So here’s the thing. I don’t like plain pumpkin, but I love the subtle flavor of it. Homemade chocolate chip pumpkin bread? Sign me up.
Pumpkin pie doesn’t do it for me, but I love pumpkin scones where it’s not so prominent. It’s a perfect fall recipe.
When fall rolls around, you all can have your pumpkin spice lattes. I’m fine with that. I choose to bake with my pumpkin instead.
In fact, I already went through my first big can of pumpkin puree. I make this chocolate chip pumpkin bread first every year.
I love the combination of chocolate and pumpkin, and and this dense, moist bread just makes me happy.
A slice of the chocolate chip pumpkin bread makes a perfect breakfast paired with a nice cup of coffee or tea. The weather in Chicago isn’t currently cooperating with my idea of fall, but you know the weather will cool off quickly.
Since this recipe makes two loaves, I pop one in the freezer wrapped twice tightly to enjoy later. Don’t tell anyone, but I enjoy a slice straight from the freezer – no thawing required!
Should I use pumpkin puree or pumpkin pie filling?
While they both sound like pumpkin, pumpkin pie filling is not pumpkin puree. They are not interchangeable.
Use pumpkin pie filling when you make a pumpkin pie. For any other baking, only use pumpkin puree.
Pumpkin pie filling has spices and sweeteners and other ingredients that you don’t want to have in your baked goods unexpectedly.
Is pumpkin bread really dairy free?
This recipe for pumpkin bread with chocolate chips is naturally dairy free. Many quick breads use oil for the fat in place of butter, and this one follows that methodology.
The only thing that makes this bread not vegan is the eggs, which by the way are not dairy. They do not come from a cow.
You can use your favorite vegan egg substitute in place of the four eggs to make a vegan pumpkin bread, if you choose. I have tested this with my favorite vegan egg replacer.
Can I freeze pumpkin bread?
Yes, you absolutely can. Pumpkin bread freezes well for up to a month. You can freeze it for longer, but the higher moisture content forms ice crystals and starts to change the texture somewhat.
Before I freeze my bread, I like to slice it. This lets me take out one piece at a time rather than having to thaw an entire loaf.
Be sure to wrap your loaf tightly in plastic wrap to eliminate as much air as possible before you freeze it. If you are going to freeze it longer, consider doing a second layer or placing it in a zip top freezer bag after you wrap it in plastic.
To thaw it, unwrap it, and let it thaw on the counter for a few hours. That said, I often enjoy a slice straight from the freezer without thawing it!
How can I make mini loaves of pumpkin bread instead?
This recipe makes two full size loaves in 9 inch loaf pans. You can also make mini loaves in the 5 3/4 inch pans, and you will have six mini loaves instead.
Hint: This makes a perfect gift!
When you bake them, bake them at 350 degrees for 35-40 minutes until your tester comes out clean. The thickness of your pan and its conductivity (plus your oven in general) may cause this to vary a bit.
This is a big reason I do not use disposable mini loaf pans because they don’t bake as well. I prefer mini loaf pans that I can use again and again that will distribute heat better.
What can I do with leftover pumpkin puree?
Of course, this recipe gives me an extra cup or so of pumpkin when I use the large can. Fortunately, there are so many other pumpkin recipes out there.
The one I regret not making? Pumpkin waffles for my kids. Fortunately, it’s pumpkin season, and this is just an excuse to pick up another can or two of pumpkin puree.
How to Make Chocolate Chip Pumpkin Bread
Like most quick breads, you mix the dry ingredients in one bowl and the wet ingredients in another, then pour wet ingredients into the dry ones. Gently stir just until moistened, and that’s it.
If you stir too much, the bread becomes tough. You also end up with air bubbles in your bread. Ever seen this in cakes or muffins you’ve made? Mix them less!
Preheat your oven before you start. This recipe comes together quickly, and you don’t want to have to wait any longer than necessary. Grease your loaf pans, too, even if you use nonstick pans.
To make your chocolate chip pumpkin bread, add the flour, cinnamon, nutmeg, salt, and baking soda to a bowl. Stir to combine.
In a separate bowl, add eggs, sugar, pumpkin, and oil. Beat well. You want this to be light and just a touch bubbly.
Pour the liquid ingredients into the dry, and stir with a spatula until mostly combined. Add 1 1/2 cups of your chocolate chips, and stir again.
Pour batter into your greased nine inch loaf pans, dividing as evenly as possible. I use a scale to make it easier for me, but that’s really because I enjoy playing with my scale. Sprinkle the remaining chocolate chips over the batter.
Place your loaves into the 350 degree oven and bake for 60 minutes. Test to ensure your cake tester comes out clean, as it may take up to an additional 10 minutes depending on your oven.
Let your chocolate chip pumpkin bread loaves cool for 10 minutes, then turn them out on a wire cooling rack.
Pro tip: I love my stackable wire cooling racks that save me counter space when I make cookies or anything that requires more than a single rack.
Serve once fully cooled. Keep tightly wrapped on your counter for up to three days or freeze for a month.
Have you ever made chocolate chip pumpkin bread? What’s your favorite pumpkin recipe?
Check out some of my favorite pumpkin recipes here:
- Pumpkin swirl brownies
- Pumpkin waffles
- Pumpkin spice creamer
- Chocolate chip pumpkin muffins
- Pumpkin scones
- Pumpkin cinnamon rolls
- Pumpkin doughnuts
- 3 cups flour
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
- 2 teaspoon baking soda
- 4 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups pumpkin puree
- 1 1/2 cups oil
- 2 cups chocolate chips, divided
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Add flour, cinnamon, nutmeg, salt, and baking soda to a bowl. Stir to combine.
- In a separate bowl, add eggs, sugar, pumpkin, and oil. Beat well, then add liquid ingredients to the dry. Stir with a spatula until mostly combined. Add 1 1/2 cups chocolate chips, and stir again.
- Pour batter into greased loaf pans, dividing as evenly as possible. Sprinkle remaining chocolate chips over batter.
- Bake at 350 degree oven for 60-70 minutes, until cake tester comes out clean. Let cool for 10 minutes, then turn out on a cooling rack.
- Serve once fully cooled. Keep tightly wrapped on your counter for up to three days or freeze for a month.
- I like to slice the loaves before I freeze them so I can take out a slice at a time to enjoy later.
- For more tips and tricks, be sure to read the full article.
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Nutrition Information:Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 331Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 31mgSodium: 188mgCarbohydrates: 39gFiber: 2gSugar: 24gProtein: 4g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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