Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

If you love both chocolate AND pumpkin spice, this pumpkin chocolate chip bread recipe is for YOU! This pumpkin bread recipe is loaded with lots of pumpkin spice and uses a generous amount of fall spices like cinnamon, nutmeg and cloves. Additionally, mini chocolate chips stud the cake’s crumb and top, ensuring you get chocolate with every bite.

Despite these bold flavors, however, the loaf cake remains light in texture and perfectly balanced in flavor. The chocolate and warming spices complement each other and ensures that the baked good is neither too spicy or sweet. Finally, the recipe instructs you to finish the bread with a generous sprinkling of sugar and chocolate chips. Doing so gives the bread its signature crunchy, chocolaty crust!

Why You Should Make Pumpkin Chocolate Chip Bread

Now let’s talk about all the reasons why you should make this pumpkin chocolate chip bread recipe:

This pumpkin chocolate chip bread recipe is based on one of the most popular recipes in my cookbook, Weeknight Baking.

This recipe is based on the “Choose-Your-Own Pumpkin Spice Bread” recipe in my cookbook! The recipe is one of the most popular recipes in the book, with many readers sharing their take on the recipe on Instagram. I suspect that people love the recipe because it allows bakers to customize their pumpkin bread with different pumpkin spice mixes. You can choose to flavor your loaf with “Classic Pumpkin Spice”, “Vanilla Pumpkin Spice”, “Chai Pumpkin Spice”, and more.

Oddly enough, I didn’t include a chocolate variation in the book… so consider this pumpkin chocolate chip bread recipe my update to a beloved recipe!

My Weeknight Baking recipe was inspired by Tartine Bakery’s popular pumpkin tea cake recipe.

I would be remiss if I didn’t mention that my recipe was inspired by a recipe from Tartine Bakery. Tartine is a famous bakery in San Francisco known for their croissants and breads. However, my favorite baked goods from their case were their lemon tart and pumpkin tea cake.

Their pumpkin tea cake is light and fluffy; it also tastes like pumpkin pie! And according to Tartine’s newest cookbook, this recipe is also one of the most popular in their original book. I’m not surprised—my friend Erika did a bake-off of popular pumpkin bread recipes, and Tartine’s recipe came out on top.

This pumpkin chocolate chip bread recipe comes together quickly.

Despite the recipe coming from a professional bakery, it comes together really quickly. Unlike most loaf cakes, this pumpkin chocolate chip bread uses oil instead of butter. That means you don’t need to cream butter and sugar together, saving you a few minutes in the kitchen. Although I instruct you to make the batter in a stand mixer, you can also go the minimalist route and whisk the batter by hand instead. Check out the FAQ section below for more information!

This pumpkin chocolate chip bread recipe stores well.

Because loaf cakes are pretty dense and compact, they stay fresh for longer than other cakes. And this pumpkin chocolate chip bread actually gets more flavorful the longer it sits! Its pumpkin spice flavors become more pronounced the next day, while its crumb remains moist and light.

Pumpkin Chocolate Chip Bread Ingredients and Substitutions

Here’s your shopping list for the recipe:

Shopping List for Pumpkin Chocolate Chip Bread

• all-purpose flour
• ground cinnamon
• ground nutmeg
• ground cloves
• baking powder
• baking soda
• kosher salt
• canned pumpkin puree
• canola oil
• pure vanilla extract
• granulated sugar
• large eggs
• chocolate chips

And let’s talk about the key ingredients and their potential substitutions:

All-Purpose Flour

You need 1 and ¾ cup plus 1 Tablespoon all-purpose flour to make this pumpkin chocolate chip bread recipe.

Does a 1-1 gluten-free all-purpose flour work in this pumpkin chocolate chip bread recipe?

I’m sorry, but I don’t know. I rarely bake with those types of flour replacements because they’re expensive and my household is fortunate not to have any gluten restrictions. However, if you replace the flour in this recipe with any gluten-free alternatives, please leave a comment! I can update this post accordingly with your findings.

Canned Pumpkin Puree

You need 1 cup plus 2 Tablespoons canned pumpkin puree to make this pumpkin chocolate chip bread recipe.

What is canned pumpkin puree?

In the United States, most grocery stores sell canned pumpkin. Canned pumpkin consists of pumpkin (or sometimes, according to this Kitchn article about pumpkin puree, squash!) that is de-seeded, peeled, roasted, and pureed. Many American recipes instruct you to use this pumpkin puree in both sweet and savory recipes. My favorite brand of canned pumpkin puree is Libby’s 100% Pure Pumpkin.

I can’t get canned pumpkin puree where I live. What can I use instead?

According to my international readers, canned pumpkin puree can be difficult to get outside of the United States. But no worries! You can make your own pumpkin puree at home. Simply process a pumpkin or the yellow or orange squash of your choice (my favorite is butternut squash) by peeling its skin, slicing it in half, and carving out the pumpkin/squash seeds. Cut the pumpkin/squash into 1-inch chunks and place the chunks on an aluminum foil-lined sheet pan. Toss with 1 Tablespoon neutral oil. Bake at 400°F for 20 to 25 minutes, or until fork-tender. Then, use a food processor to puree the pumpkin/squash. Use the puree immediately, or refrigerate in a ziptop bag or an airtight container for up to 3 days. After that, freeze for up to 3 months.

If you plan on using homemade pumpkin puree to make this recipe, bring the pumpkin puree to room temperature. Using pumpkin puree that’s too cold will result in a lumpy cake batter that’s hard to whisk together. Alternatively, using a pumpkin puree that’s too hot could potentially scramble the eggs in the batter.

Canola Oil

You need 1 cup canola oil to make this pumpkin chocolate chip bread recipe.

Can I use another oil in this pumpkin chocolate chip bread recipe instead?

Yes! You can use whatever oil you have on hand instead. Vegetable oil, grapeseed oil, and peanut oil work best to replace the canola oil because they are also neutral in flavors. However, you can also use flavored oils like coconut in this recipe. Just note that your pumpkin bread might have a subtle coconut oil flavor to them, too.

Eggs

You need 3 large eggs to make this pumpkin chocolate chip bread recipe.

I don’t eat egg because of allergies and/or my diet. What can I use instead of egg?

I’m sorry, but I don’t 100% know. In general, my specialty lies in creating baking recipes with conventional ingredients. If you’re looking for an eggless or vegan pancake recipe, I suggest checking out my friends Ashlae at Oh Ladycakes and Laura at The First Mess. Both of them specialize in vegan cooking and will be able to help you out better than I can!

That being said, if you’ve used an egg replacer like flax eggs or Bob’s Red Mill Egg Replacer in loaf cake recipes before with success, it’s likely they’ll work in this pumpkin chocolate chip bread recipe. Why? The pumpkin chocolate chip bread is made with a pretty standard loaf cake recipe. It’ll probably be pretty similar to what you’ve made in the past with the replacers.

However, since I’ve never tried the substitutions myself, I cannot 100% guarantee the results! If you replace the egg in this recipe with any of the options I provided, please leave a comment so I can update this post accordingly.

Mini Dark Chocolate Chips

You need 1 (12-ounce) bag mini chocolate chips to make this pumpkin chocolate chip bread recipe. You will then use some of those chips for the batter, and others for garnishing the bread.

Bittersweet versus Semisweet versus Dark Chocolate

Whenever I share a recipe that uses dark chocolate, many of you ask if you can use bittersweet or semisweet chocolate. Many manufacturers make chocolate bars that are specifically for baking; these are often labeled “bittersweet”, “semisweet”, or “unsweetened”. You’ll notice that “bittersweet” and “semisweet” typically don’t include cocoa percentages. That’s because there’s no official benchmark for each designation! Specifically: it’s up to the manufacturers to determine how much cocoa to use, and cacao percentages for each type will vary greatly between brands.

So what does that mean for this recipe? You can use either dark, bittersweet, or semisweet chocolate to make this pumpkin chocolate chip bread without changing its flavor significantly.

I don’t have mini chocolate chips. Can I use regular-sized chocolate chips instead?

Absolutely! In a pinch, you can use the same amount of regular-sized chocolate chips instead. However, I used mini chocolate chips because I like the way the smaller chips distribute throughout the batter. It does so more evenly, ensuring you get a lot of chocolate with each bite!

I don’t have any kind of chocolate chips on hand, but I do have chocolate bars. Can I use chopped chocolate instead?

Absolutely! You can substitute the chocolate chips with 2 cups (12 ounces or 340 grams) chopped chocolate. Chop the chocolate into ½- or 1-inch pieces. Alternatively, you can also use store-bought chocolate chunks.

I don’t love chocolate. Can I skip the chocolate chips?

Of course! But why are you looking at a recipe for pumpkin chocolate chip bread in the first place? 😜 All joshing aside, yes, you can omit the chocolate chips from this recipe completely. Doing so means that you end up with a regular, pumpkin spice pumpkin loaf. However, I recommend reducing Bake Time. Start checking for doneness at 1 hour, instead of 1 hour and 15 minutes. The pumpkin loaf will bake faster without the chocolate chips!

How To Make Pumpkin Chocolate Chip Bread

Here are the basic steps to make pumpkin chocolate chip bread from scratch:

1. Prep all the ingredients for the loaf cake. (Prep Time: 5 minutes)
   Unless you’re making the pumpkin puree from scratch and grinding your own spices, prep for this recipe is fairly easy! All you need to do is measure out the ingredients to have them on hand.
   
   
2. Make the pumpkin chocolate chip bread batter. (Work Time: 10 minutes)
   The batter comes together easily. All you need to do is prep the dry ingredients by whisking together the flour, spices, leaveners, and salt. Then, whisk together the pumpkin, oil, vanilla, sugar, and eggs. Gradually add the dry ingredients, then mix in the chocolate chips by hand.
   
   
3. Assemble the pumpkin chocolate chip bread. (Work Time: <5 minutes)
   Pour the batter into a parchment lined 9 x 5-inch loaf pan. If necessary, use an offset spatula to smooth its top. Now, make it pretty! Garnish the top with 2 Tablespoons granulated sugar and the reserved chocolate chips.
   
   
4. Bake the pumpkin chocolate chip bread. (Bake Time: 1 hour and 15 minutes)
   This recipe bakes for 1 hour and 15 minutes. However, check for doneness at the 1 hour mark. If the top of the loaf cake and its edges look too brown, loosely cover it with aluminum foil until done baking. Check out the baker’s tips below for tips and tricks!

Pumpkin Chocolate Chip Bread Recipe Troubleshooting and FAQ

FAQ: Baking Equipment To Make Pumpkin Chocolate Chip Bread

Can I bake this pumpkin chocolate chip bread recipe in an 8 x 4-inch loaf pan instead?

Yes, with reservations. Baking this recipe in an 8 x 4-inch loaf pan results in a taller, more domed loaf cake. It’s pretty… but you’ll likely need to bake it for even longer than the time listed on the recipe. Why? You’re basically cramming batter made for a bigger pan into a smaller one. That means it’s going to take longer to bake. Be sure to set the loaf pan on a sheet pan, too! Doing so helps prevent the batter from overflowing out of the loaf pan and onto the bototm of your oven floor.

I don’t have any kind of loaf pan at all. Can I bake this pumpkin chocolate chip bread recipe in another kind of cake pan?

I’m sorry, but I don’t know. I’ve only ever made this recipe in a loaf pan. However, I do have this very delicious pumpkin bundt cake recipe. It’s very similar and also uses mini chocolate chips!

Do I really need to use a stand mixer for this pumpkin chocolate chip bread recipe? Can I just mix the batter by hand instead?

Absolutely! If you don’t want to pull out your stand mixer (I get it), you can make the batter by hand instead. Follow the recipe instructions to whisk together the flour, spices, leaveners, and salt in a medium bowl. However, instead of following the recipe instructions to combine the pumpkin, oil, vanilla, and sugar in the bowl of a stand mixer, use a large bowl instead. Whisk the ingredients together by hand, then whisk in the eggs one by one. Switch to a rubber spatula and mix in the dry ingredients, then the chocolate chips. That’s it!

FAQ: Pumpkin Chocolate Chip Bread Recipe Techniques

Do I have to use pre-ground cinnamon, nutmeg, and cloves? Can I grind my own spices instead?

Absolutely! If you want to score the extra credit points and end up with an even tastier baked good, grind whole cinnamon, nutmeg, and cloves to use in this recipe. Grind them right before making the batter, too. Doing so will ensure that the spices are at their strongest and most aromatic, infusing the bread with lots of flavor.

If you want to learn more about grinding spices, be sure to check out this recipe for Lavender Earl Grey Cookies. In the recipe FAQ, I talk about the different tools you can use to grind spices.

FAQ: Storing Pumpkin Chocolate Chip Bread

How To Store Pumpkin Chocolate Chip Bread

The pumpkin chocolate chip bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days. Be sure to cool the bread completely before wrapping in plastic wrap. If you wrap the bread while still warm, its chocolate chip garnish will smear and leave you with a sticky mess when you unwrap it.

Can you freeze pumpkin chocolate chip bread?

Yes, but I don’t recommend it. Why? The sugar garnish gives this loaf cake a crispy, flaky, sugary top studded with chocolate chips. After freezing and thawing for reserving, this sugar top never recovers its crispiness. It’s best to serve this pumpkin chocolate chip bread as fresh as possible.

But if you insist, you can tightly wrap the entire cake or any leftover slices of cake in plastic wrap. Freeze for up to 3 months. To serve, transfer to the refrigerator overnight to thaw. The, let stand at room temperature for 1 to 2 hours before serving. Alternatively, rewarm individual slices in the microwave or toaster oven.

More Pumpkin Recipes

• Chocolate Pumpkin Pie
• Overnight Pumpkin French Toast
• Peanut Butter Pumpkin Trifle
• Pumpkin Crème Brûlée
• Pumpkin Pie Spice Pull Apart Knots
• Pumpkin Spice Pull Apart Bread
• Pumpkin Tonka Bundt Cake
• Salted Caramel Pumpkin Flan
• Salted Chocolate and Pumpkin Babka

More Loaf Cake Recipes

• Banana Bread With Sour Cream
• Bourbon Butter Pound Cake
• Caramel Rum Banana Bread
• Chocolate Ombre Pound Cake
• Hot Buttered Rum Pound Cake
• Lemon Drizzle Cake

This post was last updated on 10/13/2020.