This delicious Pumpkin Chocolate Chip Bread is packed full of fall flavor that the entire family will love! Chocolate Chip Pumpkin Bread is a huge hit at my house, my girls both gobble it right up!
Without question, this is one of the recipes I make most often in my own home.
My picky eaters LOVE this easy pumpkin chocolate chip bread recipe.
It is packed with rich chocolate flavor and, thanks to pumpkin, has an amazing texture.
It freezes well, and can easily be made into muffins. This recipe yields one loaf of bread, or about 14 standard size muffins.
Living in Phoenix, we really don’t have what most people would refer to as fall. So what’s a girl to do?
BAKE ALL THE PUMPKIN RECIPES.
That is what one has to do.
Not ready for pumpkin just yet? Stay with me, I got you.
A fun twist with this bread is that if you leave out the pumpkin pie spice, the pumpkin flavor fades into the back.
Without the spice, the pumpkin flavor basically disappears. Let’s face it, pumpkin on it’s own isn’t the most overpowering flavor.
When using cocoa powder, especially if you use dark cocoa powder, the chocolate flavor is what you notice.
You are left with an amazing chocolate bread recipe with fantastic texture, thanks to the pumpkin.
I honest to goodness make this chocolate chip bread recipe year round.
The pumpkin pie spice just gets added seasonally. It’s crazy how different the bread tastes with and without it.
Chocolate Chip Pumpkin Bread Recipe
This easy and delicious chocolate chip pumpkin bread is a spin on my beloved dark chocolate pumpkin bread.
It’s safe to say this pumpkin chocolate chip bread is a bit more decadent, using all-purpose flour in place of whole wheat, and increased butter in place of Greek yogurt.
Additionally, this pumpkin chocolate bread recipe sees the addition of pumpkin pie spice and a touch of (optional) instant espresso powder.
In this recipe the pumpkin pie spice puts the pumpkin flavor out front, thus it’s PUMPKIN chocolate bread.
One of my favorite things about this recipe is how flexible and forgiving it is.
There are many mornings where I’ve started gathering ingredients to make this recipe, and realize I’m lacking a few things.
Yet without fail, my substitutions work!
What are some of the substitutions I’ve made in this pumpkin chocolate chip bread recipe?
I’ve replaced 1/4 cup of the butter with 1/3 cup of plain yogurt.
Because my daughter sometimes cuts dairy from her diet, I’ve also replaced the butter with Earth Balance sticks (same amount) and I’ve used 1/3 cup oil in place of the 1/2 cup butter.
I have used brown sugar in place of white sugar.
Also, I have also dropped the sugar down as low as 1/2 cup. When doing this I compensate with a few extra chocolate chips.
My favorite cocoa powder in this recipe is Hershey’s Special Dark Cocoa Powder. But I’ve used regular cocoa powder, as well as a mix of multiple cocoa powders as well.
Pumpkin Pie Spice:
Don’t have pumpkin pie spice on hand? You can either make your own pumpkin pie spice or use a combo of cinnamon, nutmeg and ginger.
If all you have on hand is cinnamon, just use that.
Or leave it out all together and just eat up the rich chocolate flavor.
One of my favorite baking ingredients is buttermilk. It not only helps with flavor and texture, it’s acidic and helps with rise.
If you don’t have buttermilk you can make your own (milk + vinegar).
But you can also use not only regular milk, but non-dairy milks as well. We’ve made this with oat milk and Ripple milk, and can’t tell a difference. I’m sure nut based milks would work great as well.
However, when not using actual buttermilk, I INCREASE THE BAKING POWDER TO 3 TEASPOONS.
This helps give the chocolate flavor a deeper layer. if you don’t have it, just skip it, it’ll still be amazing.
You can leave them out if you don’t have them on hand. Or replace them with nuts. If you cut back the sugar, I do recommend keeping and possibly increasing the chocolate chips.
MORE PUMPKIN AND CHOCOLATE
Here are more great pumpkin and chocolate recipes to try
- Chewy Pumpkin Cookies
- Pumpkin Brownies
- Chocolate Chip Pumpkin Cookies
- Chocolate Pumpkin Muffins
- Dark Chocolate Pumpkin Bread
PUMPKIN CHOCOLATE CHIP BREAD
Pumpkin Chocolate Chip Bread
- Bread pan
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2/3 cup pumpkin puree canned pumpkin
- 1 1/3 cup all-purpose flour
- 2/3 cup dark cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1-2 tsp pumpkin pie spice
- 1/2 tsp espresso powder
- 1/2 cup buttermilk
- 1/2 cup chocolate chips or nuts optional
- Preheat oven to 400 degrees F.
- In a large mixing bowl, mix together butter and sugar. Add eggs and mix until well combined. Add vanilla and pumpkin, then mix until well combined. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, espresso powder and salt. Slowly mix into the wet ingredients. Add in buttermilk, and mix just until combined. If adding chocolate chips or nuts, fold in.
- Pour into a greased standard size loaf pan.
- Place into oven and immediately drop the temperature to 350 degrees F. Bake for approximately 55-65 minutes or until knife inserted into center of loaf comes out clean.
- Remove from oven and allow to cool. Remove from pan and enjoy.
Want another delicious pumpkin breakfast option? Check out my friend Mary’s amazing Pumpkin Spice Waffles!
Or my friend Anna’s Pumpkin French Toast Bake.
And if pumpkin and chocolate are your thing, don’t miss my Chocolate Pumpkin Muffins!
Fall mornings are looking DELISH!
Originally published September 2017