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What better way to kick off the fall pumpkin season than a loaf of pumpkin chocolate chip bread.
Why You’ll Love This Recipe!
I love the combination of chocolate and pumpkin. This Pumpkin Chocolate Chip Bread recipe makes two loaves. I like to put chocolate chips in one loaf and not in the other. Do I need to tell you which loaf usually disappears first!? But if you prefer your pumpkin bread chocolate free, then just skip the chips.
Ingredients
- Pumpkin puree. This is not the same as the canned pumpkin pie filling. It does not have any seasoning in it, it is straight pumpkin.
- Eggs
- Canola oil
- Sour cream. You can also use plain Greek yogurt
- Brown sugar
- Granulated sugar
- Flour. I use unbleached all purpose flour
- Vanilla extract
- Baking soda
- Salt
- Cinnamon
- Pumpkin pie spice
- Chocolate chips. I use semi-sweet chocolate chips but you could also use dark, milk chocolate, butterscotch chips or white chocolate chips.
How to Make Pumpkin Chocolate Chip Bread
- Preheat oven to 350 degrees F.
- Grease and flour two 9 x 5″ loaf pans
- In a large bowl or mixer bowl, combine wet ingredients including pumpkin puree, eggs, oil, sour cream, water, sugars, vanilla, and mix until well blended. You can use a stand mixer with the paddle attachment or a hand mixer.
- Add in dry ingredients including flour, baking soda, salt, cinnamon and pumpkin pie spice into pumpkin mixture. Mix until just combined
- Divide batter 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 wire racks.
Tips:
- Don’t overmix your bread batter. Mix just until the ingredients are incorporated. Gently fold in the chocolate chips at the end.
- Be sure and grease your pans well so that your bread is easily removed from the pan. I like to grease and flour the pans.
- Save a few chocolate chips to sprinkle on top of your bread to make it a little prettier!
- If your bread is browning too quickly place a foil tent over the top. A toothpick should come out clean when the bread is fully cooked.
Chocolate Chip Pumpkin Bread Add Ins:
If you are adding in all three, add in 1/3 cup of each add in. If you are only adding in one, cut back the chocolate chips to 1/3 cup.
- Toffee Bits
- Nuts – use toasted pecans or walnuts
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!
Frequently Asked Questions
Wrap in plastic wrap or store in an airtight container. Will last 3-4 days.
It freezes great, just wrap in plastic wrap and aluminum foil so that it is airtight. I also like to place the wrapped bread in a zippered plastic freezer bag for protection from freezer burn. Freeze for up to 3 months. You can also freeze individual slices by wrapping them in plastic wrap and foil.
It is a combination of cinnamon, nutmeg, cloves, all spice and ginger. You can make your own pumpkin pie spice using the following recipe:
1 1/2 tbsp cinnamon
3/4 tsp allspice
1 tsp ground ginger
1 tsp nutmeg
3/4 tsp cloves
You will only need 1 tsp of this mixture, save the rest for another batch of this chocolate chip pumpkin bread recipe.
Pumpkin puree is 100 percent pure pumpkin. There are no other ingredients or seasoning added in. Pumpkin pie filling will have other things added in such as sugar and spices.
Some of my other favorite Pumpkin recipes:
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Pumpkin Chocolate Chip Bread
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
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.
- Mix in chocolate chips or other add ins as desired.
- 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:
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Nutrition Facts:
Debbie says
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!!
Leigh Anne says
Glad that the yogurt worked. Thanks and so glad you enjoyed it.