This pumpkin chocolate chip loaf is an incredibly moist cake you’ll want to keep on hand at all times. Soft and tender with everyone’s favorite pumpkin spice, this makes a special snack or dessert.
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It’s hard sometimes to know where we cross the line from bread to cake. This pumpkin chocolate chip loaf is teetering right on the edge, and I’m all about it!
Whether it is pumpkin cake or pumpkin bread, it is super moist with a little crunch around the edges. It makes a great snack, dessert, or even breakfast if you’re in the mood.
Why you’ll love this pumpkin chocolate chip bread
It makes two loaves – With this recipe you’re getting not one but two loaves, which is so perfect for this time of year when you might need to bring something to share for a holiday, send back to school with your college aged kids, for gift to someone in need. This way you get one for them and one for you!
No mixer required – You don’t need a mixer to make this recipe, just a couple bowls.
Pumpkin spice – We’re using our own blend of spices to get that perfect pumpkin spice flavor. The wonderful aroma fills your house and really makes it feel like fall!
All the chocolate chips – This bread is filled with chocolate chips, making sure you get one in every bite.
Ingredients
- Flour
- Cinnamon
- Nutmeg
- Allspice
- Baking soda
- Salt
- Pumpkin puree
- Canola oil
- Sugar
- Eggs
- Vanilla
- Chocolate chips
How to make pumpkin chocolate chip loaf
- In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, baking soda, and salt.
- In another large bowl, whisk together the pumpkin puree and canola oil.
- Add the sugar to the pumpkin mixture and whisk again.
- Add the eggs one at a time, whisking until combined, then add the vanilla.
- Add ⅔ cup room temperature water and whisk one more time.
- Stir in the chocolate chips with a rubber scraper.
- Gently fold the dry ingredients into the wet.
- Divide the batter evenly between two 9 x 5 loaf pans that have been buttered and floured.
- Bake 1 hour and 15 minutes at 350ºF or until a toothpick inserted in the center of a loaf comes out clean.
- Allow the pans to cool on a wire rack for 15 minutes before removing from the pan to cool completely on the rack.
Top tips and questions
Is pumpkin pie filling the same as pumpkin puree?
This recipe uses pumpkin puree (100% pure pumpkin), NOT pumpkin pie filling. They are not the same, and pumpkin pie filling contains additional ingredients that would cause this recipe to turn out poorly.
Why do my ingredients need to be room temperature?
Room temperature ingredients are easier to combine fully and help contribute to a tender and fluffy texture in your baked goods. You can bring your refrigerated ingredients to room temperature by taking them out of the refrigerator 30 minutes before baking.
If you are short on time, place your eggs in a bowl of warm (not hot) water while you prepare your other ingredients to bring them to room temperature.
What do I do if my bread browns too quickly?
If the top of your loaves are browning too quickly before the inside is fully baked, use some aluminum foil to create a loose tent over the pan.
How do you know when pumpkin loaf is done?
Use a toothpick, knife, or skewer to check for doneness by inserting it in the center of the loaf. Try to avoid the chocolate chips since they will be melted and make it difficult for you to check the batter.
The toothpick should come out clean or with a few moist crumbs attached. The top of the bread should also be brown and no longer look wet or jiggly.
How do I keep my bread from sticking to the pan?
With bread this tender, it can occasionally fall apart when removing from the pan. Be sure to butter and flour the pan well to prevent sticking (or use homemade cake release) and allow it to cool for a while before trying to remove it.
You may also want to run a knife around the outside edges of the bread before trying to remove it. I always place a cooling rack on top of the pan, then flip them upside down together before lifting the loaf pan. If the bread sticks, give it a gentle tap on the counter or give it a little more time to cool before removing.
If you’re nervous about your bread sticking, you could always line your pan with parchment paper, leaving a little overhang to grab and remove the bread after it has cooled.
How long does pumpkin bread stay good?
This bread will keep wrapped in plastic wrap at room temperature for 3 days (it gets even better as it sits!). You can also freeze it (I recommend slicing it first) for up to 3 months.
It is delicious straight out of the freezer, or you can warm it in the microwave.
Tips for customizing
- Swap the chocolate chips for your favorite chopped nuts
- Use dairy free chocolate chips to make this dairy free
- Top with a chocolate ganache frosting
- Replace half the flour with white whole wheat flour
- Use any combination of chocolate chips you prefer such as milk, dark, or white chocolate
More pumpkin recipes
- Pumpkin Chocolate Chip Bars
- Vegan Pumpkin Soup
- Pumpkin Pizza
- Pumpkin Waffles
- Pumpkin Seed Butter
- Pumpkin Seed Butter Cups
- Pumpkin Gingerbread
- Mini Pumpkin Chocolate Chip Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Pumpkin Chocolate Chip Loaf
Ingredients
- 3 ¼ cups unbleached all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons salt
- ½ teaspoon nutmeg
- ½ teaspoon ground allspice
- 15 ounces canned pumpkin puree, or 1 ¾ cup homemade pumpkin puree
- 1 cup canola oil
- 3 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups semisweet chocolate chips or chunks
Instructions
- Preheat the oven to 350ºF.
- Butter and flour two 9 x 5 loaf pans.
- In a large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, and allspice.
- In another large bowl, whisk together pumpkin puree and canola oil.
- Add the sugar and whisk again.
- Add the eggs one at a time, whisking until combined.
- Add the vanilla and whisk again.
- Add ⅔ cup room temperature water and whisk one more time.
- Stir in the chocolate chips with a rubber scraper.
- Gently fold the dry ingredients into the wet just until moistened. Do not overtax.
- Divide the batter evenly between the prepared pans and smooth the top.
- Bake in the center of the oven for about 1 hour and 15 minutes or until a toothpick inserted in the center of a loaf comes out clean. Check your pans halfway through and if they seem like they aren’t baking evenly, rotate them in the oven.
- Transfer the pans to a wire cooling rack and cool for at least 15 minutes before carefully inverting them onto the rack. Allow the loaves to cool completely before cutting and serving.
- The loaves will keep wrapped in plastic wrap at room temperature for up to 3 days.
Notes
Tips for customizing
- Swap the chocolate chips for your favorite chopped nuts
- Use dairy free chocolate chips to make this dairy free
- Top with a chocolate ganache frosting
- Replace half the flour with white whole wheat flour
- Use any combination of chocolate chips you prefer such as milk, dark, or white chocolate
Meg says
The Christmas Song by The Chipmunks also makes a baby stop crying.
Lindsay says
Haha, much more appropriate but way less cool!
Treadmill Fitness says
Great! thanks for the share!