Pumpkin Chocolate Chip Bread

Homemade pumpkin chocolate chip bread is a fall favorite- a delicious pumpkin loaf perfectly spiced with all the cozy flavors of fall and loaded with chocolate chips. 

This is my most requested recipe. The thing people ask me to bring to EVERYTHING. The recipe makes two loaves of bread so I always have one to give away or put in the freezer. 

In high school my husband worked selling bread at Great Harvest Bread Company. Every fall as soon as the weather started to turn he would reminisce about their Pumpkin Chocolate Chip bread. 

When I was pregnant with our oldest a Great Harvest Bread Company opened in our town and I was finally able to try it for myself and get to work recreating it. 

After years of tweaking the end result is a loaf my husband has deemed even better than Great Harvest Bread Company. 

Quick, easy, and freezer friendly this is our go to fall recipe and if this isn’t your type of pumkin treat, checkout my even easier pumpkin cheesecake brownies.

How to make Pumpkin Chocolate Chip Bread

Preheat the oven to 350 degrees and prepare two loaf pans with parchment paper and nonstick spray.

In a large mixing bowl whisk together flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, and salt until well combined then set aside.

In a medium mixing bowl whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, apple cider, and vanilla. 

Combine wet ingredients with your dry ingredients. Mix until just combined. 

Gently fold in your chocolate chips being careful not to over mix. 

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Divide the batter evenly between the two prepared loaf pans. Gently tap your pans on the counter to level out the batter and reduce air bubbles. 

Sprinkle liberally with turbinado sugar or more chocolate chips.

Bake for 50-60 minutes or until golden brown and baked through. 

Use parchment paper to lift from the pan onto a cooling rack and let rest for 30 minutes before slicing.

How to store Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread can be wrapped in plastic wrap and kept at room temperature for three days. 

Pumpkin chocolate chip bread freezes really well for up to three months. Wrap cooled bread well in plastic wrap and place in a gallon freezer bag. 

Tricks & Tips for Pumpkin Bread

You can swap the cider for milk, water or even orange juice but the cider really adds a depth of flavor to the this p. 

Be careful not to over mix the batter to prevent the bread from getting dense. 

Bake in the lower third of your oven to prevent the bread from browning too quickly. 

You can easily replace the semi sweet chocolate chips with pecans, milk chocolate, or any other mix-ins you like.