Pumpkin Chocolate Chip Bread

Tender, delicious homemade pumpkin bread stuffed with sweet chocolate chips! This Pumpkin Chocolate Chip Bread is the perfect fall snack for your sweet tooth. I love grabbing a big warm slice, loading it with butter and enjoying it with my coffee in the morning or as an afternoon snack!

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

Pumpkin Bread is one of my favorite fall treats especially when you add a few chocolate chips to the loaf. Chocolate Chip Pumpkin Bread is the perfect sweet treat for breakfast or a snack.

Sweet pumpkin pairs deliciously with chocolate chips (I like using dark chocolate chips.) and bakes up beautiful in this sweet treat!

Grab the ingredients and make this quick bread today!

Why this recipe works:

• Makes two loaves so you can share or freeze one
• Tender, moist and delicious pumpkin bread that smells amazing while baking
• Made in one bowl and you don’t need a mixer

Ingredients Needed

• All-purpose flour
• Granulated White Sugar
• Baking soda
• Salt
• Spices – Cinnamon & Nutmeg blend perfectly
• Canned Pumpkin – Make sure it’s pumpkin puree and not pumpkin pie filling
• Vegetable oil – Adds moisture and lightens the crumb up
• Eggs
• Chocolate chips – Milk, Semi-Sweet or Dark Chocolate will work

Steps to Prepare

1. Preheat oven to 350 degrees.
2. Prepare two 5x9x3 inch loaf pans by coating with non-stick spray.
3. Combine the pumpkin, oil, eggs and water.
4. Add dry ingredients. Mix until combined.
5. Fold in chocolate chips. Spoon into loaf pans
6. Bake for about 60-65 minutes
7. Cool for 10 minutes and remove from pan to wire rack.

Expert Tips

• This bread is delicious with a 1/2 c. of chopped nuts if you’d like.
• Toss your chocolate chips with a little flour before you add them to the batter. This prevents them from sinking to the bottom.
• Save a few chocolate chips or throw a few extra on top for presentation.
• To test the bread to see if it’s done insert a toothpick in the center of the loaf. If it comes out clean or with just a few crumbs it’s done.
• Leftovers should be completely cool then placed in an airtight container or resealable ziploc bag. Store it at room temperature for up to 5 days. If stored in the refrigerator it can be stored for 7-10 days.
• Freeze this bread by allowing it to completely cool first. Then wrap the loaf tightly in plastic wrap and place in a resealable freezer bag. It will keep in the freezer for up to 3 months. Thaw loaves overnight in the refrigerator.
• Instead of large loaves this recipe will make up to 8 mini loaves using mini loaf pans. These are perfect for sharing with friends. Start by baking mini loaf pans for 30 minutes and then testing to see if they are done.
• This bread will bake best in a lightly colored aluminum bread pan. This is because bread pans conduct heat so that they cook evenly to prevent the bread from getting to brown on the bottom.

If you’re looking for a tasty treat when during the holidays, be sure to bake up this bread! It’s perfect for company or an easy snack while you’re waiting for dinner!

More delicious pumpkin recipes perfect for fall!

• Kick your day off on the right foot with light, fluffy Pumpkin Pancakes!
• Pumpkin Bars with Cinnamon Cream Cheese Frosting are a favorite treat to bring to parties, potlucks and more!
• Need a treat on the lighter side? Make this easy Pumpkin Angel Food Cake that starts with a box mix.
• A twist on this bread are these Chocolate Chip Pumpkin Muffins that are perfect for a grab and go breakfast, sending in lunches or snacks after school.

I hope you add this recipe to your menu! Be sure and leave me a five-star comment below!

Bake it up for the holidays and be sure to snap a photo and tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats – I want to see pictures of all of your holiday eats!

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time a post a new video!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

5 from 12 votes

Pumpkin Chocolate Chip Bread

Tender, delicious homemade pumpkin bread made in one bowl that's loaded with sweet chocolate chips.

Prep:15 minutes mins

Cook:1 hour hr

Total:1 hour hr 15 minutes mins

Print Recipe Rate Recipe

• Pin

Save RecipeSaved!

16

slices

Ingredients

• ▢ 3 1/3 c. all-purpose flour
• ▢ 3 c. sugar
• ▢ 2 tsp baking soda
• ▢ 1 1/2 tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp ground nutmeg
• ▢ 15 oz can pumpkin
• ▢ 1 c. vegetable oil
• ▢ 4 eggs
• ▢ 2/3 c. water
• ▢ 1 c. chocolate chips

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
• In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Fold in chocolate chips. Spoon into loaf pans
• Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes and remove from pan to wire rack.

Tips

• This bread is delicious with a 1/2 c. of chopped nuts if you'd like.
• Toss your chocolate chips with a little flour before you add them to the batter. This prevents them from sinking to the bottom.
• Save a few chocolate chips or throw a few extra on top for presentation.
• To test the bread to see if it's done insert a toothpick in the center of the loaf. If it comes out clean or with just a few crumbs it's done.
• Leftovers should be completely cool then placed in an airtight container or resealable ziploc bag. Store it at room temperature for up to 5 days. If stored in the refrigerator it can be stored for 7-10 days.
• Freeze this bread by allowing it to completely cool first. Then wrap the loaf tightly in plastic wrap and place in a resealable freezer bag. It will keep in the freezer for up to 3 months. Thaw loaves overnight in the refrigerator.
• Instead of large loaves this recipe will make up to 8 mini loaves using mini loaf pans. These are perfect for sharing with friends. Start by baking mini loaf pans for 30 minutes and then testing to see if they are done.
• This bread will bake best in a lightly colored aluminum bread pan. This is because bread pans conduct heat so that they cook evenly to prevent the bread from getting to brown on the bottom. 

Video

Nutrition Information

Calories: 579kcal (29%), Carbohydrates: 94g (31%), Protein: 7g (14%), Fat: 19g (29%), Saturated Fat: 14g (88%), Cholesterol: 43mg (14%), Sodium: 404mg (18%), Potassium: 126mg (4%), Fiber: 2g (8%), Sugar: 54g (60%), Vitamin A: 4505IU (90%), Vitamin C: 1.3mg (2%), Calcium: 40mg (4%), Iron: 3.1mg (17%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.