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Chocolate Chip Pumpkin Bread

It’s the most wonderful time of the year!

It’s PUMPKIN BREAD TIME!

And I am ready for it. 🙂 I don’t know why, but I feel like October 1st gives me permission to bake all the pumpkin baked goods. September is practically still summer and November is taken over by Thanksgiving…so, October! It’s pumpkin month, my friends!

I’m excited to share with you today the recipe for my absolute favorite pumpkin bread. I used to bake this all the time when I worked as a pastry chef right after culinary school. The members of the club I worked at gobbled this up and so will you. We didn’t make ours with chocolate chips in it, but it just seems fitting because chocolate is always a good idea. I also lowered the sugar a bit and it’s still just as good!

I know everyone and their mother seems to have “the perfect pumpkin bread recipe”, but I can assure you that this one really does stand out in the crowd. This recipe makes two loaves and you’ll want two! Just pop one in the freezer (it freezes GREAT). One loaf of this pumpkin bread was devoured by my family in less than twelve hours. I think that’s a new record or something.

The thing to do right now is to step away from the computer and get in your kitchen. You need this in your life. You deserve this. It’s go-time!

Print
Chocolate Chip Pumpkin Bread
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
Course: Breakfast
Servings: 2 loaves
Ingredients
  • 2 cups spelt flour
  • 2 cups all purpose flour
  • 2 1/4 cup sugar
  • 4 whole eggs
  • 1 cup canola oil or melted coconut oil
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 2 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 tsp cardamom
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1 can pumpkin puree
  • 2/3 cup water
  • 1 cup (heaping) chocolate chips
Instructions
  1. Preheat oven to 350 degrees and grease two loaf pans.


  2. Combine ALL ingredients in the bowl of a stand mixer and mix until smooth.

  3. Pour into loaf pans. Bake for 65-75 minutes, until golden and a toothpick inserted into the middle comes out clean. Let cool for 10 minutes before slicing.

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21 Comments

  • Reply
    Tamara
    October 3, 2017 at 2:58 pm

    Oh my! This looks amazing! Can I substitute the all purpose flour with gluten free all purpose?
    Thanks for sharing!

    • Reply
      jenna
      October 4, 2017 at 9:32 am

      I have not tried using GF flour so I’m not sure

  • Reply
    Chrissy
    October 3, 2017 at 3:11 pm

    What size can of pumpkin purée? Thanks!

    • Reply
      jenna
      October 4, 2017 at 9:32 am

      15 oz!

      • Reply
        Chrissy
        October 4, 2017 at 3:54 pm

        Thanks Jenna! I’m making it tonight. 🙂

  • Reply
    Liz
    October 3, 2017 at 4:59 pm

    Can you substitute any type of flour for spelt flour?

    • Reply
      jenna
      October 4, 2017 at 9:32 am

      yep!

  • Reply
    Talar
    October 3, 2017 at 6:03 pm

    I don’t think I’ve ever baked with spelt flour. Can I substitute just plain all purpose for it or do you think it will alter the recipe too much?

    • Reply
      jenna
      October 4, 2017 at 9:31 am

      All regular flour is totally fine as well!

      • Reply
        Talar
        October 4, 2017 at 5:47 pm

        Thank you, can’t wait to try this out!

  • Reply
    Kelly
    October 3, 2017 at 6:42 pm

    I too want to make this in the coming days. Large can of pumpkin right? And I’m curious if I can replace the spelt flour with regular and not affect the taste?? Thanks!!

    • Reply
      jenna
      October 4, 2017 at 9:31 am

      A 15 oz can! I’m sorry – I should have specified!

  • Reply
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  • Reply
    Karin
    October 4, 2017 at 12:59 am

    How much pumpkin if using homemade pure?

    • Reply
      jenna
      October 4, 2017 at 9:31 am

      15 oz 🙂

  • Reply
    Jessica
    October 4, 2017 at 12:26 pm

    This bread is soooooo good, Jenna!!! I made it this morning with toddler:) I realized last minute that I was out of both canola and coconut oils, so I substituted extra virgin olive oil and it turned out super yummy. Your recipes are always the best! Thanks for a new fall favorite 😛

  • Reply
    Maggie
    October 5, 2017 at 9:10 pm

    Made this today, it was really good! Thanks for sharing your awesome recipes 🙂

  • Reply
    Nina
    October 12, 2017 at 2:57 am

    I’m not a fan of oil in baking. Would melted butter still be fine?

    • Reply
      jenna
      October 12, 2017 at 1:21 pm

      I have not tried that but I bet so!

  • Reply
    Rebecca Rawling
    October 16, 2017 at 9:19 pm

    Ugh I tried making this tonight, but the Gods of high altitude and dry mountain air decided I would not get pumpkin bread 🙁 Baking is no joke up here in Colorado. I guess I need to fiddle with the recipe a bit more.

  • Reply
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