Honestly, this chocolate chunk pumpkin bread has been a family favorite for as long as I can remember. Every holiday season, I get requests for this bread and it disappears quickly!
The story behind this recipe dates back to when I was in college, and one of my roommate’s mom would send care packages to her. My other roommate and I would wait in anticipation of the arrival of this coveted treat and try and sneak a piece when she was not around.
This chocolate chunk pumpkin bread is truly that good – so incredibly moist, full of pumpkin flavor, the perfect blend of warm spices of cinnamon, nutmeg, and allspice, and filled with lots of gooey chocolate chunks. Cut in the perfect bite size squares, they were just waiting to be devoured.
Thankfully, before we parted ways, she kindly shared the recipe with us….that was 30+ years ago. I still have this exact recipe and make it every year around Thanksgiving and Christmas. I would love to share it with you so you all can also enjoy this wonderful treat!
Let’s get to it and make some chocolate chunk pumpkin bread!!
In This Post: Everything You will need to make Chocolate Chunk Pumpkin Bread
- Equipment you will need
- Ingredients you will need
- How to make this recipe
- What to serve as a side
- Frequently Asked Questions
- Rebecca’s Tips for Success
Equipment You Will Need to make this pumpkin bread:
*** Please Note: The recommendations for kitchen products below are products I currently use in my own kitchen. I have been using them for many years, and I am very satisfied with the quality and usability of each product and highly recommend them.
- stand mixer or hand-held mixer and large bowl – I have had my same KitchenAid mixer for 20+ years.
- Kitchen scale
- large rubber spatula
- wire whisk
- 2 9″ round cake pans (these are by far the best baking pans I have ever used. I have several different ones and are all worth the price. Super quality and designed/manufactured in the USA!)
- parchment paper
- cooling rack
Ingredients You Will Need:
- butter, softened and room temperature
- sugar
- eggs, room temperature
- pumpkin puree
- water
- pure vanilla extract
- four
- baking soda
- baking powder
- salt
- cinnamon
- nutmeg
- allspice
- chocolate chips or chunks
Looking for more information about when to use baking soda vs. baking powder? Click here to find out more!
How to make Chocolate Chunk Pumpkin Bread:
First Step – Preheat Oven to 350 deg. F & Prepare your baking pans
- Cut two circles out of parchment paper – tear off a large enough piece to be able to place each pan on the parchment, trace the bottoms, and cut out the circles. These will go on the bottoms of each pan to prevent the bread from sticking and ensure that the bread releases well from the pan.
- Lightly butter or spray the bottom and sides of each pan and place the parchment rounds on top.
- Repeat process of buttering or spraying the bottom of each pan
- Flour lightly, tapping the sides and bottoms of the pan to distribute the flour evenly.
I highly recommend purchasing a kitchen scale for baking. My favorite is this Oxo brand as it is accurate, lightweight, has a light, and also a pull-out panel (for better viewing) to accommodate a larger bowl. It can make the difference between a recipe turning out heavy and dense vs. light. This may happen if you do not measure the flour correctly and end up using too much.
One cup of flour generally = 120 grams. This recipe calls for 3 1/3 cups or 400 grams. I illustrated this in the steps below – turn scale on, place container, zero the scale, then measure the ingredient.
Second Step – Mix together all ingredients
- Collect and mix together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg & allspice. Set aside.
- In the work bowl of a stand mixer (or in a large bowl using a hand mixer), add the softened butter and sugar and beat until well combined – it will look like wet sand
- Add eggs, one at a time, mixing well after each addition
- Add pumpkin puree, water and vanilla extract and mix well. At this point it will look “broken up” but that is fine.
- Remove beater and add dry ingredients to wet ingredients. Gently combine with a spatula (fold over onto itself several times until batter shows no dry ingredients). DO NOT over mix or the final bread will be dense!
Third Step – Add the chocolate chunks
- Gently stir in the chocolate chunks (or choice of chocolate chips, mini chips, chopped chocolate squares, etc.)
- Pour batter into prepared pans and bake for approximately 45 min.
- Insert a wooden skewer or cake tester into the center of each pan to check doneness. Bread is done when skewer comes out clean or with a couple crumbs. Don’t be fooled into thinking that it is not cooked through if you see melted chocolate. To be sure, reinsert into another spot and check again.
*** Baker’s Tip: l always set the timer for less time than stated in the recipe. In this case, I would start checking around the 35-40 min. mark just to be sure as oven temperatures may vary. It’s much better than cooking too long and drying out your pumpkin bread!
Finally:
Remove from oven and cool
- Cool in pan for 10 minutes
- Turn cake round out into the palm of your hand, remove parchment paper (if stuck to bread) and place onto cooling rack
- Allow to cool completely before cutting (will be more flavorful and spices more pronounced, but you may not be able to resist sneaking a piece before it’s totally cooled!)
- Cut into squares or wedges
- Enjoy!
How to serve Pumpkin bread:
Pumpkin bread is a delicious, versatile treat that can be paired with a variety of foods to enhance its flavor. These are a few of my favorites:
- Whipped Cream – A dollop of freshly whipped cream can enhance the flavors and add a light and airy texture to complement the dense bread.
- Yogurt or Greek Yogurt – Why not try a side of tangy yogurt, especially Greek yogurt. It provides a creamy texture and slightly tart contrast to the rich pumpkin bread.
- Caramel Sauce – For a little decadence, you can also drizzle warm caramel sauce over pumpkin bread. It enhances the warm spices of cinnamon, nutmeg and allspice.
- Fresh Fruit – Pair with slices of apples, pears, or grapes to add freshness and a bit of tartness that balances the sweetness of the bread.
- Ice Cream – Saved the best for last! Pumpkin bread can be served with a scoop of ice cream, particularly flavors like vanilla, cinnamon, or even caramel. A warm slice with cold ice cream is a delightful contrast.
Frequently Asked Questions:
Can I use canned pumpkin for pumpkin chocolate chip bread?
Yes, you can use canned pumpkin. In fact, it’s a convenient option because it ensures consistency in texture and flavor. Just make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added spices and sugar.
How can I prevent my bread from sticking to the pan?
Prepare your baking pans by greasing the bottom and sides, placing the parchment rounds, regreasing and then lightly flouring your pans. This ensures that the bread releases and does not stick to the pan.
Can I use regular chocolate chips or do I need special ones?
You can use regular semisweet chocolate chunks or chips. However, for a richer flavor, you can try dark chocolate chips or even white chocolate chips for a different twist. The type of chocolate you choose depends on your personal preference. Just be aware that the white chocolate will make the bread much sweeter than the dark chocolate.
How do I know when my pumpkin chocolate chip bread is done baking?
You will know the bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Additionally, the edges should be lightly golden and pulling away from the sides of the pan.
Can I freeze pumpkin chocolate chip bread?
Yes, you can freeze pumpkin chocolate chip bread. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Try and remove all of the air before zipping the bag closed. It will stay fresh for up to 3 months. To thaw, leave it at room temperature for several hours or overnight.
Rebecca’s Tips For Success:
- Prepare your baking pans by greasing the bottom and sides, placing the parchment rounds, regreasing and then lightly flouring your pans. This ensures that the bread releases and does not stick to the pan.
- Use a kitchen scale and weigh your dry ingredients in grams, especially the flour. By weighing ingredients, you reduce the risk of over or under measuring, leading to better, more reliable results.
- Do Not overmix the batter – gently fold in/mix until the dry ingredients are just combined. If you overmix the batter, the bread will be very dense.
- Using canned pumpkin is fine and the most convenient – just make sure not to use pumpkin pie filling
- Always set the timer for less time than stated in the recipe. In this case, I would start checking around the 35-40 min. mark just to be sure as oven temperatures may vary. It’s much better than burning your bread!
- Let baking pans sit for 10 minutes to cool before removing pumpkin bread from pan – then let cool on a cooling rack.
Looking for another easy bread to make?
Try my Cranberry Nut Bread Recipe, or my easy overnight Tuscan yeast bread!
How to Make Chocolate Chunk Pumpkin Bread
Equipment
- stand mixer with paddle attachment - or hand held mixer
- work bowl - or large bowl
- Parchment paper
- wooden skewer or cake tester - I use a thin bamboo skewer – it works perfectly!
- scissors - to cut parchment rounds
Ingredients
Cream Together:
- ⅔ cup butter
- 2 ⅔ cup sugar
Wet Ingredients:
- 4 eggs
- 15 oz. canned pumpkin puree
- ⅔ cup water
- 1 tsp. vanilla extract
Dry Ingredients:
- 3 ⅓ cups all purpose flour
- 2 tsp. baking soda
- ½ tsp. baking powder
- 1 ½ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice
- 12 oz. chocolate chips (or chunks, or chocolate of choice)
Instructions
- Preheat oven to 350 °F
To Prepare The Pans
- Cut two circles out of parchment paper – tear off a large enough piece to be able to place each pan on the parchment, trace the bottoms, and cut out the circles. These will go on the bottoms of each pan to prevent the bread from sticking and ensure that the bread releases well from the pan.
- Lightly butter or spray the bottom and sides of each pan and place the parchment rounds on top. Repeat process of buttering or spraying the bottom of each pan. Flour lightly, tapping the sides and bottoms of the pan to distribute the flour evenly.
For Dry Ingredients
- Collect and mix together the dry ingredients: 3 ⅓ cups all purpose flour, 2 tsp. baking soda, ½ tsp. baking powder, 1 ½ tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, and 1 tsp. allspice. Set aside.
To Make the Batter
- In the work bowl of a stand mixer (or in a large bowl using a hand mixer), add the softened ⅔ cup butter and 2 ⅔ cup sugar and beat until well combined, light and fluffy. 1 ½ tsp. salt
- Add 4 eggs, one at a time, mixing well after each addition.
- Add 15 oz. canned pumpkin puree, ⅔ cup water, and 1 tsp. vanilla extract and mix well. At this point the batter will look "broken up" but that's ok.
- Remove beater and add dry ingredients to wet ingredients. Using a spatula, gently combine (fold over onto itself several times until batter shows no dry ingredients and is mixed together). DO NOT over mix or the final bread will be dense!
- Gently stir in 12 oz. chocolate chips (or choice of chocolate chips, mini chips, chopped chocolate squares, etc.)
- Pour batter into prepared pans and bake for approximately 40 min. Bread is finished baking when wooden skewer (I use bamboo) or cake tester inserted into the center of each pan comes out clean or with a couple moist crumbs.
- Remove from oven.
- Cool in pan for 10 minutes.
- Turn cake rounds out into the palm of your hand, remove parchment paper from bottom of bread, and place bread onto cooling rack.
- Allow to cool completely before cutting (will be more flavorful and spices more pronounced, but you may not be able to resist sneaking a piece before it's totally cooled!) Cut into squares or wedges.
- ENJOY!
Notes
- Prepare your baking pans by greasing the bottom and sides, placing the parchment rounds, regreasing and then lightly flouring your pans. This ensures that the bread releases and does not stick to the pan.
- Use a kitchen scale and weigh your dry ingredients in grams, especially the flour. By weighing ingredients, you reduce the risk of over or under measuring, leading to better, more reliable results.
- Make sure your ingredients (butter & eggs) are at room temperature. When baking, this is an important step, as it ensures even mixing (smooth batter), better blending/texture (butter with sugar), faster and more even baking (helps the batter start cooking at the same rate throughout), and improves rise (cold ingredients can cause the baking process to take longer and lead to uneven cooking or undercooked centers.
- Do not overmix the batter. Remove beater before mixing in dry ingredients. Overmixing will create a dense bread. Fold in the dry ingredients with a spatula just until blended.
- Set your timer 5-10 minutes earlier than stated time on recipe and check for doneness – no two ovens are the same and may differ in temperature by several degrees. It’s better to be safe than sorry!
- Let baking pans sit for 10 minutes to cool before removing pumpkin bread from pan – then let cool on a cooling rack.
YOUR OWN NOTES
Nutrition
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
