Go Back
–+ servings
Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread Recipe: Fall's Sweetest Comfort

This Pumpkin Chocolate Chip Bread Recipe combines pumpkin and chocolate for a delicious fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Gluten-free blend can be used as a substitute.
  • 1 teaspoon salt Essential for balancing sweetness.
  • 1 teaspoon baking powder Ensure freshness for optimal results.
  • 0.5 teaspoon baking soda Ensure freshness for optimal results.
  • 1 teaspoon pumpkin pie spice Mix your own with cinnamon, nutmeg, and ginger if needed.
  • 1 cup canned pumpkin Pureed fresh pumpkin can be used.
  • 0.5 cup granulated sugar Adds sweetness.
  • 0.5 cup brown sugar Using brown sugar deepens the flavor profile.
  • 0.5 cup applesauce or canola oil Use unsweetened applesauce for a healthier option.
  • 2 large eggs Flax eggs can be a substitute.
  • 1 teaspoon vanilla extract Higher quality enhances flavor.
  • 1 cup semi-sweet chocolate chips Feel free to swap with dark or white chips.
  • 0.5 cup mini chocolate chips Optional but recommended.
For Topping
  • 0.5 cup additional mini chocolate chips Sprinkle on top before baking.

Equipment

  • Mixing bowls
  • loaf pans
  • whisk
  • spatula
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare two 8x4-inch loaf pans by greasing them and lining with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, salt, baking powder, baking soda, and pumpkin pie spice.
  3. In a separate bowl, mix the wet ingredients: canned pumpkin, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract. Whisk until smooth.
  4. Combine the wet and dry ingredients until just mixed, being careful not to over-mix.
  5. Fold in the semi-sweet chocolate chips and mini chocolate chips.
  6. Divide the batter into the prepared loaf pans and smooth the tops. Sprinkle reserved mini chocolate chips on top.
  7. Bake at 350°F for about 50 to 55 minutes. Check for doneness with a toothpick.
  8. Allow the loaves to cool in the pans for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best texture, avoid overmixing and let loaves cool completely before slicing. Store properly to maintain moisture and prevent crumbling.

Tried this recipe?

Let us know how it was!