This easy Chocolate Chip Pumpkin Bread recipe is one of our all time favorites. Made with simple ingredients and warm autumn spices, this pumpkin quick bread is just what fall ordered!
Every fall we make this Chocolate Chip Pumpkin Bread (it’s my mom’s recipe!). There’s nothing like a cinnamon spiced pumpkin bread paired with sweet chocolate chips!
I have this rule where I don’t like to post anything fall related until it’s officially September. As much as I love the fall season and anticipate its arrival, I struggle with jumping into the season (and any season, truthfully) too early. It means I’ve skipped past the ending of one thing in order to start something early, and I don’t like that cycle.
It’s also difficult to think about fall things (you know, scented candles, cozy sweaters, ankle boots, etc.) when it’s closing in on 101. Call me crazy but I don’t relish the prospect of sweating in jeans and a sweater whilst drinking a hot pumpkin spice latte because I’m “ready for fall.”
Just because I’m ready doesn’t mean Mother Nature is (and in southern California, Mother Nature is almost always ready for fall on her terms, aka late).
But for this year, I’m breaking my own cardinal rule and posting something pumpkin-y pre-September. This has been such a strange year that while it still feels like summer just began, fall is right around the corner. While I’m not ready to break out the sweaters or boots anytime soon, a lot of people are so this one’s for you.
A moist Pumpkin Bread with chocolate chips to kick off the season. You’re welcome, fall-loving friends.
This is very similar to my Pumpkin Bread with a Crumb Topping recipe, but it has a couple tweaks to the recipe to pair the flavor really well with the chocolate chips.
Chocolate Chip Pumpkin Bread Ingredients:
- flour, baking soda, salt
- cinnamon, nutmeg, ginger
- granulated sugar and brown sugar
- canola oil
- pumpkin puree
- vanilla extract
- chocolate chips
Here are some other reasons I love this recipe:
- It’s a one bowl pumpkin bread!
- You can use any kind of chocolate: semi-sweet, milk, dark, etc.
- It’s an ultra moist pumpkin and the texture is so soft!
- It makes a super easy breakfast or brunch recipe, or even a neighborly gift for the season!
- This is based off of my mom’s pumpkin bread and as we all know, Mom knows best!
There is something so classic about pumpkin bread during this time of year, and while it might not be the most inventive pumpkin dessert in the world, sometimes you can’t beat a classic recipe that reminds you of home and comfort.
How To Make This Moist Pumpkin Bread with Chocolate Chips:
- Mix all dry ingredients together: This is a one bowl recipe, which means everything gets mixed together in one bowl (super easy clean up!). You start by gently mixing all of your dry ingredients together in a large bowl.
- Make a well in the center of your dry ingredients: What does it mean to make a well in the center of dry ingredients? With a rubber spatula, you push the dry ingredients up around the edges of the bowl to make a hole in the center (the ‘well’). This is a pretty standard instruction with muffins and quick breads because it helps the wet ingredients and dry ingredients mix together a bit more evenly, which keeps you from over mixing the batter. Over mixing leads to dry and crumbly baked goods, which we really don’t want in this recipe.
- Add in the oil: Pour the oil in the well and mix until just combined (the batter will be very dry).
- Add in the eggs: Add the eggs to the batter and mix until just combined.
- Finally, add in the water, pumpkin puree and vanilla: Mix all ingredients together until they are combined and the batter is smooth.
- Mix in chocolate chips.
- Do I have to make this pumpkin bread with chocolate chips?
- No, you can omit the chocolate chips, essentially turning this into a classic pumpkin bread. However, I would definitely suggest you try making this with chocolate chips! There’s truly something about the combination of chocolate and pumpkin (I mean, just take a look at this Brownie Pumpkin Cream Pie and these Pumpkin Chocolate Chip Scones!).
- Can I turn these into pumpkin muffins?
- Yes, you can! Divide the batter between muffin cups and bake for 20-22 minutes, or until a cake tester comes out clean. Muffins will cook a lot quicker than bread.
- How do I keep pumpkin bread fresh?
- For this recipe, I like to store the bread in an airtight container and keep leftovers in the fridge. If your house is cool, you can keep the bread in an airtight container on the counter but it will only last a couple of days. Storing in the fridge will keep the bread fresh for about a week.
- Can I use pumpkin pie spice instead?
- Yes, you can. I prefer using my own ratio of pumpkin pie spices because I can control how much of what goes into my baked goods. However, if you only have pumpkin pie spice on hand, go for it. This is the measurements I would suggest: 1 tsp ground cinnamon (instead of the 2 tsp listed in the recipe) + 1 tsp pumpkin pie spice (instead of the ginger and nutmeg listed in the recipe).
Easy Chocolate Chip Pumpkin Bread Tips & Tricks:
- First things first, make sure all of the flour has been mixed into the batter. If there are any flour lumps in the batter, they won’t dissolve while baking. Instead, you’ll have bread with lumps of flour baked right in.
- I like to line the bottoms of my bread pans with parchment paper, as well as greasing the bread pans with baking spray. It makes removing the pumpkin bread from the pans so much simpler!
- With the water, oil and pumpkin puree, this is a super moist chocolate chip pumpkin bread recipe! It might seem like a lot of liquid, but it’s 100% necessary.
- The batter will be split between two 8×4 loaf pans. You can split it between two 9×5 loaf pans as well, however the pumpkin bread will not bake up as tall as the pumpkin bread in these pictures.
- You can also cut the recipe in half and make it in one 8×4 pan or one 9×5 pan (again, if using a 9×5 loaf pan, the bread won’t be as tall as the pictures in this post).
More Pumpkin Recipes to try next:
- Pumpkin Pecan Banana Bread
- Pumpkin Donut French Toast Casserole
- Vanilla Pumpkin Bundt Cake
- Pumpkin Spice Cracker Toffee
- 3 1/3 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup canola oil (or vegetable oil)
- 4 large eggs
- 1 15oz can pumpkin puree
- 2/3 cup water
- 1 1/2 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees and grease two 8x4 bread pans (I also place parchment paper in the bottom of each pan and grease with baking spray).
- In a large bowl, mix all purpose flour, baking soda, salt, cinnamon, nutmeg and ginger together.
- Add in granulated sugar and brown sugar, mixing until combined.
- Make a well in the center of the dry ingredients and add in the oil. Mix until the oil is combined (the batter will be dry).
- Add in the eggs, 2 at a time, mixing until combined. (Again, the batter will be dry.)
- Pour in the water, pumpkin puree and vanilla extract and mix the batter until all dry ingredients are incorporated.
- Lastly, mix in chocolate chips.
- Divide the batter between the two bread pans.
- Bake for 55-65 minutes, or until a toothpick or cake tester comes out clean. (If the top of the bread is browning too quickly, tent a piece of non-stick foil over the top and continue baking until the center is done.)
- Allow the bread to cool 15 minutes before removing from the loaf pans. Then allow them to continue cooling on a wire rack.
- Slice, serve and enjoy!