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.
Preheat oven to 350-degrees. Grease two 9" x 5" loaf pans, and coat with 2 Tbsp. powdered sugar Walnuts are not included in nutritional information.
Yield: 1 loaf
Yield: 8 pieces
Serving Size: 1 piece
Amount Per Serving: Calories: 838 Total Fat: 40g Saturated Fat: 9g Trans Fat: 0g Cholesterol: 82mg Sodium: 779mg Carbohydrates: 111g Fiber: 5g Sugar: 62g Protein: 9g
Preheat oven to 350-degrees.
Grease two 9" x 5" loaf pans, and coat with 2 Tbsp. powdered sugar
Walnuts are not included in nutritional information.
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