Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is a popular quick bread for a reason. It’s easy-to-make, loaded with flavor, and has a pretty orange color—the perfect fall recipe.

This Pumpkin Chocolate Chip Bread is my family’s favorite quick bread. It’s moist and tender and sweet and delicious. It makes a great after-school snack, and it’s sweet enough to serve for dessert. We even like to eat a slice or two for breakfast.

I’ve tweaked the recipe until I got it just right. The batter is thick so the chocolate chips don’t settle to the bottom of the bread.

Featured image of Pumpkin Chocolate Chip Bread

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You can make the bread in standard loaf pans, but I like to use mini pans. Then you can give one or two loaves away or put a couple loaves in the freezer for another day.

I also like to portion out the batter using a scoop. The scoop shown above is a Vollrath Size 16 scoop. It’s the perfect size for muffins and cupcakes. Four scoops is just the right amount for the mini loaves.

collage of making Pumpkin Chocolate Chip Bread

Ingredients

Flour
Pumpkin pie spice
Cinnamon
Butter
Sugar
Eggs
Pure pumpkin
Chocolate chips

Recipe Instructions

Preheat oven to 350° and spray two medium loaf pans with nonstick cooking spray.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well. Add the dry ingredients stirring until just combined.
Spoon batter into prepared pans. Bake side-by-side for about one hour or until an inserted toothpick comes out clean.

5 loaves of Pumpkin Chocolate Chip Bread on a cooling rack

Frequently Asked Questions

How long should I wait to slice the pumpkin bread?

It’s best if you wait until the bread is completely cooled before slicing it, but if you can’t wait, be careful because the chocolate chips will be hot.

Does pumpkin bread keep well?

Like most quick breads, this Pumpkin Chocolate Chip Bread is even more moist and tender the next day.

How full should I fill bread pans with batter?

A good rule of thumb is to fill the pan about ⅔ full. If you happen to have extra batter, consider making a smaller load or muffins with the remaining batter.

Pumpkin Chocolate Chip Bread slices on a wooden cutting board with a sharp bread knife

More Recipes

If you’ve tried this Pumpkin Chocolate Chip Bread or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

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