July 1, 2022
Review RecipeChocolate Chip Pumpkin Bread
This easy, moist, homemade chocolate chip pumpkin bread is brimming with fall flavors!
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Table of Contents
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
You’ll need:
- 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 packed light brown sugar
- 1½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 cup 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.
How To Make This Chocolate Chip Pumpkin Bread Recipe
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 17-20 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.
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
Storage
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 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 this moist pumpkin bread recipe wrapped in plastic wrap and then put it into 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.
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.
More Recipes You’ll Love
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 60-65 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 17-20 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
Sodium: 398mg | Calcium: 41mg | Vitamin C: 6mg | Vitamin A: 7224IU | Sugar: 34g | Fiber: 2g | Potassium: 173mg | Cholesterol: 41mg | Calories: 379kcal | Saturated Fat: 12g | Fat: 15g | Protein: 5g | Carbohydrates: 58g | Iron: 2mg
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Comments
Brenda Rueda says
Can the chocolate chips be replaced with any thing else? I can’t have chocolate or nuts
Layne Henderson says
Feel free to try other mix ins to find something you like 🙂
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!