Fall isn’t fall without this perfect pumpkin chocolate chip bread! Loaded with chocolate chips, it is moist, tender and the only pumpkin chocolate chip bread I make!
Year after year, pumpkin season after pumpkin season, autumn after autumn, with all the variations of pumpkin chocolate chip bread on the market, this is the only recipe I turn to.
I’ve made it no less than a gazillion times, according to my scientific, statistical records and it continues to be my favorite.
Passed on to me years ago by my brother, Nate, who has a talent for giving me the best recipes, this bread has just the right amount of pumpkin flavor with a super moist and lightly dense crumb that is perfection.
Like a good quick bread should be, this pumpkin chocolate chip bread batter takes just minutes to stir together.
You can make it by hand – no mixer required!
A year or so ago, I decided to swap out the water for buttermilk, and wow, I didn’t think this bread could get better, but it is even more amazing and the only way I make it now (never fear, the recipe still gives the original water option).
The buttermilk gives it a better rise, in my opinion, and enhances the already delicious flavor of pumpkin and chocolate.
There’s really nothing else to say about this divine bread, except that it has one more glorious trait: it tastes even better the next day!
What does that mean? Breakfast, baby.
P.S. Happy Halloween!
Perfect Pumpkin Chocolate Chip Bread
- 2 1/2 cups (12.5 ounces) white flour
- 1 cup (5 ounces) whole wheat flour (white wheat preferred)
- 3 cups (22.5 ounces) granulated sugar (see note)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 1 cup canola, vegetable, avocado or melted coconut oil (see note)
- 4 large eggs
- 2/3 cup water or buttermilk
- 1 to 2 cups semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans.
- In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.
- Stir in the chocolate chips. Pour batter in prepared pans.
- Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
- This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.
This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
Over the years, I’ve decreased the sugar and the bread still tastes delicious. The ingredient list calls for 3 cups, but I often use 2 cups for a slightly less sweet bread.
You can easily replace part of the oil with applesauce (many commenters in the thread below have done so with great results). My favorite is 1/2 cup applesauce, 1/2 cup oil.
If you have trouble with the chocolate chips sinking to the bottom of the loaf, try tossing them with the dry ingredients before adding the wet ingredients.
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: my brother, Nate W.
Recipe originally posted October 19, 2010; updated with new photos, commentary and recipe notes.