Chocolate Chip Pumpkin Bread

August 7, 2020
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Your kids are going to go nuts over this rich, Chocolate Chip Pumpkin Bread. Okay, who am I kidding – you will probably eat every last slice of this pumpkin bread with chocolate chips before the kids even taste this yummy fall treat!  This pumpkin bread recipe takes this traditional fall recipe to a whole new level! It is still got your favorite pumpkin flavor of fall, still healthy, still warm and tasty, but now – with explosions of chocolate that will get your day started our right!  Yum!

Chocolate Chip Pumpkin Bread - this fall recipe is sure to be your new favorite breakfast recipe or snack - the rich, delicious mixture of chocolate and pumpkin makes this recipe a new family favorite! This is a healthy, fall recipe your family will crave!

Chocolate Chip Pumpkin Bread

Who’s ready for fall? I just love fall! From the natural beauty all around us to the mild weather – it all beckons us to get outside and enjoy the great outdoors. I love stomping in the new fallen leaves and making a big pile of red, yellow, and orange leaves for my kids to jump in. But one of my favorite parts is heading to our local pumpkin patch to navigate the corn maze, jump in the bouncy pillow, see the kids ride a horse, pick a pumpkin from the patch, pet some barnyard animals, and enjoy our annual hayride. Whether you make this delicious Chocolate Chip Pumpkin Bread before you go or with pumpkin you pick up at the farm – this is sure to be your new favorite breakfast for your fall menu!

Pumpkin bread with chocolate chips

My grandma always made the best pumpkin bread. It was so flavorful, moist, and perfect every time. It always made her whole house smell like autumn – and I loved hanging out in the kitchen with her when she cooked. I think she is a lot of why I love to cook and why I am a good cook. But unlike my Grandma, I like to tweak recipes. I want to give them a little something different, unique and special. My family always jokes I don’t make the recipe the same twice, which is why I’ve started writing down my recipes so I can recreate them! This pumpkin bread is still full of flavor, soft and spongy, but now it has the wonderful surprise of rich chocolate sprinkled throughout.

In a large mixing bowl, combine the white sugar, brown sugar and oil with a hand mixer until light and creamy.
First things first, start out by preheating your oven to 350 degrees Fahrenheit. While you are waiting for the oven to warm up, take a moment to grease and flour a 9 x 5″ large loaf pan.
With the prep done, it is time to get mixing up your breakfast bread. In a large mixing bowl, combine the sugars and oil with a hand mixer until light and creamy.
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable or canola oil
Add the pumpkin, egg, sour cream and molasses and combine fully.
Add the pureed pumpkin, egg, sour cream and molasses. Combine until fully mixed.
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/4 cup sour cream (we like to use the full fat daisy version; so creamy and thick)
  • 1 Tablespoons molasses (for the rich, full bodied taste of fall!)
In a separate smaller bowl, combine the pumpkin spice, cinnamon flour, baking powder, baking soda and salt. Add the dry mixture to the pumpkin mixture.
In a separate smaller bowl, combine the dry ingredients; now carefully add the dry ingredients to the wet ingredients to make your pumpkin bread batter:
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 and 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Remove half cup of the batter to a small bowl and stir in the cocoa powder.
Scoop half a cup of the batter ack into your small bowl and stir in 2 tablesppons of cocoa powder.
Stir the chocolate chips into the remaining pumpkin batter and put in prepared loaf pan
Stir 1 cup of chocolate chips (or chocolate chunks) into the remaining pumpkin batter. Spread half of the pumpkin batter into the prepared bread loaf pan. It’s starting to look super yummy, isn’t it!
Top with the cocoa powder-infused batter and smooth down, then top with the remaining pumpkin batter.
Next, top the first layer with the cocoa powder-infused mixture and smooth across the surface carefully and ever-so-lightly with a butter knife. Finally, add the top later – the remaining pumpkin batter.
Bake for 35-45 minutes, until an inserted toothpick comes out clean.
Now it’s time to get your yummy pumpkin baked good into the oven! Bake your homemade bread for 35-45 minutes, or until an inserted toothpick comes out clean. I bet your kitchen is smelling pretty amazing right now. Between the pumpkin smell of autumn and then gentle chocolate undertone – it is enough to make you drool!
best pumpkin bread recipe perfect for fall and winter breakfast recipe
Once you’ve allowed the bread to cool for a couple minutes you can dive right in, not that you were waiting for my permission. You will love how the cocoa layer creates a marble look and the chocolate pieces make little dots of melty goodness throughout your loaf.
Not only does this breakfast bread look amazing, it tastes wonderful too. The decadent combination of pumpkin a and chocolate are scrumptious and a favorite with the whole family! YUM!
I think next time I may try to make it with butterscotch or white chocolate chips…. what do you think?

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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Beth Gorden
This chocolate chip pumpkin bread takes this classic fall recipe to a whole new level. YOu'll love the rich flavor chocolate adds to this pumpkin recipe.
5 from 1 vote
Print Recipe Pin Recipe
Course bread, Breakfast, Dessert
Cuisine American, Fall
Servings 1 large loaf

Ingredients
  

  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup oil
  • 1 tablespoons molasses
  • 1/4 cup sour cream
  • 2 teaspoons pumpkin spice
  • 2 teaspoons cinnamon
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 2 tablespoons cocoa powder

Instructions
 

  • Preheat oven to 350F.
  • Grease and flour a 9x5" loaf pan.
  • In a large mixing bowl, combine the white sugar, brown sugar and oil with a hand mixer until light and creamy. Add the pumpkin, egg, sour cream and molasses and combine fully.
  • In a separate smaller bowl, combine the pumpkin spice, cinnamon flour, baking powder, baking soda and salt. Add the dry mixture to the pumpkin mixture.
  • Remove 1/2 cup of the batter to a small bowl and stir in the cocoa powder.
  • Stir the chocolate chips into the remaining pumpkin batter.
  • Add half of the pumpkin batter to the loaf pan and smooth down. Top with the cocoa powder-infused batter and smooth down, then top with the remaining pumpkin batter.
  • Bake for 35-45 minutes, until an inserted toothpick comes out clean.

Beth Gorden is the creative multi-tasking creator of 123 Homeschool 4 Me. As a busy homeschooling mother of six, she strives to create hands-on learning activities and worksheets that kids will love to make learning FUN! With over 20 years educating children, she has created over 1 million pages of printables to help teach kids alphabet, math, science, English grammar, history, and so much more! Beth is also the creator of 2 additional sites with even more educational activities and FREE printables - www.kindergartenworksheetsandgames.com and www.preschoolplayandlearn.com. Beth studied at the University of Northwestern where she got a double major to make her effective at teaching children while making education FUN!

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