Fall Pumpkin Quick Bread (With Chocolate Chips)

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A simple and easy, moist pumpkin spiced bread loaded with delicious chocolate chips.

Easy Pumpkin Chocolate Chip Bread

Best chocolate chip pumpkin spice bread

I love “pumpkin bak’n”. In other words, baking cakes, breads and cookies with pumpkin and all those spices, like cinnamon and nutmeg, that go with pumpkin.

Most pumpkin bak’n is done in the fall and that’s when I love to do mine. I love mixing the ingredients together, the warm autumn scents that fill your home while it bakes and devouring those yummy pumpkin treats.

One of my favorite pumpkin bak’n treats is this fall pumpkin quick bread (with chocolate chips). Loaded with cinnamon, nutmeg, allspice, ginger and cloves, this pumpkin bread taste like a slice of pumpkin spice latte with chocolate chips.

The blend of fall spices in this fall pumpkin quick bread is so flavorful. But, it gets ever tastier with the addition of chocolate chips. You can’t beat one-two-punch of this pumpkin spice/chocolate chip flavor.

You will be the star of any fall gathering when you bring this fall quick bread with chocolate chips. It will ruin many a diets and clean eating regiments, because people can’t resist another bite.

pumpkin spice chocolate chip bread ingredients

  • granulated sugar
  • vegetable oil
  • eggs
  • pumpkin
  • all purpose flour
  • baking soda
  • salt
  • cinnamon
  • nutmeg
  • allspice
  • ginger
  • cloves
  • buttermilk
  • chocolate chips
Chocolate Chip Pumpkin Bread

easy pumpkin chocolate chip bread recipe

  • Preheat oven to 350°
  • Mix together sugar, oil and eggs.
  • Add pumpkin
  • Mix dry ingredients into wet ingredients alternately with buttermilk.
  • Stir in chocolate chips.
  • Bake in 2 greased and floured 5×9 loaf pans for 1 hr to 1 hr and 15 minutes.
  • Cool for 10 minutes and release from pan.
Pumpkin Spice Bread With Chocolate Chips

How To Store Pumpkin Bread

A great thing about pumpkin bread is that quick baking bread allows you to make several loaves in a short amount of time. Another great thing about pumpkin bread is it freezes well, so you can freeze those extra loaves easily for up to three months.

To freeze pumpkin bread:

Pumpkin Bread With Chocolate Chips

Final Thoughts On Fall Pumpkin Quick Bread (With Chocolate Chips)

The perfect melody of pumpkin spices enhanced by the addition of chocolate chips speckled throughout. This is a simple quick bread recipe that you can serve at so many of your fall gatherings. It will become one of your favorite Pumpkin Bak’n recipes.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Autumn Cake Recipes

Fall Pumpkin Quick Bread (With Chocolate Chips)
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Fall Pumpkin Quick Bread (With Chocolate Chips)

Easy and moist fall flavored pumpkin spice quick bread loaded with chocolate chips.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword pumpkin quick bread, pumpkin, chocolate chips, quick bread, pumpkin spice
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings 16 slices
Calories 450kcal
Cost $5

Equipment

Ingredients

  • 3 cups granulated sugar
  • ¾ cup vegetable oil
  • 4 eggs room temperature
  • 2 cups pumpkin
  • cups all purpose flour
  • 2 tsp baking soda
  • tsp salt
  • tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp allspice
  • ½ tsp ginger
  • ½ tsp cloves
  • cup buttermilk room temperature
  • cups chocolate chips

Instructions

  • Preheat oven to 350°
  • Mix together sugar, oil and eggs.
  • Add pumpkin
  • Combine all dry ingredients.
  • Mix dry ingredients into wet ingredients alternately with buttermilk.
  • In small bowl sprinkle 1 tablespoon flour on chocolate chips. Make sure all chips are covered with flour. This will keep chocolate chips from sinking to the bottom.
  • Stir in chocolate chips.
  • Bake in 2 greased and floured 5×9 loaf pans for 1 hr to 1 hr and 15 minutes. (See note below.)
  • Cool for 10 minutes and release from pan.

Notes

I used (2) 5×9  loaf pans.  The bread was wonderful, but it was a bit to much batter for (2) 5×9 loaf pans.  I suggest taking a little batter out and making 2 or 3 muffins with this batter.

Nutrition

Calories: 450kcal

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