Chocolate Chip Pumpkin Bread – Simple Fall Favorite

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Everyone needs a classic chocolate chip pumpkin bread recipe in their back pocket. This one is decadently chocolatey and full of fall flavor. Trust me when I tell you that it is one you won’t want to loose.

Ingredients For Chocolate Chip Pumpkin Bread

These ingredients are very common pantry staples! There are only a few ingredients you may not have.

Sugar – White granulated sugar will work best here.

Butter – Just some good old dairy butter.

Eggs – Any eggs, regardless of size or shell color.

Vanilla – I’ll be honest, I’m a sucker for some fancy vanilla, but any kind will work.

Pumpkin Puree – Out of a can, or make your own if you’re a pro like that.

Flour – All Purpose is all you need for this one.

Baking Soda – This will make your pumpkin bread nice and springy.

Salt – Trust me, it brings out ALL the flavors.

Pumpkin Pie Spice – You can make your own spice blend, but the kind at the store works great too.

Milk – Whole milk, 2 %, just please don’t use skim (just kidding, use whatever you want).

Chocolate Chips – Let’s be real, these are the star of the show. I prefer semisweet for this recipe.

See recipe card for exact amounts.

How To Make Chocolate Chip Pumpkin Bread

This recipe is so easy to make, and SO worth the time it takes to bake it!

Begin by creaming the sugar and softened butter.

Slowly add in your eggs one at a time, vanilla, and pumpkin puree.

In a separate bowl, combine flour, baking soda, salt, and pumpkin pie spice.

Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the second half of the dry ingredients and the milk, and mix until just combined.

Stir in chocolate chips. Pour batter into a greased loaf pan.

Bake at 350 degrees Fahrenheit for one hour. Let cool in pan and slice!

Substitutions

1. Chocolate Chips
   • Substitute with: white chocolate chips, butterscotch chips, caramel bits, or leave them all out!
   • Why: Change it up a little, caramel and pumpkin is one of my favorite combinations!
2. Milk
   • Substitute with: Goat milk, or any plant based milk.
   • Why: I still want you to eat this bread, even if you are lactose intolerant! There substitutions can help this.
3. Flour
   • Substitute with: Rye flour, gluten-free flour.
   • Why: Different flour can change the taste and consistency. Gluten-free flour can also make this bread edible for people who are gluten intolerance. If you use these flour often, adjust the measurements as you usually do.

These substitutions can help you to tailor this recipe to dietary restrictions or personal preferences.

Storing Chocolate Chip Pumpkin Bread

Store this bread in an airtight container. It can also be wrapped in plastic wrap and stored in the freezer for three to six months.

Top Tips For The Best Chocolate Chip Pumpkin Bread

Here are some of my favorite tips for making the best chocolate chip pumpkin bread.

• Sprinkle extra chocolate chips on top of the bread: Before baking, sprinkle a handful of chocolate chips on top of the bread for extra chocolate flavor and appearance.
• Use a knife to test if the bread is done: Use a serrated or butter knife to poke into the middle of your loaf. If it comes out clean, your bread is done. If it doesn’t, keep baking.

Other Favorite Fall Baked Goods

Cinnamon Apple Bread