You get pumpkin spice AND melty chocolate – if you love the combo of pumpkin spice and chocolate then this is the bread for you! Each bite is full of pumpkin spice flavor as well as pools of chocolate.
It’s one of those perfect one-bowl baking recipes that keeps things nice and easy.
You can easily customize this if you need to! Keep it dairy free or gluten free if needed.
Butter: this recipe calls for pumpkin bread calls for unsalted butter. If you need a dairy free option, I’ve included a few below.
Pumpkin Puree: be sure to get pure pumpkin and not pumpkin pie filling for this bread recipe.
Brown Sugar: a bit of dark brown sugar adds just the right touch of sweetness to the bread.
Eggs: you’ll need two large eggs for this recipe.
Vanilla Extract: you can’t have a pumpkin bread without vanilla extract.
All-Purpose Flour: this recipe calls for all-purpose flour. If you need a gluten free option I’ve included one below.
Pumpkin Pie Spice: plenty of pumpkin pie spice is what adds that distinctly pumpkin flavor to the bread.
Dark Chocolate Chips: last but certainly not least are the dark chocolate chips that you’ll fold into the batter.
Butter – swap the unsalted butter in this recipe for unsweetened applesauce to keep the bread dairy free. You could also use coconut oil if you prefer. If you do choose to use coconut oil in this recipe, be sure to measure the coconut oil when it is solid and then melt before using it in the recipe.
Flour – need to keep this pumpkin bread gluten free? Swap the all purpose flour for a gluten free all-purpose flour instead.
Brown Sugar – swap the brown sugar for coconut sugar if you prefer. I don’t recommend using a liquid sweetener like honey or maple syrup as it will change the texture of the bread.
Mix-Ins – if you prefer, you can leave out the chocolate chips altogether, swap them for milk chocolate, or add in another mix-in like chopped nuts or dried fruit.
Step One: Preheat oven to 350 degrees and line a 9×5 loaf pan with parchment paper.
Step Two: In a large mixing bowl add the melted butter, pumpkin purée, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
Step Three: Next, add the all purpose flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until there is a well combined batter.
Step Four: Fold the chocolate chips into the batter.
Step Five: Transfer the batter to the prepared loaf pan and then sprinkle extra chocolate chips on top.
Step Six: Bake the pumpkin bread at 350 degrees for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Step Seven: Let the bread cool slightly before removing it from the pan and transferring onto a wire rack to cool completely. Slice and enjoy!
Tips and Tricks for the Best Bread
Make sure your baking soda is fresh to ensure that your bread rises properly.
To prevent sticking, line your loaf pan with a sling of parchment paper before adding the batter. You can use a bit of spray oil to help the parchment paper stick to the loaf pan. Lining the loaf pan also makes it easier to remove the bread from the pan when it’s time.
To help the bread cook evenly turn your loaf pan halfway through cooking.
Insert a WOODEN SKEWER into the center of the bread to check on its doneness. Once it comes out clean the bread should be done.
Can I Bake This Pumpkin Chocolate Chip Loaf Into Muffins?
Yes! Transfer the batter to a lined muffin pan and bake the muffins for 18-22 minutes or until a toothpick comes out clean.
Store the pumpkin bread on the counter, tightly wrapped, for 3-4 days. If you need it to keep the bread fresh for a bit longer than that, I recommend storing the bread in an air-tight container in the fridge for up to a week.
How to Freeze
Freezing this pumpkin bread is so easy to do and a great way to store the loaf for a later date. Here’s how to do it:
Slice the bread before freezing unless you know you are going to serve and eat the entire loaf at one time.
Wrap it tightly in plastic wrap and place the wrapped bread in a freezer safe storage bag. When you are ready to eat, remove a slice of bread, or the entire loaf, from the freezer and let it thaw on the counter top.
To reheat, place a slice of pumpkin bread in the oven at 350 degrees, wrapped in foil, for a few minutes.
I hope you give this Pumpkin Chocolate Chip Bread a try! It’s full of delicious pumpkin chocolate flavor and so easy to make! If you do give this recipe a try, let me know!
Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.