Go Back
–+ servings
pumpkin chocolate chip loaf slices on a wooden cutting board
Print

Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread is the perfect fall treat packed with warm spices, gooey chocolate chunks, and subtle pumpkin flavor. The best part about this recipe is that it makes not just one, but two pumpkin loaves.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 cups
Calories 321kcal
Author Elizabeth Marek

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
  • 2 cups pumpkin purée one, 15 oz can
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 ½ cups buttermilk room temperature
  • 1 ½ cups dark chocolate chips
US Customary - Metric

Instructions

  • Bring the buttermilk and eggs to room temperature and preheat your oven to 350°F.
  • Prepare a 9-inch by 5-inch loaf pan with cake goop or your preferred pan release. Don’t forget to grease the sides and corners if you’re not using parchment paper. This recipe makes two loaves of bread, so make sure to prepare two pans or half the recipe to make one. You can refrigerate half the batter while baking if you only have one pan.
  • 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.
  • Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to a large bowl and whisk it together to combine, then set aside.
  • Whisk together the oil, vanilla, and eggs in a measuring cup and set it aside.
  • Pour the pumpkin puree, granulated sugar, and brown sugar into the bowl of your stand mixer with the paddle attachment. Mix on low speed until the ingredients are smooth and combined, then scrape the bowl. I’m using a stand mixer, but a large mixing bowl and 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 into the wet ingredients while mixing on low, then add half of the buttermilk and mix until combined.
  • Alternate adding the rest of the flour mixture and buttermilk and mix on low until your pumpkin batter is smooth and lump-free.
  • Gently fold in the chocolate chunks with a spatula.
  • Pour half the pumpkin batter into your prepared loaf pan and spread out the top. Repeat with the second pan.
  • Bake the loaves at 350°F for 50-60 minutes until a skewer comes out clean. It’s dense so the center will take a while to bake. Pro-Tip: Add more chocolate chips to the top of the bread about halfway through baking so they don’t sink in.
  • Cool the pumpkin loaves on a wire rack for about 10 minutes.
  • Carefully flip the pumpkin loaves out of the pans and cool them completely.
  • This pumpkin chocolate chip bread will last for 3-5 days. Wrap it in aluminum foil and store it in an airtight container at room temperature. Or wrap it in plastic wrap to refrigerate for a week, or freeze it for a month.

Notes

  1. The best investment you can make when you’re getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid baking failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
  2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
  3. Make sure all of your cold ingredients (e.g. butter, eggs, milk) are at room temperature or a little warm. Why? Because we want to create an emulsion and allow the ingredients to fully mix together. 
  4. Make your own pan release (cake goop!) The best pan release ever! 
  5. This pumpkin bread recipe can also be made into muffins. Line and fill your muffin tins about ⅔ of the way full and bake at 350°F for 15 to 20 minutes until the centers are set. It can make about 24 muffins and 1 loaf, or 48 muffins.
  6. Use canned pumpkin or make your own pumpkin puree! 

Nutrition

Serving: 1ounce | Calories: 321kcal | Carbohydrates: 58g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 348mg | Potassium: 314mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4874IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg