There is one bread that my children love to eat for breakfast – all year long. It is this delicious pumpkin chocolate chip bread. Sometimes we eat it as pumpkin bread, sometimes we eat it as muffins and sometimes we eat it as mini-muffins. We make this easy pumpkin bread recipe at least once a month.
In fact, my kids love this pumpkin chocolate chip bread so much, my 5 year old daughter chose it as her birthday treat to take into her PreK class.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can read more in my disclosure policy.
I’ve made this recipe as bread and as muffins. I’ve made it as regular loaves and mini loaves, regular muffins and mini muffins. I’ve made this recipe with canned pumpkin and fresh pumpkin puree. I’ve made it in half batches, regular batches, and double batches.
Any way you make it, this recipe for pumpkin chocolate chip bread is delicious.
The other great thing about this recipe is that it freezes wonderfully so you can enjoy some bread now and some later. I regularly make a double batch so we can enjoy some now and again in a couple weeks.
You can also make it a healthier recipe by leaving out the chocolate chips (or some of them). You can also substitute unsweetened applesauce for the oil. Sometimes, I put in a 1/4 to 1/2 cup of applesauce and then use oil for the rest.
This pumpkin bread recipe is so easy that my kids love to help stir the batter and yes, lick the bowl! I buy a case of pumpkin at Aldi each fall, just so we can make this pumpkin bread anytime the mood strikes. That is how much we all love this pumpkin bread.
Here is our easy pumpkin chocolate chip bread recipe.
3 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 cups sugar
1 (15 ounce) can of pure pumpkin
1 1/4 cups canola oil
1 1/2 cups semi-sweet chocolate chips
In a large bowl, beat the eggs, sugar, pumpkin and oil. Stir in cinnamon and baking soda.
Add in flour. Stir just until moistened. Fold in the chocolate chips.
Pour into two greased 8 inch by 4 inch loaf pans. Bake at 350 degrees for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Yields 2 loaves.
Additional Pumpkin Bread Notes:
If you are baking mini loaves of bread, bake for 30 to 35 minutes at 350 degrees.
If you are using this recipe to bake pumpkin chocolate chip muffins, it will make 28 muffins when using a large cookie scoop as your serving size. Bake muffins at 350 degrees for 18 minutes, or until muffins spring back lightly on the top.
This recipe, whether bread or muffins, also freezes well.