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
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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.
Yum! I’ve made these before but in muffins and they are soooo good!
I recently made pumpkin puree from scratch, it would be great in this recipe.
How long do you bake them for if you do muffins instead?
Can I do something other than orange juice? I hate oranges.
Hi Kendra. You can totally leave this out and it will be fine. But you can’t taste the orange juice at all if you leave it in. Thanks for stopping by our blog and have a Happy Thanksgiving!
Can you leave out or substitute the molasses with something else?
You could just leave it out if you don’t like molasses.
Hi! i like to use coconut oil instead of vegetable oil when I bake. Would this taste weird with the orange juice and molasses? Have you tried tried it ieth coconut oil o before?
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.
I used almond milk cuz I didn’t have orange juice and I left out the cloves cuz I don’t like that 🙂
Can you substitute greek yogurt for the sour cream?
Can you make the small loaves for giving from this recipe. If so how long would you bake them. Thanks in advance, love this bread
Yes! We give it to our neighbors at Christmas. After step 10 in the top of the post it says – This recipe can also make 6 mini loaves of bread. Cook the mini loaves for about 40 minutes.
And in the notes under the recipe card you will find these instructions. Hope this helps.
I have Simply Light Orange juice. Do you think that will be okay to use?
Yes, it will work great.
Would love suggestions for high altitude baking for this recipe
Made this today and loved it! And I don’t eat pumpkin anything. It was flavorful and moist and the choc chips nailed it. Wish I could have posted pics!
Here are some tips for baking at Higher altitudes. https://www.foodnetwork.com/recipes/packages/baking-guide/high-altitude-baking-tips