Chocolate Chip Pumpkin Bread – A Delectable Treat for Fall

Recipes that are easy to bake and share are always a win in my kitchen. Whether it’s classic cookie recipes, moist zucchini muffins, or delicious glazed apple scones, I love to spread the joy through baked goods. Quick breads that yield two loaves are particularly great for this. Keep one for your family and gift the other to a friend, neighbor, or even a teacher.

Some of my go-to recipes for sharing include Coconut Rum Banana Bread, Chocolate Cinnamon Bread, and this delightful chocolate chip pumpkin bread.

The Best Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread combines all the essential flavors of fall—sweetness, warmth, and just the right amount of chocolate. Each year, my classic pumpkin bread is among the most requested recipes, alongside favorites like homemade pumpkin pie spice, pumpkin roll, and pumpkin crunch cake.

Having made pumpkin bread for years, this variation emerges as a family favorite. Sweet, perfectly spiced, and delightfully moist, this recipe is an instant hit. Although the word “moist” may not be a favorite for everyone, it flawlessly describes this delicious creation.

For those who don’t believe chocolate belongs in pumpkin recipes, I urge you to give this a try—the blend of flavors is simply irresistible. And if you’re adventurous with desserts, you might also want to test out my mini pumpkin cheesecakes or pumpkin brownies!

The best part? This chocolate chip pumpkin bread actually improves with time. Baking it a day or two in advance of when you plan to serve or gift it will elevate the flavors even more.

How to Make My Chocolate Chip Pumpkin Bread

Ingredients You’ll Need

Gather the following ingredients to make this easy and delicious bread:

• 1 (15-ounce) can of pure pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• ⅔ cup water
• 2 teaspoons pure vanilla extract
• 2 ½ cups granulated sugar
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons kosher salt
• 2 tablespoons pumpkin pie spice
• 2 cups chocolate chips

Before starting your baking adventure, ensure you know how to measure flour correctly. This simple step is crucial for perfect results. Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter includes additional ingredients that will disrupt the proportions in the recipe.

If you prefer not to use vegetable or canola oil, neutral-flavored oils like avocado oil are excellent substitutes. No pumpkin pie spice? Ground cinnamon can work just fine, and consider adding a pinch of ground ginger for an extra depth of flavor!

For an extra cute twist, opt for mini chocolate chips instead of regular ones, which are especially charming in this baked treat.

Making This Bread

Making chocolate chip pumpkin bread is straightforward. Start by mixing the wet ingredients—pumpkin, eggs, oil, water, and vanilla—in one bowl. A whisk or a blender will work.

Next, whisk together the dry ingredients—flour, baking soda, salt, and pumpkin pie spice—in another bowl.

Combine the dry ingredients into the pumpkin mixture until just mixed. Finally, fold in the chocolate chips.

This recipe yields two loaves, so divide the batter between two greased 8×4-inch loaf pans. Bake at 350°F for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool on a wire rack before slicing and savoring the delight.

Storage and Freezing

This delightful bread is even tastier one or two days after baking. Store the loaves tightly wrapped at room temperature for 3-4 days. For warmer climates, refrigerate for up to 5 days.

Since this recipe makes two loaves, enjoy one now and freeze the other for later! Wrap the bread tightly in plastic wrap, followed by heavy-duty foil, and place it in a zip-top freezer bag for further protection. It can be frozen for up to 3 months.

When you’re ready to enjoy the frozen bread, let it thaw at room temperature for a couple of hours before slicing.