If fall means everything pumpkin for you, then this ah-mazing Chocolate Chip Pumpkin Bread Recipe is right up your alley! And you’ll most likely want to make this delicious treat all year long!

Chocolate Chip Pumpkin Bread Recipe

To me, it’s not fall until you enjoy a slice of pumpkin pie or bread or whatever pumpkin dessert you might wanna make this time of year! As long as it has lots and lots of pumpkin you’re safe, you and I can be friends! This delicious chocolate chip pumpkin bread recipe makes a wonderful fall snack, dessert and, why not? breakfast idea.

So if you want us to be best buddies ever, make sure you add chocolate chips (after all, this recipe is called CHOCOLATE CHIP pumpkin bread, you know!) to your whatever pumpkin dessert you’re making! But better make this one, like right after you finish reading this article. Seriously, it’s that good!

This easy and flavorful chocolate chip pumpkin bread recipe makes a moist and pretty dense bread, dotted with chocolate chips and baked to perfection for the ultimate fall dessert! A great alternative to the classic pumpkin pie you probably got tired of after making for so many years.

This chocolate chip pumpkin bread recipe is as easy as it gets and will make your house smell amazing when baking. The combination of fresh pumpkin and cinnamon is simply irresistible! Serve it warm or cold, it’s just as delicious both ways!

Chocolate Chip Pumpkin Bread Recipe

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
2-3 teaspoons ground cinnamon
1/2 teaspoon salt
5 medium eggs, beaten
1 cup vegetable oil
17 oz = 500 g fresh pumpkin puree (see how you can store your fresh pumpkin for winter here)
1/2 cup lemon zest, grated
2 cups sugar
2 pkg. vanilla pudding
1 1/2 cup chocolate chips

You will also need:

Directions:

Preheat oven to 375 F = 190 C.
Spray two 9″ loaf pans with non-stick cooking spray and set aside.
In a bowl, whisk together flour, baking soda, cinnamon and salt.
In another bowl, using a hand mixer, mix together eggs, oil, pumpkin and lemon zest. Add sugar and dry pudding and mix until fully combined.
Add flour mixture to pumpkin mixture, a little at a time until fully combine.
Pour the batter into the prepared pans.
Take 1 cup of the chocolate chips and drizzle half of it over one pan then gently fold the chips in with a fork, making sure the chips don’t drop at the bottom of the pan. Repeat for the second pan.
Take the rest of the chocolate chips and drizzle over both pans without folding.
Bake at 375 F for 15 minutes then reduce heat to 350 F = 175 C and bake for an additional 40-45 minutes or until a toothpick inserted into center comes out with just a few moist crumbs.
Let cool completely before removing from loaf pans.
Enjoy your Chocolate Chip Pumpkin Bread Recipe as a dessert, a snack or as breakfast next to a cup of buttermilk (my favorite way!).

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