Chocolate and pumpkin make an amazing combo in this Pumpkin Bread with Chocolate Chips! It’s warmly spiced and filled with the perfect touch of chocolate in every single bite!
Pumpkin Bread. Chocolate Chips. Doesn’t that sound like a Heavenly combo? We all know Halloween is about chocolate just as much as it is pumpkin, am I right? So why not throw the two together in a festive and delicious dessert that just screams alllll of the warm Fall flavours? This chocolate chip pumpkin bread is easy to make, smells amazing as it bakes up in the oven and goes hand in hand with a pumpkin spice latté. It’s cozy, delicious and the perfect dessert to kick off all your Fall baking! And the best part is you don’t even need a mixer!
What is Banana Bread going to be for Halloween? You guessed it…Pumpkin Bread! And Pumpkin Bread with Chocolate Chips at that. Lol. As cheesy as that may have sounded (sorry…it’s been a long day…) it’s true! Pumpkin bread is basically the same thing as banana bread but using pumpkin purée instead of overripe bananas. It’s the perfect morning breakfast, a great afternoon snack or an awesome after dinner treat that the whole entire family is going to love. And of course, a delicious way to use up your very own pumpkin spice mix I just knnnnow you already got around to making 😉
This Pumpkin Bread with Chocolate Chips combines two of Halloween’s most known for things… pumpkin and chocolate! The deliciously spiced batter is filled to the brim with chocolate chips then baked to moist perfection. You’ll get the perfect balance of chocolate chips and pumpkin spice in every bite! Need I say more? This pumpkin bread with chocolate chips just hasssss to become part of your Fall baking tradition ASAP! And today looks like a good of a day as any to start!
INGREDIENTS FOR PUMPKIN BREAD CHOCOLATE CHIPS
Most of these ingredients are typical pantry baking ingredients you probably already have on hand if you’ve ever baked something before. Let’s break them down below.
- Flour: Provides stability and structure for the pumpkin bread. Without it, we wouldn’t have pumpkin bread! I used whole wheat flour in this recipe to keep things on the healthier/lighter side. But, you can use white all purpose flour instead, if you prefer. I have yet to try this chocolate chip pumpkin bread with gluten free flour at the time I wrote this post. So, if you beat me to it, let me know how it goes in the comments below!
- Baking Powder and Baking Soda: Both play their own individual roles in helping the pumpkin bread rise and become light and fluffy.
- Salt: Might sound like a weird ingredient to add to baked goods or desserts at first. But, it’s a baking staple! It helps to balance out and amplify the flavours of the rest of the ingredients.
- Vanilla Extract: A popular ingredient in baking. Adds a touch of sweetness and enhances the flavours of the other ingredients.
- Pumpkin Spice: For those warm, Fall flavours that will bring this pumpkin bread to life. Essentially, pumpkin spice is just a mixture of cinnamon, ginger, nutmeg, allspice and cloves. You can always use the store bought version but why, when you can easily (oh, SO easily!) make your own at home?! Check out my DIY pumpkin spice recipe here.
- Cinnamon: One of the most Fall, warm spices out there and therefore, we use it twice in this pumpkin bread recipe. Once in the actual batter (on it’s own and in the pumpkin spice mix) and again in the highly recommended cinnamon sugar topping that really takes this bread to a whole other level. It provides a nice sweetness, especially when mixed with the coconut sugar.
- Coconut Sugar: Adds flavour and sweetness and, when mixed with a little bit of cinnamon, it provides the perfect finish for this pumpkin bread with chocolate chips. It’s not added to the actual batter itself, just dusted on top before it’s baked.
- Honey: For a bit of sweetness and eliminates the need to use any refined sugar in the actual loaf (although we use coconut sugar to make the [optional but recommended] cinnamon sugar topping).
- Coconut Oil: Makes the pumpkin bread moist and delicious. Eliminates the need to use any butter.
- Eggs: For structure, colour and extra flavour in this pumpkin bread.
- Milk: For texture, structure and flavour. It ultimately lightens up the bread and keeps it from tasting too dense. I used lactose free milk but you could use any regular or plant based milk you have on hand.
- Chocolate Chips: Provides the perfect chocolate-y bite in this recipe for pumpkin bread. You may have never guessed it but pumpkin and chocolate actually go extremely well together! I used milk chocolate chips. But, you can use whatever kind you have on hand. Dark, semi-sweet or even white chocolate chips are all good options!
- Pumpkin Purée: Where the bulk of the pumpkin flavour comes from! Makes this pumpkin bread moist and delicious. I used canned pumpkin purée but if you’re feeling adventurous, you can always make your own purée from real pumpkins. You need one cup for this recipe. PRO TIP: If using the canned stuff, make sure you’re reaching for pure pumpkin purée and not pumpkin pie filling. Pumpkin pie filling is already spiced. So, if you do happen to *accidentally* grab that one, you could probably omit the pumpkin spice in this recipe. However, I’ve never done it that way before and you risk throwing off the overall flavours and spices of the pumpkin bread. I recommend buying the pure pumpkin purée. That way, we can control exactly how we want to spice it.
KEY TIPS FOR MAKING THIS WARM FALL DESSERT
- Don’t overmix the batter or you’ll end up with dense pumpkin bread. EXTRA TIP: Mixing the dry and wet ingredients separately beforehand ensures a minimum amount of mixing once the two are combined.
- Grease the bottom and sides of the loaf pan with either oil or butter before pouring the batter into it. This will prevent sticking as the pumpkin bread bakes in the oven. The pumpkin bread should be able to easily slide out of the pan about 10 or so minutes after baking and cooling. EXTRA TIP: If (after cooling for about 10 minutes in the loaf pan), it still seems to be a little stuck around the edges and doesn’t slide out when you carefully turn the pan upside down, use a butter knife to gently trace the edges all the way around. You should have no problem getting it out after this, if you greased it correctly before baking.
- Since all ovens are different and therefore, the actual baking time will vary, use the toothpick trick to test for doneness. The pumpkin bread should take anywhere from 60-75 minutes so start checking around the one hour mark. It’s done when a toothpick is inserted into the center and comes out clean or with a few moist crumbs attached. EXTRA TIP: Don’t mistake the toothpick not coming out clean for melted chocolate as there is plenty of that in the batter. What we’re really looking for on the toothpick is no signs of wet or uncooked batter.
- Be patient and allow the chocolate chip pumpkin bread to cool (resist the temptation, ok!!!) before slicing and digging in. Not only will it be way easier to cut (it won’t crumble) but the texture will be softer, moister and the pumpkin spice flavour will be deeper and more profound. EXTRA TIP: Cooling the pumpkin bread in the loaf pan for the first ten minutes will ensure it’s stable enough to transfer it to a wire rack to finish cooling after that. The wire rack allows the air to circulate making it cool faster and prevent overbaking. The easiest way to get the loaf out of the pan and onto the wire rack, I find, is by flipping it upside down and basically letting it gently fall out onto the rack instead of trying to lift it out. Then, use your hands to flip it right side up to finish cooling on the rack.
FREQUENTLY ASKED QUESTIONS
No! And that’s the beauty of it! This pumpkin bread recipe requires no mixer and can easily be done using a standard hand whisk and/or a rubber spatula.
The pumpkin bread is done when you insert a toothpick into the middle and it comes out clean or with a few moist crumbs attached. It should be puffed up and cracked on top. This should take about 60-75 minutes but, since all ovens are different, cooking times will vary. Start checking at the 60 minute mark and then again every 5 minutes after that to avoid overbaking. RECIPE NOTE: Since there are plenty of chocolate chips in the batter of this bread, don’t mistake the toothpick not coming out clean for melted chocolate. What we’re really looking for on the toothpick is no signs of wet batter.
Any leftovers should be stored in an airtight container. Store it at room temperature for up to 5 days or in the fridge for up to a week.
Absolutely! I love slicing the bread into thick pieces and individually wrapping them for quick and easy breakfasts or snacks all Fall (or Winter!) long. It’ll keep in the freezer for up to four months. When ready to eat, simply thaw in the fridge overnight or leave it on the counter, at room temperature, for a few hours.
Yes, that’s right. You won’t use an entire can of pumpkin purée for this recipe as it only calls for one cup. You can double the recipe for double the eats (remember, it freezes well!) or you can really get your Fall on and try making other delicious pumpkin flavoured things! Try these pumpkin spiced cookies, this savoury and creamy pumpkin soup, these delicious (and Keto!) pumpkin muffins or this creamy Pumpkin Mousse.
FOR THE PUMPKIN CHOCOLATE CHIP BREAD
- 1 3/4 cups Whole Wheat Flour
- 1 cup Pumpkin Purée (NOT Pumpkin Pie Filling)
- 1 cup Chocolate Chips
- 1/2 cup Honey
- 1/3 cup Coconut Oil
- 2 Eggs
- 1 tbsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1/4 cup Milk of Choice
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Salt
FOR THE CINNAMON SUGAR TOPPING (optional but recommended)
- 2 tbsp Coconut Sugar
- 1/2 tsp Cinnamon
- Preheat the oven to 325° and grease a 9 x 5 loaf pan with coconut oil or butter and set aside.
- Add all the dry ingredients for the pumpkin bread to a large bowl. That is the flour, pumpkin spice, cinnamon, baking soda, baking powder and salt. Stir with a whisk until well combined.
- Add all of the wet ingredients for the pumpkin bread to a separate large bowl. That is the pumpkin purée, honey, coconut oil, eggs, vanilla extract and milk. Whisk until well combined.
- Slowly pour the dry ingredients into the wet ingredients and whisk/stir until just combined and no lumps of flour remain. Careful not to overmix or your pumpkin bread will turn out dense instead of moist.
- Pour in the chocolate chips and gently fold them into the batter until well incorporated.
- Mix the cinnamon and sugar together to make the cinnamon sugar topping.
- Pour the chocolate chip pumpkin bread batter into the greased loaf pan. Evenly sprinkle the cinnamon sugar on top.
- Bake for 60-75 minutes until the pumpkin bread is nicely browned and puffy. It's done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling before slicing*
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 24gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 424mgCarbohydrates: 76gFiber: 7gSugar: 45gProtein: 9g
Nutrition is only an estimate and calculated using Nutritionix.
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