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!
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!
How to make pumpkin bread with chocolate chips
- 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.
- 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.
- 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.
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.
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.
More recipes for fall:
Pumpkin Chocolate Chip Bread
- 15 ounce can pumpkin puree (I prefer Libby's)
- 4 eggs
- 2 1/2 cups granulated sugar
- 1/2 cup applesauce
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 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 ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup semi-sweet chocolate chips
- 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!
Enjoy with a cold glass of milk! :) Happy Baking!