So here’s the thing. I don’t like plain pumpkin, but I love the subtle flavor of it. Pumpkin pie doesn’t do it for me, but I love pumpkin scones where it’s not so prominent. And this homemade chocolate chip pumpkin bread? Sign me up.
When fall rolls around, you all can have your pumpkin spice lattes. I’m fine with that. I choose to bake with my pumpkin instead. In fact, I already went through my first big can of pumpkin puree. I make this chocolate chip pumpkin bread first every year. I love the combination of chocolate and pumpkin, and and this dense, moist bread just makes me happy.
A slice of the chocolate chip pumpkin bread makes a perfect breakfast paired with a nice cup of coffee or tea. The weather in Chicago isn’t currently cooperating with my idea of fall, but you know the weather will cool off quickly. Since this recipe makes two loaves, I pop one in the freezer wrapped twice tightly to enjoy later. Don’t tell anyone, but I enjoy a slice straight from the freezer – no thawing required!
With the chocolate, this makes an idea dessert, too. In fact, I may whip up another batch for the teacher dinner our PTO puts on during fall conferences. Simple and easy, and I know our teachers love everything homemade. I may even make these as mini loaves for gifts, too. If you do, be sure to reduce the cooking time so you don’t burn them. They take much less time to bake.
Of course, this recipe gives me an extra cup or so of pumpkin when I use the large can. Fortunately, there are so many other pumpkin recipes out there. I used mine to make pumpkin swirl brownies that I plan to freeze and use for the teacher dinners, too. I debated making my favorite pumpkin scones, but that pumpkin chocolate combo kept calling me.
The one I regret not making? Pumpkin waffles for my kids. Fortunately, it’s pumpkin season, and this is just an excuse to pick up another can or two of pumpkin puree.
How to Make Chocolate Chip Pumpkin Bread
Like most quick breads, you mix the dry ingredients in one bowl and the wet ingredients in another, then pour wet ingredients into the dry ones. Gently stir just until moistened, and that’s it. If you stir too much, the bread becomes tough. You also end up with air bubbles in your bread. Ever seen this in cakes or muffins you’ve made? Mix them less!
Preheat your oven before you start. This recipe comes together quickly, and you don’t want to have to wait any longer than necessary. Grease your loaf pans, too, even if you use nonstick pans.
To make your chocolate chip pumpkin bread, add the flour, cinnamon, nutmeg, salt, and baking soda to a bowl. Stir to combine.
In a separate bowl, add eggs, sugar, pumpkin, and oil. Beat well. You want this to be light and just a touch bubbly.
Pour the liquid ingredients into the dry, and stir with a spatula until mostly combined. Add 1 1/2 cups of your chocolate chips, and stir again.
Pour batter into your greased loaf pans, dividing as evenly as possible. I use a scale to make it easier for me, but that’s really because I enjoy playing with my scale. Sprinkle the remaining chocolate chips over the batter.
Place your loaves into the 350 degree oven and bake for 60 minutes. Test to ensure your toothpick comes out clean, as it may take up to an additional 10 minutes depending on your oven. Let cool for 10 minutes, then turn out on a cooling rack.
Serve once fully cooled. Keep tightly wrapped on your counter for up to three days or freeze for a month.
Have you ever made chocolate chip pumpkin bread? What’s your favorite pumpkin recipe?
This delicious and easy chocolate chip pumpkin bread recipe uses no butter or dairy and combines the best of fall flavors. Enjoy a slice for breakfast or serve as a dessert. This freezes well, and you can also make mini loaves to give as gifts.
- 3 c flour
- 2 t cinnamon
- 1/2 t nutmeg
- 3/4 t salt
- 1 c sugar
- 1 c brown sugar
- 4 eggs
- 2 c pumpkin puree
- 1 1/2 c oil
- 2 c chocolate chips, divided
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Add flour, cinnamon, nutmeg, salt, and baking soda to a bowl. Stir to combine.
- In a separate bowl, add eggs, sugar, pumpkin, and oil. Beat well, then pour the liquid ingredients into the dry, and stir with a spatula until mostly combined. Add 1 1/2 cups of your chocolate chips, and stir again.
- Pour batter into greased loaf pans, dividing as evenly as possible. Sprinkle remaining chocolate chips over the batter.
- Bake at 350 degree oven for 60-70 minutes, until cake tester comes out clean. Let cool for 10 minutes, then turn out on a cooling rack.
- Serve once fully cooled. Keep tightly wrapped on your counter for up to three days or freeze for a month.