This easy Chocolate Chip Pumpkin Bread recipe is one of our all time favorites. Made with simple ingredients and warm autumn spices, this pumpkin quick bread is just what fall ordered!
Every fall we make this Chocolate Chip Pumpkin Bread! There’s nothing like a cinnamon spiced pumpkin dessert paired with sweet chocolate chips!
So…it was 95 degrees yesterday, and I wore a sweater and boots in protest of this terrible heatwave we’ve been having mid-November.
Joke was totally on me because even if I was firm in my protest against mother nature, I was dying of heat and sweat.
Apparently it’s going to cool down significantly mid-week (like a 40 degree drop or something)… But, I’ll believe that when I actually feel it.
Since the weather hasn’t been cooperating at all and it certainly doesn’t feel like fall, the least I can do is eat all things fall.
Enter in this super easy Chocolate Chip Pumpkin Bread! It’s a fall staple around here.
Since it’s hot and we’ve all got busy lives, let’s just get right down to the nitty gritty of this recipe.
This is very similar to my Pumpkin Bread with a Crumb Topping recipe, but it has a couple tweaks to the recipe to pair the flavor really well with the chocolate chips.
Chocolate Chip Pumpkin Bread Ingredients:
- flour, baking soda, salt
- cinnamon, nutmeg, ginger
- granulated sugar and brown sugar
- canola oil
- pumpkin puree
- vanilla extract
- chocolate chips
Is this a one bowl pumpkin bread recipe?
Yes! All dry ingredients are incorporated first. Next are the wet ingredients. Finally the chocolate chips are added in.
Can I use any kind of chocolate?
Absolutely. My go to chocolate chips are semi-sweet chips, but you could easy swap out the semi-sweet chips for milk chocolate chips, dark chocolate chips or even bittersweet chocolate chips. Just note that using bittersweet will definitely make the pumpkin bread not as sweet.
Do I have to make this pumpkin bread with chocolate chips?
No, you can omit the chocolate chips, essentially turning this into a classic pumpkin bread. However, I would definitely suggest you try making this with chocolate chips! There’s truly something about the combination of chocolate and pumpkin (I mean, just take a look at this Brownie Pumpkin Cream Pie and these Pumpkin Chocolate Chip Scones!).
Easy Chocolate Chip Pumpkin Bread Tips & Tricks:
- First things first, make sure all of the flour has been mixed into the batter. If there are any flour lumps in the batter, they won’t dissolve while baking. Instead, you’ll have bread with lumps of flour baked right in.
- I like to line the bottoms of my bread pans with parchment paper, as well as greasing the bread pans with baking spray. It makes removing the pumpkin bread from the pans so much simpler!
- With the water, oil and pumpkin puree, this is a super moist chocolate chip pumpkin bread recipe! It might seem like a lot of liquid, but it’s 100% necessary.
- The batter will be split between two 8×4 loaf pans. You can split it between two 9×5 loaf pans as well, however the pumpkin bread will not bake up as tall as the pumpkin bread in these pictures.
- You can also cut the recipe in half and make it in one 8×4 pan or one 9×5 pan (again, if using a 9×5 loaf pan, the bread won’t be as tall as the pictures in this post).
I hope you’re still as pumpkin obsessed as I am!
- 3 1/3 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup canola oil (or vegetable oil)
- 4 large eggs
- 1 15oz can pumpkin puree
- 2/3 cup water
- 1 1/2 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees and grease two 8x4 bread pans (I also place parchment paper in the bottom of each pan and grease with baking spray).
- In a large bowl, mix all purpose flour, baking soda, salt, cinnamon, nutmeg and ginger together.
- Add in granulated sugar and brown sugar, mixing until combined.
- Make a well in the center of the dry ingredients and add in the oil. Mix until the oil is combined (the batter will be dry).
- Add in the eggs, 2 at a time, mixing until combined. (Again, the batter will be dry.)
- Pour in the water, pumpkin puree and vanilla extract and mix the batter until all dry ingredients are incorporated.
- Lastly, mix in chocolate chips.
- Divide the batter between the two bread pans.
- Bake for 55-65 minutes, or until a toothpick or cake tester comes out clean. (If the top of the bread is browning too quickly, tent a piece of non-stick foil over the top and continue baking until the center is done.)
- Allow the bread to cool 15 minutes before removing from the loaf pans. Then allow them to continue cooling on a wire rack.
- Slice, serve and enjoy!
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