So I realize May 25th isn’t typically a day where you wake up and think, “I am dying to make some Pumpkin Chocolate Chip Bread,” but it should be because this recipe is AWESOME! This recipe is slightly adapted from the Betty Crocker Website. I just love Betty. She has some of the very best recipes.
A couple of months ago my friend, Sara, shared a loaf of this bread with me, and my kids liked it so much that I got the recipe from her. Basically, I can’t stop making it now.
I’ve made a couple of very minor changes to the recipe she gave me. One is sprinkling the top with cinnamon sugar before I bake it. It gives the top a delicious little crunch and is pretty much perfection
More Favorite Quick Breads
- The BEST Zucchini Bread Recipe
- Amish Banana Bread
- Poppy Seed Bread
- Classic Banana Bread
- Bikini Bread
- Pumpkin Bread
HOW TO MAKE PUMPKIN CHOCOLATE CHIP BREAD
- Preheat oven to 350 degrees and grease 5 mini loaf pans or 2 large loaf pans and set aside.
- In a stand mixer or with a hand mixer, cream butter and sugar.
- Next, add eggs one at a time, and then add the pumpkin. Mix until well combined.
- Add flour, cinnamon, and baking soda and mix until well combined.
- Mix in chocolate chips until just combined.
- Evenly distribute batter into the prepared pans. Depending on the size of your large pans, you may need a third pan.
- Sprinkle cinnamon sugar on the top of each loaf, and then place in the 350-degree oven and bake.
- If using mini loaf pans, bake for 40-45 minutes. If using large pans, bake for 55-65 minutes or until a toothpick comes out of the center clean.
- Remove from pans and cool on a cooling rack.
- Enjoy!
Tips for making Pumpkin Chocolate Chip Bread
- I prefer semi-sweet chocolate chips in this recipe, but milk chocolate or even white chocolate chips will taste good.
- Leaving a hand full of chocolate chips out of the batter and sprinkling them on top will prevent the chocolate chips from overtaking the pumpkin bread. It’s kind of fun to sprinkle chocolate chips on top, but do whatever makes you happy.
- I have also made this with half wheat flour, half white flour, and it still comes out delicious. It does dry out a little fast, but this rarely makes it past a day and a half at my house. So that really hasn’t been a problem for us.
- If you are concerned you won’t eat the bread fast enough, just put a loaf in the freezer. When you pull it out at a later date, it will be perfect and fresh.
baker’s tools:
More Chocolate Chip & Pumpkin Recipes
Pumpkin Chocolate Chip Bread
Prep time
Cook time
Total time
The perfect combination of pumpkin and chocolate with a sprinkle of cinnamon sugar makes for a delicious light crunch on the top crust. This recipe makes two really large loaves or five mini loaves.
Author: Slightly adapted from Betty Crocker
Recipe type: Quick Bread
Ingredients
- 1 cup butter, softened
- 2 cups granulated white sugar
- 4 eggs
- 1 (15 ounce) can of pureed pumpkin
- 4 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 cup chocolate chips
- cinnamon sugar for sprinkling (about 2 tbsp)
Instructions
- Preheat oven to 350 degrees and grease 5 mini loaf pans or 2 large loaf pans and set aside.
- In a stand mixer or with a hand mixer, cream butter and sugar.
- Next, add eggs one at a time, and then add the pumpkin. Mix until well combined.
- Add flour, cinnamon, and baking soda and mix until well combined.
- Add chocolate chips and mix until just combined. I like to save a handful of chocolate chips to sprinkle on the top.
- Evenly distribute batter into the prepared pans. Depending on the size of your large pans, you may need a third pan.
- Sprinkle cinnamon sugar on the top of each loaf, and then place in the 350-degree oven and bake.
- If using mini loaf pans, bake for 40-45 minutes. If using large pans, bake for 55-65 minutes or until a toothpick comes out of the center clean.
- Remove from pans and cool on a cooling rack.
- Enjoy!
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