This tender Chocolate Chip Pumpkin Bread is moist, packed with warm pumpkin spices and loaded with chocolate chips. This easy pumpkin bread recipe makes two loaves of the absolute best pumpkin bread!
If you love pumpkin recipes as much as I do, take a look at my favorite pumpkin cake recipe, these fluffy pumpkin pancakes and pumpkin cheesecake.
The Best Chocolate Chip Pumpkin Bread
I am so excited about fall season that I couldn’t wait to share one of my favorite easy pumpkin recipes with you. This Chocolate Chip Pumpkin Bread is a great quick bread recipe to have in your back pocket.
Pumpkin spice bread is the perfect treat to serve with a cup of coffee or tea for breakfast (yes! chocolate chip are for breakfasts, a nice snack and even dessert).
Pumpkin Bread Ingredients
- Pumpkin Puree: This bread recipe uses one whole can of pumpkin puree. It always makes me happy when canned pumpkin recipes use an entire can! I grew up using Libby’s pumpkin so that is what I usually buy. I know there are other great brands on the market to choose from.
- Flour: I use all-purpose flour.
- Sugars: Granulated sugar and light brown sugar. I love the flavor that brown sugar gives to baked goods.
- Baking Soda, Baking Powder and Salt
- Pumpkin Pie Spice: Use store bought mix or make your own pumpkin spice mix by combining ground cinnamon (3 tbs.), ground ginger and nutmeg (2 tea. each), all spice and ground cloves (1 tea. each).
- Eggs: I use large eggs.
- Vegetable Oil: The oil adds moisture and makes the dough lighter.
- Vanilla Extract
- Semi-sweet Chocolate Chips: Chocolate and pumpkin are a match made in heaven.
- Coarse Sugar: Coarse sugar gives this easy chocolate pumpkin bread a sparkly look and slightly sweet crispy top. So good!
How To Make Pumpkin Bread
Making homemade pumpkin bread is very easy. Chocolate Chip Pumpkin Bread is made by hand in a single mixing bowl! No mixer required!
- First, preheat the oven and coat 2 loaf pans lightly with cooking spray.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spice.
- Stir In The Wet Ingredients: Add the pumpkin puree, oil, sugars, eggs, water and vanilla to the flour mixture. Stir until just combined.
- Add Chocolate Chips: Because chocolate makes everything better, add and mix to combine.
- Pour Batter Into Pans: Spoon the pumpkin bread batter into the prepared loaf pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
- Bake: Bake for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean.
Absolutely! Stir in 1 cup of chopped pecans, walnuts, hazelnuts or almonds together with the chocolate chips. You can also add raisins and cranberries if you wish.
Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. However, depending on the type of pumpkin you use the puree may be more watery than canned puree. Simply add a bit more flour to the batter.
Absolutely! This is a great bread to freeze. Wrap tightly with a double layer of plastic wrap, a layer of aluminum foil and place each loaf in a freezer safe resealable bag.
Pumpkin Bread Recipe Tips
- Instead of coarse sugar, you can decorate the top of your chocolate chip pumpkin bread with pumpkin seeds (just like Starbucks!), additional chocolate chips or a simple orange glaze.
- Allow the pumpkin loaf to cool before inverting it and serving it. Yes, it will be hard to wait because this easy pumpkin bread smells amazing!
- This moist pumpkin bread can be left at room temperature (on your kitchen counter) covered, for up to 5 days.
- If using homemade pumpkin puree, you may need to add additional flour. Homemade puree is usually thinner than canned puree.
- Tent the loaves with aluminum foil for the final 15 minutes or so of baking if you feel your loaves are over-browning.
- Instead of chocolate chips, you can use the same amount of chopped walnuts, pecans, dried cranberries or raisins.
- If you would like to make muffins, mini muffins, a pumpkin bundt cake or mini pumpkin loaves you can find baking times in the recipe card below.
Take A Look At These Other Bread Recipes:
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Pumpkin Chocolate Chip Bread
Ingredients
- 3 1/3 cups All-Purpose Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons pumpkin pie spice
- 1 (15-ounces) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Coarse white sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly coat two 9" x 5" loaf pans with cooking spray.
- Place the flour, baking powder, baking soda, salt and pumpkin spice, in a large mixing bowl. Whisk to combine.
- Add the pumpkin puree, oil, sugars, eggs, water and vanilla to the flour mixture. Stir until just combined.
- Add the chocolate chips and mix to combine.
- Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
- Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
- Remove the bread from the oven, and cool it on a rack. When it's completely cool, invert and serve. * see Chef's tips
Chef’s Tips
- For perfect slices, allow the bread to cool completely, wrap it well in plastic wrap, and store it overnight before slicing.
- If using homemade pumpkin puree, you may need to add additional flour. Homemade puree is usually thinner than canned puree.
- Tent the loaves with aluminum foil for the final 15 minutes or so of baking if you feel your loaves are over-browning.
- Instead of chocolate chips, you can use the same amount of chopped walnuts, pecans, dried cranberries or raisins.
- Makes 48 mini muffins. Bake at 350 F for about 12 -15 minutes.
- Makes 24 muffins. Bake at 350 F for about 25 – 30 minutes.
- Bundt Cake – Bake at 350 F for about 70 – 85 minutes.
- Makes 8 (small 3′ x 5″) loaves. Bake for about 45 to 60 minutes
Nutrition
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