What says falls more than a warm loaf of pumpkin chocolate chip bread! Soft and moist bread loaf loaded with warm spiced flavors and gooey chocolate chips, the ultimate dessert.
Skip the pumpkin and make this banana chocolate chip bread loaf instead!
PUMPKIN CHOCOLATE CHIP BREAD
This easy pumpkin bread recipe with chocolate chips is the ultimate fall dessert! Moist spiced bread loaf loaded with rich chocolate chips. Enjoy this delicious pumpkin bread for breakfast with a cup of coffee, an afternoon sweet treat or a dessert after dinner. Simple to make irresistibly delicious, this pumpkin chocolate chip bread recipe is sure to become a seasonal favorite!
WHAT YOU NEED-
- Flour– Use good quality all-purpose flour for this bread loaf. Be sure to measure the flour by scooping it into the measuring cups, this ensures proper measurements.
- Baking Soda & Powder– What helps this pumpkin chocolate chip bread loaf to rise and be fluffy is the fresh baking soda and baking powder.
- Salt– Adding salt to the batter enhances all the delicious warm, spiced flavors.
- Spices– To achieve the perfect spiced pumpkin bread you want to use both cinnamon and pumpkin pie spice.
- Pumpkin Puree– Use canned 100% pumpkin for this bread loaf. Be sure NOT to use pumpkin pie mix, this is different.
- Egg– Adding eggs into the pumpkin bread batter works as a binding agent and gives moisture to the loaf.
- Oil– Use either vegetable oil, canola oil, or even olive oil for this recipe. Oil is what makes your pumpkin bread soft and moist.
- Sugar– This pumpkin bread loaf calls for both granulated sugar and brown sugar. Either light brown or dark brown sugar can be used.
- Vanilla– Vanilla extract adds additional aromatic flavors to this loaf!
- Chocolate Chips– You can use mini or regular chocolate chips, or even chopped chocolate chunks. Semi-sweet, milk, and dark chocolate all work beautifully in this dessert loaf. I like to combine mini and regular chips, using a mix of semi-sweet and dark chocolate for added depth of flavor.
HOW TO MAKE PUMPKIN BREAD
This easy pumpkin bread recipe is prepared in under 10 minutes!
- Preheat the oven and line a bread pan with parchment paper. (Leave some parchment paper hanging over the edges so you can easily lift the loaf out after baking.)
- Sift together the dry ingredients into a bowl. Set aside.
- In a bowl, combine the pumpkin, eggs, sugar, vanilla and oil.
- Gently mix in the dry ingredients to the wet batter just until combined.
- Fold the chocolate chips into the bread batter.
- Pour the batter into the bread pan and top with additional chocolate chips.
- Bake until the bread is slightly golden and baked through. (Run a toothpick through the center of the loaf, if it is done, it will come out clean.)
- Once baked, remove the bread pan from the oven and allow the loaf to cool in the pan for 10 minutes.
- Carefully remove the loaf from the bread pan and place it on a cooling rack. Allow to finish cooling then slice and enjoy.
MAKE THIS LOAF INTO MUFFINS-
Did you know you can totally make this pumpkin bread batter into muffins?! Check out my chocolate chip pumpkin muffins for more tips and tricks!
- Divide the batter into lined muffin tins and top with additional chocolate chips.
- Bake until muffins are baked through. Cool and enjoy.
QUESTIONS YOU MIGHT HAVE:
Although it can be tricky to know when your bread loaf is baked through you can look for a couple signs. The loaf should be lightly golden and have a crack in the center. Also test it by running a toothpick through the center of the loaf and it should come out clean.
Yes! If you want a simple pumpkin bread loaf to enjoy warm with butter, opt out of the chocolate chips.
You can totally swap the chocolate chips for chopped nuts. Chopped hazelnuts, walnuts, pecans or any other nuts will work.
If you have some overripe bananas, make my pumpkin banana bread recipe.
Once the pumpkin loaf is cooled, store the slices covered or in an airtight container or bag on the counter for 4-5 days or in the fridge for up to 2 weeks.
Yes! This loaf freezes great! Once the bread loaf is fully cooled, add the bread into a freezer safe bag and freeze for up to 3-4 months. Tip– Wrap individual slices in plastic wrap before adding to the freezer bag for single serve.
OTHER PUMPKIN RECIPES-
With pumpkin season in full swing, add these delicious pumpkin recipes to your baking list:
Pumpkin Chocolate Chip Bread Recipe
Ingredients
- 1 3/4 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup oil
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1 cup mini or regular chocolate chips dark, milk, or semi-sweet
Instructions
- Preheat the oven to 350°F and line a 9-inch bread pan with parchment paper and baking spray.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl. Set aside.
- In a large bowl, mix pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla until well combined.
- Fold in the dry ingredients until well combined. (Mix just until combined, you do not want to overmix the batter.)
- Gently fold in the chocolate chips into the batter.
- Pour the batter into the bread pan and top with some additional chocolate chips.
- Bake at 350℉ for 50-55 minutes or until slightly golden and the toothpick runs clean.
- Remove from the oven and let cool for 10 minutes. Transfer the bread loaf to a cooling rack and let it finish cooling.
- Slice and serve.
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