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!
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!
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).
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
- 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
- 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
- 1 1/2 cups Chocolate Chips (I used Bittersweet, but any will work!)
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”)
- 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.
- Serving Size: 1 slice
Keywords: Pumpkin Bread, Chocolate Chips, Quick Breads