Chocolate Chip Pumpkin Bread

It’s that time of year when the scents of autumn take over my senses and all I want to do is bake anything and everything with apples, pumpkins, cinnamon. Enter my Chocolate Chip Pumpkin Bread!

If you, too, are in the pumpkin state of mind these days, this delicious, easy pumpkin bread recipe comes together quickly and will delight your whole family.

I’ve experimented with several different chocolate chip pumpkin bread recipes over the years, and mine is a mish-mash of our own banana bread recipe and what we liked best from those previous pumpkin bread experiments. This is a truly easy, one-bowl recipe that makes a lot.

Warning: this recipe doesn’t last long in my house, so feel free to double up and save some in the freezer if you want it to last!

Make it Your Own

– Eliminate the chocolate chips and/or the cinnamon sugar mix for plain pumpkin bread.
– Add walnuts or pecans.
– Top the loaves with cream cheese frosting.

MAKES: Two 9″ x 5″ loaves OR 1 loaf and 24 mini muffins

Chocolate Chip Pumpkin Bread

5 from 2 votes

By Marlynn Schotland

Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 10 minutes mins

Servings: 8

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Fall flavors are added to a family classic in this delicious pumpkin loaf!

Equipment

• 1 Loaf Pan

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Ingredients 

1x2x3x

For the Cinnamon Sugar

• ▢ 2 Tablespoons granulated sugar
• ▢ 1 teaspoon ground cinnamon

For the Chocolate Chip Pumpkin Bread

• ▢ 1½ cup all-purpose flour
• ▢ 1½ cups granulated sugar
• ▢ ¼ cup packed light brown sugar
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ 1 can (15-ounces) pumpkin puree
• ▢ 2 eggs, at room temperature
• ▢ ½ cup vegetable oil
• ▢ 2 teaspoons water
• ▢ 1 teaspoon vanilla
• ▢ 1 cup chocolate chips, divided

Instructions 

Make the Cinnamon Sugar

• Add sugar and cinnamon to a bowl and whisk together to combine. Set aside.

Make the loaf batter

• Preheat oven to 350°F degrees.
• In a large bowl, whisk together the dry ingredients (flour, both sugars, baking soda, baking powder, cinnamon, nutmeg) until well blended.
• Adding one at a time, whisk in the the pumpkin puree, eggs, vegetable oil, water, and vanilla to the dry mix, stirring in between each new ingredient.
• Fold in the 1/2 cup chocolate chips last, until well blended.
• Pour evenly into the prepared loaf pan.
• Sprinkle remaining chocolate chips over the top of the loaf, and then sprinkle the cinnamon sugar mix evenly over the top of loaves. NOTE: only sprinkle on as much or as little cinnamon sugar as you like. Save the rest for another recipe.
• Bake at 350°F degrees for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean without any wet batter.

Notes

Makes approximately 8-10 servings. 

Storage: Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week. 

Freeze: You can store in a freezer-safe container or freezer bag for up to two months. Thaw in the refrigerator overnight before serving. 

Nutrition

Calories: 438kcal, Carbohydrates: 73g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 185mg, Potassium: 163mg, Fiber: 2g, Sugar: 52g, Vitamin A: 8329IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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