Easy Pumpkin Chocolate Chip Bread Recipe

It’s pumpkin season! One of the things I look forward to in the fall is baking pumpkin chocolate chip bread! My mom made this bread when we were growing up and even wraps it up to give away as gifts during the holiday because it’s THAT GOOD.

The other great thing about this recipe is that it’s super easy. Sometimes I feel like baking can be tricky but I’ve never had any issues with this bread. You literally just mix everything together, pour it into baking pans and let it bake for about an hour! And while it bakes, you get to take in the delicious scent of spiced pumpkin as it fills the house!

Ok, that’s enough chatter….it’s time to get to the details!

Easy Pumpkin Chocolate Chip Bread Recipe

Ingredients:

• 3 cups Flour
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Allspice
• 3 cups Sugar
• 1/2 tsp Baking Powder
• 1 tsp Ground Cloves
• 1 tsp Ground Cinnamon
• 4 Eggs
• 1 cup Vegetable Oil
• 2 cups Pumpkin Puree
• 2/3 cups Water
• 1 12oz bag of Chocolate Chips

Directions

• Preheat oven to 325 degrees.
• In a Large Bowl mix the Flour, Baking Soda, Salt, Allspice, Sugar, Baking Powder, Cloves, and Cinnamon.
• In a Small Bowl mix the Eggs, Oil, and Water.
• Combine the wet ingredients with the dry and blend well.
• Add the Pumpkin and chocolate chips to the mix.
• Grease and Flour 2 large loaf pans, fill 3/4 full with mix, and Bake at 325 degrees for about 1 hour 15 min. (You can use 6 smaller loaf pans and bake for about 1 hour.)

That’s it! It really is super simple. If you don’t have all of the different spices (allspice, cloves, cinnamon) you can use 3 tsp pumpkin pie spice mix. I also want to mention that you should be using the 100% pumpkin puree NOT a Pumpkin Pie Mix. Cooking time does depend on your oven and the size loaf pan you use. I used 2 larger loaf pans and it only took 1 hour. For the mini loaf pan you see above I think I only baked it for 30 minutes. I would set the timer for 45 minutes for larger loaf pans and then keep adding time until they are done. You’ll know it’s done when you stick and knife in the center and it comes out clean.

I also want to throw in my Pumpkin Seeds “recipe” just in case you are carving pumpkins soon! I carved a mini pumpkin and roasted some seeds just to give these photos a little extra pumpkin flair! But every Halloween I roast up these seeds after we carve our pumpkins and they are a nice little salty treat!

All you do is set aside some pumpkin seeds (how much is up to you). I remove most of the pumpkin gunk but I like to leave a little bit on the seeds because I think it adds extra flavor! I don’t wash the seeds either. Then, just add some melted butter and season with salt! The amount of butter is up to you and depends on how many seeds you have but I end up using maybe 1-2 Tbsp. Spread the seeds on a baking sheet and bake at 400 degrees for a couple minutes until they are brown and toasty! Enjoy the seeds when warm because that’s when they taste the best.

I hope these pumpkin recipes help put you in the fall spirit! I also think these make a perfect gift. You can bake mini loaves in cute ceramic loaf pans, wrap them up, and give to friends and family! Let me know what you think of these recipes!