Pumpkin Chocolate Chip Bread

Simple, delicious and easy… this pumpkin chocolate chip bread is perfect for Fall, the holidays or any time of the year!
Pumpkin Chocolate Chip Bread by JavaCupcake.com

It’s definitely pumpkin time!  The grocery stores have started stocking fresh pumpkins and the shelves of canned pumpkin puree are always empty! (Luckily, I got a few cans before it was all gone!)

My first pumpkin recipe of the season is this bright orange pumpkin chocolate chip bread!  When I first saw the picture of this bread on Fever Avenue I loved how truly orange the bread was.

You could really tell it was a pumpkin flavored bread!  And those chocolate chips just looked to gooey and melty and delicious!  Now, the only problem… the recipe on Fever Avenue wasn’t in cups and tsp, it was in grams.  Ugh.

So I set out to convert the recipe to something I could bake with… and I think it’s a success!  The bread is full of pumpkin flavor and when eaten warm…. oh that chocolate gooeyness is TO DIE FOR!

Pumpkin Chocolate Chip Bread by JavaCupcake.com

UPDATE (8/13):  This is the #1 recipe on my blog with more than 128,000 pins on Pinterest!  THANK YOU to everyone who has shared, made and loved this recipe!  I never in a million years expected a recipe I made on a whim and blogged with a camera phone picture would be so popular.  Goes to show that you just never can tell with the internet what’s going to be popular and not!

UPDATE (11/16):  Crazy that this simple quick bread is still the #1 recipe on my site!  Someday I should probably make it again and take more photos!! HA 🙂

So many of you have commented that you added spices, changed up ingredients, suited the recipe to your needs… which I think is FANTASTIC!  I’d love to see your photos too!  Send them to me at betsy @ javacupcake.com!

Thank you again for visiting my blog… please, take some time and check out all the other super sweet recipes!!

xoxo – Betsy

Pumpkin Chocolate Chip Bread
 
Prep time
Cook time
Total time
 
Serves: 1 loaf of bread
Ingredients
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 3 eggs
  • ¼ cup sour cream
  • ¾ cup vegetable oil
  • 1⅔ cup flour
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup + ¼ cup chocolate chips, divided
  • powdered sugar, to garnish
Instructions
  1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
  2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
  3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
  4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
  5. Fold in 1 cup of chocolate chips.
  6. Pour into prepared loaf pan. Sprinkle ¼ cup chocolate chips on top.
  7. Bake 60-75 minutes or until a toothpick comes out clean.
  8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
  9. Dust top with powdered sugar to garnish.

125 thoughts on “Pumpkin Chocolate Chip Bread

  1. 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.

  2. 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.

  3. 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

    1. 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.

  4. 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.

    1. 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!)

  5. I just made this and forgot to add the darn chocolate chips. Shoot. It is definitely taking longer than 20 minutes to bake though.

  6. 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!

  7. 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.

    1. 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!

  8. 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!

  9. 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.

  10. 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!

    1. 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!

  11. 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!

  12. 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 !

  13. 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!

  14. 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.

  15. 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!

    1. 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.

  16. 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!

    1. 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

  17. 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????

  18. 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!

  19. 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!

  20. 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!

  21. 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?

    1. 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!!

  22. 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 🙂

  23. 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???

    1. 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!

  24. 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!

    1. 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!

  25. 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?

  26. 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!!

  27. 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! 🙂

  28. 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.

    1. 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!

  29. 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.

  30. 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.

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