Pumpkin Chocolate Chip Bread

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    Moist and soft pumpkin chocolate chip bread loaded with flavor. A delicious fall recipe that the whole family will love!

    Boy do I have a yummy pumpkin recipe for you today! While I love classic pumpkin bread, it’s no secret how much I love chocolate. So what’s better than regular pumpkin bread? Pumpkin chocolate chip bread!

    stack of sliced pumpkin chocolate chip bread

    This bread is super soft, moist and is bursting with chocolate chips! It’s the perfect treat to enjoy during the fall season and is loaded with flavor. And the best part? It tastes even better the second day! I think it gives it more time to soak in all the pumpkin goodness. My whole family loved this and it’s definitely a new favorite!

    adding chocolate chips to pumpkin bread batter

    How to make pumpkin bread with chocolate chips

    1. MIX. In a medium-sized bowl, whisk together flour, baking agents, salt, cinnamon, pumpkin spice, nutmeg and ginger. In a separate bowl, mix together pumpkin, eggs, sugar, applesauce, vanilla and oil. Slowly add flour mixture to the wet mixture and mix just until combined. Then fold in chocolate chips.
    2. POUR. Divide the batter between two greased 9×5″ pans. You can also add a few additional chocolate chips on the top of the batter.
    3. BAKE. Bake in oven at 350°F for 60-65 minutes, or until a tooth pick comes out clean. Remove from oven and let cool in pan for 5-10 minutes. Then remove onto a cooling rack to cool completely.

    loaf of pumpkin chocolate chip bread on cooling rack

    Baking tips + variations

    • Line your baking pans with parchment paper for easier removal.
    • Make your own pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.
    • You can also use homemade pumpkin puree if preferred.
    • I love to add a few extra chocolate chips on top prior to putting it in the oven.
    • You can cut the recipe in half to make 1 loaf if preferred.
    • This recipe makes two 9×5″ loaves, however you could make 4 mini loaves if preferred. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
    • This recipe makes great pumpkin chocolate chip muffins as well. Simply pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean. It should make 24 regular-sized muffins.

    sliced loaf of pumpkin chocolate chip bread

    Storage + freezing

    To store: It will keep for up to 3 days if stored at room temperature, or up to 1 week if stored in the fridge. Simply wrap in foil or place in a zip top bag to store.

    To freeze: Let cool, then wrap in plastic wrap or foil. Place in a freezer bag or container and freeze for up to 3 months. When ready to enjoy, place on the counter to thaw.

    sliced pumpkin chocolate chip bread

    More recipes for fall:

    loaf of pumpkin chocolate chip bread

    Pumpkin Chocolate Chip Bread

    Course: bread, Dessert
    Cuisine: American
    Keyword: pumpkin chocolate chip bread
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 24 (2 loaves)
    Calories: 250
    Author: Jamielyn Nye
    Moist and soft pumpkin chocolate chip bread loaded with flavor. A delicious fall recipe that the whole family will love!

    Ingredients

    • 15 ounce can pumpkin puree (I prefer Libby's)
    • 4 eggs
    • 2 1/2 cups white sugar
    • 1/2 cup applesauce
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla
    • 3 1/2 cups all-purpose flour (or bread flour)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons kosher salt
    • 1 1/2 teaspoons cinnamon
    • 1 teaspoon pumpkin spice
    • 1 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 1 cup semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350°F. Grease two 9x5" pans and set aside.
    • In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin spice, nutmeg and ginger. Set aside.
    • In a large bowl, mix together pumpkin, eggs, sugar, apple sauce, vanilla and oil. Slowly add flour mixture to the pumpkin mixture and mix just until combined. Then stir in chocolate chips.
    • Divide the batter between the two pans. You can also add a few additional chocolate chips on the top of the batter.
    • Bake for 60-65 minutes, or until a tooth pick comes out clean.
    • Allow bread to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!

    Notes

    Freezer tip: Allow bread to cool and then wrap in saran wrap or foil. Then place in a freezer container or zip top bag. Freeze for up to 3 months. When ready to enjoy, place on the counter to thaw. 
    To make muffins: Simply pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean. It should make 24 regular-sized muffins.

    Nutrition

    Calories: 250kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 204mg | Potassium: 129mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2801IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
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    Enjoy with a cold glass of milk! :) Happy Baking!

    More pumpkin recipes to try

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