Slicing a loaf of Chocolate Chip Pumpkin Bread on a wooden board.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread is a taste of fall that can be made any time of year! This moist pumpkin bread with chocolate chips is made with buttermilk, canned pumpkin, and cozy spices!

Slicing a loaf of Chocolate Chip Pumpkin Bread on a wooden board.
Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread is a taste of fall that can be made any time of year! This moist pumpkin bread with chocolate chips is made with buttermilk, canned pumpkin, and cozy spices!

Slicing a loaf of Chocolate Chip Pumpkin Bread on a wooden board.

Note: This post first appeared on February 16, 2015. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

If you’re joining me today, and double-checking your calendar, do not fear. I know. It’s February. And the food world (whoever that may be) declares that pumpkin is so last season. But it’s winter, my friends. And a long weekend. And if you’re my friends and family back in New York, I know you’re cozying up indoors. They say it will reach a balmy 12 degrees today back there. I say it’s a good day for baking.

A loaf pan of Chocolate Chip Pumpkin bread, topped with chocolate chips.

Besides, canned pumpkin is something that I like to keep on hand, whatever the season. Last week, when the rains poured, and the dog flashed dirty looks anytime we coaxed him outdoors to do his doggy things, I kept cozy in the kitchen, baking up a couple of loaves of Chocolate Chip Pumpkin Bread. The scent of pumpkin spice drifted out of the kitchen, testing our willpower to wait a few moments before slicing into buttermilk rich quick bread, bursting with chocolate chips.

Slices of homemade pumpkin bread topped with chocolate chips.

Chocolate Chip Pumpkin Bread

This recipe makes two loaves. Always make two. Eat one loaf fresh out of the oven over the weekend, and give the other away. Or, even better, save it to chase away the weekday blues.

A sliced loaf of pumpkin bread on a wooden serving board.

How to Make Moist Pumpkin Bread

This moist fall bread with chocolate chips is made with buttermilk, canned pumpkin, and cozy spices! Here’s how to make Chocolate Chip Pumpkin Bread.

Step by step instructions for how to make Chocolate Chip Pumpkin Bread: whisking the dry ingredients in a glass bowl.

First, preheat the oven to 350°F. Sift or whisk together all the dry ingredients.

Step by step instructions for how to make Chocolate Chip Pumpkin Bread: Creaming butter and sugar and adding dry ingredients.

Use an electric mixer fitted with the paddle attachment to cream the butter and sugar together. Add in the eggs, one at a time, and then the pumpkin.

Alternate adding the flour mixture and the buttermilk into the mixer, ending with the flour. Don’t overmix! Stir in the chocolate chips by hand.

A collage image showing a prepared pan of pumpkin bread and the finished result after baking.

Divide the batter into two prepared loaf pans. Bake and enjoy!

More Delicious Pumpkin Recipes

Chocolate Marble Pumpkin Bread
Buttermilk Pumpkin Bread
Cinnamon Chip and Walnut Pumpkin Muffins
Chocolate Pumpkin Whoopie Pies
Pumpkin Spice Buttermilk Bundt Cake
Cassava Pumpkin Pie with Graham Cracker Crust

Slicing a loaf of Chocolate Chip Pumpkin Bread on a wooden board.

Disclosure: There may be affiliate links in this post. Please see my Privacy & Disclosure page for details.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread is a taste of fall can be yours year-round! This moist pumpkin bread with chocolate chips is baked with buttermilk. This recipe makes two (2) 8.5-inch loaves.
Course Bread, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 servings
Calories 296kcal

Ingredients

  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 2 cups sugar
  • 1/2 cup unsalted butter softened at room temperature
  • 2 large eggs
  • 2 cups canned unsweetened pumpkin puree
  • 1 cup buttermilk or substitute 1 cup whole milk with juice of one lemon
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan (affiliate link) by spraying with baking spray and lining with parchment paper.
  • In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter. Mix in eggs, one at a time, then add the pumpkin, mixing thoroughly. Add flour mixture and buttermilk, alternating until incorporated. Try to end with the flour mixture addition, and be sure not to over mix. Stir in the chocolate chips.
  • Divide the batter into the prepared loaf pans.
  • Bake for 45 minutes to one hour or until a toothpick inserted in the center comes out clean.
  • Transfer to a wire rack to cool completely before serving.

Notes

Can I make this in a 9×5 inch loaf pan? Yes, absolutely. Just keep an eye on it when baking — it may take less time to bake since it won’t be as tall a loaf.

Nutrition

Calories: 296kcal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 218mg | Potassium: 195mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4998IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

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  1. [email protected]

    Liren, I am in the ‘Pumpkin year round’ camp.  I recently developed an addiction to the Pumpkin and Chocolate Marble Bread at Peet’s Coffee.  Apparently my stomach doesn’t know the season and seems to be in the year round camp also. . ;)  BTW, I love that your recipe makes 2 loaves.  If you’re going to the bother of making bread, may as well make two. 

    Reply
    • Liren Baker

      Gosh, Mary, Pumpkin and Chocolate Marble Bread sounds like something I must try. I will have to step into my local Peet’s and see if they have it! And yes, I’m always glad this recipe yields two. One is never enough :)

      Reply
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