Pumpkin Chocolate Chip Bread

Prep Time 10 minutes
Total Time 1 hour
Servings 10 servings

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This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.

one slice of pumpkin bread cut from loaf.

Fall is here, which means it’s time for all things pumpkin!

If you’ve been around here for a while you might have heard me say that apple is always my first choice for fall baking. But, my husband and kids love pumpkin and it does make the house smell amazing.

Once September hits you can catch me in the kitchen baking up Pumpkin Muffins, Pumpkin Pie, Pumpkin French Toast, Pumpkin Pudding Cake, and now this Pumpkin Chocolate Chip Bread.

This sweet bread is so simple to make, has the perfect spiced pumpkin flavor, and is so insanely moist. You might just be baking this all year round!

Ingredients Needed:

ingredients needed for pumpkin bread.
  • Unsalted Butter: melting the butter first makes the bread extra tender and moist.
  • Sugar: plain old granulated sugar is our choice here.
  • Pumpkin Puree: make sure you use pure pumpkin puree; NOT pumpkin pie filling. Pumpkin pie filling has sugar and other things added to it, so they are not the same.
  • Greek Yogurt: Greek yogurt gives the bread a protein boost and makes the texture irresistibly moist.
  • Eggs: holds everything together so the bread can hold its shape.
  • Spices: a blend of cinnamon, ground ginger, ground nutmeg, and salt is perfect complement to the pumpkin flavor.
  • Baking Powder and Baking Soda: keeps the texture light and fluffy.
  • Vanilla Extract: adds flavor depth.
  • Flour: all purpose and whole wheat both work great!
  • Chocolate Chips: use your favorite variety of chocolate chips to mix in to the batter.
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How to Make Pumpkin Chocolate Chip Bread

This delicious sweet bread is prepped and ready for baking in just 10 minutes. Full instructions are included in the recipe card below.

  1. Fat + sugar: Mixing together the butter and sugar first adds air pockets and creates a lighter texture.
  2. Combine the wet ingredients: Add in pumpkin, yogurt, eggs, baking powder and soda, and spices. Whisk to combine.
  3. Add the dry ingredients: Add in the flour and stir until just combined.
  4. Bake: Stir in the chocolate chips, transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean.

Pumpkin Bread FAQs

Why is my Pumpkin Bread dry?

If your bread is dry, you either over-measured the flour or it’s over-baked. To prevent over-measuring of the flour, either weight it with a kitchen scale (it should be 230 grams) or spoon it into the measuring cup and level it off gently with your finger. This prevents it from getting too packed in.

Why is my Pumpkin Bread gummy?

If your bread is gummy, then the ratio of dry to wet ingredients is probably off. Be sure to measure everything carefully!

How do I know when Pumpkin Bread is done?

You’ll know it’s done when a toothpick is inserted into the center of the loaf and it comes out clean or with just a few moist crumbs. If it’s still wet in the middle, it needs longer to bake.

How to store:

This Pumpkin Chocolate Chip Bread will last in an airtight container on the counter for up to 4 days, in the fridge for up to a week, or in the freezer for up to 2 months. To enjoy again, thaw if frozen. Warm in the microwave or oven if desired.

close up image of pumpkin chocolate chip bread with two slices cut.

Tips and Notes for Pumpkin Chocolate Chip Bread

  • Check the pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. Puree is just pumpkin while filling has other ingredients like sweetener.
  • Grease the pan. Lightly greasing the pan makes it so much easier to remove the bread after baking.
  • Don’t over-mix. Over-mixed batter can result in dense, dry bread. Mix until just combined for the best texture.
  • Check for doneness. Use a toothpick to check if the bread is done. If it comes out clean, then it’s good to go. I recommend checking at 50 minutes, then adding time as needed.
  • Cover with foil, if needed. If the top of the bread is browning too much, but it’s not fully baked in the middle yet, cover the loaf with foil and continue baking.
  • Customize. Feel free to play around with different baking chips like white chocolate, cinnamon, or even butterscotch. This sweet bread would also be delicious topped off with Cream Cheese Frosting.
overhead close up image of slice of pumpkin chocolate chip bread.

More Pumpkin and Chocolate Recipes to Try

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Pumpkin Chocolate Chip Bread

5 from 16 votes
This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Cuisine American
Course Bread and Baked Goods
Servings 10 servings
Calories 273cal

Ingredients

  • ½ cup unsalted butter (melted)
  • 1 cup granulated sugar (200 grams)
  • cups pure pumpkin puree (not pie filling) 300 grams
  • ½ cup plain Greek yogurt
  • 2 large eggs
  • 3 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • cups all purpose flour (228 grams)
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a 9×5" will require less bake time).
  • In a large bowl, whisk together the butter and sugar for 2 minutes.
  • Add pumpkin, yogurt, eggs, cinnamon, baking powder, vanilla, baking soda, salt, ginger and nutmeg. Whisk until combined.
  • Add flour and stir in just until combined. Stir in chocolate chips and spread into prepared loaf pan.
  • Bake for 50-70 minutes, until a toothpick comes out clean or with moist crumbs. If necessary, cover with foil for the last 20-30 minutes of bake time if the top is browning too quickly.

Nutrition Information

Calories: 273cal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 192mg | Potassium: 214mg | Fiber: 2g | Sugar: 22g | Vitamin A: 6053IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg
Keywords pumpkin chocolate chip bread

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Irma says

    Just made this and it’s delicious. I used sour cream instead of yogurt because I didn’t have it. Hubby approved.

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