January 10, 2024
Review RecipeChocolate Chip Pumpkin Bread
This easy, moist, homemade chocolate chip pumpkin bread is brimming with fall flavors!
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This chocolate chip pumpkin bread recipe only has five easy steps and is the perfect thing to bake in your kitchen this fall. The moist, homemade bread will make the house smell amazing with the spicy pumpkin flavors and satisfy the sweet tooth with its rich chocolate chips.
Chocolate Chip Pumpkin Bread Ingredients
This chocolate chip pumpkin bread features a blend of warm spices like cinnamon, nutmeg, and cloves, combined with the richness of pumpkin puree and the sweetness of granulated and brown sugars.
The addition of semi-sweet chocolate chips adds pockets of gooey indulgence, while a hint of orange juice provides a subtle citrusy brightness.
You’ll need:
- 1¾ cups of all-purpose flour
- 1 teaspoon of baking soda
- 2¼ teaspoons of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- ¾ teaspoon of salt
- 2 large eggs
- ¾ cup of granulated sugar
- ½ cup of packed light brown sugar
- 1½ cups of pumpkin puree
- ½ cup of vegetable oil
- ¼ cup of orange juice
- 1 cup of semi-sweet chocolate chips
PRO TIP:
Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store.
Substitutions And Additions
CHOCOLATE CHIPS: You can switch up the type of chocolate chips you use in this quick bread recipe.
I like to stick with classic, semi-sweet chips, but you could use dark chocolate chips, milk chocolate chips, or even white chocolate chips.
NUTS: A common addition to this bread is chopped nuts. If you’re a fan, it really does add a nice crunch.
Some of my favorite nuts to add are walnuts, pecans, and macadamia nuts.
CINNAMON: If you want to add a unique twist to your pumpkin chocolate chip bread, consider experimenting with different spices.
Swap out the ground cinnamon for a touch of cardamom or ginger to give your bread a subtly exotic flavor.
Alternatively, you can use pumpkin pie spice to enhance the pumpkin’s natural sweetness and complexity.
PUMPKIN PUREE: Fresh homemade pumpkin puree can replace canned pumpkin for a more authentic and less processed flavor.
Just make sure to remove any excess moisture by straining the puree if it’s watery.
For a unique twist, experiment with other pureed vegetables like butternut squash or sweet potato to bring a different character to your bread.
ORANGE JUICE: If you don’t have orange juice on hand, lemon juice can be a suitable replacement, offering a bright citrus zing to counterbalance the richness of the bread.
How To Make This Chocolate Chip Pumpkin Bread Recipe
Let’s get started making the batter for this delicious quick bread recipe. Once you pop it in the oven, you will soon be rewarded with the aroma of this spiced bread.
OUR RECIPE DEVELOPER SAYS
You can use this same recipe to make muffins. Simply divide the batter into a greased muffin pan and bake for 17 to 20 minutes at the same temperature.
STEP ONE: Adjust the oven rack to the lower third position and preheat the oven to 350°F to prevent the bread from browning too soon.
Spray a 9 × 5-inch loaf pan with non-stick spray. Set aside.
STEP TWO: In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
STEP THREE: Pour these wet ingredients into the dry ingredients and gently mix them together.
Be sure not to over-mix, there will still be a few lumps. Gently fold in the chocolate chips.
STEP FOUR: Pour the batter into the prepared loaf pan.
Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from browning too much.
Insert a toothpick into the center of the loaf, if it comes out clean with just a few crumbs, the bread is finished baking.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.
STEP FIVE: Allow bread to cool completely in the pan on a cooling rack.
How To Serve
Enjoy the pumpkin spice flavor of this perfect fall treat for breakfast or an afternoon snack.
Add a tasty homemade pumpkin spice latte or vanilla latte to wash it down.
Elevate your dessert game by pairing this bread with a scoop of vanilla ice cream or a dollop of whipped cream.
If you like this chocolate chip pumpkin bread recipe, you will absolutely love the cookie version with our pumpkin chocolate chip cookies.
If you’re looking for another pumpkin bread recipe, we can’t recommend easy pumpkin banana bread enough, it’s delicious!
MORE BREAD RECIPES
Storing This Chocolate Pumpkin Bread Recipe
Here’s your guide to storing and enjoying this recipe to its fullest:
MAKE AHEAD: If you’d like to get a head start on your bread, you can prepare the batter ahead of time and store it in an airtight container in the refrigerator for up to 24 hours.
When ready to bake, simply pour the batter into your prepared pan and follow the baking instructions as usual.
ON THE COUNTER/IN THE FRIDGE: Homemade pumpkin bread will stay fresh in an airtight container at room temperature or in the fridge for up to ten days.
I like to pop each piece in the microwave for about ten seconds before eating the leftovers. The warmth makes it taste like it’s fresh out of the oven.
IN THE FREEZER: You can freeze this moist pumpkin bread recipe wrapped in plastic wrap and then put it into an airtight freezer bag for up to three months.
Simply thaw overnight in the refrigerator and bring to room temperature before serving.
Why We Love This Recipe
IRRESISTIBLE FLAVOR COMBINATION: This recipe combines the warm, cozy flavors of pumpkin and aromatic spices with the indulgent sweetness of chocolate chips.
MOIST TEXTURE: Thanks to the pumpkin puree and careful ingredient proportions, this bread is incredibly moist and tender. It has a melt-in-your-mouth quality that keeps you coming back for more.
CUSTOMIZABLE & FREEZABLE: Whether you want to experiment with different spices or switch up the chocolate chips, this recipe is highly customizable. Plus, it’s freezer-friendly, so you can make a batch ahead of time and enjoy it whenever you crave a taste of fall.
Five quick steps, and you’ve got yourself chocolate chip pumpkin bread that’s moist and delicious! Our chocolate chip pumpkin bread recipe is a great option for homemade baked goods. The pumpkin flavors are perfect for fall.
Frequently Asked Questions
How do you store this quick bread recipe?
You can store this easy recipe in plastic wrap or an airtight container at room temperature for several days.
Can this bread be frozen?
You can freeze this great recipe by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.
Can I make my own homemade pumpkin puree?
If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can make this substitution.
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Chocolate Chip Pumpkin Bread
This easy, moist, homemade chocolate chip pumpkin bread is brimming with fall flavors!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, lightly packed
- 1½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 cup semi-sweet chocolate chips
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F to prevent the bread from browning too soon. Spray a 9 × 5-inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
- Pour these wet ingredients into the dry ingredients and gently mix them together. Be sure not to over mix, there will still be a few lumps. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from browning too much. Insert a toothpick into the center of the loaf, if it comes out clean with just a few crumbs, the bread is finished baking.
- Allow the bread to cool completely in the pan on a cooling rack.
Notes
- Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store.
- You can use this same recipe to make muffins! Simply divide the batter into a greased muffin pan and bake for 17 to 20 minutes at the same temperature.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.
Nutrition
Calories: 379kcal | Carbohydrates: 58g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 398mg | Potassium: 173mg | Fiber: 2g | Sugar: 34g | Vitamin A: 7224IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg
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Comments
Brenda Rueda says
Can the chocolate chips be replaced with any thing else? I canโt have chocolate or nuts
Layne Henderson says
Feel free to try other mix ins to find something you like ๐
AnnMarie Irace says
This combination in a bread is so good! I have a similar recipe that I have been making every Fall for over 30 years. Mine doesn’t have the OJ though. I might have to try this to see what the difference is!
Kim~madeinaday says
Great fall pumpkin dessert! Sounds fabulous! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Toni Thomason says
This is such a great dessert. It combines two of my favorite things, pumpkin and chocolate. So good.
Kristy says
This is by far the best recipe with pumpkin I’ve ever made! I was looking for one that specifically used a lot more than a half cup of pumpkin. These ingredients immediately told me this would be moist with lots of flavor and it was! I’m always going to use this one going forward. Great job!
Susie in the country says
I don’t have orange juice, can I substitute water? Any other suggestions for that ingredient? Definitely going to try this recipe this week! Thanks for sharing.
Layne Kangas says
I haven’t tested it with only water but I think it would work. Enjoy!
M Lynn Doane says
Love pumpkin bread and the chips take it to a new level
Barbara says
Absolutely warm, moist and scrumdelilicious! Iโve made several pans now and requests for recipe!!