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Chocolate Chip Pumpkin Bread
4.5 from 126 votes

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread blends pumpkin puree with warm spices and chocolate chips to create a moist, flavorful quick bread. It yields two loaves with a tender crumb enriched by pumpkin pie spice and a gentle sweetness. The chocolate chips disperse through the bread adding rich pockets of chocolate. This recipe is suited for autumn or any time a pumpkin-flavored treat fits the menu.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 20
Course: Breakfast, Snacks, Brunch

Ingredients

  • 1 can pumpkin puree 15 ounces, pure
  • 4 egg large
  • 1 cup vegetable oil
  • ⅔ cup water
  • 2 teaspoons vanilla extract pure
  • 2 ½ cups sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons pumpkin pie spice
  • 2 cups chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease and flour (2) 8.5 x 4.5 x 2.5 inch loaf pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
  3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Fold in the chocolate chips. Pour batter into the prepared pans.
  5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Notes

  • Store wrapped tightly at room temperature for 3 to 4 days.
  • Freeze for up to 3 months for longer storage.
  • The recipe makes two 8.5x4.5x2.5 inch loaves.