Chocolate Chip Pumpkin Bread makes a tasty fall breakfast OR dessert! This dairy free pumpkin bread recipe is full of pumpkin flavor and studded with dark chocolate chips. Makes 1 loaf.
The photos and recipe for this recipe were originally published on December 5, 2012. The post, recipes and images were updated and republished on September 28, 2020.
After making Michelle’s Pumpkin Spice Pancakes, I had some leftover pumpkin puree.
And as someone who has always been a little wary of pumpkin—because of a bad pumpkin pie experience due to my dislike of nutmeg—it was a struggle to figure out what needed to be done with the remainder.
Long story short: I got several sugar pumpkins from our CSA and roasted them. Then I did some internet research, was inspired to create a pumpkin bread recipe… and the rest is history.
Why I love this recipe:
For starters, this Chocolate Chip Pumpkin Bread is wonderfully moist, fluffy and flavorful. We have the pumpkin puree and applesauce to thank for this.
Also, you wouldn’t necessarily think that this unassuming bread would be super flavorful, but the ground cinnamon sings when paired with the other ingredients.
It keeps well in the fridge when covered for as long as you have it. (Chances are, it won’t last more than a few days.)
We like to slice this Pumpkin Chocolate Chip Bread in the mornings and toast it in the toaster oven for an ooey, gooey pumpkin-y breakfast.
Other breakfast recipes with pumpkin puree: Easy Pumpkin Muffins with Cream Cheese Nutella Swirl | Cranberry Pumpkin Cold Brew Coffee Drink | Mini Pumpkin Muffins with Chocolate Chips | Vegan Pumpkin Biscuits with Maple Butter | Easy Pumpkin Spice Bread
Need fall flavor inspiration? I’ve got you covered! My Fall Recipe Index has all my favorite fall recipes in one place.
What you need to make this recipe:
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- Loaf pan (mine is 8″ x 4 ½” x 2 ¾” high)
- A large mixing bowl and a smaller bowl
- Rubber spatula
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Pumpkin puree—not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, and we don’t need that.
- Granulated sugar—also known as white sugar, this is the sweetener we’re adding to the bread.
- Unsweetened applesauce—since we’re adding in sugar, we don’t need our applesauce to make this bread sweeter
- All-purpose flour—I prefer to use unbleached, but if you’ve got the regular kind, that works!
- Baking soda and baking powder—these are the leaveners we’re adding to our batter, and they will cause the dough to rise. Make sure yours are fresh.
- Ground cinnamon—a little goes a long way! There is no substitute for this, though, so I do not recommend leaving it out. You could replace this with the same amount of pumpkin pie spice.
- Kosher salt—I like to use a fine grain kosher salt in baking recipes. You may also use a fine grain sea salt if you have that on hand.
- Bittersweet or dark chocolate chips—I particularly love Ghirardelli Bittersweet Chocolate Baking Chips, but you do you! However, if you’re serving this to someone who does not eat dairy, read the ingredients on your chocolate chip bag to ensure there is no dairy in them.
Did you know…
Using room temperature eggs and other ingredients helps the batter mix more evenly.
When you preheat the oven, make sure the eggs and applesauce are out of the fridge.
How do I make Chocolate Chip Pumpkin Bread?
This pumpkin bread recipe is actually surprisingly simple!
- Preheat the oven.
- Spray a loaf pan with nonstick baking spray. This will ensure that your homemade pumpkin bread comes out of the pan. (You could make a parchment paper sling to fit into the loaf pan.)
- Get out a smaller bowl and a larger bowl. You’ll need them both.
Combine the dry ingredients. Sift the flour, baking soda, baking powder, cinnamon and salt into the smaller bowl. Stir until incorporated and set aside.
Mix the wet ingredients. Measure in the pumpkin, sugar and applesauce into the large bowl. Crack in the eggs, too. Whisk ’em together until combined.
Combine the wet and dry ingredients. Sprinkle the flour mixture on top of the wet ingredients. Use a rubber spatula to stir them until just combined.
It’s OK if there are a few lumps in it, so don’t feel like you need to stir until it’s smooth.
Add the chocolate chips. Fold those in using the same rubber spatula.
Pour the batter into the prepared loaf pan. Use the spatula to even out the batter, then sprinkle some more chocolate chips on top.
Bake for 45-55 minutes, or until the loaf is baked through.
How do you know when pumpkin bread is done?
Check with a wooden skewer or toothpick inserted in center of the loaf. Pull it out.
If it comes out clean, the loaf is done.
If it doesn’t, pop the loaf pan back into the oven and bake for longer. Set a timer for a few minutes so you don’t overbake it.
Let the Chocolate Chip Pumpkin Bread cool completely on a wire rack before carefully removing from the loaf pan and slicing!
Frequently Asked Questions
This easy pumpkin bread recipe tastes like pumpkin, cinnamon and chocolate. The pumpkin flavor is very mild, but it comes through when paired with the other ingredients.
Overmixing the batter could cause pumpkin bread to be dry. Also, incorrectly measuring the ingredients could cause this, as well.
The bread won’t rise as much if you’ve forgotten the baking soda. While it still might taste OK, it won’t be nearly as pretty.
It probably just needs more time to bake. If the rest of the top of the bread is getting really brown, cover it loosely with foil and continue baking until an inserted toothpick comes out clean.
I do not recommend eating undercooked pumpkin bread because this recipe calls for both flour and eggs.
Yes, you can leave it out overnight so long as it’s covered. We’ve found this keeps best in the fridge.
Quick Tips and Tricks for the best Chocolate Chip Pumpkin Bread
- Bake it on a Sunday afternoon to have pumpkin bread throughout the week!
- To store, wrap a completely cooled loaf in plastic wrap. Alternately, you can place it onto a plate and wrap that. Keep it in the fridge because the loaf is really moist and will keep longer if you have it in the refrigerator.
- Slice the loaf into individual slices when you want to eat it instead of ahead of time. Reheat/toast in the toaster oven for an especially epic breakfast.
Other pumpkin baked goods to try:
- Praline Pumpkin Upside Down Cake
- Pumpkin Cream Cheese Streusel Muffins
- Spiced Pumpkin Sugar Cookies
- Baked Pumpkin Donuts with Cream Cheese Glaze and Toasted Pecans
- Pumpkin Overnight French Toast Casserole
Let’s bake, friends!
Chocolate Chip Pumpkin Bread makes a tasty fall breakfast OR dessert! This dairy free pumpkin bread recipe is full of pumpkin flavor and studded with dark chocolate chips.
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup pumpkin puree
- 2 eggs
- ¾ cup granulated sugar
- ¾ cup unsweetened applesauce
- 1 cup dark chocolate chips, plus a little extra for the top of the bread
- Preheat oven to 375°F. Spray a loaf pan with nonstick baking spray, and set aside.
- In a small mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Whisk, and set aside.
- In a separate large mixing bowl, whisk the pumpkin, eggs, sugar and applesauce together until smooth.
- Sprinkle the dry ingredients on top of the wet ingredients. Stir until just combined using a rubber spatula.
- Measure in the chocolate chips, and fold into the batter gently using a rubber spatula.
- Pour the batter into the prepared bread pan. Sprinkle additional chocolate chips on top, if desired.
- Transfer the pan into the oven. Bake for 50 minutes or until an inserted toothpick comes out clean.
- Let cool for 15 minutes, slice and then enjoy!
If you plan to make this dairy free, read the ingredients on your chocolate chip bag to ensure there was no dairy used in their creation.
Chocolate Chip Substitutions: Bittersweet chocolate chips work in this recipe, too! I advise against semisweet and milk chocolate ones because I feel like they make the bread too sweet. However, if you like it sweeter, give it a go. Also consider using ¾ cup of those instead of a full cup.
Store this loaf of bread covered in the refrigerator. (We generally remove ours from its pan, and wrap it in plastic wrap when completely cooled.) Why?It's super moist, and I've had it mold when sitting out on the countertop after a few days.
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Serving Size:1 slice
Amount Per Serving: Calories: 231Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 407mgCarbohydrates: 45gFiber: 2gSugar: 22gProtein: 5g
Nutrition facts are an estimate and not guaranteed to be accurate.