Earlier this week, my husband and I were talking through some recipe ideas and he mentioned that he wanted pumpkin chocolate chip bread. Personally, I’m not a fan of chocolate chips in pumpkin bread, but according to him, they are very necessary. That sparked a fun debate and the idea to create two different pumpkin bread recipes – one his way, and one my way. I started by creating this recipe for Pumpkin Chocolate Chip Bread, and I’m so happy with how it turned out. It has a lightly spiced pumpkin base and is packed with semisweet chocolate chips – the perfect first recipe for fall!
Mixing the Batter
Like most quick breads, the batter for this Pumpkin Chocolate Chip Bread comes together easily, in one bowl. Start by mixing all of the wet ingredients – the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract – before adding in the spices and salt. Next, add the flour, baking soda, and baking powder and stir until just combined. Try not to over mix the batter after adding the flour, which can cause the bread to be a little more dense and chewy. Finally, fold in the chocolate chips and divide the batter into loaf pans. I like to top each loaf with a sprinkle of chocolate chips for a prettier crust.
Baking
Bake the loaves at 350°F for 50-60 minutes, or until a tester inserted into the center of each loaf comes out clean. This bread is super moist, so make sure that you cook it long enough to prevent an undercooked center or any sinking. Once baked, allow to cool slightly in the pan before transferring to a cooling rack.
Serving and Storage
This Pumpkin Chocolate Chip Bread is delicious served warm or at room temperature. As a note, the bread will stay moist for longer and slice more easily if you let it cool completely before slicing. I know it can be hard to wait when your kitchen smells delicious, so that’s just something to keep in mind! Store any leftover bread covered at room temperature for 3-4 days, or wrap individual slices of pumpkin bread to freeze for later. Since this bread is so moist, condensation will often form on the top of covered loaves. To prevent this, store with a piece of paper towel laid over the top, or store in a vented container.
This Pumpkin Chocolate Chip Bread is an easy, delicious, fall dessert that would be a hit with anyone (even those who don’t think pumpkin and chocolate belong together!). Stay tuned for next week’s pumpkin bread recipe and weigh in on our debate!
If you like this recipe, check out these other Sugar Dusted Sweets recipes by clicking on the photo below!
Pumpkin Chocolate Chip Bread
Ingredients
- 1 15-oz can pumpkin puree
- ¾ cup (180 g) vegetable oil
- ¾ cup (165 g) brown sugar
- ½ cup (100 g) granulated sugar
- 3 eggs
- 1 tsp (4 g) vanilla extract
- ½ tsp (2 g) salt
- 1 tsp (4 g) cinnamon
- ½ tsp (2 g) nutmeg
- ¼ tsp (~1 g) cloves
- 1 tbsp (12 g) baking powder
- ½ tsp (2 g) baking soda
- 2 ½ cups (300 g) all purpose flour
- 1 ½ cups (240 g) semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease and set aside two 4½ x 8½ inch loaf pans.
- In a large bowl, mix together the wet ingredients – the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract. Stir until all ingredients are evenly combined.
- Mix in the cinnamon, nutmeg, cloves, and salt.
- Add the baking powder, baking soda, and flour. Stir until just combined.
- Fold in 1 ¼ cups of the chocolate chips, reserving ¼ cup to sprinkle on top of the loaves.
- Divide the batter evenly into the two prepared loaf pans. Top with the remaining chocolate chips.
- Bake at 350°F for 50-60 minutes, or until a tester inserted into the center of each loaf comes out clean.
- Allow to cool slightly before serving. Enjoy!
This is a great pumpkin bread! I don’t know if the bread needs chocolate chips but they definitely add a great flavor. Overall delicious recipe!
Thanks so much for the review! Chocolate chips or no chocolate chips, pumpkin bread is a delicious treat!
Delicious recipe, Allison! I switched it up a bit by making it into muffins with dark chocolate chips. The muffins were fabulous! They were light and fluffy with a mild pumpkin spice flavor. I will definitely make these again!
I’m so glad you liked it – and I’m glad to hear that it works well as muffins, too. Thanks, Cinda!