Deep Golden Brown, filled with Autumn Spices and studded with dark Chocolate Chips, this super-moist Pumpkin Bread with Chocolate Chips is the perfect Autumn breakfast, brunch, snack, lunch treat or dessert!
I have a confession to make. And, well ahead of the Holiday in question, I’m giving it up. Let me preface by saying that I LOVE Holidays – any holidays – I’m in full support of celebration for any (or no) reason! But, I absolutely Hate(!) carving pumpkins. Everyone else seems to love it, from the perfect pumpkin picking, to scraping out the gunk, and the tedium of the tiny sawblade carving the design. Really, it’s a curse to not enjoy this. Because, you know, I can’t even admit it to my family. They’d think I was anti-pumpkin or something – the HORROR!
Maybe there’s something wrong with me – I don’t necessarily object to designing a clever pumpkin face. But that (slow!) carving and all the mess and blood that ensues (I inevitably cut myself with that tiny sawblade or the larger knife I resort to to speed things up 😡) … please, don’t make me! It’s entirely possible that I’m maybe needing more instant gratification than that slow process provides. However, I’m submitting proof of my Pro-Pumpkin position right here: this awesome Pumpkin Bread with Chocolate Chips!
This bread…enticing with its autumn spices – cinnamon, nutmeg, cloves, ginger, Bittersweet chocolate chips. Dense but soft, with a moist texture. A healthy dose of pumpkin, a little brown sugar. Oh, my, it’s amazing. Craveable even. I know the recipe makes 2 whole loaves, but doubling it seems it might be the responsible thing to do here. There’s an entire pumpkin season ahead of us, after all.
So, it turns out, I’m not really anti-Pumpkin, just anti-Jack-o-Lantern. But, is that any better? Please say it is. How about you? Do you love carving pumpkins? Or, are you like me (anyone?) and (secretly) wish you could avoid it?
Anyway, I hope you’ll try this Pumpkin Bread with Chocolate Chips! Way easier than carving a pumpkin. And so much tastier!
Enjoy!
Looking for more pumpkin recipes? How about this amazing Pumpkin Bundt Cake with Salted Caramel Frosting or this simple Maple Pumpkin Pudding Cake.
Savory pumpkin dishes are awesome, too! Try my Pumpkin Penne with Sausage and Spinach, or this awesome oldie-but-goodie Pumpkin and Sausage Lasagna, or these easy Pumpkin Biscuits or Pumpkin Spice Granola!
Recipe Details
Such an easy recipe! No need for any electric mixer, just a couple bowls, some loaf pans, a whisk and a spoon!
First, whisk the Dry Ingredients. Then, in a large bowl, whisk together the eggs and oil. Add sugars and pumpkin puree. Then, gently stir or fold the dry ingredients into the wet ingredients. Add chocolate chips (or nuts!). Bake until a tester comes out clean, 55-70 minutes, depending upon your oven.
Loaves keep fresh at room temperature for several days, or in the fridge a couple weeks. Easy to freeze, too! Just wrap tightly in plastic, then cover with foil (or a second layer of plastic).
Dry Ingredients 
Whisk eggs, oil, and sugars 
Stir in Pumpkin Puree 
Add Dry Ingredients 
Add chocolate chips then scrape into prepared pans 
Baked Loaves
Pumpkin Bread with Chocolate Chips
A dense, moist, pumpkin bread, full of Autumn Spices and studded with Chocolate Chips! This recipe makes 2 loaves!
No electric mixer required, it’s in the oven in 20 minutes.
The flavor and texture get better the second and third day, assuming it lasts that long. 😉
- Prep Time: 20 min
- Cook Time: 55-70 min
- Total Time: 75-90 minutes, 20 minutes active
- Yield: 2 loaves 1x
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients:
- 3 cups (360g) All-Purpose Flour
- 2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 3 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cloves
- 1 tsp Salt
Liquid Ingredients:
- 4 Large Eggs
- 1–29oz.(822g) can Pumpkin Puree (around 3 1/2 Cups)
- 1 cup Neutral Oil (I used Extra-Virgin Olive Oil, but Canola, or Sunflower are good substitutes)
- 1 1/2 cups (297 g) Granulated Sugar
- 3/4 cup (149 g) Brown Sugar, packed
Add-ins:
- 1 1/2 cups Chocolate Chips (I used Bittersweet, but any will work!)
Instructions
Whisk the Dry Ingredients:
- Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Grease and/or parchment line 2 9×5 or 8 1/2 x 4 1/2 Loaf Pans. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
Whisk the Wet Ingredients:
- Into a large bowl, whisk together the sugars and oil until nicely combined. Whisk in the eggs and continue to mix until incorporated. Stir in the pumpkin puree.
Combine to Make the Batter:
- Add the dry ingredients into the wet ingredients and fold with a rubber spatula or a large spoon. Then fold in the chocolate chips.
- Divide batter into prepared pans, and level the tops a bit.
- Bake in the preheated oven until a tester, when inserted, comes out clean. Be careful not to undercook, this might cause the bread to fall apart a bit when sliced. This should take between 55-70 minutes, depending on your oven and the pans you use. Mine took 57 minutes for the dark pan, 60 minutes for the Gold-tone pan. Be sure to check for over-browning about 45-50 minutes in, and tent with foil if it’s getting too brown for your taste.
- Cool loaves, in pan and on a wire rack, for 10-15 minutes, then remove from the pans and cool COMPLETELY before slicing. Store at room temperature for several days. I cover mine with a tea towel, especially once sliced. Also keeps in the fridge when wrapped, for several more days. (See “Notes”)
Notes
- Feel free to omit the chocolate chips or add a 1 1/2 cups of chopped walnuts or pecans instead.
- Pumpkin Chocolate Chip Bread keeps well at room temperature, for several days, with the flavor improving as the days go by. I cover the loaf with a tea towel.
- These loaves freeze well. I like to wrap them in plastic wrap, then cover that with foil wrap to preserve freshness. I defrost it in the fridge a day before I want to serve it.
Nutrition
- Serving Size: 1 slice
Keywords: Pumpkin Bread, Chocolate Chips, Quick Breads
PIN Pumpkin Bread with Chocolate Chips ->
Looove pumpkin bread so much that I can have it anytime of the day, month, year 😛
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I feel exactly the same way! Thanks!
I love this pumpkin bread so much! Of course the addition of chocolate chips can never be a bad thing! Pinning! xo
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Thanks, Kim! I agree, chocolate, chocolate, chocolate! Improves life in general!
I have never made pumpkin bread before! I like the sound of adding the chocolate chips, it looks great.
Thanks, Caroline! Pumpkin bread is delicious! Chocolate is an addition that elevates it to awesome! Thanks for visiting!
This looks so delicious Laura! Perfect for fall. I’m so ready for all things pumpkin!
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Thanks, Mary Ann! I get it, I’m a bit early on the pumpkin train,but I can’t stop thinking of all the pumpkin dishes I “need” to make! Thanks for visiting!
Laura, I can’t stand carving pumpkins either. For me it’s because I’m a perfectionist and it’s hard to be an expert at something you only do once a year. My pumpkins never turn out the way I think they should! This pumpkin bread though? PERFECTION! It looks wonderful!
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Thanks, Kelsie! I have to tell you, I haven’t heard from a single person who says, “what! I love to carve pumpkins!” Maybe I need to let my family in on this accidental survey. Ha! Thanks for you kind words, and being on my side for the pumpkin-carving debate!
Oh, this is really tempting! I’ve never put chocolate chips in pumpkin bread before. It sounds wonderful.
Thanks, Mimi! I totally love the chocolate with the warm spices! One of my favorite fall combos! Thanks for visiting!
This bread looks so amazing!! I’ve never carved a pumpkin in my life haha
Camila – thanks so much for visiting me! Glad you like the pumpkin bread. And lucky you…at last according to me!
Love this pumpkin bread, Laura! The warm autumn spices with chocolate is a wonderful combination! Our family never did carve pumpkins. My mom liked the harvest look for fall rather than the spooky faces. I guess it stuck because I get pumpkins every year, but never carve them.
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Thanks, Kelly! I guess if I’d have known how much work it is to carve the pumpkin, that solution might have been a way around it! Kudos to your mom for figuring this out! Ha! And thanks for visiting!
I’m not a pumpkin carver fan myself, but love to look at the cute designs other people make. Pumpkin in a can is the way to go for me, lol. This look scrumptious, Laura! Wish I had a huge chunk right now with my afternoon coffee 🙂
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I agree, Dawn! Baking with pumpkin beats carving them by a long shot, doesn’t it? Thanks so much for your kind words and for visiting!
Haha! While I do love carving pumpkins, I totally get where you’re coming from here, Laura. They certainly are a labor of love. We resorted years ago to taping the patterns to the front and then using a pushpin to “trace” the pattern. Then take the paper off and brush the front of the pumpkin with flour. You still have to use the little mini-knife, but it makes the whole thing a lot easier.
How about this? I’ll carve your pumpkin if you make an extra loaf of this bread? 🙂 It sounds delicious, and it’s packed with all of the seasonal flavors that I love!!
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What a great idea for the pumpkins, David! Anything that makes the process easier is totally for me! And, I’d be happy to take you up on the trade! I’d say that I have the easy end of that deal! Thanks for visiting!
HA! I absolutely hear you on the pumpkin carving, Laura!! And I also hear you on the bread! This looks SO good!! So moist and the flavors are the best. Pumpkin and chocolate!! Yum!!
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Thanks, Katherine! Glad you’re a pumpkin lover and carving-resistant like me! Ha! Thanks for visiting!
Although pumpkin is not nearly as popular here in the U.K. as it is in the U.S. I have made and enjoyed my own pumpkin bread because I wanted to see what all the fuss was about! But I haven’t added any chocolate chips. Nor all those delicious spices either! Love this recipe Laura. The pumpkin bread looks so moist and inviting!
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Thanks, Neil! Glad you’ve given the pumpkin a try! It is awesome in sweets or savory dishes as well, as it adds a healthy (and good-for-you) dose of richness and flavor! Thanks for visiting, Neil! Hope you get the chance to try some Chocolate with your pumpkin!
I hate carving pumpkins too but it’s because I can’t stand how messy it is hahaha. So I stick to getting my pumpkin from a can. This bread looks amazing! Love the chocolate!!
We are totally kindred spirits on this one Kelly! Thanks for visiting!
Laura, your post reminded me of three things. First, I too have a dislike for carving pumpkins and all that it entails, that’s why I paint funny faces on pie pumpkins for Halloween. That way I get the Halloween jack-o-lantern effect and some sweet pumpkin pie meat as well.
Second, it is indeed coming into pumpkin bread season which is a personal fav of mine. And, lastly, it reminded me oh the seasonal pumpkin loaves we used to buy a Haggen’s Grocery bakery (do they still make those). They were so good, but I know your pumpkin bread with chocolate chips would be even better.
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If I could get away (in my house) with painting them, I’d definitely do it! I’ve actually never bought a pumpkin bread at the store, and we don’t have Haggen, but I imagine they are delish! I love a taste of childhood, you know. Thanks for visiting and sharing memories, Ron!
Thanks for featuring my recipe!