Pumpkin Chocolate Chip Bread is the perfect pumpkin quick bread recipe! The vanilla glaze on top is simple and delicious and adds a little bit of extra flavor too!
I recently found this recipe for Pumpkin Chocolate Chip Bread and have already made it several times in the last few weeks! I love quick breads and now that fall is here, I am trying to pumpkin-ify pretty much all of our food around here so this recipe is perfect! It’s so easy to whip up a couple of loaves and take one to a neighbor…if you don’t eat it all yourself first!
I have made this pumpkin bread without the chocolate chips and it’s still amazing, but let’s be honest. Everything is better with chocolate. Especially when it’s pumpkin! If you are looking for a Pumpkin Bread recipe that is a little lighter in taste and texture, you should also try this pumpkin bread recipe that has two types of pudding in it – it’s incredible!
How to make the best Pumpkin Bread
Here are a couple of tips that will help you to get the perfect pumpkin bread every time!
- Make sure to use the right bread pans! The pumpkin bread recipe is written for regular sized bread pans which are 9.5″X5″. This recipe makes 2 regular sized loaves or you could make 4 smaller loaves instead. Sometimes I make 1 loaf for our family and then 2 smaller loaves to give away to friends and neighbors. The smaller loaves will bake for about 45-50 minutes.If you are using smaller pans, that’s fine! But make sure to adjust the cooking time and check on the bread as it gets to the end of the cooking time.
- I don’t like to use glass pans. For some reason, my bread never cooks very well. If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t over mix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them. One way to avoid over mixing is to use a wooden spoon – you don’t need to use an electric mixer!
Can you make Pumpkin Chocolate Chip Bread healthy?
Yes, there are several different ways to make Pumpkin Bread healthier!
- One thing you can do is swap the white flour with wheat flour. If you swap the entire 3 cups, there will definitely be more of a taste and consistency difference, but you could swap half of that amount and you may not even be able to tell the difference!
- Another thing that you can do is reduce the amount of sugar in the bread. I would start with halving the sugar and just adding one cup – the bread will still be pretty sweet and if you add enough chocolate chips, you may never notice the missing sugar!
- You can decrease the amount of fat and calories in the Pumpkin Chocolate Chip bread by swapping some or all of the oil with applesauce. The more you swap, the more the consistency will change, but your bread will still turn out wonderfully and the taste is virtually the same. I usually swap about half of the oil with applesauce when I make quick breads and you can barely tell a difference.
- Of course, you can leave out the chocolate chips and just make Pumpkin Bread, and/or you could leave the glaze off the top. Lots of ways to make this bread a little bit less indulgent – that way you can eat more, right?!
Ingredients in Pumpkin Chocolate Chip Bread:
- 3 cups flour
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1 1/2 cups canola oil
- 1 1/2 cups semi-sweet chocolate chips
How to make Pumpkin Chocolate Chip Bread:
- In a large bowl, beat the eggs, sugar, pumpkin and oil together.
- In a separate bowl, combine the flour, cinnamon, salt and baking soda.
- Stir the two mixtures together just until moistened and then add the chocolate chips.
- Pour into two greased loaf pans and bake for 60-70 minutes at 350. Cool for about 10-20 minutes before cooling on wire racks.
I added a simple glaze on the top just to make it look prettier, and it was good, but the bread is great without it too. If you’d like to add a glaze, here is a simple one.
VANILLA GLAZE RECIPE
- 1 Tbsp melted butter
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1 1/2 to 2 Tbsp. milk
- Mix ingredients together, starting with 1 1/2 Tbsp milk and adding a little bit more to get your glaze to desired consistency.
- Wait until the bread has cooled for a few minutes and then drizzle the glaze on top! Enjoy!
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
PUMPKIN CHOCOLATE CHIP BREAD
Pumpkin Chocolate Chip Bread is the perfect pumpkin quick bread recipe! The vanilla glaze on top is simple and delicious and adds a little bit of extra flavor too!
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Servings: 2 Loaves
Ingredients
BREAD
- 3 cups flour
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1 1/2 cups canola oil
- 1 1/2 cups semi-sweet chocolate chips
GLAZE
- 1 Tbsp melted butter
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1 1/2 to 2 Tbsp. milk
Instructions
- In a large bowl, beat the eggs, sugar, pumpkin and oil together.
- In a separate bowl, combine the flour, cinnamon, salt and baking soda.
- Stir the two mixtures together just until moistened and then add the chocolate chips.
- Pour into two greased loaf pans and bake for 60-70 minutes at 350. Cool for about 10-20 minutes before cooling on wire racks.
VANILLA GLAZE
- Mix ingredients together, starting with 1 1/2 Tbsp milk and adding a little bit more to get your glaze to desired consistency.
- Wait until the bread has cooled for a few minutes and then drizzle the glaze on top! Enjoy!
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Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Can you freeze pumpkin bread?
Yes, you can definitely freeze pumpkin bread! Just wrap the whole loaf (or individual slices for easy to grab snacks) in plastic wrap and then put that in a gallon size Ziploc freezer bag and you will be able to keep that in the freezer to store for later! Also, if you want to add the glaze on top, make sure to do that after thawing your frozen bread instead of before freezing.
How can you make Pumpkin Bread moist?
There are several things you can do to make sure that your Pumpkin Bread is moist every time!
- This pumpkin bread recipe calls for a lot of canned pumpkin, four eggs and quite a bit of oil too! Using a recipe with these ingredients helps to ensure that your bread will not be dry, even after storing for several days.
- Make sure to completely wrap up your baked bread when storing it. I like to use plastic wrap and then place that in a Ziplock bag when storing the bread on the counter to make sure that it is completely airtight. When stored properly, this bread will remain moist for a few days – if you can make it last that long!
More amazing quick bread recipes that we love:
-
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Banana Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
Pumpkin Chocolate Chip Bread is the perfect quick bread for fall! This pumpkin bread recipe is packed with pumpkin and chocolate chips, then topped with a simple vanilla glaze.
Leslie says
Looks delicious!!! I love the glaze, too!<br />Blessings,<br />Leslie
Laura@bakinginpyjamas says
It looks lovely, I love the addition of chocolate chips. Visiting from Tuesday Talent Show.
Darlene Nemeth says
Hi Nellie, I have to give this recipe a try. I am anxious to find out what it tastes like. Thanks so much for sharing.
Janice says
Nellie, this is my new go to for pumpkin bread. I made it last week and it was a hit.
Daphne says
I was vote numer 2 for five stars. I did not even put the glaze on. Oh my goodness. I used what I had on hand, special dark chocolate and veggie oil. I say again, oh my goodness. This is a keeper and make again. Hubby and twelve year old daughter loved it just as much. As a southerner this is now one of my comfort foods.
Nellie says
Daphne – I’m so glad that you enjoyed it! It’s been a family favorite around here this year – I’m embarrassed to admit how many loaves we’ve gone through already this fall!
Tinca Laurentiu says
Foarte bună. E delicioasă