Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread is great for any time of day, and it’s the ultimate fall dessert. Craving something sweet for breakfast? Have a slice of this delicious fall creation. Need a quick dessert or late night snack? Break off a piece, and simply smear with some apple butter or honey.

Get ready to fill your entire house with the aromas of cinnamon, pumpkin and chocolate. And if you need even more sweater-weather treats, our mega-list of fall baking recipes should do the trick.

Ingredients for Pumpkin Chocolate Chip Bread

• Canned pumpkin: Of course, you can make your own pumpkin puree, but canned pumpkin is an easier and faster alternative. Plus, who wants to spend an hour or two pureeing pumpkins?
• Semisweet chocolate chips: Semisweet chocolate chips are made of dark chocolate and sugar. While there are other varieties to use like milk chocolate chips, semisweet chips add more depth of flavor to your bread.
• Canola oil: Canola oil and vegetable oil are similar plant-based oils, but canola oil is often preferred because it’s lower in saturated fat and won’t alter the taste of your bread.
• Cinnamon: A hearty dose of classic cinnamon perfectly marries the flavors of pumpkin and chocolate, ensuring your bread will taste like autumn in every bite.

Directions

Step 1: Combine the dry ingredients

Preheat your oven to 350°F. In a large bowl, combine the flour, cinnamon, salt and baking soda.

Step 2: Combine the wet ingredients

In another bowl, beat the eggs, sugar, pumpkin and oil. Stir the wet ingredients into the dry ingredients just until moistened. Fold in the chocolate chips.

Step 3: Bake the bread

Pour the batter evenly into 2 greased 8×4-inch loaf pans. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.

Step 4: Let the bread cool

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Let the bread cool for 10 minutes, then transfer to wire racks to continue cooling.

Recipe Variations

• Add nuts: Chopped walnuts or pecans would work beautifully in this recipe. Just add your choice of nuts when you fold in the chocolate chips.
• Add coconut flakes: If you love coconut, don’t be scared to add some shaved coconut to the batter.
• Make it a banana-pumpkin bread: You can’t go wrong adding bananas to this decadent bread. Mash two ripe bananas and use them in place of 1 cup of canned pumpkin.
• Frost it: To add more sweetness to the bread, frost it with your favorite store-bought frosting after it cools (or do a homemade frosting if you’re feeling really inspired). Cream cheese frosting would taste amazing with all of the fall flavors in this bread.

How to Store Pumpkin Chocolate Chip Bread

First, let the bread loaves cool completely. Then, wrap them tightly in an airtight container or storage wrap in the refrigerator. Your bread will stay fresh up to one week.

How to Freeze Chocolate Chip Pumpkin Bread

Wrap the cooled bread loaves tightly in an airtight container or storage wrap. Store them in the freezer for up to three months. Thaw in the fridge overnight before serving.

Pumpkin Chocolate Chip Bread Tips

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Do you have to use semisweet chocolate chips?

You don’t have to use semisweet chocolate chips in this pumpkin bread! The possibilities are endless: white chocolate chips, cinnamon chips, butterscotch chips, dark chocolate chips or milk chocolate chips. We especially recommend any of these Test Kitchen-tested best chocolate chips.

Can you make chocolate chip pumpkin bread ahead of time?

You can absolutely make this pumpkin chocolate chip bread ahead of time. It will keep for up to one week. Just remember to store it correctly for it to stay as fresh as possible.