Five quick steps and you’ve got yourself the best pumpkin bread that’s moist and delicious and filled with chocolate chips! This pumpkin bread recipe is so delicious, especially for a fall bakery item. The sweet chocolate chips combined with the pumpkin spice flavors are one of a kind!
The Best Pumpkin Chocolate Chip Bread
One of my favorite things about fall is being in the kitchen and baking. It’s so comforting to have the oven on, warming up the house and making something sweet that we can all enjoy. One of my go-to recipes is bread. I love making banana bread, but when I got my hands on this recipe for pumpkin bread, I knew I had to give it a try!
This bread recipe is one of the easiest ever! There are only 5 steps to making it and it turns out amazing. The bread is so moist and flavorful. The chocolate chips are the perfect addition for a little sweetness. I love having this with a steaming hot cup of coffee. It’s so comforting.
If you are like me and love all things pumpkin and baking, then you are in for a huge treat with this pumpkin chocolate chip bread recipe. It’s delicious and easy to make. It’s the perfect baked good for fall!
Ingredients
- 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
Additions & Substitutions
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 Chocolate Chip Pumpkin Bread
- Preheat the oven to 350 degrees and spray a 9×5” loaf pan with non-stick spray.
- Whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined. In another bowl, whisk eggs, granulated sugar, and brown sugar combined. Add in the pumpkin, oil, and orange juice.
- Combine wet and dry ingredients and gently mix together. Fold in the chocolate chips.
- Pour into the loaf pan and bake for 60-65 minutes. TIP: 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 bread to cool completely in the pan on a cooling rack.
How to make Chocolate Chip Pumpkin Bread Muffins
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 temp.
How to Store
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.
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.
More Great Pumpkin Recipes
Pumpkin Scones | Pumpkin Muffins | Homemade Pumpkin Spice Latte | Easy Pumpkin Spice Muffins | Impossible Pumpkin Pie Cupcakes |Pumpkin Dump Cake | Pumpkin Chocolate Chip Bars
Pumpkin Bread with Chocolate Chips
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees and spray a 9×5” loaf pan with non-stick spray.
- Whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt tuntil combined in a large mixing bowl.
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
- Combine together the wet ingredients and the dry ingredients and gently mix them together. Do not over mix and know that there will be a few lumps. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes (TIP: adjust the oven rack to the lower third position this will help prevent the top from browning too quickly). Make 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 bread to cool completely in the pan on a cooling rack.
Jenn’s Notes
- To Store: Homemade pumpkin bread will stay fresh in an airtight container at room temperature or in the fridge for up to ten days.
- To Freeze: You can freeze this pumpkin bread, wrapped in plastic wrap and then placed in an airtight freezer bag, for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- To Reheat: I like to pop each piece in the microwave for about ten seconds before eating the leftovers. Tastes just like it’s fresh out of the oven.
- Make Ahead: If you’d like to get a head start on your homemade pumpkin 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 same baking instructions.
- You can use this same pumpkin chocolate chip bread recipe to make muffins! Simply divide the batter into a greased muffin pan and bake for 17 to 20 minutes at the same temperature.
- To prevent the bread from browning too soon, adjust the oven rack to the lower third position.
- For easy removal and quick clean-up, you can line your loaf pans with parchment paper and spray with non-stick spray.
- Since oven temperatures vary, they 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. Your bread will be done baking when a toothpick inserted into the center of the loaf comes out clean with just a few crumbs.
- Pumpkin pie spice, allspice, or ginger are great alternatives to the cinnamon, cloves, and nutmeg. Please note measurements of each will depend on taste preference.
- Feel free to add chopped nuts, such as walnuts, pecans, and macadamia nuts to the batter before baking. Pumpkin seeds are a great garnish as well.
- Experiment with mashed bananas (you must try my banana bread recipes) or pureed vegetables (like butternut squash or sweet potato) to create other quick bread recipes of your own.
Nutrition Info
This recipe for Pumpkin Chocolate Chip Bread is seriously easy. It only requires 5 simple steps and you’ve got yourself a sweet and moist pumpkin bread complete with melted chocolate chips. It’s a delicious baked good to add to your fall baking list!
This is my go to pumpkin chocolate chip bread! It’s so good and also freezes well. My only thing is it always takes about 20 or 30 minutes longer than the recipe calls for to finish baking and that’s probably just a “my oven” issue. But I don’t mind how long it takes it always tastes amazing 🙂