Pumpkin Chocolate Chip Bread

This easy, moist, homemade pumpkin chocolate chip bread is delicious!

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5 from 3 votes

This easy, moist, homemade pumpkin chocolate chip bread is absolutely delicious!

This pumpkin bread with chocolate chips combines a couple favorites for me — I find it’s best when served with a steaming mug of coffee.

I’ve always enjoyed baking — it’s a hobby that started at an early age for me.

I spent my childhood perched on the counter at my Nannie’s house, helping her mix and taste her incredible creations.

As an adult, the passion has continued. Now, my boys pull up a stool and help me out, just like I did with Nannie when I was little.

I love our time together as we work. There are always great giggles and conversations as we measure and stir. It’s great quality time for all of us.

And of course, there is always the promise of an amazing treat to gobble up when we’re done working.

So let’s talk about this chocolate chip pumpkin bread recipe.

Pumpkin Chocolate Chip Bread Ingredients

One thing I love about this easy loaf bread recipe is how simple it is to make yet delivers the best flavor.

Let’s gather the ingredients needed.

We’ll use all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, eggs, granulated sugar, light brown sugar, pumpkin puree, vegetable oil, orange juice and semi-sweet chocolate chips.

I’ve also added banana, zucchini, pecans or walnuts to this recipe before as well. It’s yummy with those additions, too if you’d like to try experimenting.

How to Make Pumpkin Chocolate Chip Bread

I always enlist my boys to assist in the kitchen.

They help gather the ingredients I holler out and then we all assume a station at the counter.

My youngest two are all about being able to take turns with measuring, pouring and stirring.

You’ll start this recipe at the oven — definitely a mama job!

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.

You can store it in an airtight container for up to 10 days or in the freezer for up to three months.

You could also make these as muffins instead of a loaf. You’d use the same recipe and divide the batter into a greased muffin pan and baking for 17-20 minutes at 350 degrees F.

I slice up the pumpkin chocolate chip bread nice and thick and serve it on a pretty dish with our mugs of coffee.

It’s the perfect reward for a day spent working hard. The chocolate and pumpkin are the perfect complement to each other. There are few things as satisfying as this warm quick bread.

I hope your family will enjoy this pumpkin chocolate chip bread as much as we do.

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Pumpkin Chocolate Chip Bread

This easy, moist, homemade pumpkin chocolate chip bread is delicious!

5 from 3 votes

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: bread, chocolate, pumpkin

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 107kcal

Ingredients

• 1 and 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

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.

Notes

The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days or in the freezer for up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Use this same recipe to make muffins by simply dividing the batter into a greased muffin pan and baking for 17-20 minutes at 350 degrees F.

Nutrition

Calories: 107kcal

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