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. This post contains affiliate links. All opinions are my own.
Chocolate Chip Pumpkin Bread Recipe
Makes 1 Loaf
Prep Time: 15 minutes | Bake Time: 65 minutes
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
Directions:
- 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.
- 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.
- 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.
Tips:
- The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.
- This recipe creates a very moist bread, and it is even better on day 2.
- It’s perfect for making ahead! After baking, this bread can be frozen for up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.
- You can replace the chocolate chips with pecans or walnuts.
- 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.
Do you like pumpkin bread? Do you have a favorite pumpkin bread recipe?
Fee Roberts says
This looks so good. I’ll have to make this for y daughter for Christmas. She loves anything pumpkin. Thanks for the recipe.
Brenda says
It sounds really good. I pinned the recipe to my recipe board. Thanks for sharing it.
Tannis W says
Thanks for sharing the recipe. This looks delicious!
Keri Justice says
It is that time of year!! Can’t wait to make some pumpkin bread. Will have to give this recipe a try.
Keri Justice says
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.
Marnie G says
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.
Lynn @ Riggstown Road says
Been wanting a good pumpkin bread recipe! Thanks. 🙂
{Found you at Your Turn to Shine}
Jamie says
YUM – that looks amazing!! Pinned it to try one night! Thank you for sharing with us at the #HomeMattersParty
Julie Wood says
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!!
Joni Mason says
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!
CR Williams says
This looks so yummy I would love to try this!