Pumpkin Chocolate Chip Bread

09.22.2017

This Pumpkin Chocolate Chip Bread is an absolute fall must! It’s brimming with that pumpkin and spice flavor we crave, it has the perfect amount of chocolate chips, and it’s amazingly moist and tender.

Pumpkin Chocolate Chip Bread

This is how you welcome fall. And in my opinion this is the perfect loaf of Pumpkin Chocolate Chip Bread!

Let’s just say I’ve tested my fair share of pumpkin bread loaves throughout my life, and this is my favorite!

Pumpkin Chocolate Chip Bread

It has a blend of oil and butter, oil for moisture because it creates a more moist crumb than butter does but then we need some butter for flavor obviously :).

Then there’s a fair amount of cinnamon here and just enough nutmeg, ginger and cloves. Because pumpkin bread wouldn’t be pumpkin bread without those autumn spices!

And I like the blend of white sugar and brown sugar for flavor. A hint of molasses with pumpkin is always a good thing (the molasses being that from the brown sugar).

Pumpkin Chocolate Chip Cookies

One thing I do recommend if at all possible is to make this bread the day before you plan on serving it.

Pumpkin chocolate chip bread is even better the second day. The flavor, the texture, the moisture – just everything.

Day two is where it’s at. It’s sinking your teeth into pure fall bliss I tell you.

Pumpkin Chocolate Chip Bread

But if you can’t wait I understand. You already had to smell it while baking in the oven for an hour (yummmm that scent is heaven!).

But at least try to let the loaf cool before eating otherwise when you cut into it sort of just breaks apart.

Pumpkin Chocolate Chip Bread

And if you are like me and love pumpkin chocolate chip bread then feel free to double the recipe and bake two loaves.

One to keep hidden all for yourself and one for the rest of your family :).

It’s the finer things in life.

Pumpkin Chocolate Chip Bread

Print

Pumpkin Chocolate Chip Bread

5 from 3 votes

This is my favorite Pumpkin Chocolate Chip Bread recipe! It has the perfect amount of that pumpkin and autumn spice flavor, just enough chocolate chips, and it's oh so moist and tender. It's a fall must!

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients

  • 1 1/2 cups (213g) all-purpose flour (scoop and level to to measure)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup (160g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable or canola oil
  • 2 large eggs (preferably room temperature)
  • 1 cup (248g) canned pumpkin
  • 1/3 cup (80ml) apple juice (preferably room temperature)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, set aside.

  2. In large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix in chocolate chips.

  3. Make a well in center of flour mixture then set aside.

  4. In a separate medium mixing bowl whisk together granulated sugar, brown sugar, melted butter and vegetable oil. 

  5. Add in eggs then whisk until blended. Add in pumpkin, apple juice and vanilla and whisk until well combined. 

  6. Pour pumpkin mixture into well in flour mixture and fold and stir with a rubber spatula just until combined. Pour into prepared loaf pan. 

  7. Bake in preheated oven until toothpick inserted into center comes out practically clean (a moist crumb or two is fine, but no batter), about 55 - 60 minutes. 

  8. Cool in pan for about 5 minutes then run a knife around edges of loaf to ensure it's loose. Invert onto a wire rack then turn upright. 

  9. Cool on wire rack about 30 minutes then transfer to an airtight container to cool completely. Note that it's even better the second day. 

  10. Recipe source: Cooking Classy

19 comments

  • Leslie: I had not tried chocolate chip pumpkin bread until last year, yesh i am ashamed of myself. I was so busy i didn’t have time to make any, now seems like the perfect time. September 22, 2017 at 7:29pm Reply

    • Jaclyn: Yes indeed :). I hope you get a chance to try this Leslie! September 22, 2017 at 8:44pm Reply

  • Brittany: This looks and sounds delicious!

    Stupid question – do u mean like the drinking apple juice or fresh apple juice from apples?

    I definitely cannot wait to make this! September 22, 2017 at 10:28pm Reply

    • Jaclyn: Store bought apple juice or fresh apple juice would be great here. Apple cider would work too. I hope you love it Brittany! September 23, 2017 at 7:46am Reply

  • Judy Maldonado: If I use mini muffin pans do I have to lower the cooking time, and if I do by how much? September 23, 2017 at 10:18am Reply

    • Jaclyn: Yes definitely, mini muffins generally take about 8 – 10 minutes. September 23, 2017 at 10:24am Reply

  • Cathleen @ A Taste of Madness: I haven’t even started on the pumpkin baking yet. This bread looks so incredibly MOIST! Need to try this! September 24, 2017 at 1:11pm Reply

    • Jaclyn: I hope you love it! September 24, 2017 at 8:22pm Reply

  • Laura | Tutti Dolci: So pretty, a must make bread for fall! :) September 24, 2017 at 6:44pm Reply

    • Jaclyn: Thanks Laura! September 24, 2017 at 8:22pm Reply

  • Janet: I have all the ingredients except the apple juice – can I leave it out or do I have to sub. something else for it? Thank you! September 25, 2017 at 9:44am Reply

    • Jaclyn: Water or milk will work too. I hope you love it! September 25, 2017 at 10:58am Reply

  • Tracy: Just pulled this out of the oven 20 minutes ago and already had a slice! It is amazing!! The best I’ve ever had!!! It’s perfect!! I didn’t have apple juice so subbed with water and 1/2 tsp of coffee extract. September 25, 2017 at 1:46pm Reply

    • Jaclyn: I’m so glad you liked it Tracy! Thanks so much for your review! September 25, 2017 at 10:24pm Reply

  • YASMIN NAVARRO CENTENO: HOLA,QUE TIPO DE CALABAZA PUEDO UTILIZAR,SOY DE PUEBLA Y AQUÍ SOLO TENEMOS LA CALABAZA VERDE…MUCHAS GRACIAS¡¡¡¡ September 26, 2017 at 4:31pm Reply

  • Christine: Looks delicious. Instead of using all 3 spices such as cloves and nutmeg and cinnamon, could you use a pumpkin All spice mix and if so how much of it would you use ?? October 1, 2017 at 8:21pm Reply

    • Jaclyn: Yes you could. I’d use probably 2 1/2 – 3 teaspoons. October 5, 2017 at 3:43pm Reply

  • dm: WOW!!!! i almost followed this entire recipe to a T minus using less granulated sugar and varying chocolate chips (dark, mini, semi-sweet), and it turned out AMAZING. it is super moist and so delicious, hands down the best pumpkin bread i’ve tried. i plan to share the bread with my coworkers–that is, if i don’t devour the whole thing by tomorrow. thank you so much!!! and thank you for ordering the ingredients in a way that actually makes sense!!! i’ll be using this recipe again and again and will have to try your other recipes. October 17, 2017 at 7:01am Reply

    • Jaclyn: I’m so glad you liked it (hope your co-workers do too)! And I LOVE the combo of various chocolate chips I love to do that with chocolate chip cookies (milk, bitter, + semi), I’ll have to try it here. Thanks for your review! Hope you enjoy other recipes too! October 17, 2017 at 12:17pm Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d