Easy Chocolate Chip Pumpkin Bread
Rich, dense, moist, and packed with chocolate, you’ll want to make this easy Chocolate Chip Pumpkin Bread over and over again. Perfect for fall, and all winter long.
Chocolate Chip Pumpkin Bread is absolutely one of my family’s most favorite things ever. In fact, I usually double it, because two loaves just doesn’t go very far at our house. I love this recipe because it’s incredibly easy and yummy…you don’t even need a mixer! And I’m sharing my secret to making the outside of the loaf even more delectable. It’s the BEST Chocolate Chip Pumpkin Bread I’ve ever had, it’s a must try!!
I have a list of tried and true recipes that are my fall and winter staples, such as my Hearty Beef Stew, Easy Taco Soup, and Crockpot Hot Chocolate. This pumpkin bread recipe is at the top of that list, and is an irresistible homemade pumpkin bread that I make consistently through the fall and winter months. I’ve also been known to make batches through the spring and summer too, and my family often requests it. I’ve given it to countless people, and I’m always asked right away for the recipe.
Huge confession here…I don’t even like pumpkin! This is the one and only pumpkin recipe I eat, and hands down it’s one of my favorite things ever. The bread is the perfect consistency, has a rich flavor, and all of the melty chocolate chips just send it right over the top. And best of all, you can whip it up in a few minutes, no mixer required!
Table of contents
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Ingredients
Most of these are basic pantry ingredients, and I keep plenty of canned pumpkin on hand to make sure I can make it any time.
- Canned pumpkin
- Sugar
- Vegetable oil
- Flour
- Eggs
- Salt
- Baking soda
- Vanilla extract (pure is best, if you can)
- Chocolate chips
Equipment
One of the reasons I love this recipe is because it’s simple. All you need is kitchen basics like a large mixing bowl, wooden spoon, measuring cups and spoons, and loaf pans. No mixer required!
How to make
Preparation
Preheat your oven to 350°.
Baking Instructions
This is straightforward recipe, which I love!
Mix the dry ingredients and wet ingredients separately, then combine in a large bowl. Careful not to over mix–stir just enough to blend all the ingredients until incorporated. It’s okay if it looks a little lumpy. If you stir too much, it will make the bread more chewy and tough.
Next comes folding in the chocolate chips, of which I am pretty heavy-handed. I usually use at least 1 1/2 regular-sized bags, or if I’m using larger bags from Sam’s or Costco, I just add until it looks good!
We like a lot of chocolate, but it’s a personal preference, so you can as many or as few as you like. You could use mini chocolate chips, if that’s what you have on hand, but I think the larger chips work a bit better. I’ve also used Ghirardelli chocolate chips which are larger than typical, and they work great.
Tip: A little trick with the chocolate chips—mix them with a bit of flour (I have this in the recipe too) before adding them to the batter–this helps them not sink to the bottom while baking!
One of my favorite parts of the recipe is how you prepare the pans. It will make ALL the difference! After spraying them with cooking spray, coat the inside of the pan with sugar, and shake out the extra. It creates a crunchy, sugary, delightful crust on the outside, with the deliciously moist pumpkin bread on the inside. I always sneak the end pieces, because they’re extra crunchy!
The baking time is around 60-75 minutes, and it really depends on your oven. Over the years, with different ovens, I’ve had to adjust the baking time. I’d start checking around 60 minutes, and if a toothpick comes out clean, you’re ready to take them out. I let them cool in their loaf pans, and serve from there, but you can remove them if you like.
Just let the loaves cool a bit first before putting them on a wire rack, or they’ll fall apart. If you’re baking mini loaves, I’d start checking around 30-35 minutes. I love to use the cute disposable paper bakeware, and they come in all different sizes. I adjust based on the size, and start checking until done.
How to serve
We serve it just plain, nothing on it. The crusted sugar adds so much additional flavor, and the bread is so rich that we like it just as is–both warm and cool. I have friends who like it with a bit of butter on their slice, so it really is a personal preference.
Crockpot Hot Chocolate is the perfect accompaniment–serve them both to family and friends at all of your fall gatherings.
Recipe Tips
You can substitute homemade pumpkin puree for the canned pumpkin, if you prefer. Use the same amount–2 cups.
Even though I love cinnamon, I don’t like it in breads, so it’s not in this recipe. I use vanilla extract instead. If you prefer, omit the vanilla and you use 2 teaspoons cinnamon and 1/2 teaspoon nutmeg, or 2 teaspoons pumpkin pie spice instead.
Bake mini-loaves and give as gifts…I’ve got a super cute printable tag you can use! It’s perfect for fall gift-giving, and all through the holidays. I like to use paper disposable loaf pans for easy giving.
If you’re making 1 1/2 times the recipe, you can use the 29 oz. can of canned pumpkin, which ends up being 3.5 cups, as opposed to 3 cups. This makes 3 full loaves. I also use the 29 oz. when doubling it–3.5 cups instead of the full 4. I think it’s a bit forgiving, and it’s always worked for me.
Plan for the baking time–it’s a good 60-75 minutes in the oven. I dare you to try and wait until it cools down to eat a slice!
FAQ
Most of our family doesn’t love cinnamon and nutmeg in this recipe, so I leave it out. However, it is included in the recipe notes if you prefer.
Yes, I do this often. Prepare pans just as you normally would, and bake at the same temperature. Start checking them for doneness around 25-30 minutes, and add time as necessary.
How to store and freeze
After the loaves have cooled, wrap in plastic wrap or slide into a gallon-size bag. You can also use saved bread bags if you have them. They’ll last about 3-5 days. But honestly, I’ve never had them make it even a full day!!
If you want to freeze loaves, let them cool completely. Wrap in several layers of plastic wrap, then place into a freezer-safe gallon bag and seal tightly, removing the air. Freeze for up to 3 months. Thaw at room temperature until ready to serve.
More fall recipes
Cinnamon Sugar Bread | The Best Apple Crisp | Baklava Pie
Serving size
This recipe makes two loaves–one to keep, and to give away if you want to! I usually 1.5 times or double the recipe because it goes so fast. I’ve tripled the recipe and it’s turned out beautifully.
Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to leave me a comment below, and a recipe rating! 🖤 Make sure you follow me on Instagram, Pinterest, and Facebook, too!
I can’t tell you how much we love this recipe–I hope you do too!
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups canned pumpkin, 15 oz. can
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla, See note below
- 12 oz. chocolate chips
- 1 T. flour
Instructions
- Preheat the oven to 350 degrees. Spray two 8×4 inch loaf pans with cooking spray, then coat with sugar.
- In a large bowl, mix the flour, salt, and baking soda, then set it aside. In another bowl, combine the eggs, sugar, pumpkin, and oil, and use a whisk to mix well. Pour the pumpkin mixture into the flour mixture, and stir only until moistened.
- In a medium-sized bowl, add the 1 T. of flour and bag of chocolate chips. Lightly coat the chocolate chips with the flour. This helps to keep the chocolate chips throughout the batter evenly while it’s baking. Add the chocolate chips to the batter, and fold in.
- Pour the batter evenly into the loaf pans, and bake for 60-70 minutes or until the center is done, and a toothpick comes out clean.
