I love the combination of chocolate and pumpkin and this chocolate chip pumpkin bread is a great way to enjoy it. The bread is moist and full of fall spices and chocolate chips. It’s freezer-friendly and easy to make.
I’ve been going a little crazy making cookies and cakes with pumpkin and chocolate. I love the combination and during the fall I can’t help but bake all kinds of pumpkin treats.
After making pumpkin chocolate chip cookies, I thought it might be fun to make a chocolate chip pumpkin bread. So I used my favorite pumpkin bread recipe as a base and added chocolate chips. I really enjoyed the results. Which begs the question: is there anything that doesn’t taste good with the addition of chocolate?
The Best Pumpkin Bread
For this recipe, I used my go-to pumpkin bread. I absolutely love it and it’s great all on its own but adding chocolate chips makes it even better.
The bread is spiced with cinnamon, cloves and nutmeg and has the perfect balance of pumpkin puree. It’s easy to make, too. You just combine the dry ingredients in one bowl and the wet ingredients in a separate bowl. Then you just combine them together until the batter comes together.
I folded in two cups of chocolate chips into the batter. Pour it into three 7×3” loaf pans and pop them in the oven.
It’s tempting to slice into the bread while it’s still warm and the chocolate chips are melted, but you should wait until the bread is cooled. I find that pumpkin bread tastes better after it’s cooled and the flavors have a chance to fully developed. In fact, I prefer eating it the day after it’s baked – the pumpkin flavor is always stronger after the bread has rested overnight.
Freezing Pumpkin Bread
Pumpkin bread freezes really well and since this recipe makes three loaves I usually pop two of them in the freezer to have later.
- Fully cool the loaves before you freeze them.
- Wrap them tightly with plastic wrap and then store them in a freezer-safe container or resealable bag.
- They will keep well in the freezer for up to three months.
- To thaw, you can transfer them to the refrigerator or leave them out at room temperature for a few hours.
Tips for Storing at Room Temperature
If you don’t want to freeze the bread, it will keep at room temperature for two to three days as long as it’s tightly wrapped.
If I’m not serving the bread all at once I only slice as much as I want and then keep the loaf wrapped. If you slice all of the bread it will dry out sooner. Keeping the loaves whole will help keep them moist longer.
Pumpkin Bread Recipes for Special Diets
If you’re following a special diet I’ve created other pumpkin bread recipes you might like to try:
Or browse all of my pumpkin recipes for even more ideas.
Chocolate Chip Pumpkin Bread
- 1 (15-ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 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 chocolate chips
- Preheat oven to 350°F (175°C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, 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.
- Stir the dry ingredients into the pumpkin mixture until just blended. (I usually use the hand mixer here for a little bit because my flour mixture always clumps. I only mix it until most of the clumps are out.) Add the chocolate chips and stir until chips are evenly distributed. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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.