Tender And Delicious Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is the fall recipe that you’ve been waiting for. One bite of this pumpkin loaf and you’ll forget about anything else pumpkin-flavored that might be on your radar.

It’s no secret that craving pumpkin foods are typical this time of year. It’s like once the air gets a little bit of chill and September 1st hits the calendar, all the pumpkin recipes start to make their rounds. Try our pumpkin carrot muffins for a fun twist to your pumpkin puree recipes.

This Pumpkin Chocolate Chip Bread Recipe Is…

• Good for Pumpkin Season
• Best Pumpkin Bread
• Studded with Melty Chocolate Chips
• Great for Holiday Season
• Quick Bread Recipe
• Moist Pumpkin Bread
• Right Amount of Sweetness

One thing is for certain…we're so excited to be sharing this chocolate chip pumpkin bread recipe with all of you. It’s so good that we have to pass this treat on to others!

What is the difference between pumpkin pie mix and pumpkin puree?

Believe it or not, there is a difference. Pumpkin puree is just like it sounds. It’s just pureed pumpkin without any other ingredients. Pumpkin pie mix, however, is often pumpkin but also other ingredients that you might find in a traditional pumpkin pie as well such as cinnamon, sugar or even pumpkin pie spice.

Looking for more pumpkin recipes

• Pumpkin Cheesecake Cake
• Pumpkin Muffins
• Easy Pumpkin Spice Bread with Cream Cheese Frosting
• Baked Pumpkin

Ingredients Needed

• Butter
• Granulated Sugar
• Eggs
• Pumpkin Puree (learn how to make homemade pumpkin puree)
• Flour
• Ground Cinnamon
• Ground Cloves
• Ground Nutmeg
• Baking Powder
• Baking Soda
• Salt
• Chocolate Chips
• Pecans

How to Make

Full steps on how to make pumpkin chocolate chip bread are below. This is a quick walk through on how it is made. We hope you enjoy this tender pumpkin bread as much as we do. It is a favorite fall recipe in our home.

Step One: Preheat the oven and prep your loaf pan, we used two loaf pans.

Step Two: In a bowl beat the butter till creamy. Then add in the sugar, eggs, and pumpkin puree.

Step Three: Add all dry ingredients into a separate bowl and mix to combine.

Step Four: Add in the dry ingredients with the wet, mixing until it is combined. Do not overmix the bread batter.

Step Five: Stir in the chocolate chips and nuts, and then pour into your loaf pans and bake as directed.

Allow the quick bread to cool a bit then slice and serve this pumpkin bread up.

Storing Leftovers

This can vary, but we would say for the best results, you’ll want to consume it with 2 days of baking it. (Although, it’s so we highly doubt you’ll have any trouble with that timeframe!)

If you happen to not consume it within a couple of days of baking it, you can freeze this homemade pumpkin bread recipe easily enough. Just make certain that you store it in a freezer-safe bag or container and have it sealed airtight. Once you have that secured, you can freeze for a couple of months with no issues.

One other little tip about freezing your pumpkin bread is that if you have the capability to freeze it in individual slices, it makes it that much easier to pull out a slice to thaw and eat as you want rather than having to unthaw an entire loaf.

Variations

• Add in shredded coconut
• Dried Fruit
• Swap in milk chocolate chips, white chocolate chips, semi-sweet chocolate chips etc.
• Walnuts or Pecans

Practical notes

How do you know when pumpkin bread is done?

One simple way is to take a toothpick and enter it into the inside of this pumpkin puree recipe. If the toothpick comes out clean, the middle of the bread is done and it’s time to remove it from the oven.

How do you keep pumpkin bread moist?

You might be surprised to learn that the shelf life for keeping homemade pumpkin bread moist is about 2-3 days. To keep it as moist as possible, keep your pumpkin loaf wrapped up in saran wrap and airtight as much as possible. This keeps the air out and allows it to retain that fresh taste and flavor. We find storing your bread in the fridge allows 3-4 day shelf life.

Why did our pumpkin bread not rise?

Check to ensure your baking soda and baking powder both are still good. For quick bread recipes, you will find that one or both of these ingredients have gone bad and that is why your bread hasn’t risen properly.

Why is our pumpkin loaf so dense?

Don’t overmix your ingredients! Doing so might cause this pumpkin quick bread to become dense and have a different texture than intended. You just want to combine the ingredients enough so that everything is mixed well overdoing it.

Ingredients

Makes 2 loaves

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 15 ounce can pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped pecans or walnuts, optional

Equipment

• Measuring Cups
• 2 Loaf Pan
• Stand Mixer

Method

1. Preheat your oven to 325 degrees. Then grease 2 loaf pans with cooking spray.
2. Then in a bowl beat your butter until creamy, and then add in your sugar. Once it is creamy add in your eggs and pumpkin puree.
3. Now in a seperate bowl add in your dry ingredient except or nuts and chocolate chips. Slowly add the dry ingredients into the wet, until creamy. Do not overmix.
4. Then fold in your chocolate chips and nuts, and reserve a little to top the loaves if you want.
5. Pour batter into pans, and top, and then bake 65-70 minutes or until bread is cooked through.

Kitchen notes

Chocolate chips –

Use semi-sweet, milk chocolate, or even white chocolate. Nuts – They are optional but add a nice crunch to the bread. Storing – Store in an airtight container for 3-4 days. Or you can freeze if you want to save for later.