Bread

Pumpkin Chocolate Chip Bread

Deliciously moist and tenderΒ spiced pumpkin bread loaded and dotted with chocolate chips!

Pumpkin Chocolate Chip Bread | Marsha's Baking Addiction

Another pumpkin recipe over here – Pumpkin Chocolate Chip Bread!

Yup. I’m jumping on the pumpkin bread wagon, and I am so glad I did. This is the best pumpkin bread I’ve had/made! It’s super moist and deliciously tender. Perfectly spiced, and filled with chocolate chips. And to make the bread extra pretty, I placed even more chocolate chips on top before baking.

Pumpkin Chocolate Chip Bread | Marsha's Baking Addiction

This pumpkin chocolate chip bread isΒ perfectΒ on these chilly autumn nights, especially warm from the oven.

Enjoy!

Pumpkin Chocolate Chip Bread | Marsha's Baking Addiction

Pumpkin Chocolate Chip Bread | Marsha's Baking Addiction
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Pumpkin Chocolate Chip Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yields 1
Author Marsha

Ingredients

  • 200 g plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 250 g granulated sugar
  • 300 g pumpkin puree
  • 120 ml vegetable oil
  • 130 g chocolate chips

Instructions

  1. Preheat the oven to 350F/176C. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt together until combined.
  3. In a medium bowl, whisk the eggs, and sugar together until combined. Whisk in the pumpkin, and oil. Pour the wet ingredients into the dry ingredients and gently mix together. Do not overmix. Gently fold in the chocolate chips.
  4. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
  5. The bread will stay fresh in an airtight container at room temperature or in the fridge for up to 10 days. Baked bread can be frozen up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Pumpkin Chocolate Chip Bread | Marsha's Baking Addiction

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22 Comments

  • Reply
    Shannon
    October 15, 2015 at 5:28 pm

    I never get sick of pumpkin recipes! I wish pumpkin was a year round ingredient!

    • Reply
      Marsha
      October 15, 2015 at 6:06 pm

      I totally agree, Shannon!

  • Reply
    Anu-My Ginger Garlic Kitchen
    October 16, 2015 at 11:25 am

    Pumpkin chocolate chip bread looks incredibly delish. Super soft and so moist. Lovely share, Marsha! πŸ™‚

    • Reply
      Marsha
      October 16, 2015 at 3:49 pm

      Thanks, Anu! πŸ™‚

  • Reply
    Linda@ Today She Loves
    October 18, 2015 at 7:01 pm

    Way cool. I want to try making this mini cupcake version!

    • Reply
      Marsha
      October 18, 2015 at 7:33 pm

      Thanks, Linda! This recipe would make perfect mini cupcakes! πŸ™‚

  • Reply
    Kathy @ Beyond the Chicken Coop
    October 19, 2015 at 1:35 am

    I love quick breads and pumpkin bread is perfect for fall! Adding the chocolate just makes it feel a bit indulgent…and I need a little indulgence from time to time!

    • Reply
      Marsha
      October 19, 2015 at 11:03 am

      Thanks, Kathy!

  • Reply
    Jess @ What Jessica Baked Next
    October 19, 2015 at 9:13 am

    Love pumpkin recipes! This chocolate chip bread looks fab! Wish I had a slice of this right now! Delicious recipe, Marsha! πŸ˜€

    • Reply
      Marsha
      October 19, 2015 at 11:03 am

      Thanks, Jess! πŸ˜€

  • Reply
    Kelly
    October 19, 2015 at 10:31 am

    I am always on board with more pumpkin recipes! Love how soft and delicious this pumpkin bread looks! The chocolate chips are the perfect addition!

    • Reply
      Marsha
      October 19, 2015 at 11:03 am

      Thanks, Kelly!

  • Reply
    Christine Maxwell Hand to Heart
    October 19, 2015 at 11:14 am

    What a yummy idea! I never thought to add chocolate chips!
    Christine Maxwell Hand to Heart

    • Reply
      Marsha
      October 19, 2015 at 11:21 am

      Thanks, Christine! The chocolate chips add a little indulgence πŸ˜‰

  • Reply
    Jessica @ Domesticated Wild Child
    October 19, 2015 at 1:46 pm

    Omg, what a mix! That looks amazing!

    • Reply
      Marsha
      October 19, 2015 at 6:34 pm

      Thanks, Jessica!

  • Reply
    Cheyanne @ No Spoon Necessary
    October 19, 2015 at 2:46 pm

    I have yet to jump on the pumpkin bread bandwagon, but that you for reminding me I need to! Because this bread looks crazy moist and super delish! Love that it is speckled with chocolate chips! Fall fabulous, girlfriend! Cheers! <3

    • Reply
      Marsha
      October 19, 2015 at 6:35 pm

      Thanks, Cheyanne! πŸ™‚

  • Reply
    Hillary Reeves
    October 20, 2015 at 1:40 am

    Ooh! Just love that photo of the bread in the pan. So pretty.

    • Reply
      Marsha
      October 20, 2015 at 8:15 am

      Thanks, Hillary!

  • Reply
    Anne
    November 1, 2015 at 11:05 pm

    This pumpkin bread looks awesome -especially since there are chocolate chips!

    • Reply
      Marsha
      November 2, 2015 at 9:28 am

      Thanks, Anne!

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