This easy pumpkin bread is super moist and brimming with pumpkin spices. Add a few chocolate chips to the mix and you have a slice of heaven to go with your pumpkin spiced latte.
Nothing says fall like pumpkin recipes with all that fragrant pumpkin spice wafting through the house while baking up goodies. What I can tell you is that the popular west coast coffee shop has nothing on this bread! Moist with just the right amount of pumpkin spice and chocolate chips make this bread a snack the whole house will fall in love with.
My kids are very picky eaters with one of their favourite snacks being my homemade healthier banana bread. But at this time of year… well anytime really… I just love the smell of nutmeg, cinnamon and cloves. Who doesn’t? So I modified my version of banana bread to celebrate the pumpkin season and the added bonus is my house smells amazing!i
WHAT YOU WILL NEED TO MAKE CHOCOLATE CHIP PUMPKIN BREAD
- Pumpkin Puree – Either from a can or made fresh by roasting a small baking pumpkin that has been cleaned from the seeds and pureeing the inside flesh once soft. Definitely do not buy pumpkin pie filling for this recipe.
- Whole Wheat Flour – Add extra fibre to make this recipe a little more wholesome and no one will ever notice.
- Vegetable Oil – Keeps this bread nice and moist
- Apple Sauce – Adds a little flavour but more importantly adds moisture to this bread to cut down on the amount of oil needed.
- Eggs – The ingredient that binds all the ingredients together so the bread doesn’t fall apart.
- Milk – Adds moisture and flavour while making it easy to mix the dry and wet ingredients to form a batter.
- Brown Sugar – Has a touch of molasses in it so it adds a richer flavour that goes great with pumpkin spices
- White Sugar – A typical sweetener that can be also substituted for organic cane sugar which is less processed.
- Baking Soda – a leavening agent to help this bread rise.
- Salt – Gives a little flavour boost!
- Pumpkin Spice -Pumpkin spice is life and the backbone the this easy pumpkin breads taste.
HOW TO MAKE HOMEMADE PUMPKIN PUREE
- Set oven to 350 degrees Farenheit
- Trim the stem, cut them in half from stem to bottom
- Remove the seeds by scooping them out with a spoon. You can separate the seeds from the pulp and roast the seeds or fry with a little oil in a frying pan with some spices for an extra treat later
- Lay pumpkins face up on a lined baking sheet and cover with foil.
- Roast in pre-heated oven for about 45 minutes or until they are soft enough to easily poke thru with a fork
- Remove from the oven and let completely cool and then the skins will slide right off.
- If the pumpkin skin does not come off easily scrape the inside of the pumpkin with a spoon to separate from the skin.
- Use a food processor or hand held blender to puree the pumpkin flesh so it is smooth and strain to remove any stringy bits missed.
- Store in the fridge covered for up to a week.
how to make this easy pumpkin bread
Start by preparing a loaf pan by greasing the pan with butter or vegetable oil and then adding a layer of parchment paper to prevent sticking. Set this pan aside and preheat the oven to 350F.
I am not a huge fan of nuts in my baked goods. Merely a texture thing for me but adding walnuts to this recipe works really well. You can either swap some out for the chocolate chips or add a 1/4 cup to the mix.
Can you double this recipe?
This recipe doubles nicely and the homemade pumpkin puree from one roasted baking pumpkin is enough for two loaves.
How to store pumpkin bread
I always make two loaves of this Chocolate Chip Pumpkin Bread and freeze for up to two months. Once completely cooled I wrap the second loaf in plastic wrap so it is tight and completely wrapped and then add a second layer of foil to ensure the bread is tightly sealed. Use a permanent marker and label the foil along with the date you made it so you can find this little gem when you need it.
MORE FALL RECIPES TO TRY!
Chocolate Chip Pumpkin Bread
- 2 large eggs
- 1 cup vegetable oil
- 1/2 cup light brown sugar
- 3/4 cup granulated sugar or organic cane sugar
- 1 1/2 cups pumpkin puree
- 1/4 cup milk
- 1/3 cup unsweetened apple sauce
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tbsp pumpkin spice
- 1 tsp salt
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees. Lightly butter or spray one 9X5 loaf pan and set aside
- In a medium bowl beat eggs with a fork until well blended. Add sugars and mix well making sure there are no lumps. Add the apple sauce, pumpkin puree, milk and oil and mix well.
- In a large bowl add flour, baking soda, salt and pumpkin spice and mix until blended.
- Gently add liquid ingredients to bowl mixing just until blended. Do not over mix. Fold in chocolate chips.
- Add batter to loaf pan and bake in the pre-heated oven for 45 minutes or until a tooth pick comes out clean or with only a few crumbs. Start checking 10 minutes early so as not to over bake which will result in the loaf drying out.
- Remove loaf from oven and let cool completely before removing from pan.
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