Pumpkin Bread with Chocolate Chips! Made with pumpkin puree and warm fall spices, sprinkled with chocolate chips. Great for an afternoon snack with coffee!
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Admission: I’m a late bloomer when it comes to my love for pumpkins.
A popular pumpkin treat
Maybe it was fate, but I discovered my love for baking around the same time a certain coffee chain introduced the pumpkin spice to the mainstream. The two things inevitably collided and a late love for pumpkin baked goods was born!
These days, I prefer pumpkin pies, cookies, and breads to pudding-like pumpkin treats (too many bad childhood memories!). This Pumpkin Bread with Chocolate Chips is a favorite.
Juicy pumpkin bread recipe
This is a super moist bread with a bright orange crumb that isn’t too dense. A sprinkling of mini chocolate chips in the batter creates a contrast between the sweet, tender crumb of the bread and the almost bitter chocolate.
The hint of spice in the batter is enhanced by the generous layer of cinnamon sugar on the bread. This does a double job: it adds flavor and It turns into a crispy crust as the bread bakes (My tasters declared this their favorite part.)
Well packaged, this bread will keep on the countertop for at least a few days.
More great pumpkin bread add-ins
Instead – or in addition – try some of these other ideas! — Chocolate chips in your pumpkin bread:
- Roasted, chopped nuts – walnuts, pecans, or hazelnuts
- Butterscotch chips or cinnamon chips
- Desiccated coconut – both mixed in and sprinkled on top
- Chopped fresh apples
- Dried cranberries
- If you love pumpkin spicetry 1 1/2 teaspoons pumpkin pie spice mix (or 3/4 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon cloves, 1/8 teaspoon allspice, and 1/8 teaspoon freshly grated nutmeg)
How to store and freeze pumpkin bread
Wrap any leftovers in foil or plastic wrap and store on the counter. The bread keeps for several days.
This bread, like banana bread, can be frozen for up to 3 months (read more here).
Make mini loaves or pumpkin muffins!
- Mini Bread: Divide the batter among the mini loaf pans and bake at 350F for 20-25 minutes or until a toothpick comes out clean in the center.
- Muffins: Fill muffin cases 3/4 full and bake at 350°F for 20-25 minutes or until a toothpick comes out clean in the center of a muffin.
Other pumpkin treats to try!
- pumpkin bread
- Pumpkin Ginger Nut Muffins
- pumpkin waffles
- Pumpkin Cookies
- Pumpkin biscotti
From the editors of Simply Recipes
Pumpkin bread with chocolate chips
ingredients
- For covering:
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3 tablespoons of sugar
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1/2 teaspoon ground cinnamon
- For the bread:
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2 cups (280 g) all-purpose flour
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2 1/4 teaspoons baking soda
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3/4 teaspoon kosher salt
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1/2 teaspoon ground cinnamon
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1 cup (244 g) pumpkin puree
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1 1/4 cups (250 grams) granulated sugar
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2 large eggs
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1/2 cup (125 ml) whole milk (2% works too)
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1/2 cup (113g) unsalted butter, melted
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2 teaspoons vanilla extract
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1/2 cup mini chocolate chips plus more for sprinkling
method
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Preheat oven to 350°F. Butter or butter a 9 x 5 inch loaf pan
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Mix topping:
Whisk together 3 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Put aside
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Mix the dry ingredients:
Combine flour, baking powder, kosher salt, and cinnamon in a large mixing bowl.
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Make the dough:
In a separate medium mixing bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until combined. Pour the pumpkin mixture into the flour mixture and fold in. Fold in the mini chocolate chips.
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Pour the batter into the loaf pan:
Tap the pan on the counter a few times to remove air bubbles, then smooth the top with a spatula. Sprinkle with cinnamon sugar and more mini chocolate chips.
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Baking bread:
Bake for 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and cool in the pan on a cooling rack for 20 minutes before removing and cooling completely.
Wrap any leftovers in foil or plastic wrap and store on the counter. The bread keeps for several days.
