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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

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By: Leigh Anne WilkesPosted: 9/10/18Updated: 1/18/22

This post may contain affiliate links. Please see disclosure policy here.

What better way to keep off the fall pumpkin spice season than a loaf of pumpkin chocolate chip bread.  Chocolate is the perfect companion to pumpkin bread.

sliced pumpkin Chocolate Chip Bread

I actually turned on my furnace this week.  My husband didn’t think we needed to, but I did.  Mainly because I love the way the house smells that first time you turn on the furnace for the season.  We had a hot summer, much hotter than usual for Portland, so I am totally ready to welcome the cooler weather.  Bring on the chilly nights, sweaters and pumpkin!

Loaf of Pumpkin Chocolate Chip Bread

As soon as someone says the word fall, I’m ready for pumpkin everything!  I haven’t had a pumpkin spice steamer at Starbucks yet.  But I heard pumpkin spice is back!  To satisfy my pumpkin craving this week, I did a little baking.  And it all involved pumpkin.  First up was this delicious loaf of pumpkin chocolate chip bread!

slices of chocolate chip pumpkin bread

I’m one of those that prefers their pumpkin with chocolate, so I throw in a handful of chocolate chips into my pumpkin any chance I get. This recipe for pumpkin chocolate chip bread makes two loaves.  I put chocolate chips in one loaf and not in the other.  Do I need to tell you which loaf disappeared first!?  But if you prefer your pumpkin bread chocolate free, than just skip the chips.

slicing Pumpkin Chocolate Chip Bread on parchment paper

Pumpkin Bread Add Ins:

I like to change it up a bit sometimes and will add in toffee bits and pecans into my pumpkin bread in addition to or in place of the chocolate chips.  If you are adding in all three, add in 1/3 cup of each.  If you are adding in only one additional one, cut back the chocolate chips by 1/3 cup.

  • Toffee Bits: 1/3 cup
  • Toasted Pecans:  1/3 – 1/2 cup chopped.
  • Maple Glaze:  Love drizzling this over the top.  (recipe below)

But any way you slice it, with or without chocolate chips and nuts, this pumpkin bread is a winner.  And I think it is the perfect way to kick off Fall!

picking up a piece of pumpkin bread with chocolate chips

Some of my other favorite bread recipes:

  • Zucchini Bread
  • Best Banana Bread
  • Blueberry Zucchini Bread

Some of my favorite kitchen tools I use to make Pumpkin Bread:

9 x 5 CERAMIC LOAF PAN – the perfect size for the perfect loaf of bread

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Pumpkin Bread Recipe

5 from 1 vote
pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Recipe From: Leigh Anne Wilkes
What better way to keep off the fall pumpkin spice season than a loaf of pumpkin chocolate chip bread.  Chocolate is the perfect companion to pumpkin.
serves: 20 slices
Prep:15 minutes
Cook:50 minutes
Total:1 hour 5 minutes
Rate Recipe

Ingredients

  • 1 15 oz. can pumpkin puree
  • 4 eggs
  • 1/2 cup canola oil
  • 1/2 cup sour cream
  • 2/3 cup water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 1/2 cups all purpose flour
  • 1 tsp vanilla
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup chocolate chips, semi sweet
  • 1/3 cup toffee bits optional
  • 1/3 cup toasted pecans chopped, optional

Maple Glaze - Optional

  • 1 cup powdered sugar
  • 1 tsp maple extract
  • 1 Tbsp whipping cream or milk

Instructions

  • Preheat oven to 350 degrees F.
  • Grease and flour two 9 x 5" loaf pans
  • In a mixer, combine pumpkin puree, eggs, oil, sour cream, water, sugars, vanilla, and mix until well blended.
  • Add in flour, baking soda, salt, cinnamon and pumpkin pie spice. Mix until just combined
  • Divide between two loaf pans and bake in oven for about 50 minutes or until toothpick comes out clean.
  • Cool for 15 minutes in pan and then remove and finish cooling on rack.

Tips & Notes:

Maple Extract - in place of maple extract you can use pure maple syrup.   I use 1 Tbsp of maple syrup or to taste.
Maple Glaze - this is optional and is not pictured.
Add - ins - I like to switch it up and add in chocolate chips and toffee bits sometimes and for those who like nuts in their bake goods, toasted pecans are a good choice.  If you are adding in all three, add in 1/3 cup of each. If you are adding in only one additional one, cut back on the chocolate chips to 2/3 cup.

Nutrition Facts:

Calories: 273kcal (14%) Carbohydrates: 44g (15%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 2g (13%) Cholesterol: 37mg (12%) Sodium: 322mg (14%) Potassium: 65mg (2%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 102IU (2%) Vitamin C: 1mg (1%) Calcium: 27mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
pumpkin Chocolate Chip Bread
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  1. Debbie says

    Posted on 10/27 at 1:22 pm

    This recipe converted my daughter into a pumpkin lover. As an fyi, and not because I was trying to tweak your recipe, but plain greek yogurt was a great replacement for sour cream, which I never have in my fridge. Thanks!!

    Reply
    • Leigh Anne says

      Posted on 10/27 at 3:07 pm

      Glad that the yogurt worked. Thanks and so glad you enjoyed it.

      Reply

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