Best 7 Easy Pumpkin Chocolate Chip Bread Recipes
Are you in search of a delectable treat that combines the warmth of pumpkin with the classic comfort of chocolate chips? Look no further than our guide to the ultimate easy pumpkin chocolate chip bread recipe! Indulge your taste buds with a moist, flavorful loaf that's perfect for cozy autumn mornings or as a sweet treat to share with loved ones. With simple ingredients and straightforward instructions, this recipe guarantees a delightful baking experience and a mouthwatering outcome. Get ready to create a slice of pumpkin chocolate chip bread heaven with our expert-crafted recipe!
Let's cook with our recipes!
PUMPKIN CHOCOLATE CHIP BREAD
This Homemade Pumpkin Bread is extra delicious, supremely moist, and bursting with fall flavors! So easy to make and a guaranteed hit with friends and family this holiday season. This easy pumpkin chocolate chip bread recipe is sure to become a new family favorite.
Provided by Trish - Mom On Timeout
Categories bread
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
- Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
- Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
- Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 217 kcal, Carbohydrate 35 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 162 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
CHOCOLATE CHIP AND PUMPKIN BREAD
Moist delicious pumpkin bread. Great for breakfast or dessert. A holiday-favorite or year-round treat. Kid-approved!
Provided by MissBecky
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 50.9 g, Cholesterol 37.2 mg, Fat 15.3 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 5.5 g, Sodium 307.4 mg, Sugar 33.9 g
PUMPKIN CHOCOLATE CHIP BREAD
An easy pumpkin chocolate chip bread recipe made with whole wheat flour, oats, and coconut oil that you'll bake on repeat throughout fall.
Provided by Erin Clarke / Well Plated
Categories Snack
Time 1h10m
Number Of Ingredients 14
Steps:
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x5-inch baking pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.
- In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined.
- Add the milk and pumpkin and beat again until evenly combined.
- Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.
Nutrition Facts : TransFat 1 g, ServingSize 1 slice, Calories 243 kcal, Carbohydrate 38 g, Protein 6 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 33 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 2 g
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
EASY PUMPKIN CHOCOLATE CHIP BREAD
A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.
Provided by Yummy Kat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
- Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 49.2 g, Cholesterol 57.1 mg, Fat 15.4 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 9.2 g, Sodium 335.3 mg, Sugar 30.1 g
SPICED CHOCOLATE CHIP PUMPKIN BREAD
This chocolate chip pumpkin bread is wonderful during the fall season, or any time of year, really! It's packed full of spice so it's insanely flavorful. If you don't want that much spice, you can cut wherever you desire. This recipe is also easy to double so you can share an extra loaf with friends or family.
Provided by NEILA222
Categories Pumpkin Bread
Time 1h35m
Yield 10
Number Of Ingredients 23
Steps:
- Mix milk and vinegar together and let sit while you prepare the pan.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
- Combine pumpkin puree, brown and white sugars, oil, egg, melted butter, orange juice, molasses, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a large bowl. Add the milk-vinegar mixture and whisk to combine.
- Stir in flour, baking powder, baking soda, and salt until just combined; do not overmix. Stir in 1 cup chocolate chips until combined. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary. Sprinkle with mini chocolate chips.
- Bake in the preheated oven for 40 minutes. Tent the pan with a sheet of foil loosely draped over the top so the sides and top do not get overly brown before the center bakes through. Continue to bake until the top is domed and golden, the center is set, and a toothpick inserted in the center comes out clean, or with just a few moist crumbs (but no batter), 10 to 15 more minutes.
- Remove from the oven and allow to cool in the pan for about 15 minutes. Turn loaf out onto a wire rack and cool completely, about 15 more minutes, before slicing and serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 48.4 g, Cholesterol 28.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 6.7 g, Sodium 221.6 mg, Sugar 29.8 g
CHOCOLATE CHIP PUMPKIN BREAD
I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.
Provided by Star Pooley and KC
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 204.1 mg, Sugar 19.9 g
Tips:
- Use fresh or canned pumpkin puree for the best flavor and texture.
- Be sure to measure the flour correctly. Too much flour will make the bread dry and dense.
- Don't overmix the batter. Overmixing will make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. Overbaking will dry out the bread.
- Let the bread cool completely before slicing and serving. This will help it hold its shape.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Pumpkin chocolate chip bread is a delicious and easy-to-make treat that is perfect for fall. With its moist texture, rich pumpkin flavor, and sweet chocolate chips, this bread is sure to be a hit with everyone. So next time you're looking for a tasty snack or dessert, give this recipe a try. You won't be disappointed!
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