Chocolate Chip Pumpkin Bread

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

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 it’s finished baking you should test the loaf to see if it’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 it’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

Pin this recipe now to remember it later

Pin Recipe

Pumpkin Chocolate Bread Recipe

Chocolate Chip Pumpkin Bread made with pumpkin puree and chocolate chips is the perfect easy fall treat during the holidays for breakfast or dessert!
Yield 12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

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

  • Preheat oven to 350 degrees.
  • Spray a 7x3 loaf pan with baking spray or line with parchment paper.
  • 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.
  • 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.

Nutrition

Calories: 337kcal | Carbohydrates: 51g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 259mg | Potassium: 80mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3015IU | Vitamin C: 0.9mg | Calcium: 30mg | Iron: 1.6mg
Keyword: chocolate chip pumpkin bread

Pumpkin Chocolate Chip Bread Collage

Original Photos:

Chocolate Chip Pumpkin Bread slice standing up

Slice of Chocolate Chip Pumpkin bread on white plate

chocolate chips placed in pumpkin bread batter
Pumpkin 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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. YES! I love this recipe! I have so many cans of pumpkin I got on sale this week…I need to get going and make some (or a lot) of this bread. Maybe even freeze some. I love the addition of the chocolate chips. My kids will then actually eat the bread because of the chocolate chips!

    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.

  2. 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.

    1. No this recipe uses cooked pureed pumpkin or a can of prepared pumpkin puree. Blending raw pumpkin won’t work.

  3. I just made some pumpkin bread without chocolate b/c my honey doesn’t like it. But I’m all about the chocolate, I’ll have to come over to your place for this amazigness ! yum !

  4. This is such an easy recipe and it has to taste fantastic because… well, because pumpkin AND chocolate! What a yummy combo! And I love how you used the chocolate disks! I am also a crazy holiday lady too!

    1. Thanks! I am a total sucker for the holidays. I have already started moving furniture around to make room for a giant 10ft tree!

  5. i lovee pastries made with pumkin. cake, cookies, bread and this looks amazing. i know i would totally love these. thanks for the share.

  6. 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!

  7. 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

  8. I love pumpkin bread. I have never tried it with chocolate in it before. This looks so delicious. I think my family would love it.

  9. I love the idea of using chocolate disks instead of chips to make the bread. I love Pumpkin and always get so excited for it to come back out in the fall!

  10. This pumpkin chocolate bread sounds and looks delicious! I would have never thought to combine the deliciousness of both pumpkin and chocolate together!

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

  12. 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.

  13. Fabulous! Fab – u – lous! I’m all about pumpkin everything this time of year, and when you throw in chocolate chips, it’s super awesome!

  14. My entire family would eat these so fast I wouldn’t have time to take pictures! That is the best part of this time of year, anything pumpkin!!

  15. OMG look at those chocolate discs! They look insanely good, you are right this can make the perfect breakfast or dessert, or even, the best snack ever!

    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.