Fall Pumpkin Dessert
I truly LOVE this pumpkin bread recipe! I’ve made it both with chocolate chips and without and it’s super tasty almost in a sinful way. But, it’s not sinful enough to keep me coming back for more.
It’s even great-tasting with a mashed banana in it. Try my Pumpkin Banana Bread with Chocolate Chips too!
You may not think chocolate tastes good with pumpkin but, let me assure you that it does. I was skeptical at first too.
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What’s just as good as the taste of this delicious recipe is the ease in which it is made.
Now, you can tinker with the spices like using pumpkin pie spice instead of the amounts of each individual spices listed below and I get that but, if you can make it as listed, it’s perfection!
One of the secrets to this pumpkin bread recipe is the amount of cloves. You’ll taste the cloves more the second day.
My zucchini bread-loving eight year old loved the look of this pumpkin bread and asked what it was. He was reluctant to try it because it’s made with pumpkin.
I convinced him and he ate a whole big piece! I told him he just needs to trust me. It’s just as delicious as my Double Chocolate Zucchini Bread but, with pumpkin instead.
I should have made a double batch! This recipe is so easy-to-make with canned pumpkin which, seems hard to find sometimes so be sure to pick up a can or two when you see it on the shelves.
Best Chocolate Chip Pumpkin Bread
How do you make pumpkin bread from scratch?
It’s very simple. Add flour, leavening agents, and spices to sugar, oil, vanilla, eggs, and pumpkin puree. Then add chocolate chips and bake 50-60 minutes.
What goes good in pumpkin bread?
Cinnamon, nutmeg, cloves or pumpkin pie spice which has cinnamon, nutmeg, cloves and ginger. Chopped pecans goes well with pumpkin bread and of course chocolate chips. Spread cream cheese frosting, cinnamon honey butter or apple butter on top. YUM!
Best Chocolate Chip Pumpkin Bread Ingredients
This recipe has basic baking ingredients.
*The full, printable recipe is the recipe card below.
- all purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- cloves (see substitution below)
- nutmeg (see substitution below)
- oil (corn, canola or veg is fine)
- eggs sugar
- vanilla
- pumpkin puree
- chocolate chips
- oil spray for loaf pan
What can I use if I don’t have all of the Pumpkin Bread spices?
Although if you’re a beginner cook, you may not have nutmeg and cloves in your seasonings rack.
You may not want to buy them just for this recipe. However, I will tell you that they’re in many fall baking desserts, especially pumpkin desserts.
With that said, you may want to buy pumpkin pie spice for this recipe instead if you don’t want to buy more spices. Its a combination of cinnamon, nutmeg, cloves and ginger and you won’t have to buy separate spices. See my homemade pumpkin pie spice recipe.
Ginger is not in the recipe’s ingredients but, the small amount in Pumpkin Spice will not alter the flavor much.
Pumpkin Bread Substitutions or Additions
- Use 1 1/2 tsp pumpkin pie spice instead of cinnamon, nutmeg and cloves.
- Substitute fresh pumpkin puree. Read about how to make pumpkin puree.
- Add the same amount of white chocolate chips instead of chocolate.
- Add 1/4 cup of chopped pecans.
How to make this recipe into mini loaves
You can make two-three mini loaves with this recipe which is great for gift giving! However, because oven times range based on the calibration of your oven, it’s important to check on the mini loaves. Fill the mini tin loaf pans 2/3 thirds full with batter.
Set the oven timer at 35 minutes for one batch of this recipe and check on it. Insert a toothpick in the center of the middle highest point of the loaves and if it comes out clean, you can remove it from the oven.
If there’s a crumb on it, leave them in 3-5 minutes longer. If it comes out wet, it will need 7-10 minutes longer.
Remember that each time you open the oven door, heat escapes and if you leave it open longer, it will take the oven a couple more minutes or more to reach set temperature again, so be sure to close the door while you’re testing the loaves. This is true to all baking.
Check your spice cabinet and write down what you need to make this delicious chocolate chip pumpkin bread recipe! It’s perfect for a tasty fall pumpkin dessert and a wonderful Thanksgiving dessert!!
Make this yummy recipe now. Your family will love it!
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I took this recipe to Weekend Potluck.
Best Chocolate Chip Pumpkin Bread
Ingredients
- 1 1/4 cups all purpose flour (all purpose)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3 oz cooking oil
- 2 large eggs
- 1 cup sugar
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1 1/4 cup chocolate chips (divided)
- oil spray
Instructions
- First, preheat oven to 350F.
- Then, in a medium sized bowl add flour (1 1/4 cups), baking powder (1/2 tsp), baking soda (1/2 tsp), salt (1/4 tsp), cinnamon (1 tsp), cloves (1/2 tsp) and nutmeg (1/2 tsp). Set aside.
- Next, in a large mixing bowl add oil (3 oz), eggs (2 large), sugar (1 cup), vanilla (1 tsp) and pumpkin puree (1 cup). Mix well. Add 1 cup of chocolate chips. Add the dry ingredient to the wet ingredients and mix until well blended. Using a spatula, scrape the bottom and sides of the bowl.
- Then, oil spray the sides and bottom of a 8" x 4" x 3" loaf pan. Pour the batter into the loaf pan and spread evenly. Top with 1/4 cup of chocolate chips.
- Last, bake at 350F for 50-60 minutes. Insert a toothpick in the middle of loaf and if it comes out clean, it's done. Allow pumpkin bread to come to room temperature before removing it from the pan. Allow about 45 minutes for cooling depending upon the type of loaf pan you're using. Glass and stoneware may take longer.
Video
Notes
Substitutions
1 1/2 tsp pumpkin spice for cinnamon, cloves and nutmegStorage
Store covered with plastic wrap or in an air tight container on your counter or will last long in the refrigerator.Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
American Recipes, Breakfast, Brunch Recipes, Desserts, Fall, Quick Breads (Sweet), Thanksgiving, Thanksgiving Desserts,
Hi Brittney. It is one of our family faves too. You may need to double the batch next time. It freezes well too. Thanks for the 5-star rating!
Made this yesterday for my family and it was a huge hit! There is only two slices left!
Hi Mel. I’m glad you liked it so much. Thanks for the 5-star rating!
Super delicious and easy to make!! Thanks so much for the recipe!
Hi Glenna. All baked goods should come to room temperature before removing them from the pan. Because loaf pans are higher, they need more cooking time. Plus, it will be harder to remove if you don’t have enough spray or butter at the bottom and sides of the pan. Thanks for letting me know I should have included the cooling time so I’ve added this in the instructions: “Allow pumpkin bread to come to room temperature before removing it from the pan. Allow about 45 minutes for cooling depending upon the type of loaf pan you’re using. Glass and stoneware may take longer.” I hope you enjoyed the pumpkin bread once it cooled.
The recipe doesn’t say how long to cool the loaf before removing from the pan. I cooled it for 10 and it stuck on the bottom
Hi Kim. I’m glad you loved it. I hope you had a great Thanksgiving!