When it’s pumpkin season, some of our other favorite treats to make are Pumpkin Juice, Pumpkin Ice Cream, and Pumpkin Cookies with Cream Cheese Frosting! I love the combo of pumpkin and chocolate. Especially in bread form like this Pumpkin Chocolate Babka that I shared two years ago! But making a babka can be intimidating and time-consuming, so honestly, I make this easier chocolate chip pumpkin bread much more frequently during pumpkin season. It’s an easy quick bread recipe that belongs in the hall of fame category next to classic zucchini bread, double chocolate zucchini bread, and coconut lime glazed banana bread. We make it every Fall and it’s probably my kids favorite type of quick bread. So I was surprised when I realized I hadn’t shared this on the blog in previous years! Instead of a crumble topping, when making chocolate chip pumpkin bread I like to just sprinkle some extra chocolate chips right on top of the bread. Not only does it make the moist pumpkin bread look pretty, but it lets you know that there is something special inside. The warming pumpkin spices of cinnamon, allspice, nutmeg, and cloves are all here and they make a fantastic pumpkin spice bread base that is delicious all on it’s own. But I just love those melty chocolate chips that are in every slice of this pumpkin bread.
Pumpkin bread recipe with canned pumpkin
This recipe is written for two loaves for a couple of reasons. The first is that my family of four can easily polish off a loaf of chocolate chip pumpkin bread in one afternoon and then beg me to make another one the very next day. Or it seems like there is always a friend who could use a fresh, warm loaf of chocolate chip pumpkin bread and I love to share my baking with others. The other reason though is that this recipe uses up an entire can of pumpkin puree rather than just part of it. That way I’m not left looking for a way to use up just a small amount of extra canned pumpkin puree. Can you use fresh pumpkin in this recipe? Absolutely! I’m a huge fan of homemade pumpkin puree over canned pumpkin. But since pumpkins are seasonal they can be hard to come by and I never freeze enough pumpkin puree to last through the year. So when I want pumpkin treats I will absolutely use canned pumpkin. One 15 ounce can of pumpkin puree (not pumpkin pie filling, which comes pre-spiced) is a little less than two cups of pumpkin puree, if you are lucky enough to have some when making this pumpkin bread.
How to Make Chocolate Chip Pumpkin Bread
Tips for Making the Best Pumpkin Bread
If you happen to have pumpkin spice on hand, you could absolutely use 1 ½ tablespoons of that in place of the spices listed in the recipe. You can easily halve this recipe if you happen to only have half a can of pumpkin left over from something else and are trying to figure out how to use it up. But the loaves freeze so well that I think it’s just easiest to make two at a time and save one for later. Test the chocolate chip pumpkin bread around the 50 minute mark to see if it is done, but know that it will likely need to cook for at least another 5-15 minutes beyond that for reasons I explained in the previous section. While I really do think this pumpkin bread is best with chocolate chips, you could change it up by using cinnamon chips, caramel chips, cinnamon chips, chopped candy bars, or walnuts or pecans. Any of those would be delicious if you are feeling adventurous!
More Quick Bread and Muffin Recipes
Best Easy Banana Bread Recipe Coconut Lime Glazed Banana Bread Double Chocolate Zucchini Bread Passion Fruit Lemon Loaf Cake Homemade Blueberry Muffins with Crumb Topping Twice Glazed Pumpkin Scones Zucchini Bread with Walnuts Raspberry Streusel Muffins Blackberry Scones
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
