This is one of my favorite fall recipes! This homemade pumpkin chocolate chip bread is delicious and full of fall flavors, and it is similar to Great Harvest‘s recipe. This pumpkin chocolate chip bread will warm you up on a cold day with it’s cinnamon and warm Autumn spices. It is dairy free and this recipe makes 3 large loaves and it freezes great!
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Nothing says fall better than a pot of coffee brewing and the heavenly smell of chocolate chip pumpkin bread baking in the oven. This pumpkin bread is full of chocolate chips and some like to bake it in a large tin coffee canister. I prefer to bake it in 3 well greased bread pans.
What is pumpkin chocolate chip bread?
Pumpkin chocolate chip bread is the perfect fall sweet bread made with pumpkin puree, fall spices and loads of chocolate chips. It can be served as a breakfast bread or as a dessert.
The first time I had pumpkin chocolate chip bread, I was blown away. I was never really a fan of pumpkin pie, so my expectations were low. Someone brought me a loaf of pumpkin chocolate chip bread from Great Harvest, which is a bakery in the Midwest, and told me to try it. They cut a slice for me and I tried a bite of this delicious, moist (sorry about that word), chocolaty bread.
I never went back! It wasn’t like pumpkin pie at all. First off, it wasn’t the gooey texture of pumpkin pie, and second, it was full of delicious chocolate chips.
I didn’t want to pay the price for a small loaf of bread from Great Harvest, so I said to myself, “I can make this at home!” And that is where this recipe originated. Not only does this cost less than buying a loaf from a bakery, but it also makes MUCH more! 3 WHOLE LOAVES!
Can I freeze pumpkin chocolate chip bread?
Yes! The one thing I love about this recipe is that it makes alot, and it is a really good freezer recipe! After it cools down, I leave one loaf out for us to eat, and I wrap the other 2 loaves tightly in foil and freeze in freezer bags.
This is PERFECT to pull out later on a holiday, or for a gathering or potluck.
Don’t want it in bread form? Make it into muffins!
I do want to say something here about quality spices. The quality of your recipe all depends on the quality of your spices and ingredients that you put into your cooking or baking.
For this pumpkin chocolate chip bread, cinnamon is a very important spice. Once you have had quality cinnamon, you will never go back to cheap cinnamon. You can smell the quality the instant you open the spice container.
Quality cinnamon smells amazing and tastes amazing and is totally worth having in your spice cabinet. Check out the cinnamon at The Spice House. Ceylon cinnamon from The Spice House is considered to be true cinnamon. It is different than what you find on the shelves at the store because it actually comes from a different cinnamon tree bark.
I highly recommend The Spice House to anyone. Their spices are all fair trade and processed in small bathes. It is high quality spices at a very VERY reasonable price. Check it out here, you may have to search for cinnamon once at their website.
How to make pumpkin chocolate chip bread
In a very large mixing bowl, mix together all of the wet ingredients. Sift all of the rest of the ingredients (except for the chocolate chips) and mix with an electric hand mixer.
Fold in the chocolate chips. Want to make it even more decadent? Either add chocolate chunk chips or have half of the chocolate chips be dark chocolate. Only if you are a chocolate lover like myself.
Butter and flour 3 bread pans. Make sure to butter and flour the sides and bottom of the pans very well so that the bread is easily removed from the pans. Here are the pans I use, check it out.
Pour the batter evenly into the 3 different bread pans and place in the preheated oven. It will bake for about 55 minutes. Bake it until a tooth pick inserted in the middle comes out clean.
Remove the pans from the oven and let them cool for at least 30 minutes before removing them from the pans. Once the bread is completely cooled, you may freeze them by wrapping them in plastic wrap and putting them in freezer bags.
Serve warm with coffee and enjoy the Fall weather!
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Pumpkin Chocolate Chip Bread
- 3 cups granulated sugar
- 1 can pumpkin puree 15 oz.
- 1 cup vegetable oil
- ⅔ cup water
- 4 eggs
- 3 ½ cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 teas ground nutmeg
- 2 teas baking soda
- 1 ½ teas salt
- 2 ½ cups semi-sweet chocolate chips or 1- 12 oz bag
- Preheat oven to 350° F
- Butter and flour 3- 9 x 5 inch bread pans
- With a hand held electric mixer, beat together the wet ingredients in a large mixing bowl
- Sift in the dry ingredients and mix until well combined
- Fold in chocolate chips
- Evenly distribute the batter into the 3 loaf pans and bake in the preheated oven for 55 minutes or until a tooth pick inserted in the center comes out dry
- Remove from pans after it cools slightly
- Pumpkin chocolate chip bread loaves may be frozen after they have cooled completely. Wrap in plastic wrap and put into a freezer bag before freezing
- Serve warm with coffee