Go Back
+ servings
Pumpkin Chocolate Chip Bread is the perfect fall recipe. It's chocolatey, it's pumpkiny, and it's super delicious! This easy pumpkin bread recipe is simple enough to make any time you need a treat throughout the season, and it makes a fun holiday recipe too. This recipe for pumpkin bread with chocolate chips mixes everything I love about autumn!

Pumpkin Chocolate Chip Bread

Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 16 slices (2 loaves)
Calories: 293kcal
Author: Becky Hardin
Pumpkin Chocolate Chip Bread is the perfect fall recipe. It's chocolatey, it's pumpkiny, and it's super delicious! This easy pumpkin bread recipe is simple enough to make any time you need a treat throughout the season, and it makes a fun holiday recipe too. This recipe for pumpkin bread with chocolate chips mixes everything I love about autumn!
Print Recipe

Equipment

Ingredients

  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 teaspoon baking soda 6 grams
  • ½ teaspoon baking powder 2 grams
  • 1 tablespoon pumpkin pie spice 9 grams
  • ½ cup unsalted butter 113 grams, melted (1 stick)
  • ¼ cup unsweetened applesauce 63 grams, room temperature
  • 1 cup granulated sugar 200 grams
  • 1 cup brown sugar 213 grams
  • 3 large eggs 150 grams, room temperature and beaten lightly
  • 15 ounces pumpkin puree 425 grams (1 can), Libby's 100% Pure Pumpkin recommended - NOT pumpkin pie filling
  • 4 ounces semisweet chocolate chunks 113 grams
  • 2 ounces semisweet chocolate shards 57 grams, optional, for topping

Instructions

  • Preheat oven to 350°F (325°F if using glass pans). Spray 2 9x5-inch loaf pans with nonstick baking spray and set aside.
  • In a medium bowl, whisk the flour, salt, baking soda, baking powder, and pumpkin pie spice together; set aside.
    2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 tablespoon pumpkin pie spice
  • In a large bowl, stir the melted butter, applesauce, granulated sugar, and brown sugar together.
    ½ cup unsalted butter, ¼ cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar
  • Add the beaten eggs and whisk until well incorporated.
    3 large eggs
  • Add the pumpkin and whisk until well incorporated.
    15 ounces pumpkin puree
  • Fold in the flour mixture and mix, with a rubber spatula or wooden spoon, until no flour is visible. The mixture will be a little lumpy.
  • Gently fold in the chocolate chunks. Do not overmix.
    4 ounces semisweet chocolate chunks
  • Pour the batter into the prepared pans. The batter should not fill the pans more than ⅔ full. If desired, sprinkle chocolate shards on top.
    2 ounces semisweet chocolate shards
  • Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean (except for some melted chocolate).
  • Cool the loaves in the pans for 10 minutes, then transfer the bread to a wire rack to cool. The bread can be served warm or room temperature.

Notes

  • This recipe makes 2 loaves.
  • If you choose to use salted butter, omit the salt.
  • You can use any kind of chocolate you like, such as milk, dark, or white chocolate.
  • To make this bread into muffins, divide evenly into muffin tins, filling ⅔ full. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Storage: Store pumpkin chocolate chip bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 246mg | Potassium: 169mg | Fiber: 2g | Sugar: 31g | Vitamin A: 4366IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg