Pumpkin Bread With Chocolate Chips

Thanks for sharing!

Chocolate chip pumpkin bread is a perfect way to start a fall day. It is a sweet, easy to make quick bread with the perfect blend of pumpkin spice and chocolate.

Celebrate fall with a loaf of pumpkin bread. This recipe has the perfect amount of cinnamon spice, and chocolate chips for good measure.

Make it for a nice fall breakfast. Or keep a loaf for a nice after school snack.

The best part is, it is so quick and easy to put together. You don’t even need a mixer, just a couple of bowls and a spatula.

My mom used to bake it for us kids when we were growing up. It was always one of our favorite breakfast treats.

Plus, this recipe makes two nice sized loaves. That is perfect when you are feeding 6 hungry kids.

If you don’t have that many to feed, don’t worry. Too much pumpkin bread isn’t a thing.

You can gift the second loaf to friends or family. Or wrap it in plastic wrap and freeze it for a super easy treat another day.

Making Pumpkin Bread

Luckily this recipe is super simple to put together. I usually use canned pumpkin puree because it’s easy and the texture is consistent.

You can use homemade pumpkin puree if you prefer. Just squeeze out some of the moisture with a paper towel before you use it to keep from getting too much liquid in the batter.

You can use whatever neutral flavored oil you like. We usually use vegetable oil, but canola oil or avocado oil also work well.

Feel free to play with the spices as well. We like the mix of cinnamon, nutmeg, and cloves.

You can use pumpkin pie spice if you prefer. Or use your favorite mix of baking spices.

Tips and Tricks

We usually bake this bread in two 9×5-inch loaf pans. However, for taller loaves you can use 8×4-inch pans.

Just add a couple of minutes to the bake time to make sure the bread is baked through.

Cool the bread in the pan for 10 minutes before turning the loaves out. Cool the bread completely before slicing it to keep the most moisture in the crumb.

You can leave out the chocolate chips if you want, but we think they are wonderful. There really is something about pumpkin, spice, and chocolate together.

Sometimes I substitute a cup of the all-purpose flour with white whole wheat flour. It adds a little extra whole grain goodness without hurting the texture at all.

More great pumpkin recipes

If you like pumpkin and chocolate together, try making easy chocolate pumpkin cupcakes. You start with a cake mix, so they are really simple to make.

Or try making a luscious pumpkin cheesecake. It is such a great way to indulge in fall flavors.

Of course condensed milk pumpkin pie is a wonderful way to go. Of course it is perfect for Thanksgiving, but really it is great any time.

Check out the full collection of pumpkin recipes for even more tasty inspiration.

Chocolate Chip Pumpkin Bread

Carlee

Chocolate chip pumpkin bread is a perfect way to start a fall day. It is a sweet, easy to make quick bread with the perfect blend of pumpkin spice and chocolate.

4.91 from 11 ratings

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Bread

Cuisine American

Servings 24 Servings (2 9″ loaves)

Calories 279 kcal

Equipment

• USA Pan Loaf Pan
• Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Ingredients

  

1x2x3x

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• 4 large eggs
• 2 cups granulated sugar
• 15 oz can pumpkin
• 1¼ cup oil
• 1 cup chocolate chips

Makes: 9inch9 x 5inch rectangle

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 350° F and spray 2 9×5-inch loaf pans.
• In a medium bowl, whisk together flour, baking soda, salt and spices until they are well mixed and any lumps are gone.
• In a large bowl, mix together eggs, sugar, pumpkin and oil.  Stir in dry ingredients until just incorporated, then stir in the chocolate chips.
• Divide batter among the two prepared pans and bake for 60-70 minutes or until a toothpick tests clean.
• Cool for 10 minutes and then turn out of the pan.  Finish cooling on a wire rack.

Notes

For taller loaves, you can bake the batter in two 8×4-inch loaf pans. Just add a few minutes to the bake time. 

We like using either mini semi-sweet chocolate chips or milk chocolate chips. Feel free to experiment with what you like best.

You can substitute 2½ teaspoons of pumpkin pie spice for the spices in this recipe. 

Video

Nutrition

Serving: 1ServingCalories: 279kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 27mgSodium: 172mgPotassium: 86mgFiber: 1gSugar: 22gVitamin A: 2798IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!