Sweet, moist, and tender this Pumpkin Chocolate Chip Bread is a quick and easy fall treat. Serve for breakfast or dessert. No electric mixer required.
Enjoy a slice while still warm from the oven with a nice swipe of cinnamon butter on top!
The Best Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is moist and tender, with the perfect amount of chocolate chips and pumpkin in every bite. Plus the entire loaf is coated in a sweet and warm mixture of cinnamon-sugar, which is next level. It’s how I make my banana bread and a small, but secret touch that definitely helps this pumpkin bread with chocolate chips stand out from the rest.
Bonus, it’s beyond easy to make. There’s no blender or electric mixer required to making this chocolate chip pumpkin bread – just a bowl and a spatula!
The bread is loaded with warm pumpkin flavor in every bite, from pumpkin pie spice to pumpkin puree.
(Scroll below to the printable recipe card for details and measurements.)
- Cinnamon-sugar: A mixture of cinnamon and granulated sugar coat the buttered pan, which creates the most amazing crust on the baked bread.
- Sugars: A combination of granulated sugar and brown sugar.
- Flour: Regular all-purpose flour works great.
- Pumpkin pie spice: I use my homemade pumpkin pie spice recipe with just 5 ingredients.
- Baking soda: A leavening agent that helps the bread rise while baking.
- Salt: For flavor.
- Pumpkin puree: Make sure you grab a can of pure pumpkin puree and not pumpkin pie filling.
- Sour cream: One of my secret ingredients to making this pumpkin bread extra moist. You can swap this for Greek yogurt if preferred.
- Vegetable oil: This provides necessary moisture. You could substitute canola oil or similar, but avoid oils with a strong flavor like olive oil.
- Vanilla: Just a splash for flavor.
- Mini chocolate chips: Regular sized chocolate chips can be used instead, but I just love the little mini chips. Save some for sprinkling on top, too.
How to Make Pumpkin Chocolate Chip Bread
This moist chocolate chip pumpkin bread comes together in just a few easy steps – no electric mixer required. Here’s a brief summary:
(Scroll below to the printable recipe card for all the details.)
- Prepare the pan. Preheat the oven to 350 degrees F. Thoroughly grease the pan with butter, then swirl the cinnamon-sugar mixture until well coated. Discard excess.
- Make the batter. Whisk sugars, oil, eggs, and vanilla. Add in the dry ingredients until combined, then stir in the pumpkin puree and sour cream. Fold in the chocolate chips.
- Bake. Pour the batter into the pan and sprinkle with additional chocolate chips. Bake until a toothpick comes out clean. Cool and enjoy.
Tips for Success
For the absolute best pumpkin chocolate chip bread, here are a few things to keep in mind.
- Don’t over-mix. Once you add the pumpkin puree and sour cream, mix just enough to combine the ingredients. Over-mixing can make the baked bread too dense.
- Tent with foil: If the loaf is browning too quickly, you can loosely tent with foil halfway through baking time.
- Don’t over-bake. Start checking the bread after 55 minutes. All ovens run differently.
- Remove from the pan to cool. After 10 minutes or so of being out of the oven, remove the bread from the pan to a wire cooling rack. This prevents the bread from continuing to cook in the pan.
This quick bread is wonderful all on its own, warm from the oven or room temperature, but I take it up a notch with a swipe of cinnamon butter on top. Amazing! If you don’t have any cinnamon butter on hand, just regular butter is fine, too. If you’d like to enjoy this for breakfast, you can even add a layer of nut butter for extra protein.
How to Store
- How to store leftovers. Pumpkin chocolate chip bread will last at room temperature for 3 to 4 days or in the fridge for up to a week. Be sure to keep it tightly wrapped in foil in a ziploc bag.
- Can I freeze pumpkin bread? Yes, this bread freezes beautifully! I like to make an extra loaf so I always have one in the freezer. Allow to cool completely then wrap in plastic wrap and foil. Thaw overnight in the fridge. It will last for up to 3 months in the freezer.
More Easy Pumpkin Recipes:
- Pumpkin Pecan Crescent Rolls
- Pumpkin Cinnamon Rolls
- Mini Pumpkin Pies
- Pumpkin Spice Snowball Cookies
- Pumpkin Fluff
Pumpkin Chocolate Chip Bread
For the Pan
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
For the Batter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1/2 cup mini chocolate chips (plus more for sprinkling)
- Preheat oven to 350 degrees F.
- Whisk together the 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Thoroughly grease a 9×5 nonstick loaf pan with butter, making sure to get all over and in the corners, too. Add the cinnamon-sugar mixture and swirl the pan around until it’s coated. Discard excess.
- In a large bowl, whisk together both sugars, oil, eggs, and vanilla until combined.
- Sift together the flour, pumpkin pie spice, baking soda, and salt over the bowl; stir the mixture together until just incorporated and smooth.
- Stir in the pumpkin puree and sour cream. Don’t over-mix.
- Gently fold in the chocolate chips.
- Pour the batter into prepared loaf pan and spread evenly.
- Sprinkle some mini chocolate chips over the top.
- Place in oven and bake until a toothpick inserted in the center comes out clean, about 60 minutes (start checking after 55 minutes. If the loaf is browning too quickly, you can loosely tent with foil halfway through.)
- Cool in pan for 15 minutes, then remove and transfer to a wire rack to cook completely.
- Slice and enjoy!