This is truly one of the most moist, velvety, decadent pumpkin chocolate chip bread recipes ever. There's an endless amount of melty chocolate chips baked inside, paired with the mild flavored pumpkin, you just can't go wrong!
I absolutely love cooking and baking with pumpkin. Of course, when there's chocolate involved, it makes it even more mouthwatering. There's no shortage of pumpkin on my website, but I knew we needed a pumpkin bread, so here we are.
Why bake with pumpkin?
Baking with pumpkin gives the baked goods a gorgeous orange hue and is typically used in seasonal recipes during the "ber" months, but I love it all year round.
Pumpkin also has a lot of benefits for consumption as it can aid in boosting your immune system, it's low in calories, and promotes heart health. You can read up about the benefits of pumpkin here. *not medical advice.
Why you'll love this pumpkin chocolate chip bread
- This is the perfect treat for those who love chocolate and pumpkin together.
- Easy to prep ahead of time and acts as a dessert, decadent brunch breakfast, or a snack.
- The ingredients are minimal, and all come together in one bowl.
What ingredients are needed for this loaf?
- Eggs - eggs are super important for making any bake such as a loaf or bread airy and fluffy.
- Sugar - sugar not only aids of course in the sweetness, but the overall structure. I like using organic cane sugar.
- Milk - adding in milk helps with the moist texture and flavor.
- Oil - a neutral oil is great for this type of recipe as you don't want the flavor of the oil to come through. You want the bake to be nice and moist, and the oil helps with it.
- Maple Syrup - maple syrup adds to the sweetness and gives the richness this pumpkin bread needs.
- Pumpkin Purée - do NOT buy pumpkin pie filling! It's meant to be just purée.
- Pumpkin Pie Spice - this is a mixture of clove, nutmeg, ginger, and cinnamon
- Chocolate Chips - the more chocolate chips, the better. I like using a dark and milk chocolate mix for this bread.
For more information regarding specifics about quantities, check out the recipe card below!
Swaps and Substitutions
- Flour - I would suggest sticking to a 1:1 gluten free flour for this, as I've tested this with a gluten free flour before.
- Milk - You can swap the whole milk for almond or oat milk.
- Oil - I have tested this recipe with vegetable, olive, and avocado oil. I'd say stick to either avocado or vegetable oil for this as it's pretty neutral.
- Sugar - A great substitute for cane sugar would be coconut sugar, which you can swap for 1:1.
How do I make this recipe?
Step 1: Whisk together eggs and sugar until pale yellow and bubbly.
Step 2: To the eggs, pour in the oil, milk, maple syrup, and vanilla extract.
Step 3: Add pumpkin to the bowl and whisk to thoroughly combine.
Step 4: Pour in dry ingredients and the chocolate chips. Fold together with a spatula as to not over-mix the batter.
Step 5: Pour the batter into a loaf pan and tap a few times on the counter to bang out any air bubbles. Bake for an hour at 350º.
Tips for making the best pumpkin chocolate chip bread
- Whisk the eggs until very fluffy and foamy. This will ensure a higher rise when the bread bakes.
- Switch from a whisk to a spatula when folding in the flour and chocolate chips. It helps to lessen the friction and thus will help to lower the risk of over mixing.
- Use a scale! If you have a scale, or if you are looking to amp up your baking game, a scale is uber important. It makes the recipe, and helps with precision of measurements.
- Add a little flour to the bowl with chocolate chips as this will prevent the chocolate from sinking to the bottom of the pan.
Ways to serve this pumpkin bread
- Part of a breakfast or brunch spread alongside a banana bread, fluffy blueberry waffles or a large stack of pumpkin pancakes.
- Add a scoop or two of protein powder or collagen powder and make it a hearty protein packed snack or breakfast.
- Cube a few slices of the pumpkin bread and layer in between whipped cream for a trifle affect.
Storage and Freezer Information
To Store: You can place any leftover pumpkin chocolate bread in a large airtight container on the fridge for up to 4 days. If you place it in the fridge it will dry out.
To Freeze: Wrap the entire bread in aluminum foil and place in the freezer for up to 2 months. Defrost at room temperature on the counter.
Hungry for more?
Here's a few other yummy breads to pair this with!
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Pumpkin Chocolate Chip Bread Recipe
Equipment
- 1 loaf pan
- 1 large bowl
- measuring spoons and cups
- 1 Scale optional
- whisk
- spatula
Ingredients
- 256 grams all purpose flour 2 cups
- 1 ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 2 whole eggs room temperature
- 100 grams cane sugar ½ cup
- ½ cup milk
- ¼ cup maple syrup
- ½ cup oil
- ¾ cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 ½ cups chocolate chips
Instructions
- Whisk together eggs and sugar until pale yellow and bubbly.
- To the eggs, pour in the oil, milk, maple syrup, and vanilla extract.
- Add pumpkin to the bowl and whisk to thoroughly combine.
- Pour in dry ingredients and the chocolate chips. Fold together with a spatula as to not over-mix the batter.
- Pour the batter into a loaf pan and tap a few times on the counter to bang out any air bubbles. Bake for an hour at 350º.
Allyson
Just made this recipe this morning with my daughter who LOVES pumpkin and this was such a hit! We didn't add that many chocolate chips but the texture was delicious we couldn't stop eating it.