If fall means everything pumpkin for you too, then this ah-mazing Chocolate Chip Pumpkin Bread is right up your alley! And you’ll most likely want to make this delicious chocolate pumpkin bread all year long!
Chocolate Chip Pumpkin Bread
To me, it’s not truly 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 best friends! This delicious chocolate chip pumpkin bread makes a wonderful fall snack, dessert and, why not? breakfast idea.
Similar recipes you will love:
- Pumpkin bread with cream cheese filling
- Pumpkin cake with lemon cheese frosting
- Rice pudding bars with Oreo and pumpkin crust
- Easy Filo pastry pumpkin pie
So if you want us to be best buddies ever, make sure you add chocolate chips to whatever pumpkin dessert you’re making! But better yet, make this chocolate chip pumpkin bread recipe, like right after you finish reading this article. Seriously, it’s that good!
This flavorful pumpkin chocolate chip loaf is moist and pretty dense, 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. I may be biased but I found this is the best chocolate chip pumpkin bread I’ve ever eaten! And the best thing is this easy chocolate chip pumpkin bread comes together pretty quickly with not much effort!
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
To make this recipe, I opted for fresh pumpkin, grated but canned pumpkin works well too. It’s not as flavorful as the fresh pumpkin so if you have any, give that version a try first.
You’ll also need all purpose flour, cinnamon, eggs, lemon zest, sugar, vanilla pudding mix and of course chocolate chips.
Equipment needed:
- whisk
- 2 mixing bowls
- hand mixer
- 2 x 9″ loaf pans
- cooking spray
How do you make chocolate pumpkin bread?
- 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.
Print the recipe card
Pumpkin Bread With Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2-3 tsp ground cinnamon
- 1/2 tsp salt
- 5 medium eggs beaten
- 1 cup vegetable oil
- 17 oz fresh pumpkin puree
- 1/2 cup lemon zest grated
- 2 cups sugar
- 2 pkg 1.4 oz vanilla pudding mix
- 1 1/2 cup chocolate chips
Equipment
- cooking spray
Instructions
- Preheat oven to 375 F
- 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 combined.
- 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 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.
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What size packages of vanilla pudding???
Hi Bernadine. I just noticed I haven’t given the correct ingredients. That would be 2 packets/boxes of 1.4 vanilla pudding mix
Thank you..
Pinned and featuring on this week’s Hearth and Soul Link Party, Petro. Thank you so much for sharing this delicious autumn pumpkin bread with us!
Thanks so much for sharing your awesome Pumpkin Bread, it looks so good! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
Miz Helen