Chocolate Chip Pumpkin Bread Recipe
Chocolate chips in a pumpkin bread recipe? Absolutely. Don’t knock it till you try it, and I definitely suggest you do so.
Pumpkin bread is a delicious fall treat. It’s ideal any time of day and perfect to serve to guests during the busy holiday season.
Pumpkin Bread with Chocolate Chips
Everything is better with chocolate chips, right? Well, I guess that’s just my opinion, but you can be the judge when you make this recipe.
A slice of warm pumpkin bread during the cool, fall season is delicious with or without chocolate chips. Give this chocolate chip pumpkin bread a try.
Chocolate Chip Pumpkin Bread Ingredients
Here’s what you need to make this recipe. The measurements are in the recipe card below.
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Salt
- Eggs
- Granulated sugar
- Light brown sugar
- 100% pure pumpkin
- Vegetable oil
- Orange juice
- Semi-sweet chocolate chips
Pumpkin bread with chocolate chips directions
Move your oven rack to the lower third position. This is to prevent the top of the bread from browning too soon. Preheat the oven to 350 degrees F.
Prepare a 9×5 loaf pan by greasing it or spraying with a non-stick spray.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
Whisk in the pumpkin, oil, and orange juice.
Slowly combine the wet ingredients with the dry ingredients and gently mix together. Do not over mix, there will be a few lumps and that is okay.
Gently fold in the chocolate chips.
Pour the batter into your prepared loaf pan. Bake for 60-65 minutes. Loosely cover the bread with aluminum foil halfway through to prevent the top from burning.
Test to see if the bread is done by inserting a toothpick into the middle of the loaf. It comes out clean with a few crumbs, it’s done.
Let the bread cool completely in the pan on a cooling rack.
Slice and serve!
Recipe notes and FAQ
How should I store this bread?
Store the bread in an airtight container at room temperature or in the refrigerator for up to 10 days.
Make it ahead of time!
This recipe creates a very moist bread. It’s even better on day two, so feel free to make it the day before you need it.
Can I freeze this bread?
After baking, this pumpkin bread can be frozen for up to 3 months. Simply thaw it out overnight in the refrigerator and bring it to room temperature before serving.
Do I have to use chocolate chips?
You can replace the chocolate chips with pecans, walnuts, cinnamon chips, any flavor baking chips, or your favorite nuts.
Can I make this recipe into muffins?
Yes, you can use the same recipe to make muffins by simply diving the batter into a greased muffin pan. Bake the muffins for 17-20 minutes at 350 degrees F.
Chocolate Chip Pumpkin Bread Recipe
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Ingredients
- 1 ¾ flour
- 1 tsp baking soda
- 2 ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ tsp salt
- 2 large egg
- ¾ cup sugar
- ½ cup light brown sugar packed
- 1 ½ cup Pure Pumpkin
- ½ cup 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℉ to prevent the bread from browning too soon.
- Spray a 9×5 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.1 ¾ flour, 1 tsp baking soda, 2 ¼ tsp cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground cloves, ¾ tsp salt
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined.2 large egg, ¾ cup sugar, ½ cup light brown sugar
- Whisk in the pumpkin, oil, and orange juice.1 ½ cup Pure Pumpkin, ½ cup oil, ¼ cup 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.1 cup semi-sweet 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, it is finished baking.
- Allow the bread to cool completely in the pan on a cooling rack.
Nutrition
More Breads to Make
Please pin this image to your fall recipe board to save and share!
Subscribe to the blog if you like recipes like this.
Let me know if you try this chocolate chip pumpkin bread!
This looks so good. I’ll have to make this for y daughter for Christmas. She loves anything pumpkin. Thanks for the recipe.
It sounds really good. I pinned the recipe to my recipe board. Thanks for sharing it.
Thanks for sharing the recipe. This looks delicious!
It is that time of year!! Can’t wait to make some pumpkin bread. Will have to give this recipe a try.
It is that time of year!! Can’t wait to make some pumpkin bread. Will have to give this recipe a try. Thanks for the recipe.
This look delicious! Perfect for this time of year. This would probably be great on a cool morning with a nice warm cup of coffee.
Been wanting a good pumpkin bread recipe! Thanks. 🙂
{Found you at Your Turn to Shine}
YUM – that looks amazing!! Pinned it to try one night! Thank you for sharing with us at the #HomeMattersParty
I am going to make your awesome recipe for Chocolate chip Pumpkin bread. It looks so delicious and fun to make. The color is gorgeous. Thanks for another awesome recipe!!
Oh Yum! I love all things pumpkin and when you add chocolate chips that just doubles the goodness of this bread! Thank you for sharing the recipe!
This looks so yummy I would love to try this!