Pumpkin Chocolate Chip Bread

5 from 20 votes

Pumpkin Chocolate Chip Bread is a classic fall quick bread made with staple ingredients and pumpkin puree. It's lightly spiced, moist, and sweet.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 290kcal

Author Yumna Jawad

Equipment

Ingredients

1 ½ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
2 large eggs room temperature
½ cup granulated sugar
½ cup dark brown sugar
1 ¼ cups canned pumpkin
½ cup avocado oil
¾ cup semisweet chocolate chips

Instructions

Preheat the oven to 350°F. Generously coat a 9 by 5-inch loaf pan with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda and salt. Set aside.
In a large bowl, whisk together eggs and sugars until well combined. Add the pumpkin pumpkin and oil and continue whisking until well blended. Fold the dry ingredients in with a rubber spatula. When only a few streaks of flour remain, add the chocolate chips and fold until combined.
Scrape the batter into the prepared pan and bake for 60 to 65 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Remove from the oven and let cool completely on a wire rack before removing from loaf pan.

Video

Notes

Storage: Store any leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.

Freezing Instructions: Cool the pumpkin bread completely. Then tightly wrap the entire loaf or the slices in plastic wrap or aluminum foil. Then place the wrapped loaf or slices in a freezer-friendly storage bag or airtight container for up to 3 months. Thaw in the fridge or at room temperature.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

You can substitute whole wheat flour for the all purpose flour, but the texture will not be as moist.
To make this gluten-free, use an all-purpose gluten-free flour mix, but again the texture will not be as moist. Do not substitute only almond flour or only coconut flour though.
You can substitute the sugar for coconut sugar
You can substitute homemade pumpkin puree but I think the taste is better with canned pumpkin.

Original recipe using applesauce

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

2 large eggs room temperature

1 cup granulated sugar

1 cup pumpkin canned

1/2 cup grapeseed oil

3/4 cup unsweetened applesauce

3/4 cup semisweet chocolate chips
Instructions

Preheat the oven to 350°F. Grease a loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, cinnamon, salt and baking soda in a large bowl. Beat the eggs, sugar, pumpkin, oil and applesauce in another large bowl.

Pour the dry ingredients into wet ingredients and mix until just combined. Fold in chocolate chips.

Pour the batter into the prepared baking pan and bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Loosely cover the bread with aluminum foil after 30 minutes to prevent the top and sides from getting too brown. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Nutrition