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Pumpkin Chocolate Chip Bread Modern Honey

How to make the best pumpkin chocolate chip bread ever! This moist pumpkin spiced bread with chocolate chips will be a Fall favorite. It is the most perfect chocolate chip pumpkin bread.

We are halfway through October and I can’t even believe it. For the first time in a very long time, my back door is open and there is a slight crispness in the air.  We get really excited about any glimpses of Fall weather here in Arizona. Yes, it is a high of 90 degrees today but the mornings are finally cooling down.

I woke up at 6:00 am yesterday even though all of my kids were spending the night at Grandma and Grandpa’s house. You’d think this would be the perfect opportunity to sleep in and enjoy a quiet house. However, I quickly cranked up some music to get me going, put on some sweats, and got to work in my kitchen. I started baking up a storm and the smell of pumpkin spice and caramelized apples filled the air and I loved it.

I have been traveling so much and there’s a saying that has really resonated with me lately —  “there’s no place like home.” I am a travel junkie and traveling is one of my favorite things to do in the world but sometimes I just miss my bed and a home-cooked meal. So whenever I go on vacation, I can’t wait to get back into the kitchen and start cooking again. It is my therapy!

One of my favorite foods to make during the Fall season is pumpkin bread. I am obsessed with my PUMPKIN BREAD with BROWN SUGAR STREUSEL. It has a few game-changing ingredients that set it apart.

Now it is time to elevate the pumpkin bread game a little by adding some chocolate chips. This just makes it so decadent! This is literally the very best pumpkin chocolate chip bread recipe ever!

Pumpkin Chocolate Chip Bread Ingredients:

This Chocolate Chip Pumpkin Loaf begins with unsweetened pure pumpkin puree. Some warm spices are added to bring out the pumpkin flavor.

A combination of brown sugar and sugar works perfectly in this pumpkin bread. A mix of oil, buttermilk, and creamy cheese makes a melt-in-your-mouth texture. It is the best chocolate chip pumpkin bread recipe!

  • Canned Unsweetened Pumpkin — only use unsweetened pure pumpkin and NOT pumpkin pie filling or pumpkin pie mix
  • Pumpkin Spice — this recipe calls for 1/2 to 1 teaspoon of pumpkin pie spice depending on how much you want that flavor in the bread
  • Cinnamon — this adds so much warmth and spice to the pumpkin bread
  • Cream Cheese — one of my favorite ingredients to pair with pumpkin because it balances it out
  • Brown Sugar — I suggest using golden brown sugar. If you want it to be a more molasses flavor pumpkin bread, use dark brown sugar
  • Sugar
  • Oil — any type of oil like canola, vegetable, olive oil
  • Eggs — this recipe calls for large eggs
  • Buttermilk — this is what helps to make the bread extra tender. May substitute whole or 2% milk
  • Flour — this recipe calls for all-purpose flour
  • Baking Soda and Baking Powder — important leavening agents to make the bread rise
  • Salt — balances out the sweetness
  • Semi-Sweet Chocolate Chips — my favorite chocolate chips are Ghirardelli, Guittard, and Callebaut

    • Instructions:

  •  Start off by cooking pumpkin puree over medium heat. This helps to create a perfect pumpkin flavor since it is the star ingredient. Let it cook for about 4 minutes on a low-heat, stirring often so it doesn’t burn.
  • Add a mixture of oil, cream cheese, and buttermilk to add moisture and create a tender texture. This is the trifecta of ingredients that will make soft pumpkin bread.
  • Add cinnamon and pumpkin spice to bring out the warmth of the pumpkin.
  • Stir in semi-sweet chocolate chips. Pour into greased pans and sprinkle chocolate chips all over the top of the chocolate pumpkin bread. Bake just until a toothpick comes out clean in the center. If the sides of becoming overbaked, cover the bread with foil until the center completely bakes through. I like to cover my bread halfway through the baking time with foil just to make sure the center gets completely baked through.

    • Sprinkle chocolate chips on the top of the pumpkin bread before baking.

    I love to use mini chocolate chips and it makes it look extra gourmet.

    Substitutions and Variations:

    You may substitute white chocolate chips for the chocolate chips to make white chocolate pumpkin bread.

    You may use any type of chocolate chips — semi-sweet, dark, or milk chocolate. I like to sprinkle with mini chocolate chips on the top.

    Storage:

    Once the pumpkin chocolate chip bread has cooled, run a knife along the sides of the bread pan to loosen and invert it onto a cooling rack.

    Store covered at room temperature. This chocolate chip pumpkin bread freezes so well. I suggest placing in a gallon-sized Ziploc freezer-safe bag and keeping it in the freezer for up to 1 month.

    Can I half this recipe and make only one loaf?

    Absolutely! This recipe makes two loaves but you can half the amounts and make only one. Since this recipe calls for a 15-ounce can of pumpkin puree, if you are halving the recipe, use 1 cup of pumpkin puree.

    How do I know when my pumpkin bread is done baking?

    The pumpkin bread with chocolate chips will start to dome and rise in the center. Take a cake tester or toothpick and place in the center of the bread to ensure it doesn’t come out wet. Try to avoid the chocolate chips to get an accurate reading.

    Best Pumpkin Recipes:

    Popular Pumpkin Recipes:

    If you love FALL recipes, check out all of my favorite PUMPKIN RECIPES, APPLE RECIPES, CARAMEL RECIPES, and SOUP RECIPES by clicking HERE. 

    Thank you for following along! Please leave a comment down below if you make this pumpkin chocolate chip loaf recipe. I would love to hear from you!

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    • Preheat oven to 350 degrees. In a medium saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat. Stir often for about 4-5 minutes.

    • Remove from heat and stir in cream cheese. Whisk for several minutes until all of the cream cheese is mixed in.  If the cream cheese is still not mixed in, place it back on the heat for 30 seconds. Stir in brown sugar, sugar, and oil.  Let it sit for 5 minutes to cool before adding the eggs. 

    • Whisk in eggs and buttermilk until fully mixed together. After it is completely smooth, fold in flour, baking powder, baking soda, and salt. Mix just until combined.

    • Make sure mixture is cool before adding in the chocolate chips. Reserve some chocolate chips to sprinkle on the top. Grease two 8 1/2 inch x 4 1/2 inch loaf pans with non-stick cooking spray or butter. Pour batter into pans. 

    • Bake for 44-48 minutes or until the center is cooked through. If it is getting to brown, cover with foil halfway through baking time to ensure the center is fully baked through. Check by placing a toothpick in the center to make sure it comes out clean. 

    • Let pumpkin loaves cool for 20 minutes and then turn out onto a wire rack. Let cool. 

    Use unsweetened pumpkin puree NOT pumpkin pie mix

    Calories: 493kcal, Carbohydrates: 66g, Protein: 7g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 352mg, Potassium: 255mg, Fiber: 3g, Sugar: 43g, Vitamin A: 250IU, Vitamin C: 0.03mg, Calcium: 75mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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