We never get tired of delicious pumpkin recipes and this pumpkin chocolate chip bread recipe ranks right at the top. It’s the best pumpkin bread we have ever had!
Recipe Ingredient Notes
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 from a fresh orange, if you don’t have a bottle of orange juice on hand.
- Pumpkin Puree
- Eggs
- Sugar
- Brown Sugar
- Vegetable Oil
- Sour Cream
- Cinnamon
- Nutmeg
- Cloves
- Vanilla
- Orange Juice
- Molasses
- Baking Soda
- Baking Powder
- Salt
- Flour
- Chocolate Chips
How to Make Pumpkin Chocolate Chip Bread
- 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.
- Stir until well blended.
- Add in baking soda, baking powder, salt, and flour.
- Stir in just until combined. Then fold in all but 1/3 cup of chocolate chips.
- 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
- Pour batter into both pans. Sprinkle extra chocolate chips on top of both loaves if you need more chocolate.
- Cook for about 40 minutes.
- Cover both loaves loosely with aluminum foil and cook for another 10 to 15 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let set in pan for about 10 to 15 minutes.
- Then invert to a wire rack to finish cooling.
Convert Bread into Muffins
If you don’t have a loaf pan, or you are taking your bread to a party, you could also make them 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.
Substitutes for Vegetable Oil
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.
Want More Halloween Recipes?
The spooky holiday is one of our favorites! Check out our comprehensive collection of savory and sweet Halloween recipes here.
- 4-Ingredient Pumpkin Dip
- Candy Corn Fudge
- Caramel Toffee Pumpkin Cake
- Halloween Graveyard Pudding Cups
- Halloween Micky Mouse Caramel Apples
- Melted Witch Cupcakes
- Mini Pumpkin Cheesecakes
- Mini Spooky Spider Cupcakes
- Mummy Donut Holes
- Pumpkin Spice Muddy Buddies
- Roasted Pumpkin Spice Almonds
- Spooky Oreo Cheesecake Trifle
- White Chocolate Monster Munch Chex Mix
- Vampire Donuts
Explore More Delicious Pumpkin Bread Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Chocolate Pumpkin Muffins
- Cranberry Pumpkin Bread
- Disneyland Pumpkin Muffins
- Pumpkin Bread with Maple Glaze
- Pumpkin Butterscotch Muffins
- Pumpkin Muffin Bites
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- Pumpkin Zucchini Bread
Pumpkin Chocolate Chip Recipe
Ingredients
- 15 ounces pumpkin puree
- 3 eggs
- ¾ cup sugar
- ¾ cup brown sugar
- ½ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon vanilla
- 2 Tablespoons fresh orange juice
- ½ Tablespoon molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups flour
- 2 cups chocolate chips
Equipment
- 2 Loaf Pan, (9×5)
Instructions
- In a large mixing bowl combine pumpkin, eggs, sugar, brown sugar, oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice and molasses.
- Stir until well blended.
- Add in baking soda, baking powder, salt, and flour.
- Stir in just until combined. Then fold in all but 1/3 cup of chocolate chips.
- Grease and flour 2 9 x 5 inch loaf pans.
- Heat oven to 350℉.
- Pour batter into both pans. Sprinkle extra chocolate chips on top of both loaves (optional).
- Cook for about 40 minutes, then cover both loaves loosely with foil and bake for another 10-15 minutes or until toothpick inserted comes out clean.
- Remove from oven and let set in pan for about 10 to 15 minutes.
- Then invert to a wire rack to finish cooling.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews