Pumpkin Chocolate Chip Bread

Aug 2, 2026 · By VanillaGoods

Baking Quick breads Vanilla: Paste Easy

A loaf of pumpkin chocolate chip bread on a wooden board, two thick slices cut to show the moist crumb

A moist quick bread blending pumpkin purée and semi-sweet chocolate chips, enriched with vanilla bean paste for a warm, comforting flavor.

Prep 20 min

Cook 60 min

Cooling 5 min

Total 1 hr 25 min

Yield 12 slices

Diet —

Ingredients

Adjust yield

slices

2.0 cups (240.0 g)all-purpose flour
1.0 tsp (5.0 g)baking soda
½ tsp (2.5 g)baking powder
½ tsp (2.5 g)fine sea salt
½ cup (113.0 g)unsalted butter, softened
¾ cup (150.0 g)light brown sugar, packed
2.0 (100.0 g)large eggs
1.0 cup (240.0 ml)pumpkin purée
1.0 tsp (5.0 ml)vanilla bean paste
¾ cup (135.0 g)semi-sweet chocolate chips

Make it at home

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
In a large bowl, cream the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin purée and vanilla bean paste until fully combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until no streaks of flour remain; do not overmix.
Fold in the semi-sweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Remove from oven and let the bread cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely before slicing.

Tips

Use vanilla bean paste instead of extract for a more pronounced vanilla flavor that complements pumpkin.
Avoid overmixing the batter to keep the bread tender and moist.

Recipe FAQ

How long does it take to make pumpkin chocolate chip bread?

Plan on 20 minutes of prep and 1 hour of cooking, plus 5 minutes to rest. The recipe makes 1 9x5-inch loaf, about 12 slices.

How should I store pumpkin chocolate chip bread?

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Can I make pumpkin chocolate chip bread ahead?

This bread can be baked up to 2 days in advance and kept wrapped tightly at room temperature.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla bean paste (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A moist quick bread blending pumpkin purée and semi-sweet chocolate chips, enriched with vanilla bean paste for a warm, comforting flavor.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

213 Calories / serving

8.7g Fat

30.7g Carbs

3.4g Protein

14.4g Sugar

Whole recipe (12 servings): ~2556 cal · 104g fat · 368g carbs · 41g protein · 173g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 213 calories

What it takes to burn one serving

Brisk walking 40 min·2.3 mi·~4700 steps
Walking uphill or incline treadmill 29 min·1.5 mi·~2900 steps
Moderate cycling 22 min·4.4 mi
Swimming laps 30 min
Jogging 21 min·1.8 mi·~3350 steps
Stair climbing 20 min·~1800 steps
Dancing 35 min
Bodyweight circuit training 22 min
Cleaning, errands, or playing with the dog 49 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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