Addictive Recipes from a Self-Taught Baker

Pumpkin Chocolate Chip Bread.

This recipe is from Sally’s Baking Addiction Cookbook and makes an incredibly moist loaf of pumpkin bread. This fall favorite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor.

When September rolls around, I have the sudden itch to make any and every quick bread known to man. I’ve already made 3 loaves of cinnamon swirl banana bread, apple bread (recipe in my cookbook), and two loaves of this orange beauty.

To stop myself from slice after slice (“just one more!”), I froze each loaf to enjoy in October when I no longer have a wedding dress to fit into.

This month = salad, running shoes, smoothies. Next month = couch, sleep, and all the pumpkin chocolate chip bread I can eat.

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

This is my absolute favorite recipe for pumpkin bread. I love it so much that I included this very recipe in my cookbook last year. I’ve heard so many glowing reviews, that adding this recipe to my blog’s pumpkin archive was a no brainer.

What makes my pumpkin bread stand out from the rest is how supremely moist each slice is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of chocolate chips gracing every bite.

I’m telling you… this is some good stuff right here.

If you’ve tried it before, then you know what I’m talking about. If you haven’t, you need to add this lip-smacking bread to your fall baking list. Among all the pumpkin things I’m going nuts over at the moment. (pancakes!)

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

During my cookbook recipe testing, this pumpkin bread took me about 6 or 7 tries to get down just right. I vividly remember pulling a sunken bread out of the oven, a few angry words yelled, then slicing into a soggy loaf on my next try, more anger, and then a couple pumpkin breads in desperate need for flavor. After a week of this bread baking madness, I finally mastered the ingredients and the ratio of said ingredients.

There is a ton of pumpkin used in this pumpkin bread recipe. Hallelujah, the days of bland pumpkin breads are now behind us. I use so much pumpkin not only for flavor, but for moisture as well. Paired with oil, brown sugar, and 2 eggs – there isn’t a dry crumb in site.

Complementing the pumpkin flavors are my favorite fall spices: cinnamon, nutmeg, cloves… the gang’s all here. Something you don’t find in many pumpkin bread recipes is a splash of orange juice. I know it’s a little weird, but don’t be nervous. This bread will NOT taste like oranges! The reason I use it is because there needs to be just a touch of liquid to keep the baked bread from being overly dense. Milk works too if you don’t have OJ, but the subtle orange flavor is beautiful in this bread.

It’s absolute perfection in this bread.

If you can wait, this pumpkin chocolate chip bread is outstanding on day 2. Similar to banana bread’s flavor, the pumpkin and spice flavors are enhanced the day after its baked. I think it just gives the bread a chance to soak up all the pumpkin goodness. =)

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

The best part? No mixer required! Just 2 bowls, 1 whisk, 1 oven, and some pumpkin lovin’ friends and family to help you gobble it up. Bonus! This recipe makes incredible pumpkin chocolate chip muffins too – about 17-18 minutes in the oven, same oven temperature.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pumpkin Chocolate Chip Bread

This recipe is from my cookbook, Sally's Baking Addiction Cookbook, and makes one heck of a moist loaf of pumpkin bread. This fall favorite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor.

Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice (or milk works too!)
  • 2/3 cup (120g) semi-sweet chocolate chips2

Directions:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won't last that long.
  5. Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

  1. You can use 1/2 teaspoon pumpkin pie spice instead of these spices.
  2. Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips.

This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature.

Want to make a bundt cake from this recipe? Simply make this pumpkin bundt cake (pretty much this exact recipe) and leave out the cream cheese filling. Add 1 and 1/2 cups chocolate chips. About 1 hour bake time.

Source: Sally's Baking Addiction Cookbook

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

See more pumpkin recipes like these pumpkin crumb cake muffins.

Pumpkin crumb cake muffins on sallysbakingaddiction.com

Sally’s Baking Addiction cookbook is available here.

Sally's Baking Addiction Cookbook - on sale

My favorite recipe for pumpkin bread! The flavor is outstanding and it's so moist!
This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

365 comments

  1. I made this yesterday as muffins and they were delightful!
    I’m using were, as my older son took some for his day with grandparents. Me and my younger son just finished the last ones.
    I will definitely be making these again!

  2. LOVE THIS PUMPKIN BREAD ! Not only was it such a pleasure to make by not needing to get out the mixer but it was so deliciously moist as well!! I substituted the 1/2 c oil with 1/2 c apple sauce plus 2 TBS canola oil and it made the texture even more moist. I also used soy milk instead of milk and still was awesome! Thank you for such a great recipe!! Will def be my go-to!!

  3. The best pumpkin bread recipe ever, and I don’t even like pumpkin! Wondering if you know or have ever made this gluten free? Do you know if  almond or other flours would. E an equal substitution?

    • I make it gluten free. Just use the same amount of GF Flour. I use Namaste Perfect Flour Blend. I agree, it is the best pumpkin bread!!

  4. I made this recipe with fresh roasted pumpkin and it was delicious! I doubled the recipe and put one loaf in the freezer.

  5. Can I substitute raisins for chocolate chips

  6. Hello, I made this today and it is DELICIOUS!! Fantastic recipe, it will definitely go on my favourite list. Living in the UK the fact you included your measurements in grams helped massively! Whilst putting together my ingredients, I found an open bag of pecan nuts – I toasted about two handfuls and added with the choc chips – the flavour really worked with the chocolate and pumpkin pie flavour. Fabulous! X

  7. I have made this recipe four times, with pretty much every variation. I’ve been tripling the spices (lol!) and reducing the choc chips. This loaf is the star, moist but solid. Love it so much it’s been included in our company news letter, it’s always my go to for morning tea at work!

  8. I guess you could omit the chocolate chips and you could leave the rest of the recipe as is huh??


    Thanks!

  9. I have my own favorite recipe that makes three loaves at a time but I’ve never tried it with chocolate chips. I’ll give that a spin. I make this at Christmas time as gifts.

  10. This is in the oven as I speak, but sorry to say I had to make some adjustments as to accommodate what we had on hand. So hopefully this turns out! This is what I had to change:

    1) 1/4 light almond milk (in place of orange juice or milk)

    2) 1 tsp baking powder (in place of baking soda; I assumed the baking soda was for the acids I did not have. I was not sure how the baking soda would have done with pumpkin alone.)

    3) 1/4 tsp ginger (not a replacement for anything, but I like ginger!)

    4) no chocolate chips as I did not have any

    5) 3/4 cup light brown sugar (did not have granular sugar on hand)

    This is for an event for my step dad today. I did use two smaller loaf pans, and they look to be rising nicely.

  11. To make as muffins, do you fill them to the top and bake at a high temperature first and then reduce it for the rest?

  12. Would the baking time be the same if I used a mini loaf pan?

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