loaf?
Yes. Cut all of the ingredients in half and bake one loaf, or bake both and freeze one. If you only have one loaf pan, keep half the batter in the fridge while the first loaf bakes.
Do I need a stand mixer to make pumpkin bread?
No. A large mixing bowl with an electric hand mixer or even a whisk works fine. Mix on low and stop as soon as the batter is smooth.
More Pumpkin Recipes To Try
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Recipe
Equipment
- Two 9" x 5" loaf pans or muffin tins
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 teaspoon salt
- 4 large eggs room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract optional
- 1 can pumpkin purée 15 oz, about 1 ¾ cups
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 ½ cups buttermilk room temperature
- 1 ½ cups dark chocolate chips
Instructions
- Before you begin: Bring the buttermilk and eggs to room temperature and preheat your oven to 350º F. Prepare two 9-inch by 5-inch loaf pans with cake goop or your preferred pan release. Grease the sides and corners if you are not using parchment paper.
For the pumpkin chocolate chip bread
- Chop your chocolate into small chunks and set it aside. You can also use chocolate chips.
- Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to a large bowl and whisk to combine, then set aside.
- Whisk together the oil, vanilla, and eggs in a measuring cup and set aside.
- Add the pumpkin purée, granulated sugar, and brown sugar to the bowl of your stand mixer with the paddle attachment. Mix on low speed until smooth and combined, then scrape the bowl. A large mixing bowl and an electric mixer or whisk will work too.
- Pour in the egg mixture and mix on low until fully combined.
- Add half of the dry ingredients while mixing on low, then add half of the buttermilk and mix until combined.
- Add the rest of the flour mixture and the rest of the buttermilk and mix on low until the batter is smooth and lump-free.
- Gently fold in the chocolate chunks with a spatula.
- Divide the batter evenly between the two prepared loaf pans and spread out the tops.
- Bake at 350º F for 50 to 60 minutes, until a skewer comes out clean and the center reaches 205º F. Add more chocolate to the tops about halfway through baking so it does not sink in. Tent loosely with foil if the tops brown too quickly.
- Cool the loaves in the pans on a wire rack for about 10 minutes.
- Flip the loaves out of the pans and cool completely before slicing.
Notes
- This recipe makes two 9-inch by 5-inch loaves. For one loaf, cut all of the ingredients in half (2 eggs and half a can of pumpkin).
- The loaves are done when the center reaches 205º F. Tent with foil if the tops brown too fast.
- Cool completely before slicing so the center can set. Slicing too soon can make the middle seem gummy.
- Muffins: line and fill your muffin tins about ⅔ of the way full and bake at 350º F for 15 to 20 minutes until the centers are set. The full recipe makes about 48 muffins, or 24 muffins and one loaf. Mini loaves bake for about 20 minutes.
- Storage: wrap in aluminum foil and store in an airtight container at room temperature for 3 to 5 days. Or wrap in plastic wrap and refrigerate for 1 week, or freeze for 1 month.
- Make your own pan release with cake goop.
- Nutrition is calculated for 1 slice (1/12 of a loaf).
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