You love pumpkin, and you love chocolate.. why not combine them in this easy to make chocolate chip pumpkin bread? Perfect any time!
Don’t you just love a perfectly spiced pumpkin bread? All warm from the oven, the classic Fall scent filling your home… it’s the perfect treat! My version is incredibly moist, studded with chocolate chips and drizzled with an easy chocolate ganache!
If there’s one thing that I think I love most about Fall, I’m pretty sure it’s pumpkin bread. I make it every year, and every time, it’s devoured in less than a day lol. Usually I keep it pretty simple, and I’m not a fan of nuts in my bread, but this year I decided to go for one of my few favorite flavor combinations… pumpkin and chocolate!
I used to think pumpkin and chocolate was just plain weird. Chocolate and peanut butter, yes. Chocolate and caramel, even better. But chocolate and pumpkin, WEIRDDDD!!! Until I tried it. And man oh man was I ever wrong!
It’s a flavor combo that I definitely plan to enjoy more of this season!
Can I confess something to you? I never know when it’s appropriate to have pumpkin bread. I mean, is it a strictly dessert thing? Or is it totally acceptable to have a slice or two with my morning coffee? What about a mid-afternoon snack? Not that the answer will stop me… I pretty much enjoy it all day long, but I’ve always been curious about when it’s socially acceptable so I don’t text someone back at 9am and say, “sorry for the delay, was just eating some chocolate chip pumpkin bread”, and have them over there like “WTF woman, that’s a dessert!!!”.
If you’re not digging the chocolate, you can totally leave the chocolate chips and ganache drizzle off and you’ll still have a fan-freakin-tastic loaf of pumpkin bread! Or if you like walnuts or pecans in your bread, go for that instead. Bottom line, use this as a base, and make it your own 🙂 Don’t forget about my fun pumpkin banana bread recipe too!
My daughter absolutely LOVED this bread, so I’m fairly certain it’s kid-friendly… although it’s hard to have something with chocolate chips and a chocolate drizzle NOT be kid-friendly right?
It’s perfect on it’s own, but I also like it with a little smear of salted butter. That sweet an salty combination is fabulous!
As the weather gets chillier and it seems more and more like Fall, I really hope you pick up a can of pumpkin and make this chocolate chip pumpkin bread! I know you’ll love it’s soft texture, and amazing spiced flavor!
LOOKING FOR MORE FALL DESSERTS?
- Double Chocolate Cookies
- Maple Apple Blondies
- Vanilla Cinnamon Candied Almonds
- Baked Vanilla Chai Donuts
- Caramel Apple Pie Bars
- Browned Butter Salted Caramel Sauce (this is also AMAZING on top of the pumpkin bread)
- No Bake Pumpkin Pie Dip
- Bourbon Vanilla No Churn Ice Cream
WANT TO TRY THIS PUMPKIN BREAD?
PIN IT TO YOUR PUMPKIN OR DESSERT BOARD TO SAVE FOR LATER!
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- 2 cups all-purpose flour (using the spoon and sweep method - see below recipe)
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 3/4 tsp ground cloves
- 2 cup granulated sugar
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 2 eggs, room temperature is preferred
- 15 oz can pure pumpkin
- 3/4 cup milk chocolate or semi-sweet chocolate chips (plus more for topping the bread)
GANACHE DRIZZLE (OPTIONAL):
- 1/4 cup milk chocolate or semi-sweet chocolate chips
- 2-3 Tbsp heavy cream
- Preheat oven to 325 F degrees. Spray 2 9x5" loaf pans with a baking spray (I use this one), and set aside.
- In a mixing bowl, add flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Whisk to combine well. Set aside.
- To the bowl of a stand mixer (or large mixing bowl and use a handheld mixer), add butter and sugar and beat on MED until well blended, about 1-2 minutes.
- Add eggs, one at a time, beating in between each addition. Beat about 2 minutes until light and fluffy. Add pumpkin and beat until mixed.
- Add half of the dry ingredients mixture, beating on LOW until JUST combined. Add remaining dry ingredients mixture and beat on LOW again until just combined.
- Remove bowl from mixer and stir in 3/4 cup chocolate chips. Pour batter into both prepared loaf pans, dividing the batter as evenly as possible.
- Bake 60-75 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Let loaves cool in the pans about 10-15 minutes, then remove to a wire cooling rack to cool completely.
- After loaves are on the wire cooling rack, if desired, sprinkle with a few extra chocolate chips. The residual heat from the loaves will soften them, but not melt them completely all over the bread.
OPTIONAL GANACHE DRIZZLE:
- Heat heavy cream in the microwave until bubbling and hot, about 1 minute. Place chocolate chips in a bowl and pour hot cream over the top. Let sit a few minutes, then use a spoon to stir until it becomes a glossy chocolate sauce. Use spoon to drizzle over the top of the cooling loaves.
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