Easy Chocolate Chip Pumpkin Bread
Easy Chocolate Chip Pumpkin Bread recipe is perfect for creating cozy fall flavors. The combination of cinnamon, nutmeg, chocolate, and pumpkin is unbeatable.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 16 servings
Preparation Level: Beginner +
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 homemade pumpkin bread—it is so delicious. It took me about 15 minutes to whip up, and I had all of the ingredients at home.
Ingredients
- Powdered sugar
- Powdered sugar for dusting pan
- Canned pumpkin
- Water
- Vegetable oil
- Eggs
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Salt
- Baking soda
- Semi-sweet chocolate chips
- Chopped walnuts optional
The full printable recipe with instructions and measurements is at the bottom of the post in the recipe card.
How To Make The Chocolate Chip Pumpkin Bread
Start by adding the powdered sugar, pumpkin, water, vegetable oil, eggs, flour, spices, salt, and baking soda to a large mixing bowl and mix everything together.
Once everything is mixed, add the chocolate chips. You can use mini or regular-sized chips.
Grease the bread pan. Instead of using flour, I used powdered sugar to coat the sides. That way, the bread won’t stick and it will add more sweet flavor.
I poured the mix into the loaf pans and put them in the oven. I cooked the bread for about one hour and then let it cool.
I toasted a piece this morning, and there’s nothing better than warm chocolate chip pumpkin bread with butter. Seriously. The recipe creates a moist chocolatey pumpkin bread that is great for sharing and giving as gifts.
More Delicious Desserts
- Pumpkin chocolate chip cookies
- Classic pumpkin pie
- Pumpkin pecan pie
- Pumpkin cheesecake bars
- Pumpkin pie with graham cracker crust
Easy Chocolate Chip Pumpkin Bread
Ingredients
- 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
Instructions
- 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.
This looks fantastic. In my opinion, pumpkin and chocolate are perfect partners!
I totally agree! I am so glad the recipe made two loaves, because I have been a little piggy with it. 🙂
Thanks for stopping by!
Looks delicious! I love pumpkin and chocolate. And toasted for breakfast? Right up my alley!!
Definitely! Toasted anytime! Thanks for stopping by!
Wow that sounds amazing!!
Thanks Kat! We froze one of the loaves, so when the first one ran out, we got out the other and toasted it up, and it was delicious! I love this time of year!
Looks yummy! Thanks for sharing at the Friday Frenzy Link Party! PINNED!
Hi Kelly! Thanks so much! I always love coming to your site! So many delicious treats!
This bread sounds amazing! Love the flavor combinations!
Thanks Melissa! It turns out moist and delicious. It’s great toasted, too! Thanks for stopping by!
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!
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!
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
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…