Chocolate chip pumpkin bread is a classic Fall treat that is both delicious and easy to make. This recipe shows you how to make it from scratch, using simple ingredients. The bread is moist and flavorful, with a hint of spice and a generous handful of chocolate chips. It is perfect for breakfast, brunch, or an afternoon snack.
Chocolate Chip Pumpkin Bread from Scratch: Easy & Delicious Recipe for Fall
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup sugar
- 6 tablespoons butter, softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup plus 1 tablespoon miniature semisweet chocolate chips
- 1 tablespoon coarse sugar
Preheat your oven to 350°F (175°C). Grease the bottom only of an 8×4-inch loaf pan with shortening or use cooking spray.
Instructions:
STEP 1:
In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
STEP 2:
In a large bowl, use an electric mixer to beat 1 cup of sugar and the softened butter until creamy. Add the eggs, one at a time, beating well after each addition.
Mix in the water, vanilla, and canned pumpkin on low speed.
STEP 3:
Gradually add the flour mixture and beat on low speed for about 1 minute, or until the batter is moistened.
STEP 4:
Stir in 1/2 cup of the miniature semisweet chocolate chips. Pour the batter into the prepared loaf pan and spread it evenly.
STEP 5:
Sprinkle the top with the remaining 1 tablespoon of miniature semisweet chocolate chips, and then sprinkle with coarse sugar.
STEP 6:
Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Allow the pumpkin bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Slice and enjoy your homemade loaf of pumpkin bread!
xo, Jennifer
Step-by-Step Instructions
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat 1 cup of sugar and the softened butter until creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the water, vanilla, and canned pumpkin on low speed.
- Gradually add the flour mixture and beat on low speed for about 1 minute, or until the batter is moistened.
- Stir in 1/2 cup of the miniature semisweet chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Sprinkle the top with the remaining 1 tablespoon of miniature semisweet chocolate chips, and then sprinkle with coarse sugar.
- Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the pumpkin bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Recipe Card
Chocolate Chip Pumpkin Bread
This easy and delicious pumpkin bread recipe is made from scratch with mini chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup sugar
- 6 tablespoons butter, softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup plus 1 tablespoon miniature semisweet chocolate chips
- 1 tablespoon coarse sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease the bottom only of an 8x4-inch loaf pan with shortening or use cooking spray; no need to flour.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
- In a large bowl, use an electric mixer to beat 1 cup of sugar and the softened butter until creamy. Add the eggs, one at a time, beating well after each addition. Mix in the water, vanilla, and canned pumpkin on low speed.
- Gradually add the flour mixture and beat on low speed for about 1 minute, or until the batter is moistened.
- Stir in 1/2 cup of the miniature semisweet chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Sprinkle the top with the remaining 1 tablespoon of miniature semisweet chocolate chips, and then sprinkle with coarse sugar.
- Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the pumpkin bread to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Enjoy your homemade loaf of pumpkin bread!
Notes
Scoop the remaining canned pumpkin into a freezer bag and freeze to use later.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 303mgCarbohydrates: 43gFiber: 2gSugar: 23gProtein: 4g
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This looks amazing!
Thanks!!
Thank you for this delicious pumpkin bread recipe.
My mouth is watering; this looks delicious. Pinned & definitely trying!
Thanks so much!!
Looks so delish!
It takes like Fall!!
Jennifer, you pumpkin bread with the chocolate chips looks delicious. I love pumpkin bread in the fall.
It was!! It’s a good recipe!!
Jennifer
This sounds so yummy.
I’m having a piece right now!! I can confirm, it’s yummy!
This looks so delicious! I can’t wait to try it. I love everything pumpkin this time of the year.
It is yummy!! Pefect for the Fall, I actually had to put socks on today because it’s so chilly!!