Chocolate Chip Pumpkin Bread
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 puree 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 to this easy pumpkin bread taste.
HOW TO MAKE HOMEMADE PUMPKIN PUREE
- Set oven to 350°F
- 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 them 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 preheated 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 it from the skin.
- Use a food processor or handheld 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 350°F.
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 and oil, and milk and mix well.
In a large bowl add flour, baking soda, salt and pumpkin spice and mix until blended.
Add those yummy chocolate chips. Then pour into baking pan and add a few more chocolate chips to the top if you like. Bake for about 45-50 minutes or until a toothpick inserted in the centre comes out nearly dry.
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 them 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m in for making and eating this yummy looking bread. And, by the way, your photos are lovely.
Thanks so much Pam!
This looks so delicious and tasty! My daughter is going to love this! So excited to make this!
There is no better combination for fall than pumpkin and chocolate chips! I could eat this entire loaf myself – just delicious!
Finally found pumpkin bread recipe I like! Thanks!
We adore pumpkin bread, and chocolate chips are a MUST in it. The perfect autumn treat.
Oh my goodness, this is amazing! I am definitely going to try this!
That sounds like a loaf of bread that my family would love!
This just sounds amazingly good. Pumpkin bread is always a win. Add chocolate chips, and I’m in trouble! Thanks for sharing. I will have to make this soon!
yammy ..Pumpkin Bread ..i will cook it soon
Okay… this is lethal. I love it. I want to make this every day! Pumpkin and chocolate are my FAVORITE combination.
Yum!! Perfect for the Fall weather approaching!
This sounds absolutely delicious. I love cooking with pumpkin at this time of year so I’ll be trying out this recipe.
This looks so good. It would be great for the holiday parties.
Oh my goodness! I started getting hungry looking at the picture. It looks incredible!
The bread looks really moist and yummy! I like that you added chocolate chip in it. 🙂
This looks so delightful and tasty. I just love everything about this!. This would disappear in no time at our house!.
I don’t think I have ever added chocolate chips to a pumpkin bread. It looks like it would make for a tasty addition.
Yes to pumpkin season! I am baking one as I type this. The aroma is so welcoming. That bread looks so delicious.
I have never tried pumpkin bread before. I can imagine it’s delicious though, if Starbucks even sells it. A homemade recipe is much better though, especially when you add the chocolate chips.
This recipe sounds great, perfect for the holidays too. Can’t wait to try this.
How perfectly seasonal…a cold morning with this and a coffee- yes please!
Wow, these looks very yummy and healthy food for everyone. Loved the twist you have on this recipe, can’t wait to make this at home.
Thanks for sharing this recipe. I love reading about new recipes that include chocolate chips!
Yum! I love all the pumpkin goodies this time of year. Add in some chocolate chips and this bread looks like an instant winner at my house. I can’t wait to try this!
Chocolate chip and pumpkin sounds delish. I live in an area that grows a lot of pumpkins. I’ll have to make my own puree for this recipe.
This looks amazing! You’ve almost got me drooling! This looks like the perfect start to Fall.
OMG yes! I’m making this immediately! I just love this time of year when all the fall recipes come out!
Great tips you have here.
They were really helpful when I tried my chocolate chip pumpkin
Yumm! Can’t wait to try this recipe. I love pumpkin in everything!
Perfect for pumpkin season! Love the addition of chocolate chips!
I am most definitely ready for all the fall baking, this looks so moist and tasty.
What a great recipe. I love the depth of this recipe and flavours as well as the picture! I definitely must try this very,very soon.
I can only imagine how great your house smells based on how great your bread looks! I am modifying a lot of my recipes, too, and sometimes the result are incredible! Love your banana… oops, pumpkin bread! 🙂
What a great pumpkin bread! I love the addition of chocolate chips to this. Perfect for fall!
Good evening. Thanks.Great article.