This Chocolate Chip Pumpkin Bread is the ultimate cozy fall treat. It’s a perfect balance of warm spices, pumpkin flavor, and chocolate chips that melt into every bite. This recipe makes two loaves, perfect for sharing with friends or freezing for later. The moist, tender bread is simple to prepare and can be customized with your favorite juice or water for an extra flavor boost. With its soft texture and bursts of chocolate, it’s a must-make treat during pumpkin season!
Why You’ll Love This Recipe:
This pumpkin bread is packed with rich pumpkin flavor and spiced with cinnamon and pumpkin pie spice. The addition of chocolate chips makes every bite indulgent, while the combination of coconut oil and orange juice adds subtle sweetness and moisture. The best part? This recipe makes two loaves, so you’ll have plenty to enjoy and share. Whether you’re enjoying it for breakfast, dessert, or a snack, this pumpkin bread is a crowd-pleaser.
Perfect Occasion:
This pumpkin bread is ideal for fall gatherings, a weekend baking project, or gifting to friends and family. It’s great for serving with coffee or tea and makes for an easy snack or a sweet breakfast option. The extra loaf is perfect for freezing, so you can enjoy a slice whenever you want!
Decoration Tips:
For a beautiful presentation, top the bread with extra chocolate chips before baking. You can also sprinkle a little cinnamon sugar on top for a sweet, crunchy finish. If you want to make it even more festive, drizzle the cooled loaf with a simple glaze made from powdered sugar and milk.
Ingredients (Makes 2 Loaves):
- 1 cup Pumpkin Puree
- 2 Large Eggs
- 1 1/2 cups Granulated Sugar
- 2 tbsp Coconut Oil, melted
- 1/4 cup Orange Juice (or water/any juice)
- 1 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1 heaping cup Chocolate Chips (plus extra for topping)
Instructions:
- Mix the Wet Ingredients: In a large mixing bowl, cream together the pumpkin puree and granulated sugar using a hand mixer until well combined.
- Add Eggs and Liquid Ingredients: Beat in the eggs one at a time. Then, add the melted coconut oil, orange juice (or water/juice of choice), and vanilla extract. Mix until smooth.
- Add the Spices and Leavening Agents: Stir in the salt, pumpkin pie spice, baking soda, and cinnamon until well distributed.
- Incorporate the Flour: Gradually add the flour to the wet mixture, adding half at a time. Mix until just combined, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving a few to sprinkle on top of the loaves.
- Prepare the Loaf Pans: Line two loaf tins with parchment paper or lightly grease them. Pour the batter evenly between the two pans, and sprinkle the remaining chocolate chips on top.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaves for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Enjoy your delicious chocolate chip pumpkin bread!
