So sweet, savory and moist, this delicious quick bread prepared with canned pumpkin and chocolate chips is your go-to pumpkin bread for fall!
Every bite of this bread is packed with cozy fall flavors of pumpkin spice and chocolate. Serve it for breakfast, brunch, a snack or dessert.
This recipe yields two loaves – freeze one to enjoy later (or gift it to a friend!).
Ingredients
Most of the ingredients are basic pantry ingredients, which is always a plus! Be sure to used canned pure pumpkin, NOT pumpkin pie filling.
This recipe calls for pumpkin pie spice, which is a mixture of ground cinnamon, ginger, allspice, nutmeg and cloves. You can purchase it in the spice aisle of the grocery store or make your own pumpkin pie spice.
How to Make Pumpkin Chocolate Chip Bread
Start by whisking together flour, baking soda, salt, baking powder and pumpkin pie spice in a large bowl. In a separate large bowl, stir together the sugar, oil and eggs – then stir in the pumpkin.
Gradually add wet mixture to dry mixture (alternating with the water), stirring until combined. Fold in chocolate chips.
Pour batter into two 9×5 inch loaf pans that have been sprayed with cooking spray and bake for 60 to 65 minutes.
How to Store and Freeze
- Once cooled, store in an airtight container (or resealable plastic bag) for up to 5 days at room temperature.
- To freeze, allow bread to cool completely, then wrap tightly in plastic wrap. Place in a resealable plastic freezer bag (or wrap in aluminum foil) and freeze for up to 3 months.
Enjoy!
Love fall-inspired quick breads? Be sure to also try my Cranberry Apple Bread bursting with juicy cranberries, tart apples and crunchy pecans!
Pumpkin Chocolate Chip Bread
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs lightly beaten
- 15 ounce can pure pumpkin
- ½ cup water
- 1 ½ cups semi sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Spray two 9×5 inch loaf pans with cooking spray (or grease).
- Whisk together the flour, baking soda, salt, baking powder and pumpkin pie spice in a large bowl. Set aside.
- In a separate large bowl, combine sugar, oil and eggs, stirring well with a spoon to combine. Add pumpkin and stir again until combined.
- Slowly add pumpkin mixture to dry mixture, alternating with the water. Stir well between additions. Fold in chocolate chips.
- Pour into prepared loaf pans and bake for 60 to 65 minutes, or until a toothpick inserted in the center is removed clean.
- Allow bread to cool in pans for 10 minutes before transferring to a wire cooling rack.
Notes
- To store, cool completely and store in an airtight container (or resealable plastic bag) for up to 5 days.
- To freeze, allow bread to cool completely, then wrap tightly in plastic wrap. Place in a resealable plastic freezer bag (or wrap in aluminum foil) and freeze for up to 3 months.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Inspired by Taste of Home
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