This post may contain affiliate links. Please read our disclosure policy.
This easy Pumpkin Bread Recipe is soft, moist and warmly spiced with mini chocolate chips in every bite. Pumpkin puree and Greek yogurt help keep the crumb tender, while pumpkin pie spice gives it that cozy fall flavor. If you’re looking for an easy Pumpkin Chocolate Chip Bread for breakfast, snacking or dessert, this is the one I make again and again.
Table of Contents
- Kellie’s Note Pumpkin To Talk About
- Why You’ll Love My Pumpkin Bread
- Ingredients For Pumpkin Bread
- How to Make Pumpkin Bread
- Kellie’s Tips for the Best Pumpkin Bread
- Pumpkin Puree vs. Pumpkin Pie Filling
- Pumpkin Bread Variations
- Storage, Freezing and Make Ahead
- What to Serve With Pumpkin Bread
- More Pumpkin Recipes to Try
- Chocolate Chip Pumpkin Bread Recipe
Kellie’s Note
Pumpkin To Talk About
I love a good quick bread, but plain pumpkin bread has always left me wanting a little something more. It needs texture, a little richness and, in my opinion, chocolate never hurts.
That’s how this version happened. I added mini chocolate chips so there’s a little chocolate in almost every bite, then used Greek yogurt along with the pumpkin to keep the loaf soft and tender. It’s easy, cozy and exactly the kind of thing I want sitting on the counter once fall baking season starts.
Pumpkin bread is a type of quick bread, similar to banana bread, that is made with cooked pumpkin or pumpkin puree. It’s tender, moist and lightly spiced with pumpkin pie seasoning for a fresh taste of fall.
It’s simple to bake especially when using canned pumpkin and it’s highly versatile in that you can throw in your favorite things like dried cranberries, chopped nuts or chocolate chips, as we do here.
Why You’ll Love My Pumpkin Bread
- Moist and tender. Pumpkin puree and Greek yogurt give the bread a soft crumb without making it heavy.
- Chocolate in every bite. Mini chocolate chips distribute throughout the loaf instead of creating a few oversized pockets.
- Warmly spiced. Pumpkin pie spice gives you all the cozy fall flavor without measuring a long list of individual spices.
- Easy to make. This is a simple quick bread with basic baking ingredients and no yeast or rising time.
- Freezer-friendly. Bake it now and stash the loaf or individual slices in the freezer for later.
- Easy to customize. Keep the chocolate, swap in nuts or dried cranberries, or leave the chips out for a classic pumpkin bread.
Ingredients For Pumpkin Bread
- Granulated Sugar – Adds sweetness and helps create a tender crumb.
- Butter – I use softened butter for a richer flavor than an oil-based pumpkin bread.
- Pumpkin Puree – Use 100% pure pumpkin, not pumpkin pie filling. Canned pumpkin is easiest, but homemade puree works if you drain off excess moisture first.
- Milk and Greek Yogurt – These add moisture and richness. Sour cream can be substituted for the Greek yogurt, and whole milk or half-and-half can be used for a richer loaf.
- Eggs – Bring them to room temperature so they blend evenly into the batter.
- Vanilla Extract – Vanilla rounds out the pumpkin and warm spices. Vanilla bean paste works, too.
- All-Purpose Flour – Measure carefully so you don’t accidentally add too much and end up with a dry, dense loaf.
- Pumpkin Pie Spice – An easy way to add cinnamon, nutmeg, ginger and other warm fall spices in one step.
- Baking Soda and Kosher Salt – The baking soda gives the loaf its lift while the salt balances the sweetness.
- Mini Semi-Sweet Chocolate Chips – Mini chips give you chocolate throughout the loaf. Dark or milk chocolate chips also work.
How to Make Pumpkin Bread
- Prep the pan. Preheat the oven to 350°F and coat a 9×5-inch metal loaf pan with nonstick cooking spray.
- Cream the butter and sugar. Beat until light and fluffy.
- Add the wet ingredients. Mix in the pumpkin, milk, Greek yogurt, eggs and vanilla until combined.
- Mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking soda and salt.
- Combine. Add the dry ingredients to the pumpkin mixture and mix just until the flour disappears. Don’t overmix.
- Add the chocolate. Fold in the mini chocolate chips.
- Bake. Transfer the batter to the prepared pan and bake until the center is set and a toothpick comes out with a few moist crumbs but no wet batter.
- Cool. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Kellie’s Tips for the Best Pumpkin Bread
- Don’t overmix. Once the flour goes in, mix only until you don’t see dry streaks. Overmixing can make pumpkin bread dense or gummy.
- Use fresh baking soda. Old baking soda can keep your loaf from rising properly.
- Watch homemade pumpkin puree. Homemade puree can contain much more water than canned pumpkin. Drain it in a cheesecloth-lined sieve before using.
- Measure the flour carefully. Spoon flour into the measuring cup and level it rather than packing it into the cup.
- Don’t overfill the pan. Leave room for the bread to rise rather than filling the loaf pan to the very top.
- Check the center, not just the top. The loaf is ready when the center is set and a tester comes out with a few moist crumbs but no raw batter.
- Browning too quickly? Loosely tent the top with foil for the final part of baking.
- Using regular chocolate chips? Toss them with a small spoonful of the measured flour before folding them into the batter to help keep them distributed throughout the loaf.
Pumpkin Puree vs. Pumpkin Pie Filling
They may be sitting next to each other at the grocery store, but pumpkin puree and pumpkin pie filling aren’t interchangeable here.
Look for a can labeled 100% pure pumpkin. Pumpkin pie filling already contains sweeteners and spices, which will change the flavor and balance of this Pumpkin Bread Recipe.
Homemade pumpkin puree works, too, but it tends to contain more moisture. I like to drain mine in a cheesecloth-lined sieve for about 30 minutes to an hour before baking.
Pumpkin Bread Variations
- Chocolate and Nuts – Use a combination of mini chocolate chips and chopped pecans or walnuts.
- Classic Pumpkin Bread – Leave out the chocolate chips for a simple spiced pumpkin loaf.
- Dark Chocolate – Swap the semi-sweet chips for dark chocolate.
- Milk Chocolate – Use milk chocolate chips for a sweeter version.
- Pumpkin Nut Bread – Replace some or all of the chocolate chips with chopped pecans or walnuts.
- Cranberry Pumpkin Bread – Swap the chocolate chips for dried cranberries for a tart-sweet fall twist.
Storage, Freezing and Make Ahead
- Store: Let the pumpkin bread cool completely, then wrap it tightly or store it in an airtight container at room temperature for 3–4 days.
- Refrigerate: For longer storage, keep it tightly wrapped in the refrigerator. Let slices come to room temperature or warm them briefly before serving for the best texture.
- Freeze: Wrap the cooled loaf or individual slices tightly in plastic wrap, then foil or a freezer-safe bag. Freeze for up to 2 months.
- Thaw: Thaw a whole loaf overnight or let individual slices thaw at room temperature.
- Make Ahead: This is a great bread to bake a day or two before serving. Once completely cool, wrap it tightly so it stays soft and moist.
What to Serve With Pumpkin Bread
This Pumpkin Chocolate Chip Bread doesn’t need much, but I especially love it:
- With coffee or Chai Latte for breakfast.
- Slightly warm with butter or cream cheese.
- As an easy after-school or afternoon snack.
- Alongside over easy eggs and fruit for a fall brunch.
- On a Thanksgiving breakfast or brunch spread.
- Warmed slightly for dessert with a scoop of vanilla ice cream.
More Pumpkin Recipes to Try
Still in pumpkin mode? Try my Maple Pumpkin Bread for another easy loaf, Pumpkin Banana Bread for the best of both quick-bread worlds, or Pumpkin Cream Cheese Muffins for an easy breakfast treat.
For dessert, Pumpkin Bread Pudding, Pumpkin Cheesecake and classic Pumpkin Pie are all fall favorites.
DON’T MISS A RECIPE! FOLLOW US ON INSTAGRAM AND FACEBOOK FOR MORE FAMILY FAVORITES!
Chocolate Chip Pumpkin Bread Recipe
Equipment
- 1 loaf pan
- hand mixer
- measuring cup
- measuring spoon
Ingredients
- 1 cup granulated sugar
- 1/4 cup butter, room temperature
- 1 15 ounce can pumpkin puree
- 1/4 cup low fat milk
- 1/4 cup plain low fat greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups mini semi-sweet chocolate chips
- non-stick cooking spray, for the pan
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the pumpkin, milk, greek yogurt, eggs and vanilla mixing until combined.
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the chocolate chips and stir briefly.
- Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour. The bread is done when a toothpick comes out with a few moist crumbs but no wet batter.
- Cool in pan for 10 minutes on a wire rack.
- Remove from pan and cool on rack.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- If using homemade pumpkin puree, drain off excess liquid before measuring.
- Do not overmix the batter once the flour is added or the bread can become dense.
- For plain pumpkin bread, omit the chocolate chips.
- Store the completely cooled bread tightly wrapped at room temperature for 3–4 days.
- To freeze, wrap the loaf or individual slices tightly in plastic wrap and foil or place in a freezer-safe bag. Freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh those chocolate chips are gorgeous on top! I love pumpkin bread!
Thank you so much!
OMG this looks so amazing! I am going to have to add it to my list of recipes to try this fall. Thanks for the inspo!
XO Ellen from Ask Away
http://www.askawayblog.com