Homemade chocolate chip pumpkin bread recipe is a favorite! Packed with tons of chocolate chips, nuts and loads of pumpkin flavor. It’s super moist and easy to make using a shortcut from your pantry.
Easy Chocolate Chip Pumpkin Bread Recipe
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I’m a firm believer in keeping things simple and that even means for Thanksgiving.
Since Christy and Chloe were coming and I know they really like pumpkin cookies I thought I’d try something different and made my favorite Chocolate Chip Pumpkin Bread Recipe!
It’s such a simple recipe and even easier to make than the cookies because there is no standing at the counter, portioning them out and waiting to pull them out of the oven.
So much easier and so tasty too!
Easy Quick Bread Recipe
Ingredients for Chocolate Chip Pumpkin Bread Recipe
- spice cake box mix – yes you are reading that right! Using a box mix for a great flavor shortcut!
- canned pumpkin puree – be sure to get pumpkin puree and not pumpkin pie mix.
- eggs – to add richness and helps the bread rise.
- oil – use corn or canola oil.
- chocolate chips – this time I used a combination of mini chocolate chips and dark chocolate. Use your favorite!
- chopped walnuts – the nuts are optional, but I think they really add great texture to this quick bread.
What can I add to pumpkin bread?
I love chopped walnuts, but you can really add your favorite nuts!
- walnuts, almonds, hazelnuts or pecans – so tasty!
- sprinkle the top with toasted pumpkin seeds before baking.
- chocolate chips; milk chocolate, dark chocolate – such a great pairing with pumpkin.
- slather sour cream frosting over the top of the loaf after it cools – THAT will take it to the next level!
How do you keep pumpkin bread moist?
The oil in this recipe really helps keep this loaf moist. After it’s baked, just be sure to wrap it well. That will keep it from drying out.
This recipe is easy to mix by hand. After mixing pour into prepared loaf pan.
Do you refrigerate pumpkin bread?
Yes, you’ll want to refrigerate it to extend the shelf life. If you’re going to gobble it down that first day, no problem! It will last on the counter just a couple of days.
For longer shelf life, wrap it in plastic and then foil. Refrigerated it will last 5-7 days. Freezer up to 3 months.
How do you know when pumpkin bread is done?
Test it with a toothpick – insert it into the center of the loaf, if it comes out clean, it’s done!
How do you get pumpkin bread out of the pan?
- Be sure to spray the pan well with non-stick cooking spray prior to adding the dough.
- After removing it from the oven, allow it to rest 10 minutes, then run a knife around the edges, invert it and the loaf will slip right out.
- Set the loaf on a cooling rack and allow it to cool completely before slicing.
Pumpkin Bread
How to make Chocolate Chip Pumpkin Bread Recipe
This is so simple! You won’t even need to use your mixer, everything can be mixed by hand.
- Preheat the oven to 350 degrees.
- Chop the nuts, prepare the baking pan.
- Mix all of the ingredients together until just combined.
- Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
More Holiday Treats you will love!
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Cooling Rack – this is the cooling rack I use. I like it because they are not HUGE and don’t take up the entire counter. They store easily also!
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Chocolate Chip Pumpkin Bread Recipe
Chocolate Chip Pumpkin Bread Recipe
Ingredients
- 1 box spice cake mix
- 1 14.5 oz. can pumpkin puree
- 2 eggs
- ¼ cup oil
- ¾ cup chocolate chips
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees.
- Prepare the loaf pan by spraying it well with non-stick coating, set aside.
- Lightly chop the nuts.
- Pour the ingredients into a large mixing bowl and mix by hand until just combined. Pour into the prepared loaf pan.
- Bake at 350 for 45 minutes
Nutrition
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