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.
This pumpkin bread is great to put on a dessert table, but you can also serve it for breakfast or a fall brunch. It’s perfect to pack in school or work lunches too.
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.
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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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, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
- Next, in a large mixing bowl add oil, eggs, sugar, vanilla and pumpkin puree. 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 the remaining 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,
This was absolutely delicious! It will definitely be on the table every year!yum
Hi Brandi. That’s great to hear and thanks for the 5-star rating!
One of the best pumpkin recipes I have found!
Hi Marla. That’s great to hear. Thanks for the 5-star rating!
Thank you for sharing!
This loaf was a big hit!
Hi Sharris. I’m glad you like this recipe. Thanks for the 5-star rating!
This is a favorite November and October recipe! I make muffins, and they are always a hit. I bake for about 20 minutes. 🙂
Hi Kelli. Wow that is a lot of extra spices. You must like it with extra spice. I’m glad you liked it!
Hi Dara. I’m glad you liked the recipe and thanks for the 5-star rating!
nope, now I see it. sorry!
this is really good. I added 2x the spices, as well as a tsp each of ginger, pumpkin pie spice and white pepper….it was amazing!
Hi Brinley. I’ve never cooked with flaxseed eggs and I’ve never used wheat flour other than to make wheat bread so, I can’t guide you with these substitutes. My suggestion is to make the recipe as stated so you know what it should taste and look like and then try the recipe with the flax seeds eggs (still using all purpose flour) and then if that comes out good, try it with a mixture of the flours (1 part white and 2 parts wheat.) If you do this, please come back and let me know how it turns out. Good luck!
I am so excited to try this!!
-Just a few questions, though, 1. Could I substitute the all-purpose flour for whole wheat flour? (or could I even do(1part white, 2parts wheat)? Would that work?
-(and also could I substitute the eggs for flaxseed eggs? Thanks!
Hi Laura. Yes, I would 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 to reach set temperature again, so be sure to close the door while you’re testing the loaves. Happy Thanksgiving.
What if you’re wanting to make this recipe in mini leaf shaped tins, do you just reduce the cooking time?
Hi Amanda. I’m glad you liked this recipe. Thanks for your useful comments and for the 5-star rating. Happy Thanksgiving!
I’ve made this recipe twice now and it is delicious and super easy! The first time, I accidentally left out the 1/4 cup of flour, and the second time I included it. I actually preferred the less flour version as it was a bit moister and kind of fudgy but the original is still very good! Just depends on personal preference. I also elected not to put the chocolate chips on top, just because I was afraid of them burning in my tiny oven.
This recipe is moist and delicious!
Yes, you can substitute raisins in the same amount as the chocolate chips.
can you substitute the choc chips with raisins?