I love making quick breads like this. They’re easy, they’re always delicious and…they’re quick! Want to hear something crazy? I’ve probably made a million of these and this recipe right here is now my absolute FAVORITE! I liked it so much that I made it twice in one week! It’s a little pumpkin-y, a little chocolaty and a whole lot of perfect for fall. You really must try it too!
Enjoy!
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Pumpkin Chocolate Chip Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
Description
The perfect quick bread for fall!
Ingredients
Scale
- 1 cup of sugar
- 1 cup of canned pumpkin (I used Libby’s)
- 1/3 cup vegetable oil
- 1 egg
- 1 cup of all purpose flour
- 1½ tablespoons pumpkin pie spice
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Lightly spray one loaf pan with cooking spray and then set aside.
- In a mixing bowl, beat sugar, pumpkin, vegetable oil and egg with an electric mixer. Set bowl aside.
- In a second mixing bowl, whisk together with a fork your flour, pumpkin pie spice and baking soda.
- Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer). Stir in your chocolate chips.
- Pour batter into prepared loaf pan and bake about 50 minutes or until a toothpick inserted in the middle comes out clean.
- Allow bread to cool 10 minutes before removing it from the pan to finish cooling.
- Slice, serve and enjoy!
Notes
You could absolutely substitute either cinnamon chips or butterscotch chips in this recipe for a new twist. You could also add some frosting to make things even more decadent. When not enjoying, cover and keep at room temperature.
Charmaine Ng | Architecture & Lifestyle Blog says
I love quick breads too! And they taste like cake, which makes them even better 😉 Thanks for the recipe, Shay, this looks really good! ?
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Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Narci says
Oh yum! Yes, sign me up!
Lara says
Oh I just love the idea of cinnamon chips or butterscotch chips in this! For some reason, I just cannot wrap my taste buds around the idea of pumpkin and chocolate mixed – I should give it a try, I’d sure I’d love it! Have you ever left the chips out and made a streusel topping? That sounds like it would be wonderful, too!
Sallie says
I was going to make your other pumpkin bread recipe with the marshmallow icing to bring to church this Sunday but now after seeing this one I don’t know which one to make. Which would you make?
Mix and Match Mama says
You can’t go wrong with either!! I think I”ll say this one though since it’s most recently on my brain (and in my tummy!).
Natalie says
Hi there!
I’m from Canada and want to make sure I would be using the same size of can of pumpkin 🙂 how many ounces?
The olsons says
Hey shay I recently looked at and read your post on baby names and I love all of your kids names. I saw that you said you are good at coming up with middle names so I have a question. We are expecting our first child (a girl) next month and we have our first name picked out but are trying to decide between two middle names. We are trying to decide between these. Our last name is Olson. Which would you pick?
Option 1: Lyla Paige
Option 2: Lyla Rayne
Mix and Match Mama says
PAIGE!! I love, love, love that name and think it’s beautiful with Lyla!!
The olsons says
Thanks so much!
Camp says
How important is the pumpkin pie spice? I really want to make this, but don’t really want to buy a spice I may not use much. Hoping this is something that is optional to create a more subtle flavor or swapped for something else. My kids will love this!
Mix and Match Mama says
Just sub with cinnamon and you’ll be totally fine!!!
Reagan says
Can you do another Costco haul?
Mix and Match Mama says
Yes!!
Susan Jeffries says
Thanks for this simple and yummy recipe!! I am making this one to take to our daughter and her roommates at college next weekend! I would love to see more quick bread recipes or some vegan recipes to share with the girls!
JW says
Need your help, we now have to be gluten free – any suggestion on what we can substitute for the flour? Want to make this for my family. its been tough finding good gluten free- dairy free recipes.
Mix and Match Mama says
I’m going to ask Meagan to comment! She is a whiz at making things gluten free!
Meagan Ruse says
Thank you!! We love gluten-free over here!
Meagan Ruse says
We love gluten-free recipes around here, but it can be a little bit intimidating when you are first starting out. Bob Mills Flours aren’t usually my favorite- you’ll see these in Walmart. They tend to be on the nuttier side and you had to add flours to it to make it “stick” so I steer away from difficulty 🙂 I prefer to use “Cup for Cup” and it’s exactly what it says! You don’t need to add anything and your food/dessert will taste just like normal. It’s fail safe! Always double check your chocolates and vanillas- McCormick is a great choice! Hope this helps! I make Shays bars and breads and cakes and casseroles g-free and they always turn out!
Meagan Ruse says
I usually buy “Cup 4 Cup” on Amazon or at Target 🙂
Richelle Orman says
Do you think I could make these into muffins? If so any changes that you recommend with baking time etc?
Mix and Match Mama says
I haven’t tried it, but I totally bet you could! I would bake for about 15 minutes and then check with a toothpick!
Gabby says
Tried this recipe and it was SO YUMMY! I actually realized I didn’t have a loaf pan last night, so made little muffins instead. Same recipe, but ended up baking them around 25 minutes… Perfect! Thank you!
Mix and Match Mama says
Yay!!! Thanks for letting me know, Gabby!!
Shelley Gengel says
Shay! I loved this so much, and decided to turn them into cake pops. I cooked for 5 minutes less. I baked, let sit, then cut off the “top” of the bread if you will to get at the middle. I then rolled the middle into balls, froze for 30 min, then dipped on a stick into chocolate and let set and they were amazing!!
Mix and Match Mama says
Whoop! Whoop!!!