Pumpkin Chocolate Chip Bread is a popular quick bread for a reason. It’s easy-to-make, loaded with flavor, and has a pretty orange color—the perfect fall recipe.
This Pumpkin Chocolate Chip Bread is my family’s favorite quick bread. It’s moist and tender and sweet and delicious. It makes a great after-school snack, and it’s sweet enough to serve for dessert. We even like to eat a slice or two for breakfast.
I’ve tweaked the recipe until I got it just right. The batter is thick so the chocolate chips don’t settle to the bottom of the bread.
You can make the bread in standard loaf pans, but I like to use mini pans. Then you can give one or two loaves away or put a couple loaves in the freezer for another day.
I also like to portion out the batter using a scoop. The scoop shown above is a Vollrath Size 16 scoop. It’s the perfect size for muffins and cupcakes. Four scoops is just the right amount for the mini loaves.
It’s best if you wait until the bread is completely cooled before slicing it, but if you can’t wait, be careful because the chocolate chips will be hot.
Like most quick breads, this Pumpkin Chocolate Chip Bread is even more moist and tender the next day.
When I originally posted this recipe, I had made it and my Snickerdoodle Bread for the Food Bloggers Great American Bake Sale. It was fun to meet up with some of my fun food blogging friends, taste some of their yummy baked goods, and raise money for Share Our Strength at the same time.
Maria wrote a nice recap of the Bake Sale on Two Peas and Their Pod. Above is the original picture of my bread all dressed up and ready for the party Bake Sale.
I hope you’ll give this Pumpkin Chocolate Chip quick bread a try—it’s perfect for fall! Let me know what you think.
Pumpkin Chocolate Chip Bread
- 3 cups 426 grams all-purpose flour
- 1 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup butter soften
- 2 cups 396 grams granulated sugar
- 3 large eggs
- 1 16 oz can of pure pumpkin
- 1 ½ cup chocolate chips
- Preheat oven to 350° and spray two medium loaf pans with nonstick cooking spray, or four/five mini loaf pans (5 ¾ x 3 ¼ x 2 ¼. Don’t fill more than ⅔ full.)
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well. Add the dry ingredients stirring until just combined.
- Spoon batter into prepared pans. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)