Pumpkin Chocolate Chip Bread

If you’re obsessed with chocolate and love the flavors of fall, this Pumpkin Chocolate Chip Bread is one recipe you absolutely need to try your hands at.

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It packs in the dreamy pumpkin flavors, balanced out with those little bits of chocolate in a soft, crumbly loaf. This golden brown perfection hardly takes a few minutes of prep time to put together and is super easy to make too! The hardest part is just waiting until you can slice it!

WHY YOU’LL LOVE THIS RECIPE

• Perfect tea-time snack: With a subtle sweet flavor, this pumpkin chocolate chip bread makes for a great tea time snack to make and enjoy with the entire family.
• Super easy to make: Only a few pantry essentials and some kitchen time is what you need to whip up this bread from scratch.
• Divine fall flavors: This delicious bread has just the right balance of fall flavors from the pumpkin puree, along with those little chocolate chip specks spread throughout.

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PUMPKIN CHOCOLATE CHIP BREAD INGREDIENTS

• Semi-Sweet Chocolate Chips
• Pumpkin Puree
• Sugar
• Chopped Pecans
• Eggs
• Vegetable Oil
• Salt
• Baking Powder
• Baking Soda
• All-Purpose Flour
• Cinnamon

*see recipe card for amounts

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HOW TO MAKE PUMPKIN CHOCOLATE CHIP BREAD IN AN OVEN

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sugar, eggs, and vegetable oil until smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5. Add Chocolate and Pecans: Fold in the chocolate chips and chopped pecans, being careful not to over-mix.
6. Pour the Batter: Pour the batter into the prepared loaf pan, and smooth the top with a spatula.
7. Bake the Bread: Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
8. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
9. Slice and Serve: Once the bread has cooled, slice it into 10 pieces and serve.

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STORAGE AND REHEATING NOTES:

• You can store the leftover bread in an airtight container at room temperature.
• Remember to store it in a cool and dark place- it should last for up to 5 days.
• If you want it to last longer, you can freeze the bread too! Just transfer it to a freezer safe container or bag, and it should last for months.

REHEATING INSTRUCTIONS:

This pumpkin chocolate chip bread doesn’t actually need to be reheated- it tastes perfectly fine at room temperature. If you really want to reheat it, you can pop individual slices in the microwave for about 30 seconds until it is nice and warm.

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HELPFUL TIPS & SUBSTITUTIONS:

Can I Use Any Other Chocolate Chips?

Yes, you can! You can try different variations of this recipe and use milk or white chocolate chips instead of the semisweet chocolate chips.

What Other Nuts Can I Add?

I’ve used chopped pecans for this recipe, but you can also add other nuts like walnuts or almonds into the mix.

Why Do the Chocolate Chips & Pecans Sink in the Bread Mixture?

To keep the nuts and chocolate chips from sinking to the bottom of the bread mixture, you can toss them in a bit of flour before you add them in. And of course, remember not to overmix the batter.

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Looking for More Pumpkin Recipes? Try These!

• Pumpkin Poke Cake
• Pumpkin Dip
• Pumpkin Brownies

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Pumpkin Chocolate Chip Bread

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 10 Slices

Calories 382 kcal

This easy pumpkin chocolate chip bread is the perfect tea time snack for all those cozy fall afternoons and evenings.

EQUIPMENT

• 1 Oven
• 2 Large Bowl
• 1 Spatula
• 1 Aluminum Foil

INGREDIENTS

  

1x2x3x

• 1 cup Chocolate Chips, semi-sweet
• 1 cup Pumpkin Puree
• 1 cup Sugar
• 1/2 cup Pecans, Chopped
• 2 large Eggs
• 1/2 cup Vegetable Oil
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1.34 cup All-Purpose Flour
• 1 teaspoon Cinnamon

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INSTRUCTIONS

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sugar, eggs, and vegetable oil until smooth and well combined.
• Combine Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
• Add Chocolate and Pecans: Fold in the chocolate chips and chopped pecans, being careful not to over-mix.
• Pour the Batter: Pour the batter into the prepared loaf pan, and smooth the top with a spatula.
• Bake the Bread: Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
• Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
• Slice and Serve: Once the bread has cooled, slice it into 10 pieces and serve.

NOTES

Storage Instructions:

• You can store the leftover bread in an airtight container at room temperature.
• Remember to store it in a cool and dark place- it should last for up to 5 days.
• If you want it to last longer, you can freeze the bread too! Just transfer it to a freezer safe container or bag, and it should last for months.

Reheating Instructions:

• This pumpkin chocolate chip bread doesn’t actually need to be reheated- it tastes perfectly fine at room temperature.
• If you really want to reheat it, you can pop it in the microwave for about 30 seconds until it is nice and warm.

Other FAQ Suggestions:

• Can I Use Any Other Chocolate Chips? Yes, you can! You can try different variations of this recipe and use milk or white chocolate chips instead of the semi sweet chocolate chips.
• What Other Nuts Can I Add? You can also add other nuts like walnuts or almonds into the mix.
• Why Do the Chocolate Chips & Pecans Sink in the Bread Mixture? You can toss them in a bit of flour before you add them in. And of course, remember not to overmix the batter. 

NUTRITION

Serving: 10SlicesCalories: 382kcalCarbohydrates: 47gProtein: 4gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 37mgSodium: 229mgPotassium: 155mgFiber: 2gSugar: 31gVitamin A: 3870IUVitamin C: 1mgCalcium: 57mgIron: 1mg

Course Dessert

Cuisine American

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