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    Home » Dessert » Pumpkin Chocolate Chip Bread

    Pumpkin Chocolate Chip Bread

    Published: Sep 25, 2018 · Modified: Apr 18, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This moist Pumpkin Chocolate Chip Bread is full of delicious spices and chocolate chips. Better make a double batch because one loaf won’t last long!pumpkin chocolate chip bread loaf sliced

    Nothing says fall like a warm slice of Pumpkin Chocolate Chip Bread slathered with melting butter. Enjoy a slice with a mug of steaming coffee or tea!

    This pumpkin bread even tastes great after being refrigerated. Pop a slice in the microwave for a few seconds to warm it up before eating it for a “fresh out of the oven” feel.

    Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

    Pumpkin Chocolate Chip Bread Recipe

    pumpkin chocolate chip bread wet ingredients in bowl

    Step One:

    Put eggs, sugar, pumpkin puree, and vegetable oil in a large bowl.

    Beat until combined. Set aside.

    dry ingredients for pumpkin chocolate chip bread

    Step Two:

    In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger.

    add dry ingredients to wet ingredients for pumpkin chocolate chip bread

    Step Three:

    Add dry ingredients to wet ingredients.

    mix pumpkin chocolate chip bread batter

    Step Four:

    Stir to combine.

    add chocolate chips to batter

    Step Five:

    Add semi-sweet chocolate chips.

    pumpkin bread batter in bowl

    Step Six:

    Stir until combined.

    spread pumpkin chocolate chip bread batter

    Step Seven:

    Spread in a greased 9×5 inch loaf pan.

    pumpkin chocolate chip bread in a pan

    Step Eight:

    Bake at 350°, rack in the middle position, for 90-105 minutes or until a toothpick inserted in the center comes out clean.

    Cool in pan on wire rack for 10 minutes.

    pumpkin chocolate chip bread cooling rack

    Step Nine:

    Remove from pan and cool completely on wire rack.

    pumpkin chocolate chip bread full loaf

    Step Ten:

    Wrap tightly in plastic wrap and store in the refrigerator.

    front view of pumpkin bread

    Pumpkin Chocolate Chip Bread FAQs

    1. Can this pumpkin bread be made into mini loaves for gifts?

    Yes, divide the batter into greased mini loaf pans. Depending on the size of the pans the baking time will vary. Some mini loaf pans are only slightly bigger than a muffin pan and other mini pans are bigger. Bake at 350° for 30-45 minutes, depending on the pan size.

    2. How can I turn this bread into muffins? Fill lined muffin tin cups 2/3 of the way. Bake at 350° for 20-25 minutes.

    3. Would this still turn out if I leave out the chocolate chips? Definitely! (BUT my opinion is that everything is better with chocolate!)

    4. Can you tell me how to freeze pumpkin bread? Wrap the completely cooled bread tightly in plastic wrap and place in a gallon-sized freezer bag. You can also cut the loaf into slices, wrap the individual slices, and store them in a gallon-sized freezer bag.

    5. How long does pumpkin bread last in the freezer? Pumpkin bread lasts 2-3 months in the freezer.

    sliced pumpkin bread

    Want More Pumpkin Recipes? We’ve Got You Covered!

    Pumpkin Pecan Ice Cream Loaf:

    Pumpkin Pecan Ice Cream Loaf Cake combines layers of pumpkin cake, pumpkin pudding, and vanilla ice cream. It’s easy to make and looks impressive when drizzled with caramel and sprinkled with toasted pecans.

    Pumpkin Bundt Cake with Maple Glaze: A moist Pumpkin Bundt Cake with a Maple Glaze. It’s fast and easy to make with pumpkin puree and a cake mix. The bundt pan shape is gorgeous on a cake plate.

    Pumpkin Cream Cheese Muffins with Chocolate Chips: These Pumpkin Cream Cheese Muffins with Chocolate Chips are soft and moist with just the right amount of pumpkin spice. They are so easy to make with only half the sugar.

    Pumpkin Gingerbread (Gluten-Free): This Pumpkin Gingerbread turned out so moist and delicious! My friend told me it was the â€œmoist-est†gluten free bread that she has ever tried.

    pumpkin chocolate chip bread loaf sliced

    Pumpkin Chocolate Chip Bread

    This moist Pumpkin Chocolate Chip Bread is full of delicious spices and chocolate chips. Better make a double batch because one loaf won’t last long!
    4.50 from 2 votes
    ↑ Click stars to rate!
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    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 45 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 12
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    Equipment

    Cuisinart Hand Mixer
    Calphalon Knife Block Set
    Spoon Spatula
    Mini Loaf Pans

    Ingredients

    • 2 eggs
    • 1 cup granulated sugar
    • 1 cup pumpkin puree
    • 3/4 cup vegetable oil
    • 1 1/2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1 cup semi-sweet chocolate chips

    Instructions

    • Put eggs, sugar, pumpkin puree, and vegetable oil in a large bowl. Beat until combined. Set aside.
    • In a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. Add to the wet ingredients. Stir to combine.
    • Add semi-sweet chocolate chips. Stir until combined.
    • Spread in a greased 9×5 inch loaf pan.
    • Bake at 350˚F, rack in the middle position, for 90-105 minutes or until a toothpick inserted in the center comes out clean.
    • Cool in pan on wire rack for 10 minutes.
    • Remove from pan and cool completely on wire rack.
    • Wrap tightly in plastic wrap and store in the refrigerator.

    Video

    Notes

    Recipe adapted from a Pumpkin Chocolate Chip Muffins recipe from my mother-in-law.

    Nutrition

    Serving: 1grams | Calories: 344kcal | Carbohydrates: 38g | Protein: 3g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 28mg | Sodium: 215mg | Fiber: 2g | Sugar: 22g
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. Rhonda says

      September 26, 2018 at 8:01 am

      yum, yum, yum! This looks soooo good.

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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