Looking for more bread recipes? Try my Lemon Blueberry Bread, Poppyseed Bread, or my favorite Banana Bread!
Why I love this bread:
Easy to Make – Only 10 minutes of prep and a handful of pantry ingredients needed.Makes more than one loaf – great for sharing or freezing for later.Fall Flavors – It has the perfect balance of Fall spices and plenty of chocolate chips to make it even more irresistible!
How to make Pumpkin Chocolate Chip Bread:
Combine Wet Ingredients: Cream sugar and butter until creamy. Add eggs, vanilla, and pumpkin puree and mix. Stir Dry Ingredients: Stir flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Alternate adding the flour mixture, then the milk. Stir in chocolate chips. Bake: Pour batter into prepared bread pans and bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. (Mini loaves will bake for 25-35 minutes.) Cool for a few minutes in the pan and then invert the bread onto wire racks. This recipe makes two loaves or one regular loaf and two mini loaves, or 4 mini loaves. I love to make mini loaves and share or freeze the extras.
Pro Tips:
Bread pan: Pumpkin bread is best cooked in a lightly colored aluminum bread loaf pan. This recipe looks prettiest baked in a 8.5 x 4.5 inch bread pan, but a 9×5 inch pan will also work. These bread pans conduct heat in a way that allows the bread to cook evenly and prevents the bread from getting too brown on the bottom.Parchment paper: Place a piece of parchment at the bottom of the pan so the loaf comes out easily. ICook time: Ovens may cook differently, so check the bread at 40 minutes. It’s finished cooking when the inserted toothpick comes out with a few moist bread crumbs attached and not any doughy batter.Pumpkin: Use canned or homemade pumpkin puree, NOT pumpkin pie filling.Muffins: This will make about 2 dozen muffins. Bake at 350 degrees F for 28-38 minutes, or until a toothpick inserted in the center comes out with few moist crumbs.
Storage and Freezing Instructions:
To Store: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
To Freeze: Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months. *I originally shared this recipe in October 2013. Updated October 2019 and October 2021. This post contains affiliate links. I love sharing my favorite products with you! This post contains affiliate links.
