If you’re a fan of quick breads then give my Cinnamon Swirl Bread and my Apple Fritter Bread a try!
Chocolate Chip Pumpkin Bread
Pumpkin bread is just one of my favorite things about Fall. Apple cider doughnuts, pumpkin cheesecake and pumpkin smoothies are also at the top of the list. This quick bread is slightly adapted from my Chocolate Chip Zucchini Bread. It is super moist, slightly sweet with the perfect amount of spice. I found the oil and Greek yogurt makes the bread extra soft and spongy. The pureed pumpkin also helps to keep this bread moist. This recipe is extremely simple. No mixer needed. Simply whisk dry ingredients and wet ingredients separately and fold to combine. Top with chocolate chips and bake. That’s it! You could always substitute the chocolate chips for nuts. Although I think the melted, gooey chocolate chips go perfectly with the tender pumpkin bread. This Pumpkin Bread is perfect for breakfast or dessert!
What makes this Pumpkin Bread the BEST!
Super moist! Say goodbye to dry pumpkin bread. The pumpkin, eggs, oil AND greek yogurt add so much moisture to the bread. I also like to slightly underbake my bread slightly to keep it super soft and melt in your mouth. Loaded with flavor! This pumpkin bread is bursting with so much Fall flavor thanks to the cinnamon, nutmeg and all spice! No mixer needed! Everything is made in two bowls. It’s super easy to make and a fun recipe for the kids to get involved in making.
Chocolate Chip Pumpkin Bread Ingredients
Flour: All purpose flour is used however substitute gluten free flour 1:1 if you are gluten free. Baking Soda: Allows the bread to rise and become light and fluffy. Salt: A bit of salt will enhance all of the flavors especially the chocolate in this bread! Spices: Cinnamon, nutmeg and allspice add the perfect fall flavor to this bread! You can also substitute all of the spices for 1 tsp of pumpkin pie spice. Eggs: Help to bind the ingredients together and adds a lot of moisture to the loaf. Canola Oil: Any type of neutral oil would work great to add moisture to the pumpkin bread. You could also use vegetable oil or melted coconut oil. Pumpkin Puree: Is the star of the show! Pumpkin puree is the key ingredient for this chocolate chip pumpkin bread recipe. Sugar: I add both granulated and light brown sugar to this bread. Light brown sugar adds extra moisture which is helpful with any baked good! Plain Greek Yogurt: Adds so much moisture to this pumpkin loaf. You can also add in sour cream if you don’t have Greek yogurt. Semi-Sweet Chocolate Chips: Are my favorite to use however white chocolate chips or dark chocolate chips would also be delicious in this bread!
Step by Step Instructions
You are going to love how easy it is to make this delicious Chocolate Chip Pumpkin Bread recipe. There is absolutely no mixer needed, just a little elbow grease and lots of love!
Preheat oven: To 350 degrees F. Grease a 9 x 5 loaf pan with nonstick cooking spray or butter. Combine dry ingredients: In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and allspice.
kelley’s Tips
Don’t over mix the batter. Just like cakes and cookies over mixing will lead to a tougher bread. Make sure to use pure canned pumpkin not pumpkin pie filling. Keep the oven door shut. Continuously opening the oven door will cause the bread to sink. Make sure the bread is fully cooked before taking it out of the oven. If the bread is undercooked it will sink in the middle. A toothpick inserted should come out mostly clean except for a couple crumbs. Resist the urge to slice into it right away. Let it cool completely before slicing it. Cutting too soon could cause the loaf to fall. Place some chocolate chips on top when the bread comes out of the oven for presentation! You could also sprinkle some on top of the loaf before it goes into the oven.
Here Are More Delicious Pumpkin Recipes To Enjoy!
Pumpkin Chocolate Chip Oatmeal Bars The BEST Pumpkin Chocolate Chip Cookies Pumpkin Banana Smoothie Pumpkin Chocolate Chip Muffins Triple Chocolate Pumpkin Bread Pumpkin Cream Cheese Bread
title: “Chocolate Chip Pumpkin Bread” ShowToc: true date: “2024-10-12” author: “Lonnie Richards”
My favorite part is that this recipe uses an entire can of pumpkin puree. This way, you don’t have an odd amount leftover that ends up forgotten at the back of your fridge. Got extra puree on hand and want another pumpkin recipe? Try my Pumpkin Chocolate Chip Cookies, Pumpkin Roll, or my classic Pumpkin Bread.
WHAT YOU NEED TO MAKE THIS RECIPE
Pumpkin puree — be sure to use pumpkin puree and not pumpkin pie filling. The two are similar, but pumpkin pie filling comes flavored and pre-sweetened. Spices — I use a mixture of cinnamon, all-spice, ginger, and freshly grated nutmeg. While you could use pre-made spice mixtures, I prefer to control the ratio of the spices and season it to perfection. Brown sugar — you can use either dark or light brown sugar, but the color of your pumpkin loaf will look darker with dark brown sugar. Brown sugar adds a rich caramel-like flavor to the bread, while white sugar provides structure.
HOW TO MAKE CHOCOLATE CHIP PUMPKIN BREAD
Sift together the flour, baking soda, cinnamon, all-spice, salt, ginger, and nutmeg in a large bowl.
Add the chocolate chips.
Stir in the chocolate chips well coated in flour.
In another medium bowl, whisk together the sugars, oil, eggs, and vanilla until smooth.
Add the pumpkin puree to the wet ingredients.
Combine the wet and dry ingredients.
Stir together just until combined.
Pour batter into a prepared loaf pan. Sprinkle the top with more chocolate chips if desired. Bake for 1 hour and 20 minutes or until done. Let the bread cool completely in the pan before removing and slicing.
PRO TIPS FOR MAKING THIS RECIPE
Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to bring out your eggs, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes. Make sure your baking soda hasn’t expired, as it’s an essential ingredient for the shape and texture of the loaf. As this quick bread doesn’t use yeast, the baking soda does the heavy lifting to make the bread rise. If you only have a 9×5” loaf pan, you will have to decrease the baking time by a couple of minutes. The easiest way to tell when the chocolate chip pumpkin loaf is finished baking, insert a toothpick into the center. If the toothpick comes out clean, then the loaf is finished.
FREQUENTLY ASKED QUESTIONS
How long does this last?
Store the loaf, tightly wrapped or in an airtight container, on the counter for up to 3 days. To store the loaf for longer, place it in the fridge for up to 7 days. You can eat the slices as is or reheated in the microwave for 10 to 20 seconds.
Can I freeze it?
Yes, you can! Wrap the bread or slices tightly in plastic before transferring them to a freezer-safe bag. Freeze for up to three months. Thaw it overnight before reheating to serve.
Can I use homemade pumpkin puree?
Yes, you can use homemade puree instead of store-bought. You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar or pie pumpkin, as large pumpkins have almost no flavor. If you’ve tried this Chocolate Chip Pumpkin Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
