Deliciously Sprinkled

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

It’s September so you know what that means…everything PUMPKIN! ♥

Truthfully, I make Pumpkin Spice Smoothie, Pumpkin DipPumpkin Spice Buttermilk Pancakes and this delicious Pumpkin Chocolate Chip Bread all year long.

I have been making this bread for my husband for years and I’m finally getting around to sharing my Pumpkin Chocolate Chip Bread with all of you. My husband always says, “it’s not Fall until I enjoy a slice or two of pumpkin bread.” So I always try to make it as soon as September hits. This Pumpkin Chocolate Chip Bread makes a perfect fall snack, dessert, or if you are like my husband, for breakfast. Start the start of fall off right by making this delicious Pumpkin Chocolate Chip Bread.

Pumpkin Chocolate Chip Bread

JUST A FEW BAKING TIPS:

 DO NOT OVER MIX: It’s super easy to overmix this pumpkin chocolate chip bread batter because the batter is on the “thinner side”. So it’s super important when adding the flour mixture to the wet ingredients to only mix until just combined. Meaning you will still see some flour in your mixing bowl. Overmixing leads to dense, dry, yucky bread!

 PUMPKIN: Just a reminder, make sure you use 100% pure pumpkin, not pumpkin pie filling.

MAKE AHEAD: This bread freezes very well for up to 3 months. When ready to enjoy, place bread in the refrigerator overnight to thaw. Then place the bread on your kitchen counter top for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying.

STEP-BY-STEP GUIDE ON HOW TO MAKE THIS PUMPKIN CHOCOLATE CHIP BREAD:

PUMPKIN CHOCOLATE CHIP BREAD

Pumpkin Chocolate Chip Bread

Yield: 2 loafs

Prep Time: 10 minutes

Cook Time: 50-55 minutes

Total Time: 1 hour 5 minutes

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Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 eggs, beaten
  • 1 1/4 cup vegetable oil
  • 1 (15oz.) can pure pumpkin
  • 2 cups granulated sugar
  • 2 (3oz.) pkg. cook and serve vanilla pudding
  • 1 cup semi-sweet chocolate chips

Directions:

PRE-STEP: Preheat oven to 375F degrees. Spray two 9 inch loaf pans with non-stick cooking spray. Set aside.

STEP 1: In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer mix together eggs, oil and pumpkin. Add sugar and dry pudding, mix until combined.

STEP 3: Slowly, add flour mixture to pumpkin mixture.

STEP 4: Fold in chocolate chips.

STEP 5: Pour the batter into prepared loaf pans. Bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes or until toothpick inserted into center comes out clean.

STEP 6: Let cool completely before removing from loaf pans.

I'd love to see what you have baked! Just snap a photo and hashtag it #DELICIOUSLYSPRINKLED or tag me @deliciouslysprinkled on Instagram!

meganbabyshower
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Products Used to Make this Recipe:

*may contain affiliate links

8 Responses to “Pumpkin Chocolate Chip Bread”

  1. Aimee — October 24, 2015 at 1:16 pm

    Can you substitute instant pudding instead of cook and serve?

    • Jenn — October 26th, 2015 @ 9:03 am

      I have never tried using instant pudding instead of cook and serve, so I’m not sure if you can substitute it.

  2. Michelle @ My California Kitchen — September 23, 2015 at 5:50 pm

    This  bread is so gorgeous. I haven’t even purchased a can of pumpkin yet this year and that is tragic.  Thanks for sharing this yummy recipe 🙂

  3. David — September 23, 2015 at 3:12 am

    It’s so delicious. Just pin this post.

  4. Meg @ With Salt and Wit — September 20, 2015 at 6:18 pm

    Well you girls are too sweet! I love pumpkin bread and then you went and put chocolate in it?! Yes please!

    Thanks girl!

  5. Jess @ Sweetest Menu — September 20, 2015 at 3:17 pm

    Pinned! This looks absolutely fantastic – gorgeous pics! 

  6. Liz @ Floating Kitchen — September 19, 2015 at 1:45 pm

    So confession: I haven’t made a single pumpkin thing so far and it’s already halfway through September. I need to change that ASAP! You bread looks FAB and the perfect way to celebrate the season and Megan’s new arrival!

  7. Medha @ Whisk & Shout — September 19, 2015 at 11:18 am

    I love pumpkin bread so much and the chocolate chips totally make it here! Pinning 🙂

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