Pumpkin Chocolate Chip Bread

Tis the season for more of our favorite pumpkin recipes. And this Pumpkin Chocolate Chip Bread recipe is another family favorite. It’s loaded with warm pumpkin spice flavors and lots of chocolate chips and toasted pecans. 

This chocolate chip pumpkin bread is deliciously moist with gooey melted chocolate in every bite. It’s everything you want in a fall treat. This recipe is super easy to make and it pulls together in about an hour. We like to serve it warm with butter or whipped cream cheese. 

Why You Will Love This Recipe

• Fall Flavors. This Chocolate Chip Pumpkin bread has warm and cozy pumpkin spice flavors.
• Simple To Make. This is an easy recipe made with simple pantry ingredients. I’m betting you probably already have some of them on hand.
• Share Worthy. This chocolate chip pumpkin bread is a recipe we make often during the fall months. We like to serve it with butter or whipped cream cheese.

Pumpkin Chocolate Chip Bread Recipe Ingredients

• Butter.  Use unsalted butter.
• Sugar. We use granulated for this recipe.
• Eggs.  We like to use large brown eggs.
• Pure Vanilla Extract. Use pure vanilla extract.
• Pumpkin Puree. Make sure you use pumpkin puree and not pumpkin pie filling.  You’ll need 1 15-ounce can.
• All-Purpose Flour. We use unbleached all-purpose flour.
• Baking Soda, Baking Powder AND Salt. You’ll need baking soda, baking powder and salt. 
• Pumpkin Pie Spices. Use store-bought pumpkin pie spice or try our homemade Pumpkin Pie Spice. In addition to the pumpkin pie spice, we also add ground cinnamon, nutmeg, cloves and ground ginger.
• Chocolate Chips. We used semi-sweet chocolate chips for this recipe, but you could use dark chocolate chips if you like.
• Toasted Pecans. We love adding toasted pecans to bread.

Find printable recipe with the measurements below.

How To Make Pumpkin Chocolate Chip Bread

1. Toast Pecans. Preheat oven to 350°F. Lay the walnuts in a single layer on a baking sheet and toast them in the oven for 5-10 minutes, stir and turn them over mid way through. Remove from oven when they look slightly darker and smell nutty. K
2. Mix Dry Ingredients. Stir together the flour, baking soda, baking powder, salt, and spices in a large bowl and set aside.
3. Blend Wet Ingredients. Blend together the butter, sugar, vanilla extract , eggs and pumpkin puree together until creamy on medium speed with a stand mixer or electric hand mixer. Gradually add the flour mixture to the wet mixture, beating on low speed just until combined. Don’t over-mix.
4. Add Pecans AND Chocolate Chips. Using a wooden spoon or spatula, fold in the chocolate chips and chopped roasted pecans.
5. Fill Loaf Pan. Pour batter into a greased loaf pan. 
6. Bake. Bake at 350°F for 45-55 minutes. Remove from oven and let the bread rest in the loaf pan for 5 minutes before inverting it out onto a wire cooling rack. 

Tips For Making The Best Pumpkin Chocolate Chip Bread

• Don’t over mix the batter.
• To check to see if the bread is done, insert a toothpick into the center of it. If the toothpick comes out clean, the bread is ready to come out of the oven.

More Pumpkin Recipes

• Pumpkin Spice Muffins
• Pumpkin Cream Cheese Muffins
• Roasted Pumpkin Seeds
• Dairy Free Pumpkin Pudding
• Gluten Free Pumpkin Bread

Continue to Content

Print

No Ratings

Yield: 8 Servings

Pumpkin Chocolate Chip Bread

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Tis the season for more of our favorite pumpkin recipes. And this Pumpkin Chocolate Chip Bread recipe is another family favorite. It's loaded with warm pumpkin spice flavors and lots of chocolate chips and toasted pecans. 

Ingredients

• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1 cup unsalted butter (2 sticks)
• 1-1/2 cups granulated sugar
• 1-1/2 teaspoon pure vanilla extract
• 3 eggs, lightly beaten
• 1 cup chocolate chips
• 1/2 cup toasted pecans, chopped

Instructions

1. Preheat oven to 350°F and butter a 9 x 5 inch loaf pan.
2. To toast the pecans, lay them in a single layer on a baking sheet and toast them in the oven for 5-10 minutes, stir and turn them over mid way through. Remove from oven when they look a little toasted and smell nutty. Keep an eye on them so they don’t burn. Remove from oven and cool. Coarsely chop them and set aside.
3. In a bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, cinnamon, nutmet and cloves.
4. Using a hand mixer or stand mixer with the paddle attachment, blend together the butter and sugar in a bowl until the sugar is well incorporated. Add the eggs slowly until they are also well incorporated. Add the pumpkin puree and vanilla and blend until it's well blended. Gradually add the dry ingredients until they are mixed in with the wet ingredients well, but don't over mix the batter.
5. Stir in the chocolate chips and toasted pecans.
6. Pour the batter into the prepared loaf pan. Transfer to the oven and bake for 45 - 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Remove the pan from the oven and let the bread rest in the pan for about 5 minutes. Invert the bread and transfer it to a wire cooling rack to cool.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 398Total Fat: 36gSaturated Fat: 19gUnsaturated Fat: 17gCholesterol: 131mgSodium: 385mgCarbohydrates: 19gFiber: 3gSugar: 13gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.