Pumpkin Chocolate Chip Bread Recipe

Sliced chocolate chip pumpkin bread on a cutting board.

5 from 5 votes

Pumpkin Chocolate Chip Bread Recipe

Indulge in the comforting flavors of fall with this moist and flavorful pumpkin chocolate chip bread, perfect for any occasion.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Bread

Cuisine: American

Servings: loaves

Author: Kristyn Merkley

Equipment

Ingredients

1 (15-ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups sugar
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup milk-chocolate chips
½ cup semi-sweet chocolate chips

Topping

3 tablespoons sugar
½ tablespoon ground cinnamon

Instructions

Preheat the oven to 325°F. Grease and flour two 5-x-9-inch loaf pans.
In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine dry ingredients with the pumpkin mixture and stir until just blended.
Fold in chocolate chips and pour evenly into the prepared pans.
To make the topping, combine sugar and cinnamon and mix well. Sprinkle topping evenly over the top of both loaves.
Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve warm, or let cool before serving.

Video

Notes

Recipe Tips.

Tent the loaves with foil during baking to prevent the tops from becoming too dark before the centers finish baking.
Stir the batter only until combined to keep the bread soft and tender.
Use room-temperature eggs for easier mixing and a smoother batter.
Test for doneness in the center of each loaf since baking times can vary slightly by pan and oven.

Store. Wrap the cooled bread tightly in plastic wrap or store it in an airtight container at room temperature for 2-3 days. Store the bread in the refrigerator, wrapped tightly in plastic wrap, for up to 1 week.

Freeze. Allow the bread to cool completely and wrap it tightly in plastic wrap and again with aluminum foil. Label and place it in the freezer for 3-4 months.

Nutrition