Chocolate Chip Pumpkin Bread

My best pumpkin bread recipe gets a chocolate chip upgrade! This chocolate chip pumpkin bread is so moist and studded with chocolaty goodness. It’s a must-make pumpkin bread for fall.

I have a favorite Pumpkin Bread recipe that I love to make several times during the fall season. It’s perfectly spiced, moist, and practically fool-proof to make. One of my favorite things to do is dress it up with other ingredients and, of course, what’s better than adding some chocolate?

Chocolate and pumpkin are a great combination and this chocolate chip pumpkin bread is one of my favorite ways to switch up a traditional pumpkin bread.

I’ve made so many pumpkin recipes I’ve lost track of the total! Once you try this chocolate chip pumpkin bread be sure to browse my whole Pumpkin Recipes collection for more ideas.

How to Make Moist Pumpkin Bread

I love how moist this pumpkin bread is and it’s because of two ingredients: pumpkin puree and eggs.

The pumpkin puree in the bread not only gives the bread its flavor, but it also gives the bread a lot of moisture.

There are also four eggs in the batter, which also gives the bread a lot of moisture.

Aside from the eggs and pumpkin, the best way to ensure your pumpkin bread doesn’t dry out is to not overbake it. I always give a recommended bake time, but it’s important to check on your bread early while it’s baking because ovens can vary greatly. Some ovens run hotter than others, so I recommend checking your bread about 10 minutes before the recommended total bake time.

Pumpkin bread is ready when an inserted toothpick or cake tester comes out clean. Be sure to check the center of the bread and not near the edges.

Chocolate Chip Pumpkin Bread

I recommend using two bowls to make this pumpkin bread: one to mix the dry ingredients and another to combine the wet ones.

When you add the dry ingredients to the wet ones, mix the batter just until combined. This will ensure your pumpkin bread has a tender crumb.

I like to add the chocolate chips to the batter right at the end. I mix just until the chips are evenly distributed through the batter. I used semi-sweet chocolate chips, but feel free to substitute milk chocolate or dark chocolate chips.

I love chocolate and pumpkin so be sure to check out my Flourless Pumpkin Pie Muffins, too!

How to Store Pumpkin Bread

This pumpkin bread is so good and I love to make several loaves every fall so I’ve learned the best ways to store it so it maintains its moisture!

• Room temperature: This bread will keep for several days at room temperature. Just be sure to keep it tightly wrapped. It will stay moist for several days although it tends to disappear fast at our house!
• Refrigerator: You can also store the bread in the refrigerator for up to a week. Store it in an airtight container so it maintains its moisture.
• Freezer: This is one of my favorite ways to store pumpkin bread. I like to make several loaves at a time and then, once they’re completely cooled, I wrap them tightly in plastic wrap and pop them in the freezer. Pumpkin bread keeps well in the freezer for up to two to three months.
• To thaw a frozen pumpkin bread: You can either transfer it to the refrigerator to thaw or leave it out at room temperature. Just be sure to enjoy your thawed pumpkin bread within a few days!

Chocolate Chip Pumpkin Bread

Servings: 3 (7x3) loaves

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Course: Breakfast, Snack

Cuisine: American

A traditional pumpkin bread gets a chocolate upgrade with melted chips baked right in.

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Ingredients

• 1 (15-oz) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 2 1/2 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 2 cups semisweet chocolate chips

Instructions

• Preheat oven to 350°F. Line three 7×3 inch loaf pans with parchment paper.
• In a large bowl, using an electric mixer, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
• Using the hand mixer on low speed, gradually add in the dry ingredients. Stir in the chocolate chips until chips are evenly distributed. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when a toothpick inserted in center comes out clean.

Notes

Recipe adapted from All Recipes

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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