Easy Chocolate Chip Pumpkin Bread is a moist dessert recipe that is perfect for the Fall. This is the best pumpkin bread. I am tellin’ ya, ya’ll are gonna love it.
It’s Fall and you know what that means…pumpkin time. Pumpkin lattes, pumpkin bread, pumpkin candles, pumpkin everything.
This is an easy chocolate chip pumpkin bread made from scratch–it is so delicious. It took me about 10 minutes to whip up, and I had all of the ingredients at the house.
I usually have several cans of pumpkin in the pantry because we put it in our grumpy old cat’s food, so I always want to make sure I have plenty.
Chocolate chip pumpkin bread will totally satisfy your chocolate and pumpkin cravings. My husband doesn’t usually like chocolate chips in his breads, and he was pretty reluctant at first to try this, but he really liked it.
If you’re not a big chocolate chip fan, you can leave them out and the bread will still taste amazing!
My older son isn’t a big fan of pumpkin (what??) but we gave him a piece and he ate it right up!
The recipe will make two loaves, which is great if you want to take it to work, or to a party. But, you could easily cut the moist pumpkin bread recipe in half and just make one loaf. It’s a dense bread, so one piece will fill you up.
I love to toast the bread, as well. It brings out the rich pumpkin flavor.
The recipe and printable instructions are below.
I piled everything into the bowl and started mixing. I didn’t even have to break out the mixer. The whisk worked perfect for this recipe. Don’t you love the mountain of spices? Such a happy, comfort smell.
Add the powdered sugar, pumpkin, water, vegetable oil, eggs, flour, spices, salt, and baking soda. Mix everything together.
Once everything is mixed together, add the chocolate chips. You can either use mini chocolate chips or regular sized chips.
I used the regular size, like the ones that you would put in chocolate chip cookies. I want to taste my chocolate.
Look at all of the happy spices in there. Delish!
Grease the bread pan. Instead of using flour, I used powdered sugar to coat the sides. That way, the bread won’t stick.
I poured the mix into the loaf pans and put them into the oven. Simple as that! I stood in the kitchen for a while just to smell the scents coming from the oven. Who needs candles when you have pumpkin bread?
Cook the bread for about 1 hour and let it cool. That’s the hard part. It’s always the hard part. I will risk burning my tongue. It’s worth it. Every time.
I toasted a piece this morning and there’s nothing better than warm chocolate chip pumpkin bread with butter. Seriously.
Easy Chocolate Chip Pumpkin Bread
Easy Chocolate Chip Pumpkin Bread is a moist dessert recipe that is perfect for the Fall. This is the best pumpkin bread. I am tellin' ya, ya'll are gonna love it.
- 3 cups powdered sugar
- 2 Tbsp. powdered sugar for dusting pan
- 1 - 15 oz. can pumpkin
- 2/3 cup water
- 1 cup vegetable oil
- 4 eggs
- 3-1/2 cups flour
- 1 Tbsp. ground cinnamon
- 1 Tbsp. ground nutmeg
- 1-1/2 tsp. salt
- 2 tsp. baking soda
- 12 oz. semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350-degrees.
Grease two 9" x 5" loaf pans, and coat with 2 Tbsp. powdered sugar
- Combine the 3 cups of powdered sugar, pumpkin, water, vegetable oil, and eggs. Mix well.
- Add the flour, cinnamon, nutmeg, salt, and baking soda. Mix well.
- Add the chocolate chips and fold in.
- Add walnuts (optional).
- Pour into two loaf pans.
- Bake for 1 hour, or until knife comes out clean.
Walnuts are not included in nutritional information.
Nutrition Information:Yield: 8 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 838Total Fat: 40gSaturated Fat: 9gTrans Fat: 0gCholesterol: 82mgSodium: 779mgCarbohydrates: 111gFiber: 5gSugar: 62gProtein: 9g
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Saturday 28th of October 2017
I am not sure if you received my message regarding the difference in using powdered sugar vs granulated sugar in this recipe. I have both, and am making these two loafs today. Also, I wanted to substitute Buttermilk in place of the water. What do you think? Thanks! Linda
Saturday 28th of October 2017
Hi Linda! Sorry I didn't see your message.
I would think you could use granulated sugar in place of powdered sugar, but you would have to use less granulated sugar (or you could use a blender to grind up the sugar into powdered sugar). I think it's 1-3/4 cup packed powdered sugar = 1 cup granulated sugar.
I would also think you could use buttermilk instead of water. I am sure it will give it a more rich and creamy taste.
Be sure to come back and let me know how it turns out! I would love to know! It sounds wonderful with buttermilk! Mmm...
Monday 25th of September 2017
I'm a bit of a novice at baking so this looks like something I can do! Is there anything special about the canned pumpkin....is it pumpkin puree or pumpkin pie filling or is there an actual plain canned pumpkin? Thanks!
Monday 25th of September 2017
Hi Mardi! You will love this recipe. You can definitely do it! I buy the can of pumpkin at the grocery store. My can just says that it's 100% pure pumpkin. It will be like a puree inside the can. You will be able to find it at any grocery store. Let me know how you like it!
Wednesday 20th of September 2017
This bread sounds amazing! Love the flavor combinations!
Thursday 21st of September 2017
Thanks Melissa! It turns out moist and delicious. It's great toasted, too! Thanks for stopping by!