Add this easy Pumpkin Chocolate Chip Bread recipe to your plans for fall baking!
Fall is a wonderful time for baking, especially when you fill your home with the wonderful smells and flavors of cinnamon, nutmeg and pumpkin. This Pumpkin Chocolate Chip Bread is quick to mix and smells amazing while it’s in the oven.
This loaf of bread makes a lovely gift for a fall birthday, to thank a neighbor for raking your leaves, or just as a sweet indulgence for yourself.
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Pumpkin Chocolate Chip Bread
When baking muffins and bread recipes, it’s a good idea to mix your wet and dry ingredients separately before combining them. That way, there are no chunks of baking powder or spices, and no dry pockets.
When you combine the two, be careful not to overmix, since that can make the batter tough. Just mix until moistened.
Fold in the chocolate chips, then spread into a loaf pan. The baking time seems long, but it’s worth it!
The hardest thing about this recipe is waiting for it to cool! Be sure to let it sit out for quite a while before trying to slice.
Of course, this pumpkin bread tastes wonderful even without the chocolate chips, if you prefer it that way.
Don’t have pumpkin pie spice?
No worries! I never buy it, either. Just use the spices you already have.
Mix ¼ tsp ground ginger, ¼ tsp ground allspice, ⅛ ground nutmeg, and an extra ½ tsp cinnamon to replace the pumpkin pie spice in this recipe.
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs
- 1 cup canned pumpkin puree
- 2 cups flour (white or wheat--I used wheat)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (see note below)
- ¾ cup mini chocolate chips
Preheat oven to 350 degrees and prepare loaf pan with nonstick cooking spray.
In a large bowl, mix butter, sugar, eggs and pumpkin puree with a whisk.
In a smaller bowl, combine flour, baking soda, cinnamon and pumpkin pie spice.
Add dry ingredients to wet ingredients, and stir just until moistened.
Fold in chocolate chips. Spread in prepared loaf pan.
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely.
More pumpkin spice recipes