Homemade Pumpkin Bread is extra delicious, supremely moist, and bursting with fall flavors! So easy to make and a guaranteed hit with friends and family this holiday season. Bonus: No mixer needed! This easy pumpkin chocolate chip bread recipe is sure to become a new family favorite.
Love pumpkin? We doo too! Make sure to try these Cinnamon Sugar Pumpkin Muffins and these easy Pumpkin Bars with the most incredible frosting!
Pumpkin Bread
I’m so excited to be sharing this delicious Chocolate Chip Pumpkin Bread recipe! It’s one of my favorite fall treats and although we make it without the chocolate chips frequently, the chocolate does add a decadent and delicious addition to the recipe.
If you’ve never had chocolate and pumpkin together before, I urge you to give it a try. This bread can be made without the chocolate chips, of course, but we love it best with them in.
Baking this weekend? You simply must try this Cranberry Pecan Pumpkin Bread! So good!
The BEST Pumpkin Bread Recipe
For a handful of reasons…
- No mixer needed. I love that I can grab a mixing bowl and just rock and roll. No need to lug out a mixer to whip this bread up.
- That pretty pop of color from the chocolate chips is gorgeous against the orange of the bread.
- The perfect amount of spice using my homemade pumpkin pie spice.
- Perfectly moist bread that can double as breakfast or dessert.
- Delicious pumpkin flavor that is lovely in the fall months and holiday season
- This easy pumpkin bread recipe smells amazing while it’s baking! Creates the most delicious fall aroma in your home!
This pumpkin chocolate chip bread is a must make for fall! You’re definitely going to want to add it to your weekend baking list!
Pumpkin Desserts
Over the years I have become a really big fan of pumpkin and chocolate together. It’s incredibly decadent and just feels like the perfect fall dessert. Here are some of our favorite pumpkin and chocolate recipes:
Pumpkin Bread Ingredients
I love that this pumpkin bread recipe doesn’t call for anything crazy. In fact, it calls for ingredients that you most likely already have in your pantry, with maybe the exception of canned pumpkin. Let’s take a quick look at what you’ll need:
- all purpose flour, baking powder, baking soda, and salt – these ingredients provide the structure, leavening and some flavor to this pumpkin bread.
- pumpkin pie spice – I like to use my own homemade pumpkin pie spice but store bought will also work. The spices really complement the pumpkin and give it that “fall flavor”.
- canned pumpkin (not pumpkin pie filling) – I’m using a lot of pumpkin in this pumpkin bread which gives it it’s amazing flavor and keeps it moist for days.
- brown sugar and granulated sugar – the perfect amount to keep this pumpkin chocolate chip bread sweet and moist.
- applesauce OR canola oil – I prefer the oil but the applesauce will also work. Adds moisture to the bread and more importantly, keeps the bread moist.
- eggs and vanilla extract – for structure and flavor
- chocolate chips – the addition of chocolate chips is SO delicious!
This easy Pumpkin Bread recipe can be made with oil OR applesauce. I used oil in the video below but frequently use applesauce in this recipe and it’s just as delicious.
How To Make Pumpkin Bread
- Preheat oven to 350F. Grease two 8 x 4 inch loaf pans and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
- Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
- Fold in chocolate chips, reserving a small amount to sprinkle on top.
- Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
What To Serve With Pumpkin Chocolate Chip Bread
This bread is so moist and delicious on it’s own that you don’t need to top it with anything. Buuuuut, if you were, here is what I would suggest:
- Honey Butter
- Brown Sugar Cinnamon Butter
- Pumpkin Butter
- Softened butter or cream cheese can also be delicious.
- A little drizzle of honey is a yummy way to go too.
Pumpkin Bread Variations To Try
- Try swapping in some nuts or flavored chips for the chocolate chips or even in addition to the chocolate chips. Butterscotch chips would be SO GOOD!
- Instead of sprinkling mini chocolate chips on top of the loaf, bake, let cool and then drizzle with a chocolate glaze like I did with this Chocolate Zucchini Cake.
- Swap in dried cranberries or raisins for the chocolate chips.
More Pumpkin Recipes:
- Pumpkin Bars with Brown Butter Cream Cheese Frosting
- Baked Pumpkin Spice Donuts
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cake with Chocolate Chips
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Butter Pecan Ice Cream
- Pumpkin Carrot Cake Cupcakes
- Cranberry Pecan Pumpkin Bread
- Pumpkin Cheesecake Trifle
How To Make Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 2 cups canned pumpkin (not pumpkin pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce OR canola oil
- 3 eggs room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup mini semi sweet chocolate chips reserve a couple tablespoons for the top of the bread if desired
Instructions
- Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
- Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
- Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
- Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
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