The Best Pumpkin Chocolate Chip Bread Recipe

Make this delicious pumpkin chocolate chip bread recipe – it’s the best parts of pumpkin bread and banana bread with the wonderful addition of melty chocolate chips!

About the recipe

It’s no secret that I love all the flavors that come with pumpkin recipes. I’ve said it before – it’s not even the pumpkin itself that’s my favorite. It’s all the spices and  that go with it. Cinnamon, nutmeg, cloves…all the pumpkin spice flavors just make me think warm, cozy, thoughts. 

I firmly believe that all those traditional fall treats (like anything involving apples or pumpkins) should be enjoyed all year round.

Sure, some are a bit heavier for summertime, but my family will never turn down homemade pumpkin cinnamon rolls, anything with my homemade apple pie filling, easy pumpkin bread, pumpkin scones or any other treat that feels like fall.

I also think it’s funny that the price of canned pumpkin really doesn’t change throughout the year. It just becomes more popular as the seasons change. So I try my best to not think of pumpkin as a seasonal ingredient, because its freshness and flavor don’t change when it comes out of a can. 

But chances are, if you found this recipe by searching for it, it’s probably autumn. So let’s talk about that!

Fall is here and it’s time to enjoy all the warm and cozy treats that come with it. One of my family’s most loved treats of the season is pumpkin chocolate chip bread.

I’ve been making this particular chocolate chip pumpkin bread recipe for years. I started with a pumpkin banana bread recipe that I found in an old church cookbook many years ago. 

That quick bread recipe was found before we was married and my now-husband was instantly in love. With the bread. Pretty sure he was already in love with me. 

Over time, I realized how amazing the banana pumpkin bread recipe became when chocolate chips were added. I mean, it makes sense. Banana chocolate chip bread is super tasty. Pumpkin chocolate chip bread is amazing. Banana pumpkin chocolate chip bread would be double delicious!

This recipe is a perfect blend of three classic baked goods, pumpkin bread, chocolate chip bread, and banana bread. Together, it creates an irresistible treat that’s perfect for breakfast, snack, or dessert.

Important ingredients in pumpkin chocolate chip bread

Fall is all about warm colors, cooler weather, and seasonal flavors. And what could be more perfect for fall than a slice of pumpkin chocolate chip bread? These ingredients will help you create the perfect pumpkin chocolate chip bread that will have you falling in love with fall all over again.

These are notes on some of the ingredients you’ll need for this recipe. You’ll find exact measurements and instructions at the bottom of the post.

Flour – Unless I say otherwise, I use unbleached, all-purpose flour for all of my recipes.

Brown sugar – Either light or dark brown sugar is fine for this recipe. I think dark brown sugar is just perfect for most pumpkin recipes, but light brown sugar will work, too.

Chocolate chips – The recipe calls for semi sweet chocolate chips, but go with your heart on this one. Also check out the alternates and substitutes section below to see different chocolate suggestions. 

Bananas – 1 cup of mashed bananas can be made from about 3 whole ripe bananas. Ripe is important. Brown bananas are best when baking. They add the most natural sugar and moisture to your recipe.

Pumpkin pie spice – The perfect blend of There really is no substitute for pumpkin pie spice in baking. You can make your own if you have all the ingredients in your spice cabinet.

Vegetable oil – Any neutral cooking oil will work, vegetable oil is  inexpensive and versatile, so it’s what i frequently use. Feel free to use canola oil, sunflower oil, avocado oil, grapeseed oil or any other flavorless oil.

Milk – Whole milk is recommended for this recipe, but you can use skim, 1% or 2% milk if that’s what you have on hand.

Pumpkin – If you’ve read any pumpkin recipes, you’ve probably noticed that every one yells at you to make sure you’re using pure canned pumpkin, not pumpkin pie filling.

Sorry, but I’m going to do the same! Pie filling has sugar and spices already added in. It’s basically a can you open and dump into a pie crust.

Sooooo, I have to repeat it : Don’t use pie filling for this recipe. Use pure canned pumpkin or pure pumpkin puree for the best pumpkin flavor.

How to make the best pumpkin chocolate chip bread

These are notes and instructions to go with the recipe for pumpkin chocolate chip bread, but the most simple way to get the best information is to scroll down to the printable recipe card at the end of this article. That will give you the ingredients, recipe and tips all in one single view. 

The card also includes a print function, so you can print the recipe and save it at home.

If you need a quick bread recipe for a special diet, start with this Gluten free cranberry orange bread.

Pumpkin chocolate chip bread directions

1. Combine your dry ingredients in a medium to large bowl: all-purpose flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, sugar, and brown sugar.
    
2. In a separate bowl, whisk your wet ingredients until they’re blended. Your wet ingredients are: vegetable oil, eggs, pumpkin puree and mashed banana until blended.
    
3. Make a well in your dry ingredients and pour the wet pumpkin mixture into the center of the flour mixture. Use a wooden spoon to stir just until blended. It’s ok if the mixture is lumpy. Stir in the chocolate chips.
    
4. Spray two loaf pans with nonstick cooking spray. Pour your mixture, dividing it between each loaf pan.
    
5. Bake your sweet bread for 45 to 60 minutes, testing it to be sure a toothpick inserted in the center returns clean. Cool in the pans for 5 to 10 minutes before removing to a wire rack. Cool completely before serving.

Storage information

Tightly wrap the bread in plastic wrap and store it at room temperature for 3-5 days. Freeze wrapped bread for up to 3 months. Thaw at room temperature before serving.

Pumpkin chocolate chip bread variations and substitutions

Pumpkin chocolate chip muffins

Make the batter as instructed, but instead of preparing two loaf pans you’ll need to prepare two dozen muffin cups by either spraying them with nonstick spray or lining them with cupcake wrappers.

Pour the batter into the prepared muffin tin and bake at 350 degrees for 25-35 minutes.

Use a toothpick to make sure your pumpkin muffins are done.

Pumpkin bread with maple cream cheese glaze

1. Make your bread as instructed. Consider leaving out the chocolate chips – this glaze is really sweet.

2. Make the cream cheese glaze with maple syrup:

Use a hand mixer to combine these ingredients:

• 2 ounces cream cheese
• 1 cup powdered sugar
• 1 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons pure maple syrup

This will make a thick frosting. Slowly beat in milk, 1 teaspoon at a time, until you get the right consistency to drizzle or spread on your cooled quick bread.

Chocolate chip substitutes

This recipe uses semi-sweet chocolate chips, but it’s a free country. You can use all sorts of mix-ins instead.

Here are a few ideas:

• Dark chocolate chips
• Milk chocolate chips
• White chocolate chips
• Chocolate chunks
• Crystallized ginger
• Raisins
• Golden raisins
• Dried cranberries
• Dried cherries