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Pumpkin Chocolate Chip Bread
5 from 18 votes

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread blends canned pumpkin, warm spices like cinnamon and nutmeg, and mini chocolate chips into a moist, flavorful loaf with a tender crumb. This bread balances sweetness and spice, enhanced by buttermilk and brown sugar, perfect for fall. An optional chocolate glaze adds richness to the top. It serves well for breakfasts, snacks, or dessert.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 190 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 1/2 cup flour (or gluten-free flour)
  • 1 1/3 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin canned
  • 1 cup brown sugar
  • 1/2 cup buttermilk low fat
  • 1 egg
  • 1 Tablespoon canola oil
Pumpkin Chocolate Chip Bread
  • 1/2 cup mini chocolate chips
Pumpkin Chocolate Chip Bread with Chocolate Glaze
  • 1/2 cup mini chocolate chips
  • 1 teaspoon canola oil

Instructions

Pumpkin Bread
    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with non-stick cooking spray.
  3. In a small mixing bowl, combine flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
  4. In a large mixing bowl, beat pumpkin, brown sugar, buttermilk, egg, and oil.
  5. Add dry mixture, stirring until just moistened; do not over mix.
  6. Pour into prepared pan. Bake for 50-60 minutes or until toothpick comes out clean.
  7. Allow to cool 15 minutes. 
  8. To keep moisture in, wrap with plastic wrap until ready to serve.
Pumpkin Chocolate Chip Bread
  1. After adding dry mixture to the batter and stirring until moistened (Step 5 above), gently fold in the chocolate chips. Pour batter into prepared pan and continue as instructed.
Pumpkin Chocolate Chip Bread with Chocolate Glaze
  1. Follow same instructions for Pumpkin Chocolate Chip Bread. Allow bread to cool.
  2. To prepare glaze, combine 1/2 c. chocolate chips and 1 tsp. canola oil in a small bowl and microwave 30-45 seconds until chips are melted.
  3. Stir well and drizzle over warm bread. 
Gluten Free Pumpkin Bread
  1. Follow instructions above using gluten free baking flour in place of regular flour.

Notes

  • Wrap cooled bread tightly in plastic wrap to keep moisture before serving.
  • Refrigeration is optional and extends freshness by a day or two but is not necessary.
  • For long-term storage, freeze wrapped bread in airtight packaging for up to one year.
  • Allow frozen bread to thaw fully at room temperature before slicing.

Nutrition Information

Calories 190kcal (10%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 16mg (5%) Sodium 360mg (15%) Potassium 93mg (2%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 875IU (18%) Vitamin C 0.9mg (1%) Calcium 46mg (5%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 190

% Daily Value*

Calories 190kcal 10%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 360mg 15%
Potassium 93mg 2%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 875IU 18%
Vitamin C 0.9mg 1%
Calcium 46mg 5%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.