Chocolate Chip Pumpkin Bread

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Chocolate Chip Pumpkin Bread made with pumpkin puree and chocolate chips is the perfect fall treat for breakfast or dessert!

A good easy quick bread like my popular Banana Bread or Zucchini Bread is popular all year long but Pumpkin Bread is the king of October and nothing is better than adding chocolate to the mix.

Pumpkin Chocolate Chip Bread

CHOCOLATE CHIP PUMPKIN BREAD

Pumpkin Bread studded with chocolate throughout may seem like it is a recipe you’re going to work hard on but fear not. This recipe comes together in just a few minutes and doesn’t need a mixer to make your house smell like fall is here!

And if you want another awesome fall treat try my Caramel Apple Recipe which is tested to work EVERY TIME!

The recipe calls for Chocolate Chips but I used chocolate disks and just look at those molten centers! Either way you go you won’t regret it!

How to Make Chocolate Chip Pumpkin Bread:

  • Preheat oven to 350 degrees
  • Spray a 7×3 loaf pan with baking spray or cover in butter and dust with flour.
  • Mix together pumpkin puree, eggs, oil, water and sugar until well blended with a whisk.
  • In a separate bowl add the rest of the ingredients except for the chocolate disks and whisk together.
  • Add the dry ingredients to the wet ones and whisk until just combined.
  • Pour into prepared loaf pan.
  • Press the chocolate disks halfway into the batter.
  • Bake for 55-60 minutes, or until a toothpick comes out clean.
  • Let cool for 10 minutes before removing from the loaf pan.

MORE DELICIOUS QUICK BREAD RECIPES

Slice of Pumpkin Chocolate Chip Bread

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Tips for Making the Perfect Pumpkin Chocolate Chip Bread:

  • Use Homemade Pumpkin Puree (my recipe is so easy!) vs. canned.
  • Spray your loaf pan with cooking spray, baking spray or line it with parchment paper for easy cake removal.
  • Do not use pumpkin pie filling instead of pumpkin puree. This will not make pumpkin bread, the filling will be too dense.
  • Mix everything in a large bowl, there’s no need to pull out your stand mixer or hand held mixer here since we don’t have to cream any ingredients together.
  • Once you take the quick bread out of the loaf pan allow it to cool on a wire rack completely before serving or it may crumble.
  • Want to make this even more perfect for Halloween? Add disks to the top as soon as it comes out of the oven then pipe on little spider legs with melted chocolate.
  • Make it a bit healthier by using whole wheat flour in place of all-purpose flour in your flour mixture.
  • You can use an equal amount of pumpkin pie spice in place of the cinnamon, nutmeg, cloves and ginger in a pinch (just add all the quantities together).
  • You can use canola oil or coconut oil in place of vegetable oil too.

More Topping and Mix-in Ideas:

  • Nuts: Add a crunch to your bread with walnuts, pecans or even almonds, this is the perfect bread for added texture.
  • Different Chocolates: Use dark chocolate chips, semi-sweet chocolate chips or white chocolate chips in place of milk chocolate. Milk chocolate allows for the pumpkin to shine because it is a mild chocolate but dark or semi-sweet would be a nice bold flavor!
  • Different sizes: Bake these in mini loaves and give them to co-workers or friends with instant coffee pouches and a coffee mug. (this is a gift I give often for all different holidays!).
  • Dried Fruits: Dried Cranberries are a great festive addition to the mix too, especially if you use white chocolate chips in the recipe instead of milk chocolate chips.
  • Cream Cheese: Use cream cheese as a filling in this recipe: Chocolate Chip Pumpkin Cream Cheese Bread or as muffins for a portable treat! Chocolate Chip Pumpkin Cream Cheese Muffins

 

More Pumpkin Dessert Recipes:

THE TOOTHPICK TEST

Once itโ€™s finished baking you should test the loaf to see if itโ€™s cooked all the way through.

How to do the toothpick test:

  • Grab a toothpick and poke it into the middle of the bread and then pull it out.
  • If itโ€™s clean when it comes out, then the loaf is solid and ready to eat once it cools.
  • If the toothpick comes out covered in batter, then the bread is still molten inside and you should put the bread back into the oven, usually for about 10 minutes longer.
  • If the edges are looking overcooked but the middle is still molten you can cover the edges with foil to prevent more over-baking. (this may be a sign your oven is running hot).

HOW LONG IS CHOCOLATE CHIP PUMPKIN BREAD GOOD?

  • Serve:  Chocolate Chip Pumpkin Bread will be fine at room temperature for 2 days. After that, it will become more stale.
  • Store: Leftovers are fine in the fridge for a week. You can bake your bread ahead of time if you want a quick breakfast before work. If you do, cover it in plastic wrap or put it in an airtight container to keep it fresh longer.
  • Freeze: Pumpkin bread is good in the freezer for up to 3 months. For the best tasting pumpkin bread, eat it before 3 months. Always let the bread cool to room temperature before you wrap it up and stick it in the fridge or freezer.

Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Bread Recipe

5 from 16 votes
  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Chocolate Chip Pumpkin Bread made with pumpkin puree and chocolate chips is the perfect easy fall treat during the holidays for breakfast or dessert!

Ingredients

  • 8 ounces fresh pureed pumpkin (canned works great too)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 1/2 cups sugar
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 pinch ground ginger
  • 1 cup semi-sweet chocolate chips

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.

  2. Spray a 7x3 loaf pan with baking spray or line with parchment paper.

  3. Mix together pumpkin puree, eggs, oil, water and sugar until well blended with a whisk.
  4. In a separate bowl add the rest of the ingredients except for the chocolate disks and whisk together.
  5. Pour into prepared loaf pan.
  6. Press the chocolate disks halfway into the batter.
  7. Bake for 55-60 minutes, or until a toothpick comes out clean.

Nutrition Information

Yield: 12 servings, Amount per serving: 337 calories, Calories: 337g, Carbohydrates: 51g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 29mg, Sodium: 259mg, Potassium: 80mg, Fiber: 1g, Sugar: 35g, Vitamin A: 3015g, Vitamin C: 0.9g, Calcium: 30g, Iron: 1.6g

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Keyword: chocolate chip pumpkin bread
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Pumpkin Chocolate Chip Bread Collage

Original Photos:

Chocolate Chip Pumpkin Bread slice standing upSlice of Chocolate Chip Pumpkin bread on white plate

chocolate chips placed in pumpkin bread batterPumpkin Chocolate Chip Bread

Pumpkin Chocolate Bread filled with delicious Milk Chocolate disks and a perfect breakfast or dessert! This recipe comes together in just a few minutes and doesn't need a mixer to make your house smell like Fall is here!
Pumpkin Chocolate Bread filled with delicious Milk Chocolate disks and a perfect breakfast or dessert! This recipe comes together in just a few minutes and doesn't need a mixer to make your house smell like Fall is here!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Baked Goods Cakes & Cupcakes Chocolate Holiday Recipes

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Comments

    1. I would not double it and put in one pan. If you don’t leave enough room (about an inch at least) the bread will fall after baking.

  1. Absolutely delicious. I did not have the disks but I found the morsels worked very well. If you have more than one recipe for pumpkin bread this will be the one you will want to use.

  2. Whoa!! Chocolate disks. LOVE that idea. I haven’t made anything pumpkin yet this fall. I am totally off my game. This might be the first thing. This bread would be gone in a flash with my kids!

  3. This is one of my favorite things about the season!! I make this even in the summer and get wacky looks. But I just love the combo LOL

  4. Oh my goodness, what a great idea. I love the addition of chocolate to pumpkin bread. I am totally making this. Thanks for sharing…

  5. That looks so good! One of my favorite things to do is put chocolate chips in breads like this. I can’t wait to give this recipe a try.

    1. I know right, those disks totally upped the game of this pumpkin bread! I totally took the slice with that had the most in it, haha.