I'm a little funny about pumpkin things. I’m sorry, but I cannot handle pumpkin spice lattes in August. It’s basically criminal in my opinion. But once October hits, I'm all about the cinnamon apple cake, the pumpkin cookies and I'm especially excited about this Chocolate Chip Pumpkin Bread.
Chocolate Chip Pumpkin Bread is one of those quintessential recipes that reminds me of being at home. This is another recipe that my mom used to make for us in bulk so we could enjoy it for breakfast or dessert! I’ve spiced things up over the years, literally, and added in a few new spices like allspice, cloves and of course…. pumpkin pie spice. I've also loaded it up with a handful or two of some chocolate chips and now it's perfection. It's the perfect weekend baking project for a lazy Saturday or Sunday morning and once you make it, you’re well on your way to the most delicious quick bread that will ever grace your kitchen. It’s a little bit spiced, a little bit sweet, a little bit chocolatey and a whole lotta delicious.
Chocolate Chip Pumpkin Bread
Ingredients
- 3 cups all purpose flour
- 3 cups white sugar
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups canned pumpkin
- 1 cup vegetable oil
- 4 eggs
- ⅔ cup water
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- ½ teaspoon pumpkin pie spice
- ½ bag semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and spray 2 loaf pans with non-stick baking spray.
- In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
- In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
- Transfer batter to 2 sprayed loaf pans. Top with extra chocolate chips if desired and bake for about 55-60 minutes, until a knife is inserted in the middle and comes out clean. Remove the loaf pans from the oven and let the Chocolate Chip Pumpkin Bread cool for at least 30 minutes before removing and slicing.
Absolutely DELICIOUS!!! Thank you!
Love this recipe but want to try it in a Bundt! How long should I bake it?
havent tested it in a bundt!
I've made this recipe every fall since finding it a few years back. This time I decided instead of making 2 loaves, I'd make one loaf and use the rest of the batter for muffins. I popped the muffins in the oven about halfway through the bread baking, waiting for results now. If the smell is any indication, it will be fantastic as all of your recipes are!
This is perfect for any time of the year!!!
So easy and great for the fall.
I made this last week and have been meaning to review. This pumpkin recipe is the best! I mean throw away any other recipe you've been using. The only change I made was reduced cloves to 1/2 tsp and upped the pumpkin pie spice to 1 tsp. I am not a huge clove fan. Seriously this is a good one. Made two loaves and they were gone in two days. Don't wait for "pumpkin season" to make.
Amazing! Perfect year round
If it is as good as your chocolate zucchini bread...
Can’t wait to try it.
I promise it is!
Hello!! Gluten free option?? Can you just switch the flour out?? Thank you!!
you can try Bob's Red Mill GF Flour as a substitute!! I've heard that has the best results
How can I make this in a standard glass 9x5 baking pan? What would the measuring conversion and temperature difference be? Thank you! This (and the rest of your site), looks delish! 🙂
I haven't tested it for that size pan so I'm not sure! But it would be the same oven temp and the same ingredients - just unsure about baking time. Sorry.
Hi Gaby! I'm obsessed with this bread and have made the recipe 3 times since your snapisode (and for me is makes 3 loaves/recipe!) This time I actually made w intentions to freeze and give later, how do you recommend reviving from frozen? Also, if I plan to serve it in a week would you recommend freezing and defrosting or just keeping in fridge? THANK YOU!
Hey Caitlin!
After I freeze mine, I just pop it out of the freezer and let it come to room temp on the counter if I'm serving it that day. Then I just store it in the fridge after that!
Alternatively, sometimes i just want a slice and I'll take the frozen loaf, slice off a slice, and the pop the slice in the microwave for a hot second and then put the rest of the loaf back into the freezer.
And for a week from now - I'd just freeze and then thaw the morning of 🙂 xx
IF I WANT THIS WITH WHITE CHOCOLATE CHIPS DO I NEED TO CHANGE ANYTHING ON THE RECIPE? TEMPERATURE OR AMOUNT OF ANYTHING?
nope!! just swap out the white for regular chocolate chips!
Just made these into muffins! SOO YUM! But all the chocolate chips sunk to the bottom! I think my baking powder is "dead". Will definitely make this again.
How long will this bread hold up uncut? If I make it late Thursday night would it still be good Sunday if it is wrapped? How would you recommend wrapping it. I got asked to make it for a camping brunch but it won't be needed til Sunday.
You can totally keep it for a few days. Just bake it, let it cool entirely and then wrap it tightly in plastic wrap and refrigerate or freeze until it's time to eat!! I keep mine in the freezer for weeks before cutting into it!
How long will this bread hold up uncut? If I make it late Thursday night would it still be good Sunday if it is wrapped? How would you recommend wrapping it. I got asked to make it for a camping brunch but it won't be needed til Sunday.