As the weather cools down and pumpkins hit the shelves, this Pumpkin Chocolate Chip Bread recipe becomes an absolute must. Combining the cozy flavors of fall with the decadence of chocolate, it’s the perfect treat for family gatherings, gifting, or indulging with a cup of coffee.
Why You’ll Love This pumpkin chocolate chip bread
This bread combines two all-time favorites—pumpkin and chocolate—in a way that’s irresistibly moist, rich, and delicious.
But what makes it so special?
- Incredibly Moist: The secret to this bread’s soft, moist crumb is the sour cream. By adding a small amount, you get a tender texture without it becoming overly dense. The sour cream not only enhances the moisture but also provides a slight tang that perfectly balances the sweetness of the chocolate chips.
- Versatile for Any Occasion: This recipe works for a variety of occasions. Whether you’re baking it for a fall potluck, a holiday brunch, or simply as a weekend treat, it never disappoints. The flavors of pumpkin and chocolate are well-suited to the cooler months, but this bread is equally great year-round.
- Easy to Make: You don’t need to be a professional baker to nail this recipe. The ingredients are simple, and the steps are straightforward, making it perfect for both beginner bakers and those with more experience. It’s a quick-mix recipe, meaning you can have it in the oven in under 10 minutes!
- Freezes Beautifully: Got a busy schedule? No worries! This pumpkin chocolate chip bread freezes incredibly well, making it perfect for meal prep or gifting. You can bake a double batch, freeze one, and have a delicious treat on hand whenever you need it.
The Perfect Fall Baking Project
What’s more “fall” than the combination of pumpkin and chocolate? As soon as the weather cools down, the craving for something warm and comforting sets in. Pumpkin is a quintessential fall flavor, and when combined with chocolate chips, the result is indulgent but not overpoweringly sweet.
Whether it’s for Halloween parties, Thanksgiving desserts, or simply enjoying a cozy afternoon at home, this bread is a seasonal staple.
Pumpkin Puree vs. Pumpkin Pie Filling:
One important note when baking pumpkin recipes is to use pumpkin puree, not pumpkin pie filling. Pumpkin puree provides the rich, earthy pumpkin flavor without any added sugars or spices. This allows you to control the seasoning and sweetness of your bread. If you only have pumpkin pie filling, be sure to adjust the spices and sugar in the recipe to avoid it becoming too sweet or overly spiced.
Step-by-Step Guide for Best Results
When making Pumpkin Chocolate Chip Bread, a few key steps can help ensure your loaf comes out perfectly every time.
Here are some insider tips:
- Sift the Dry Ingredients: To achieve a lighter, fluffier texture, it’s essential to sift the flour, sugar, baking soda, and baking powder at least once. This removes any lumps and allows the dry ingredients to mix evenly with the wet ones. A well-sifted flour mix will prevent clumps from forming and help distribute the leavening agents for an even rise.
- Combine Wet Ingredients Separately: In a separate bowl, whisk together the pumpkin puree, sour cream, eggs, oil, and vanilla. This ensures that the wet ingredients are smooth and cohesive before they’re added to the dry mix, resulting in a better overall texture. When combining the wet and dry ingredients, do so gently to avoid overmixing.
- Don’t Overmix the Batter: One of the biggest mistakes when making quick bread is overmixing the batter. Once you combine the wet and dry ingredients, stir just until the flour is incorporated. Overmixing can lead to dense, tough bread. You want the batter to stay light and airy for the best results.
- Add Chocolate Chips Twice: To make sure every bite is packed with chocolate goodness, fold 1 cup of chocolate chips into the batter and then sprinkle an additional 1/4 cup on top before baking. This creates a beautiful, melty chocolate top layer that adds texture and visual appeal.
Reader Tips and Tricks for pumpkin chocolate chip bread
Over the years, readers have shared some amazing ideas and suggestions based on their own experiences with this recipe. Here are a few of the top reader-tested tips:
- Substitute half the oil with applesauce for a slightly healthier version. This works particularly well if you’re aiming to cut back on fat but still want to maintain moisture.
- Mix in a handful of shredded coconut for a tropical twist. The sweetness of the coconut pairs wonderfully with the pumpkin and chocolate flavors.
- Turn it into muffins by using a muffin tin and baking for about 20 minutes. This way, you have individual portions perfect for breakfast or snacks on the go.
Pumpkin Chocolate Chip Bread is more than just a recipe—it’s a seasonal tradition that brings warmth and comfort to your kitchen. Whether you’re baking it for the first time or revisiting an old favorite, this bread has everything you need: ease of preparation, delicious flavor, and the flexibility to make it your own.
Plus, with its fantastic freezing capabilities, you can always have some on hand for when the pumpkin cravings strike.
So grab your ingredients, preheat your oven, and get ready to enjoy the taste of fall in every bite!
Love Pumpkin? Try These Recipes Too!
If you love this Pumpkin Chocolate Chip Bread, you’ll definitely want to check out a few of my other pumpkin treats:
- Pumpkin Pie Trifle: Layers of creamy pumpkin pudding and whipped cream, perfect for your next fall gathering!
- Pumpkin Spice Molasses Cookies: Chewy, spiced cookies with the warmth of molasses and pumpkin.
And don’t forget, you can always count on Libby’s 100% Pure Pumpkin for all your pumpkin baking needs
Pumpkin Chocolate Chip Bread
Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp vanilla
- 3 eggs
- 1/4 cup sour cream
- 3/4 cup vegetable oil
- 1 2/3 cup flour
- 1 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup + 1/4 cup chocolate chips, divided
- powdered sugar, to garnish
Instructions
- Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
- In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
- In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
- Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
- Fold in 1 cup of chocolate chips.
- Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
- Bake 60-75 minutes or until a toothpick comes out clean.
- Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
- Dust top with powdered sugar to garnish.
this looks amazing and always looking for ways to use sour cream in recipes Must try soon
thank you !!
I love loaf bakes and pumpkin, and chocolate…and this would be so right up my alley!! Love the photos too, I can see a little oozy pumpkin puree and that makes me feel warm for winter already.
Pumpkin and chocolate are a surprising couple of ingredients that are MADE for each other! Can’t wait to try this recipe! 🙂
Making it now! 🙂 Thank you!
Made this recipe this morning…and it is Awesome beyond belief. The house smelled wonderful while it was cooking, and it was truly the best combination of pumpkin cake and chocolate I’ve ever tasted. Hubby and I have polished off way too much of it in one day…it’s that good. I’ll make this to welcome new neighbors, serve it at Thanksgiving, bring it as a hostess gift…this is a treasure.
Oh fabulous Sharon! I’m glad you enjoyed it! I finished off the last of the loaf I made this morning. SOOO YUMMMY!
I’m off this weekend. It is supposed to be a rainy weekend in San Antonio! Bring on the rain. Perfect sleeping in weather and for baking! Can’t wait to make this lovely pumpkin loaf studded with gooey chocolate chips! Oh my, my house will smell heavenly!
<3
What would happen if you used pie filling instead of the puree?
It would vastly change the texture and flavor of the bread. It’s best to use the basic puree so you can control the spices/seasonings in your bread. I don’t add any extra cinnamon/nutmeg, etc to this bread so that it tastes more like pumpkin than it does like spices. BUT, if you like the flavor of the spices, you could use the pumpkin pie in a can. It’s just my preference and not as good with the pie mix.
THank you so much for the conversions i am going to try and make it this weekend… Happy fall.
Super! Let me know how it works out for you!
Where do you find pumpkin puree?
It’s in the baking isle by the pie cherries. There is usually the “pumpkin pie” cans and then the pumpkin puree. Get the puree, not the pie mix. 🙂
Pinned this last night. Baking it today. Sounds amazing and cannot wait for the husband to try it. Thanks so much for sharing it on your site.
Here’s to health, happiness and good food.
Awesome! Let me know how you like it!
WOW, looks amazing 🙂 Love your blog
Thank you so much!
Can I make this into muffins? What do I need to adjust to do that: time, measurements?
I’m sure you could… I bake all my cupcakes at 350 for 17-20 minutes. Just check them with a toothpic and rotate the pan after 15 minutes! Let me know how it turns out for you! (PS… a cinnamon crumble on top would be heavenly!)
I just made this and forgot to add the darn chocolate chips. Shoot. It is definitely taking longer than 20 minutes to bake though.
Bummer! You could always make a chocolate glaze for the top! And you’re right about the time… I need to update that!
What size loaf pan should be used?
I believe it was a 9×4. 🙂
I made this for my husband and family and coworkers and it was a hit! Everyone loved it! It’s so easy, thanks for sharing!
Awesome! I’m glad you enjoyed it!
Just made this tonight and it is wonderful! By request of my mother, i folded in walnuts and put the chips just on top, halved the oil and used applesauce for the other half, and used splenda blend in replace of straight sugar and it still came out fabulous. Would definitely be making this again, maybe also with some pumpkin spice. Great recipe!
I made this yesterday and it did not turn out good. The flavor combination was good, but the bread took over one hour to bake and it was way too dense and greasy.
I’m sorry to hear that Mandy! You could try cutting back the oil and subbing applesauce! Some people have told me that they did that and the bread was wonderful. And yes… sometimes breads like that do take a long time in the oven. Do you have a thermometer in your oven to check the temperature? Let me know if you try it again!
I made your recipe yesterday for my son’s class bingo night! Absolute success! I did add about 1/2 tsp all spice to the dry ingredients and it was fantastic!! Thank you so much for the inspiration!
Awesome and you are welcome!
Ok i just made this. Doesnt have any flavor, but i didnt use pumpkin puree, just a can if pumpkin. Is that the problem? And it took like 15 mins more to cook. Where do find pumpkin puree? My supermarket Giant jyst has pumpkin.
I’m sorry to hear that. You can typically find pumpkin puree on the baking isle next to the pie cherries. Let me know how it turns out if you try it again!
I made this today, but the center didn’t cook well and was mushy 🙁
The toothpick came out clean and the outside looked almost overdone.
Do you have any suggestions for fixing this? It was very tasty & I would like to try again!
I’d suggesting checking the temperature of your oven. It sounds like it might be cooking too cool. Head to the grocery store and buy one of those hanging thermometers and place it in the center/back of the oven. Turn it to 350 and let it heat up. I have to typically set my thermostat 10 degrees higher to get it to the temp. I actually want. If your oven temp is accurate, make sure you rotate your pan 1/2 way through baking. This will help ensure that all of the bread is baked evenly. Good luck and let me know how it turns out if you try it again!
I am getting ready to bake this right now. Keeping my fingers crossed that it turns out.
Good luck! Let me know how it turns out! xoxo
I am going to make 2 loaves. One for the hubby and I and one for a gift. How perfect. Thank you for the recipe! <3
Could you use greek yogurt in place of the sour cream and have it taste similar?
Absolutely! 🙂
Excited to try this recipe tonight. I hope it will work with gluten free flour! Thank you for the recipie!
Caitlin from Pumps to Pumas
Have you tried using applesauce in place of the oil?
Not for this bread, but for others I have. It may turn out more dense, but I’m sure will be delicious!
I just made this, but used 2 cups of flour, 1/2 cup brown sugar, 1/2 cup white sugar, and white chocolate chips instead of the milk chocolate chips. It turned out amazing! had to bake it for an extra 10 minutes, but its delicious!
Yay! 🙂
I’m wondering if I can make my own pumpkin puree out of the pumpkin guts I just carved out of our Jack-O’Lantern this evening for the trick or treaters and add some pumpkin spices. Any suggestions? Thank you !
Hi Mary Anne – Pumpkin puree is made from the flesh, not from the “guts”. I have made my own in the past and it’s super simple! Check out this tutorial from The Pioneer Woman! http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/
I made this today but replaced the chocolate chips with Hershey’s Cinnamon Chips and topped with a brown sugar crumble and it was HEAVEN! The bread is amazing – I did add a dash of pumpkin spice to it as well. (Just made chocolate chip pumpkin cookies two days ago so wanted to switch it up) Half a loaf gone already. Thanks for such a great, and easy, recipe!
Cinnamon chips sounds delish! YUM!
What about adding Nutella? Could you swirl in tablespoons of Nutella instead of the chocolate chips?
Absolutely!!!
Made this loaf today in honour of Halloween. Came out PERFECT. Exactly like the picture, and tasted wonderful. It was easy to make, too! Thanks for the recipe.
AWESOME! 🙂 I’m so happy you loved it as much as I did!
Can u substitute plain yogurt for the sour cream?
Yes, you can 🙂
I made this last night and it was absolutely divine! And the smell of my house was definitely an added bonus! I did make my own pumpkin puree, because there is just something about making things completely from scratch that I truly love.. And I may or may not have thrown in a little extra chocolate chips than this called for! 😉 But other than that, I followed this recipe exactly (with a little added baking time) and it came out wonderfully. Will be making again!
Homemade pumpkin puree is THE BEST!!!!!!!
How would I make a brown sugar or cinnamon crumble to put on top of the bread?
Here’s a basic crumb topping recipe:
Crumb Topping:
1 1/4 cups all purpose flour
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup butter, melted and cooled
In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg and salt. Pour melted butter over flour mixture, and stir with a rubber spatula until large, moist crumbs form. Evenly distribute over batter before baking.
Made this today. It’s really good, but I feel like it’s missing something. I didn’t have sour cream, so I used greek yogurt instead, maybe that’s why. But I think some type of spice would help, possibly cinnamon? What do you think? Other than that, it was delicious!
This bread isn’t meant to be filled with spices…. just the flavor of pumpkin and the chocolate. I know some prefer it with spices, so next time add some cinnamon and nutmeg! YUM! And I’m sure the flavor wasn’t changed with the yogurt… just made healthier! <3
This is in the oven now… I was surprised that it did not have any spices in the recipe. Then thought because of the chocolate chips maybe it didn’t need any….. I just used libbys 100% pumpkin in a can…. Hope this is what was meant by pumpkin puree????
As long as it wasn’t the pumpkin pie mix, you’ll be good! 🙂
I’ve made this twice now and it’s delish! I used Greek yogurt instead of the sour cream. The 2nd time I reduced the sugar, oil and choc chips by about 25% and it’s still very rich. I also added 1.5 tsp of pumpkin pie spice because while the 1st bread was very tasty, it didn’t have too much of a pumpkin flavor. Will use this again and again, thanks!
Awesome! Sounds delish!
About to make more of this bread! LOVE this recipe!
<3 I love that you love it! <3 xoxo
What kind of flour do you use? I can’t wait to try it.
All purpose flour! 🙂 Let me know how it turns out! xoxo
This bread is absolutely amazing! I made it several weeks ago for a get together with some friends and lets just say it didn’t last long. I will be making it again for my families Thansksgiving feast and plan on doubling the recipe to make sure every gets plenty. Thank you so much for posting it your website is terrific!
I’m so glad you and your family enjoy it!!! xoxoxo <3
I made this last night to take to a Thanksgiving gathering today, and I made just a few substitutions, with using a 1/2 cup unsweetened applesauce & 1/4 cup pumpkin for the oil, greek yogurt for sour cream, white whole wheat flour, and a 1/2 cup of Truvia baking blend for 1 cup sugar. The end result is so incredibly moist and the pumpkin flavor is amazing. I also used dark chocolate chips, 1/2 cup for batter and 1/4 cup for top. This will be a regular in my kitchen for sure for every holiday gathering. Happy Thanksgiving!
Hi,
What do you mean by “TWICE” when you say: “In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.”
split it into two parts?
Okay I’m a dork, just looked up “sifting”… I think I need to buy a sifter. Thanks (can you tell I’m not the best cook/baker? haha). Wish me luck!!
love the recipe as do family and friends! thank you! did couple of modifications though…apple sauce instead of oil. added 3/4 cup walnuts to add crunch 🙂
I just made this earlier today. It is AWESOME! I am a very amateur baker and this was super easy to make! Thank you!
Awesome!! 🙂 I’m glad you loved it!!!!
I tried this recipe today to send to my daughter at college, it looks great but when I tasted it there is no taste..no pumpkin taste at all. Not sure what I did wrong???
I’m not sure! Some people said they enjoyed an added flavor of cinnamon and nutmeg or pumpkin pie spice. Maybe try that in your next batch! Sorry it didn’t work out for you this time!
This sounds like a wonderful Dessert! =)
I love Pumpkin and chocolate chips together.
I recently pinned to my Recipe board, and it has been “repinned” several times!
Awesome! Thanks for Pinning!
I made this last night! I used a jar of baby pears in place of half of the oil and I used yogurt instead of sour cream. Also I added about a teaspoon of pumpkin pie spice. Oh and I made it into muffins because I didn’t have an hour and a half. I baked them at 350 for 17 minutes and they came out PERFECT. I ate 4 within an hour of taking them out of the oven! I had to put the rest in the freezer so I wouldn’t eat them all. Thank you for such a delicious recipe!
Candace- The way you made them sound DELISH!!!!! I’m glad you loved this recipe as much as I did! <3
If I replaced the oil with butter, would you use the same amount, or reduce it a bit? Thanks!
Not sure… I’ve never tried that. Maybe try looking up substitutions online… there are some charts for that. Sorry I couldn’t be of more help with that! Good luck!
I made this tonight. I split it into two pans. It was absolutely amazing. Thank you so much!
YAY! Glad you loved it!! xoxo
What does it mean salt twice? Use a full teaspoon instead of half?
And the vanilla, is that vanilla extract?
Thank you!
It means sift together the dry ingredients at least twice. You want them well incorporated together. And yes, vanilla extract.
Thank you! I’m new to baking so every piece of new information helps
I just made this using all gluten free ingredients & it came out amazing! My husband doesn’t like pumpkin & even he loves it!
Sarah – I’d love to share the gluten free recipe on my blog if you’d care to send it to me! THANKS!
So I was going to try this toady! So what is the actual time of baking, you said you needed to update it? I know I’ve made similar breads before that we’re 45-1hour! Can you please let me know?
This bread is very dense and I found it took longer to bake! Check it after 45 minutes and use your best judgement from there! 🙂 Happy Baking!
Just made it and it turned out great. Took an hour and a half, and had to cover the last twenty minutes with tin foil so the top wouldn’t burn. Love it!!
Would it be super detrimental to the recipe if I didn’t include sour cream? What about greek yogurt?
You could definitely replace it with greek yogurt. I wouldn’t omit it though. 🙂
OMG I just read your bio! I’m an Army wife living in Germany too!!! Small world
Making this for after dinner tonight. Can’t wait to try it.
My son made this in his cooking class in daycare (he’s 3) & it was a huge hit!! I had to get the recipe & make it at home! This recipe is so simple, yet so good! 🙂
What do you mean TWICE in step #2???
Sift the ingredients together twice…. so they are thoroughly incorporated.
Making this today. Havi g company for dinner and my husband is bringing the leftovers to work tomorrow. Cant wait to taste it.
YUM! Let me know how much you loved it!
This is delicious. The bread is still in the oven, but I doubled the batch and made muffins with half, and they are so good. Very fluffy and moist.
In the oven right now!
I made this today and it was DELICIOUS! I doubled the recipe and was able to make three loaves. Very very good!!
Three loaves! AWESOME! 🙂
What if you are using the pampered chef mini loaf pan ?
I assume you can piree real pumpkin and use that???
Yes, absolutely. Just bake the pumpkin then puree it. 🙂 Since real puree is high in water, be careful not too add more than you need.
This is just the best of two worlds – pumpkin and chocolate. My loaf may not last until Thanksgiving dessert.
We are a dairy, nut and soy free family so what could I use in place of yogurt or sour cream?
Oh, that’s a tough one. I’m sorry to say, I don’t have an answer for you. What do you drink at home as a milk substitute? Maybe try that… but I can’t guarantee it will work since I’ve never tired it. Sorry I can’t be of more assistance… I wish I was a nutritionist!
Rice milk, will that work? I wasn’t sure since yogurt or sour cream are thick.
I can’t guarantee it will be the same, since I’ve never baked with rice milk. But, I’d definitely give it a try! 🙂 Let me know how it works out… Good luck!
Just use vegan sour cream or vegan yogurt.
Does this call for semi-sweetened chips or not? Would using semi-sweet chips make much of a difference if so?
Use whatever kind of chips you want!! 🙂 Sometimes, I even use cinnamon chips in it! YUM! 🙂
Every time I make this it never lasts 24 hours, it’s gobbled up just as quick as it cools off enough to cut and eat! SO delicious, thank you for sharing this recipe.
You do think I could multiply the recipe and adjust the baking time for a bundt pan? Maybe doubled? Taking it to a holiday party and bundts just always seem fancier.
Yes, I absolutely think you could. Just really make sure it’s baked all the way though otherwise it will sink in the middle.
I was wondering if I could use Sweet Potato puree instead of pumpkin?
Yes! I’m sure it’d be delicious with sweet potato. Let me know how you like it!
My daughter’s birthday is on Halloween and she has requested this for the 3rd year in a row as her birthday cake!
1 2/3 cups flour? vs Pioneer’s recipe that calls for 3 cups? Your recipe came out like brownies.
This is ridiculous that we have to click and join another app to see your recipe. I have this pinned on Pinterest and have never had this problem with any other pin. Extremely disappointing and a total turn-off for my daughter trying to bake something for her youth group tonight.
I’m sorry you had to click a few extra times to get to the FREE recipe. #firstworldproblems
Why can’t I see this recipe? I can see list of ingredients but not directions! I’ve made this several times before and never had this problem.
Are you logged into Grow?