Pumpkin Chocolate Chip Bread

This Homemade Pumpkin Bread is bursting with warm spices and moistness, perfect for the upcoming holiday season! It’s so easy to make, you won’t even need a mixer, and it’s sure to be a crowd-pleaser with friends and family. Plus, there’s the added bonus of decadent chocolate chips!

Now, I know some folks might be surprised by the chocolate and pumpkin combo, but trust me, it’s a match made in fall heaven. Of course, you can always leave out the chocolate chips if that’s not your thing, but they really add another layer of flavor.

Here’s why this recipe is going to be your new favorite:

  • No Mixer Needed: Just grab a bowl and a whisk, that’s all you need!
  • Gorgeous Fall Colors: The pop of chocolate chips against the orange pumpkin bread is beautiful.
  • Homemade Pumpkin Pie Spice: This adds the perfect amount of warmth and fall flavor.
  • Double Duty Deliciousness: Moist enough to be a delightful breakfast or a decadent dessert.
  • Fall Vibes in a Bite: The pumpkin flavor screams cozy fall days.
  • Amazing Aroma: Your house will smell incredible while this bakes!
  • Must-Make for Fall: This recipe is a definite addition to your weekend baking list!

Over the years, I’ve become obsessed with the combination of pumpkin and chocolate. It’s pure fall indulgence, and this bread takes it to the next level.

Ingredients:

Don’t worry, there’s nothing fancy here! You likely have most of these staples in your pantry already:

  • Flour, Baking Powder, Baking Soda, Salt: These provide structure, leavening, and a touch of flavor.
  • Pumpkin Pie Spice: Homemade is great, but store-bought works too. It’s what gives the bread that classic fall taste.
  • Canned Pumpkin (Not Pumpkin Pie Filling): This is the star of the show! It adds tons of flavor and keeps the bread moist.
  • Brown Sugar & Granulated Sugar: The perfect duo for sweetness and moisture.
  • Applesauce or Canola Oil: Both add moisture, but I prefer the oil.
  • Eggs & Vanilla Extract: For binding and extra flavor.
  • Chocolate Chips: Because, well, chocolate chips!

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease two 8×4 inch loaf pans. Line them with parchment paper for easy removal.
  2. In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, baking soda, and pumpkin pie spice. Set it aside.
  3. In another bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract.
  4. Gently combine the wet ingredients with the dry ingredients, just until everything is moistened and incorporated. Don’t overmix!
  5. Fold in most of the chocolate chips, reserving a handful for sprinkling on top.
  6. Divide the batter evenly between the prepared loaf pans and bake for 50-55 minutes, or until a toothpick inserted comes out clean with a few moist crumbs.
  7. Let the bread cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy this delicious taste of fall!

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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

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This Homemade Pumpkin Bread is bursting with warm spices and moistness, perfect for the upcoming holiday season! It’s so easy to make, you won’t even need a mixer, and it’s sure to be a crowd-pleaser with friends and family.

  • Total Time: 1 hour
  • Yield: 24 1x

Ingredients

Scale
  • 3 cups flour
  • 1 tsp each: salt, baking powder, baking soda, pumpkin pie spice
  • 2 cups canned pumpkin (not filling!)
  • 2/3 cup each: brown sugar, granulated sugar
  • 1 cup applesauce (or canola oil)
  • 3 eggs (room temp)
  • 1 tbsp vanilla extract
  • 1.5 cups chocolate chips (semi-sweet)
  • 1/2 cup mini chocolate chips (reserve some for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two loaf pans (8×4 inch) with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
  3. In another bowl, whisk pumpkin, sugars, applesauce (or oil), eggs, and vanilla.
  4. Mix the wet ingredients into the dry ingredients just until combined. Don’t overmix!
  5. Fold in most of the chocolate chips (reserve some minis for topping).
  6. Divide batter evenly between pans and bake 50-55 minutes, or until a toothpick comes out clean.
  7. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Enjoy with the reserved mini chocolate chips sprinkled on top (optional)!
  • Author: Anwar
  • Prep Time: 10
  • Cook Time: 50
  • Category: Bread
  • Cuisine: American

Nutrition

  • Calories: 217kcal
  • Sugar: 19g
  • Sodium: 162mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 21mg

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