This chocolate chip pumpkin bread is light and airy; it's an oil-based sweet bread made in a loaf pan with pumpkin puree, and pumpkin spice. A simple and easy recipe that takes just 10 minutes to mix and 50 minutes to bake.
Table of Content
Today is the first day of fall and we have already started making pumpkin-inspired treats. As always, I started with my pumpkin spice mix and we also made some hot and iced pumpkin spice latte. It's definitely a great way to celebrate the season.
Why make this bread
- This is simple and tasty, oil-based, light, and airy bread with eggs. Also, it's flavored with pumpkin spice, cinnamon, and nutmeg. In addition, I use chocolate chips, and yet you can also use a chocolate bar cut into pieces.
- Quick and easy - It takes about 10 minutes of prep time with about 50 minutes of baking time.
- No special equipment - All you need is a bowl and whisk to mix the batter and a loaf pan to bake the bread.
- The ingredients are easy to find simple pantry staples plus pumpkin puree.
- The batter is quite versatile because you can modify it in many ways.
- You can leave the chocolate chips out to make a moist a pumpkin bread.
- Drizzle caramel over the bread to make a caramel pumpkin bread.
- Add 2 tablespoon of cocoa powder instead of chocolate chips to make a chocolate pumpkin bread.
Ingredients and substitutes
- All-purpose flour - Plain flour is all you need for this bread.
- Pumpkin spice - I am using a homemade pumpkin spice mix.
- Pumpkin puree - Today, I am using canned, but you can also use homemade pumpkin puree.
- Sugar - I like a combination of brown and white sugar. Since adding brown sugar gives the bread a deeper color. And if you want a lighter pumpkin color, use all white sugar.
- Chocolate chips - You can also use a chocolate bar and break it into pieces.
Step by step instructions
- Preheat the oven at 325°F / 165°C Gas Mark 3.
- Spray a 9 x 4-inch loaf pan - and set aside.
- Dry ingredients - In a bowl, combine the dry ingredients - flour, baking soda, pumpkin spice, cinnamon powder, nutmeg, and salt.
- In a bowl with the whisk, whip the eggs with both the brown and white sugars. Gradually, add the oil and make sure it is well incorporated.
Pro tip - It is best to add the sugar and oil gradually, a little at a time, this will prevent the eggs from curdling.
- Then, add the vanilla extract and pumpkin puree, followed by the flour mixture and chocolate chips. Make sure there are no lumps.
Pro tip - We do not want to activate the gluten in our batter. So, do not overmix the batter. - Pour the batter into the prepared loaf pan and sprinkle some more chocolate chips on top.
- Bake for 45 to 55 minutes, until a skewer inserted in the center, comes out clean.
Pro tip - Overbaking can make this bread dry. So, make sure to check at about 45 minutes. Cover with foil if the bread is becoming darker on top. - Cool on the cooling rack for 10 minutes before you slice.
Frequently asked questions
How long will this pumpkin bread keep?
This pumpkin bread will keep at room temperature for 2 days or in the fridge for up to a week. You can even freeze it for up to a month.
What do you eat pumpkin bread with?
This bread is delicious on its own but you can also eat it with Nutella, cream cheese, apple butter, Dulce de leche, etc
Why is my pumpkin bread dry?
Follow the recipe correctly, because it needs to have the right amount of dry and wet ingredients. And, do not overbake the bread.
Why is my pumpkin bread gummy or soggy?
It is necessary to have just the right amount of wet ingredients like pumpkin puree. Adding too much pumpkin puree can make the bread gummy or leave it wet during baking.
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Printable Recipe
Chocolate Chip Pumpkin Bread
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C Gas Mark 3
Difficulty: Easy
Calories: 388kcal
Adjust Servings Here: 10 slices
Description
This chocolate chip pumpkin bread is light and airy; it's an oil-based sweet bread made in a loaf pan with pumpkin puree, and pumpkin spice. A simple and easy recipe that takes just 10 minutes to mix and 50 minutes to bake.
Video
Ingredients
Dry ingredients
- 2 cup (250 g) All-purpose flour
- ¾ teaspoon Baking Soda
- 1 ½ teaspoon Pumpkin spice
- 1 teaspoon Cinnamon powder
- ½ teaspoon Nutmeg powder fresh grated
- ½ teaspoon Salt
Wet ingredients
- 2 Eggs large
- ½ cup (110 g) Brown sugar
- ½ cup (100 g) Sugar
- ⅔ cup (160 ml) Oil cooking
- 1 cup (240 ml) Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 cup (235 g) Chocolate chips
Instructions
- Preheat the oven at 325°F / 165°C Gas Mark 3.
- Spray a 9 x 4-inch loaf pan - and set aside.
- Dry ingredients - In a bowl, combine the dry ingredients - flour, baking soda, pumpkin spice, cinnamon powder, nutmeg, and salt.
- In a bowl and with a whisk, whip the eggs with both the brown and white sugars. Gradually, add the oil and make sure it is well incorporated. Pro tip - It is best to add the sugar and oil gradually, a little at a time, this will prevent the eggs from curdling.
- Then, add the vanilla extract and pumpkin puree, followed by the flour mixture and chocolate chips. Make sure there are no lumps. Pro tip - We do not want to activate the gluten in our batter. So, do not overmix the batter.
- Pour the batter into the prepared loaf pan and sprinkle some more chocolate chips on top.
- Bake for 45 to 55 minutes, until a skewer inserted in the center, comes out clean. Pro tip - Overbaking can make this bread dry. So, make sure to check at about 45 minutes. Cover with foil if the bread is becoming on top.
- Cool on the cooling rack for 10 minutes before you slice.
Recipe Notes
- You can use a stand mixer or hand mixer but there is no need for this bread.
- Chocolate chips - You can use dark or substitute half with white chocolate chips. You can even use chopped chocolate bars just like we do in our chocolate chip cookies. I like to sprinkle some chocolate chips on top before baking. These look pretty and enhance the presence of chocolate chips inside the cake.
- Spices for pumpkin bread - I am using pumpkin spice, cinnamon, and nutmeg but you can also use gingerbreads spice, chai spice mix with cinnamon, and nutmeg.
- Sugars - I like a combination of white and dark brown sugar but you can use all white which brings out the color of the pumpkin puree beautifully.
- When is the pumpkin bread done? Similar to a cake this bread is done when a toothpick or skewer inserted inside the bread comes out clean.
- It is important to let the bread cool in the pan for at least 10 minutes so the chocolate chips have some time to cool down otherwise they will spread like melted chocolate. It won't look as elegant as with specks of chocolate chips all over.
- Freezing pumpkin bread - This bread freezes beautifully. I like to cut slices and place them in a ziplock bag. I freeze them flat on a tray first. Once frozen they can be stacked. Remove the number of slices you need and continue to save the rest for later.
Nutrition Information
Calories: 388- kcalCarbohydrates: 51- gProtein: 5- gFat: 19- gSaturated Fat: 3- gCholesterol: 35- mgSodium: 268- mgPotassium: 104- mgFiber: 2- gSugar: 29- gVitamin A: 3887- IUVitamin C: 1- mgCalcium: 42- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Lucy
This pumpkin bread is such a delicious snack or dessert for the fall. The addition of chocolate chips is the perfect finishing touch.
Jac
I am busy collecting all recipes pumpkin at the moment in preparation for next month. This bread looks tasty, thanks!
Seema Sriram
Wow, Veena !! pumpkin bread with chocolate chips sounds very exciting. I can promise it won't last even 5 minutes with my kids at home.
Beth
This bread recipe is one of the household favorites and so delicious! I usually make two loafs and freeze one. Such a hit here and I’ll definitely make this again this fall too!
Veena Azmanov
Thank you, Beth. I am so happy to hear that. We love this bread too.