Pumpkin Chocolate Chip Bread
I may receive compensation in the form of payment or products to supplement my posts, but all opinions remain my own. Read our disclosure policy.
This soft and tender pumpkin loaf is filled with warm spices and dotted with chocolate chips. The loaf is simple and easy to make – you don’t even need an electric mixer. This pumpkin chocolate chip bread is the perfect fall treat!
**This post was updated October 21, 2024 with new photos and a slightly updated recipe for a more flavorful bread**
I make this pumpkin loaf every year when the weather starts to turn cooler. It’s moist, comforting, and has the perfect blend of warm spices. The addition of chocolate chips really complements the pumpkin spice flavor. Best of all – the crumb is soft, moist and dense without being heavy.
The Best Pumpkin Bread Recipe
This recipe is perfectly moist because it’s made with oil, the pumpkin (obviously) and sour cream. I find oil produces a superior texture compared to butter, and because the bread is so flavorful, you don’t miss out on any of the flavor that butter would provide. Eggs add tenderness too.
The pumpkin spice flavor is due to the perfect combination of spices, brown sugar and warm vanilla (plus the pumpkin – of course). We’re using cinnamon, ginger powder, nutmeg and the tiniest pinch of allspice You can substitute these spices for 2 1/2 teaspoons of pumpkin pie spice. If you’re really in a pinch, you could simply use 2 teaspoons of cinnamon instead.
The addition of a little orange zest really helps to brighten the flavor and bring out the warm spices.
Making the loaf is very simple:
- Start by preheating the oven to 350F (180C) and preparing your pan. You can either line the pan with parchment paper so that there’s an overhang around the edges, or line the bottom of the pan with parchment and then grease the sides.
- You will need a 9×5 inch (23×12.7 cm) loaf pan for this recipe. An 8×4 inch (20×10.2 cm) pan is too small for this recipe. It will cause the loaf to overflow and then sink in the middle.
- To get started, you’ll whisk together the dry ingredients: flour, spices, baking soda and salt. Whisking together the dry ingredients first ensures even distribution of the baking soda and spices. This means that the loaf rises better and that you don’t end up with a lump of cinnamon in your final loaf.
- Then in a separate bowl, you’ll whisk together the wet ingredients: oil, sugars, pumpkin, vanilla extract, sour cream, eggs and orange zest. I do this by hand with a metal whisk, but you could also use an electric mixer. You want to ensure that there are no lumps of brown sugar.
- From there, make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
- Gently fold the batter together. I do this with a rubber spatula. If there are lumps, you can give the batter a few whisks with a wire whisk until smooth.
- Stir in the chocolate chips.
- Then spoon the batter into your prepared loaf pan and smooth the top.
- The loaf will bake in the preheated oven for about 60-70 minutes. Around the 40 minute mark, I recommend tenting a piece of aluminum foil over the top of the pan to prevent over browning.
Recipe Tip
The trickiest part about any loaf or quick bread is knowing when it’s done baking. If it comes out gummy when you slice it – then you know it wasn’t baked long enough. The bake time is long and ovens can vary anywhere from 10-20%. You’ll know your loaf is done when:
- An inserted toothpick comes out clean or with a few crumbs (or melted chocolate).
- When you gently press on the top of the loaf, it feels firm or slightly springy.
If you’re unsure – it’s better to bake for a few extra minutes to ensure it’s fully baked in the middle. This recipe is very unlikely to dry out.
If you’d like to turn this pumpkin chocolate chip bread into muffins, then I recommend trying this recipe. Or this chocolate chip pumpkin cake if you’re looking for dessert.
Pumpkin Chocolate Chip Bread
Equipment
- 9×5 inch (23×13 cm) loaf plan an 8×4 inch (20×10.2 cm) pan is too small for this recipe
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons cinnamon*
- 1/4 teaspoon nutmeg*
- 1/4 teaspoon ginger*
- 1/8 teaspoon allspice*
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil, or canola
- 3/4 cup brown sugar, light or brown
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons orange zest
- 1 1/4 cup pumpkin puree (AKA pure pumpkin), NOT an entire can
- 3 tablespoons sour cream*
- 3/4 cup chocolate chips, dark or semi-sweet (or your preference)
Instructions
- Preheat the oven to 350F (180C) degrees. Line a 9×5 inch loaf pan with parchment paper, leaving an overhang around the sides. Alternatively, line the bottom with parchment paper and lightly grease the sides.
- In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda and salt.
- In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla, pumpkin, sour cream and orange zest until there are no lumps of sugar or pieces of egg.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
- Gently fold the mixture together using a rubber spatula. If there are lumps, give the batter a gentle whisk by hand to remove any lumps.
- Fold in the chocolate chips.
- Spoon the batter into the prepared loaf pan and spread the top flat.
- Bake in the preheated oven for about 60-70 minutes. Around the 40 minute mark, tent a piece of aluminum foil over the top of the pan to prevent over browning. When it's done baking, an inserted toothpick comes out clean or with a few crumbs and if you press down gently on the bread it will feel firm or slightly springy. If you're unsure, it's better to bake the bread for a few extra minutes with this recipe.
- Remove from the oven and let it cool fully in the pan on a wire rack. Once fully cooled, remove from the pan and slice.
Notes
- Pan Sizes: Make sure your loaf pan is 9 x 5 inches (23 x 12.7 cm) and not an 8 x 4 inch (20 x 10.2 cm) pan or a 8.5 x 4.5 inch pan. There is too much batter for an 8 x 4 inch pan and it can overflow. A light-colored pan will reduce the risk of the sides over-browning.
- Spices: Cinnamon, nutmeg, ginger and allspice can be substituted with 2 1/2 teaspoons of pumpkin pie spice.
- Sour Cream: Sour cream can be substituted with plain Greek yogurt.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Once the bread is fully cooled, it can be wrapped tightly in plastic wrap, followed by aluminum foil or a freezer bag and frozen for up to 2 months. Thaw in the fridge.
- Nutrition: Nutrition information is an estimate only and based on 1 slice, assuming the loaf is sliced into 12 equal pieces.
Nutrition
Made this for a potluck event and it turned out great. I had a sugar pumpkin leftover from Halloween so cooked that in the instant pot and used the pulp. Made a perfect amount for this recipe. I used full fat Greek yogurt as a sub for the sour cream as that’s what I had on hand.
Thanks so much for trying the recipe and your kind review! I’m so glad the bread turned out so well
It was delicious! Definitely recommend! One question. Around how many standard sized cupcakes will this recipe make?
I’m so glad you loved the loaf Lynett. I typically use this recipe for chocolate chip pumpkin cupcakes instead – I find they rise a little better. So I’m not entirely sure how many cupcakes this would make – I think about about 20