Pumpkin Chocolate Chip Bread: Comforting and Delicious

This Pumpkin Chocolate Chip Bread is the ultimate fall treat. It’s a perfect balance of warm spices, pumpkin flavor, and chocolate chips that melt in every bite. This recipe makes two loaves, perfect for sharing with friends or freezing for later. The soft, moist bread is simple to make and can be customized with your favorite juice or water for an extra flavor boost. With its chewy texture and chocolatey bits, it’s a must-have 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 a subtle sweetness and moistness. The best part? This recipe makes two loaves, so you’ll have plenty to enjoy and share. Whether you enjoy it for breakfast, dessert, or a snack, this pumpkin bread is a crowd-pleaser.

Perfect opportunity:

This pumpkin bread is perfect for fall gatherings, a weekend baking project, or gifting to friends and family. It’s great to serve with coffee or tea and makes an easy snack or sweet breakfast option. The extra bread is perfect for freezing, so you can enjoy it whenever you want!

Decorating tips:

For a beautiful presentation, top the loaf with extra chocolate chips before baking. You can also sprinkle a little cinnamon sugar on top for a sweet and crunchy finish. If you want to make it even more festive, drizzle the cooled loaf with a simple glaze made with powdered sugar and milk.

Ingredients (for 2 loaves):

• 1 cup pumpkin puree
• 2 large eggs
• 1 1/2 cups granulated sugar
• 2 tablespoons melted coconut oil
• 1/4 cup orange juice (or water/any juice)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 heaping cup chocolate chips (plus extra for garnish)

Instructions:

1. Mix the wet ingredients: In a large mixing bowl, cream together the pumpkin puree and granulated sugar using a hand mixer until well combined.
2. Add the eggs and liquid ingredients: Beat the eggs one by one. Then add the melted coconut oil, orange juice (or water/juice of your choice) and vanilla extract. Mix until smooth.
3. Add the spices and leavening agents: Stir in salt, pumpkin pie spice, baking soda and cinnamon until well combined.
4. Add the flour: Gradually add the flour to the wet mixture, adding half at a time. Mix until well combined, being careful not to overmix.
5. Add the chocolate chips: Gently fold in the chocolate chips, reserving a few to sprinkle on top of the buns.
6. Prepare the bread molds: Line two loaf pans with parchment paper or lightly grease them. Divide the batter evenly between the two pans and sprinkle with the remaining chocolate chips.
7. Cook: Preheat oven to 350°F (175°C). Bake loaves for about 60 minutes or until a toothpick inserted in the center comes out clean.
8. Let 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 pumpkin chocolate chip bread!