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This Chocolate Chip Pumpkin Bread recipe only has five easy steps. The moist, homemade bread is the perfect thing to bake in your kitchen this fall. It will make the house smell amazing with the spicy pumpkin flavors and satisfy the sweet tooth with its melted chocolate chips.
If you like this Chocolate Chip Pumpkin Bread recipe, you will absolutely love the cookie version! You have to give Pumpkin Chocolate Chip Cookies a try. If you’re looking for another Pumpkin Bread recipe, we can’t recommend Easy Pumpkin Banana Bread enough, it’s delicious!
MORE PUMPKIN RECIPES:
Pumpkin Magic Cake | Pumpkin Spice Jello Cookies
INGREDIENTS FOR CHOCOLATE CHIP PUMPKIN BREAD
You will need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 cup semi-sweet chocolate chips
SUBSTITUTIONS aND ADDITIONS
Chocolate Chips: You can switch up the type of chocolate chips you use in your bread. I like to stick with classic, semi-sweet chips. But, you could use dark chocolate, milk chocolate, or even white chocolate!
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.
HOW TO MAKE this CHOCOLATE CHIP PUMPKIN BREAD recipe
STEP ONE: Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F to prevent the bread from browning too soon. Spray a 9×5” 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 be a few lumps. Gently fold in the chocolate chips, being sure to taste a few!
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: You can use this same recipe to make muffins! Simply divide the batter into a greased muffin pan and bake for 17-20 minutes at the same temperature.
STEP FIVE: Allow bread to cool completely in the pan on a cooling rack.
STORAGE
IN THE FRIDGE: Bread will stay fresh in an airtight container at room temperature or in the fridge for up to 10 days. I like to pop each piece in the microwave for about 10 seconds before eating the leftovers. The warmth makes it taste like it’s fresh out of the oven.
IN THE FREEZER: You can freeze your bread in an airtight freezer bag for up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.
Five quick steps and you’ve got yourself chocolate chip pumpkin bread that’s moist and delicious! Our chocolate pumpkin bread recipe is a great option for homemade baked goods. The pumpkin flavors are perfect for fall.
MORE RECIPES YOU’LL LOVE
Chocolate Chip Pumpkin Bread
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 2 ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar lightly packed
- 1 ½ cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 cup chocolate chips semi-sweet
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F to prevent the bread from browning too soon. Spray a 9”x 5” 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 together. Be sure not to over mix – there will be a few lumps. Gently fold in chocolate chips, being sure to taste a few.
- 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, it is finished baking.
- Allow the bread to cool completely in the pan on a cooling rack.
Can the chocolate chips be replaced with any thing else? I can’t have chocolate or nuts
Feel free to try other mix ins to find something you like 🙂
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!
Great fall pumpkin dessert! Sounds fabulous! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
This is such a great dessert. It combines two of my favorite things, pumpkin and chocolate. So good.