Pumpkin Chocolate Chip Bread Recipe – soft, moist and packed with pumpkin flavour, warm spices and chocolate chips. Made with almond flour, it’s a delicious pumpkin loaf that’s perfect for autumn or fall baking.
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Pumpkin Chocolate Chip Bread
This easy pumpkin chocolate chip bread is soft, moist and packed with pumpkin flavour, warm spices and chocolate chips. It’s made with almond flour, butter and a whole 425g can of pumpkin puree, making it a delicious and simple pumpkin loaf for autumn baking.
If you have a can of pumpkin puree in your cupboard, this is an easy way to turn it into a delicious homemade pumpkin bread with plenty of chocolate chips.
How To Make Pumpkin Chocolate Chip Bread
Ingredients:
- 425g/15oz Pumpkin Puree
- 4 Large Eggs
- 1/2 Cup Brown Sugar
- 60g/2.1oz Melted Unsalted Butter
- 1 tsp Vanilla Extract
- 2.5 Cups Almond Flour
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- Pinch of salt
- 125g/4.4 oz chocolate chips
1. Prepare the oven
Preheat your oven to 180°C / 350°F.
Line a loaf tin with well greased baking paper, leaving a little paper hanging over the sides so you can easily lift the finished pumpkin bread out of the tin.
2. Mix the wet ingredients
Add the pumpkin puree, eggs, brown sugar, melted butter and vanilla extract to a large mixing bowl.
Whisk until everything is smooth and well combined.
3. Add the dry ingredients
Add the almond flour, baking powder, cinnamon, nutmeg, ginger and salt.
Stir gently until you have a thick, evenly mixed batter.
Don’t overmix once the dry ingredients have been added.
4. Add the chocolate chips
Fold 100g/3.5oz of the chocolate chips through the pumpkin batter, reserving the remaining 25g/0.88oz for the top.
5. Fill the loaf tin
Pour the batter into the prepared loaf tin and smooth the top.
Sprinkle the remaining chocolate chips over the surface.
6. Bake
Place the loaf in the oven and bake for approximately 50–60 minutes.
The pumpkin chocolate chip bread is ready when it is golden on top and a skewer inserted into the centre comes out without wet batter.
If the top is becoming too brown before the centre has finished baking, loosely cover the loaf with foil for the remainder of the baking time.
7. Cool before slicing
Leave the loaf in the tin for around 15–20 minutes.
Then carefully lift it out using the baking paper and transfer it to a wire rack to cool completely.
It’s important to let the bread cool before slicing because the almond flour and pumpkin make this a naturally moist loaf, and the texture continues to set as it cools.
Why You’ll Love This Pumpkin Chocolate Chip Bread
It uses a whole can of pumpkin. You don’t need to figure out what to do with a small amount of leftover pumpkin puree.
It’s soft and moist. Pumpkin puree and almond flour give this loaf a lovely tender texture.
It’s packed with chocolate chips. There are chocolate chips dotted throughout the bread as well as on top.
It’s easy to make. Everything comes together in one mixing bowl with no complicated techniques.
No electric mixer needed! This pumpkin chocolate chip loaf comes together in one bowl using just a whisk and spatula.
It’s full of autumn flavour. Cinnamon, nutmeg and ginger complement the pumpkin and chocolate perfectly.
Tips For Making Pumpkin Chocolate Chip Bread
Use pumpkin puree rather than pumpkin pie filling
Make sure you’re using plain pumpkin puree.
Pumpkin pie filling is different because it can already contain sugar and spices, which would change the flavour and texture of the finished loaf.
Weigh the pumpkin puree
This recipe was developed to use a whole 425g can of pumpkin puree.
If your can is a different size, weigh the pumpkin puree rather than simply using a different-sized can.
Let the melted butter cool slightly
The butter should be melted but not piping hot when you add it to the eggs.
Allow it to cool for a few minutes if necessary.
Don’t slice the bread while it’s hot
I know it’s tempting when you can smell the freshly baked bread, but allow it to cool completely before slicing.
This gives the crumb time to set and makes it much easier to get neat slices.
Check the bread towards the end of baking
Pumpkin puree contains plenty of moisture, so baking time can vary depending on your oven and loaf tin.
If the top is nicely browned but the middle isn’t finished, cover it loosely with foil and continue baking.
Pumpkin Chocolate Chip Bread Variations
Add nuts
Chopped pecans or walnuts would be perfect folded into the batter along with the chocolate chips.
Make it extra chocolatey
For a particularly chocolatey pumpkin bread, increase the chocolate chips slightly and add a few extra over the top before baking.
Add pumpkin spice
If you have pumpkin spice seasoning, you can use it in place of some or all of the individual spices.
Make pumpkin chocolate chip muffins
You can turn the batter into pumpkin chocolate chip muffins instead.
Divide the batter between a lined muffin tin and start checking them considerably earlier than the loaf, as the smaller muffins will cook more quickly.
How To Store Pumpkin Chocolate Chip Bread
Allow the pumpkin bread to cool completely before storing.
Keep it in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it in an airtight container for up to 5 days.
You can also freeze the bread. I like to slice it before freezing so you can remove individual portions whenever you want them. Wrap the slices well and place them in a freezer-safe bag or container. Allow frozen slices to thaw at room temperature.
Recipe Card
Pumpkin Chocolate Chip Bread Recipe
This easy pumpkin chocolate chip bread is soft, moist and packed with pumpkin flavour, warm spices and chocolate chips. Made with almond flour and a whole 425g can of pumpkin puree, it’s a delicious autumn loaf that’s simple to make.
- 425g/15oz Pumpkin Puree
- 4 Large Eggs
- 1/2 Cup Brown Sugar
- 60g/2.1oz Melted Unsalted Butter
- 1 tsp Vanilla Extract
- 2.5 Cups Almond Flour
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- Pinch of salt
- 125g/4.4 oz chocolate chips
- Preheat the oven to 180°C/350°F and line a loaf tin with well greased baking paper.
- Whisk together the pumpkin puree, eggs, brown sugar, melted butter and vanilla extract.
- Add the almond flour, baking powder, cinnamon, nutmeg, ginger and salt. Stir until combined.
- Fold 100g/3.5oz of the chocolate chips through the batter.
- Transfer the batter to the prepared loaf tin and smooth the top.
- Scatter the remaining chocolate chips over the top.
- Bake for 50-60 minutes, or until golden brown and a skewer inserted into the centre comes out without any wet batter.
- If the top browns too quickly, cover loosely with foil towards the end of baking.
- Cool in the tin for 15–20 minutes, then transfer to a wire rack to cool completely before slicing and enjoying.
Recipe Notes
- Use plain pumpkin puree rather than pumpkin pie filling.
- This recipe uses one whole 425g/15oz can of pumpkin puree.
- The loaf is naturally moist, so allow it to cool completely before slicing.
- Store in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated.
What To Serve With Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip bread is delicious just as it is.
For an extra indulgent treat, serve a slice slightly warm with a little butter.
It’s also perfect as an afternoon snack, autumn breakfast or simple dessert.
More Easy Baking Recipes
If you enjoy baking with almond flour, try my Almond Flour Banana Bread, another easy and moist loaf.
For something buttery and simple, my Almond Flour Shortbread Cookies are an easy bake.
And if you love chocolate desserts, try my Easy Chocolate Custard.
Chocolate Chip Pumpkin Bread With Almond Flour Video
Here’s the video where you can watch the easy chocolate chip pumpkin bread with almond flour being prepared, step by step. Hit play below or click here to watch on YouTube.
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes. Canned pumpkin puree is perfect for this recipe.
I use a whole 425g/15oz can of pumpkin puree, which means there is no leftover pumpkin sitting in the fridge.
Make sure you use plain pumpkin puree rather than pumpkin pie filling.
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree. The moisture content of homemade pumpkin puree can vary, however, so if yours is particularly watery, drain some of the excess liquid before weighing the puree.
Can I make this pumpkin bread without chocolate chips?
Yes. You can leave the chocolate chips out if you prefer a plain spiced pumpkin loaf.
You could also replace them with chopped pecans or walnuts.
What chocolate chips are best for pumpkin bread?
Milk chocolate, dark chocolate and semi-sweet chocolate chips all work well.
Dark chocolate gives the loaf a slightly less sweet, richer chocolate flavour, while milk chocolate makes it sweeter and more indulgent.
Why is my pumpkin bread soft in the middle?
Pumpkin puree contains a lot of moisture, so this is naturally a moist loaf.
Make sure the centre is fully baked before removing it from the oven. A skewer inserted into the middle should come out without wet batter.
Also remember that the loaf will continue to firm up as it cools.
Can I freeze pumpkin chocolate chip bread?
Yes. Once completely cool, slice the loaf and wrap the slices individually or place them in a freezer-safe container.
Thaw at room temperature when you’re ready to eat them.
Can I use another flour instead of almond flour?
This particular recipe was developed using almond flour, which contributes to the texture and moisture of the loaf, so I wouldn’t substitute another flour at a 1:1 ratio without testing the recipe.
Recommended Kitchen Tools
These are the kitchen tools I use when making the easy pumpkin chocolate chip bread recipe with almond flour:
Loaf Tin – A good-quality 2lb loaf tin is useful for pumpkin bread, banana bread and other homemade loaf cakes.
Baking Paper – makes it much easier to lift the finished loaf from the tin.
Measuring Cups and Spoons – makes it quick and easy to measure everything accurately and consistently.
Silicone Spatula – for mixing and scraping every bit of batter from the bowl.
Wire Cooling Rack – allows the loaf to cool properly without moisture collecting underneath it.
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