Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is a fall staple. It is so moist and easy to make. It also has two secret ingredients that make this Pumpkin Bread the very best. This secret recipe is a must try.

We never get tired of delicious pumpkin recipes and this pumpkin chocolate chip bread ranks right at the top.

You’ll love this recipe because it makes 2 loaves. One loaf for you and one to give away, or better yet, 2 loaves for you. It’s that good.

how to make Pumpkin Chocolate Chip Bread

Step 1: Heat oven to 350 degrees. In a large mixing bowl combine pumpkin, eggs, sugar, brown sugar, oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice and molasses.

Step 2: Stir until well blended.

Step 3: Add in baking soda, baking powder, salt, and flour.

Step 4: Stir in just until combined. Then fold in all but 1/3 cup of chocolate chips.

Step 5: Grease and flour 2, 9 x 5 inch loaf pans. You could also just grease your pans, depending on what pan you are using. If you are using disposable

Step 6: Pour batter into both pans. Sprinkle extra chocolate chips on top of both loaves.

Step 7: Cook for about 40 minutes.

Step 8: Cover both loaves loosely with aluminum foil and cook for another 10 to 15 minutes or until a toothpick inserted comes out clean.

Step 9: Remove from oven and let set in pan for about 10 to 15 minutes.

Step 10: Then invert to a wire rack to finish cooling.
**This recipe can also make 6 mini loaves of bread. Cook the mini loaves for about 40 minutes.

How to make them into muffins

If you don’t have a loaf pan, or you are taking your bread to a party, you could also make the into muffins.

The best part is, you don’t even have to line the muffin tin with cupcake liners, instead, you could grease the pan with non-stick cooking spray.

If you would like to use cupcake liners for decoration that is also an option. I used Halloween cupcake liners when I made these for a Halloween party.

To make them in a muffin tin, spritz each muffin tin hole with non stick cooking spray. Add 1/4 or 1/3 cup of batter to the hole.

Bake for about 20-22 minutes at 350 degrees.

The two secret ingredients that make this bread amazing

As you read through the ingredients, you’re probably asking if we meant to put molasses and orange juice on the list. The answer is yes. We did.

The molasses gives the bread a sweet taste, while the orange juice gives it just the perfect amount of zing. You could easily go without these two ingredients, however we highly recommend them.

If you aren’t an orange fan, don’t stress, you can’t even taste the orange juice. The citrus just adds a little zing to the bread that you can’t quite identify.

You could also use the juice of a fresh orange, if you don’t have a bottle of orange juice on hand.

Vegetable oil substitutes

I’m not a huge vegetable oil fan. However, this bread works great with vegetable oil. If you are like me and want a substitute, we recommend substituting avocado oil or coconut oil with this recipe. We wouldn’t recommend olive oil as much as the other two, but it would still work.

Olive oil has a very distinct taste when you use it in sweets and baking. However, with the chocolate chips, you won’t be able to taste it as much.

If you do use olive oil, we recommend using just a dash more of cinnamon, nutmeg and cloves.

did you know we have a youtube channel?

We have hundreds of simple and delicious family recipes on our Youtube channel. Each recipe is tried and true. We take you through each recipe, step by step, so you know exactly how to make it.

Have you ever tried our Pumpkin Snickerdoodles? Watch how to make them here:

Looking for more pumpkin desserts?

Pumpkin Pecan Cobbler
Pumpkin Sheet Cake
White Chocolate Cheesecake Pumpkin Cookies
Turtle Pumpkin Pie

Serves: 16

Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread is so moist and easy to make. This recipe makes 2 loaves.

10 minPrep Time

55 minCook Time

1 hr, 5 Total Time

Save RecipeSave Recipe

Ingredients

  • 15 ounces pumpkin puree
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon vanilla
  • 2 tablespoons fresh orange juice
  • 1/2 tablespoon molasses
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups flour
  • 12 ounces mini semi sweet chocolate chip, divided

Instructions

  1. In a large mixing bowl combine pumpkin, eggs, sugar, brown sugar, oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice and molasses.
  2. Stir until well blended.
  3. Add in baking soda, baking powder, salt, and flour.
  4. Stir in just until combined. Then fold in all but 1/3 cup of chocolate chips.
  5. Grease and flour 2 9 x 5 inch loaf pans.
  6. Heat oven to 350 degrees.
  7. Pour batter into both pans. Sprinkle extra chocolate chips on top of both loaves.
  8. Cook for about 40 minutes.
  9. Cover both loaves loosely with aluminum foil and cook for another 10 to 15 minutes or until a toothpick inserted comes out clean.
  10. Remove from oven and let set in pan for about 10 to 15 minutes.
  11. Then invert to a wire rack to finish cooling.
  12. **This recipe can also make 6 mini loaves of bread. Cook the mini loaves for about 40 minutes.

Tags

Occasions
Halloween
Fall
Diet
vegetarian
pescetarian
Allergy
seafood free
treenut free
sesame free
mustard free
7.8.1.2
836
https://media.sixsistersstuff.com/recipe/pumpkin-chocolate-chip-bread/

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Comment on this Recipe

10 Responses to “Pumpkin Chocolate Chip Bread”

    • Hi Sarah. I think you will be fine with the coconut oil. We have not tried coconut oil with this recipe, but it sounds like you substitute it for vegetable oil often. The orange juice and molasses is such a small amount that I think the taste of everything will be fine.

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