Chocolate Chip Pumpkin Bread

ByAnna + Liz Published Updated
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Double Chocolate Chip Pumpkin Bread is loaded with semi-sweet mini chocolate chips, some warm spices, and enough pumpkin puree to give it a beautiful color, fluffy-moist texture, and decadent flavors.  The perfect indulgence for a snack, breakfast, or brunch, and it won’t disappoint!

 

A pumpkin bread sliced on a white platter is covered with chocolate garnash and mini chocolate chips.

Double Chocolate Chip Pumpkin Bread

This double chocolate chip pumpkin bread defines decadence all the way! Chocolate chips inside and on top with a layer of chocolate ganache give you delicious results! These two – pumpkin and chocolate make the perfect match.

We wanted to make a different pumpkin bread, because honestly, my family is not really in love with “the flavor” of pumpkin. So I decided to jazz it up and add enough chocolate inside and out to camouflage the flavor of pumpkin. And, it WORKED!

This not only looks great – but it tastes great too.

This Pumpkin Bread… But Better!

  • It’s easy to make!  You only need ONE large bowl and a good whisk (or wooden spoon) to whip this up. 

  • This recipe will give you two or three loaves of bread. 

  • It requires 2 cups of pumpkin puree (not pie filling), which will give you more fiber, protein, and vitamins in every slice! 

  • Needless to say, the flavor of pumpkin is very subtle in this bread and not overpowering. 

  • And it comes together in 10 minutes!  Perfect for easy cleanup!

  • Plus, the fact that this recipe will yield 2 to 3 loaves will give you plenty to serve a crowd, or have extra to give someone you love a gift!  🙂

  • The Best Part?  Chocolate, chocolate, and more chocolate!!  Who doesn’t like chocolate? 

A bread covered with chocolate frosting and mini chocolate chips. And a slice of bread with a fork.

Ingredients Overview: Double Chocolate Chip Pumpkin Bread

Our full recipe card is located at the bottom. To make this double chocolate chip pumpkin bread, you will need the following ingredients:

  •  Flour: Use all-purpose (unbleached) flour.

  •  Light Brown Sugar: You may use dark brown sugar; either one is fine.

  •  Sugar: 1/2 cup only.

  •  Other dry ingredients: You will need some salt, baking soda, and baking powder.

  •  Spices: to build flavor, we added ground cinnamon, nutmeg, and ground cloves.

  •  Eggs: only 2 eggs are needed.

  •  Pumpkin Puree:  One 15-ounce can of pumpkin puree and not pie filling.

  •  Butter:  You will need 1 and a half sticks of unsweetened butter, melted.

  •  Water: Room temperature water is best.

  •  Mini Chocolate Chips: One package of semi-sweet mini chocolate chips is preferred.

How To Make Double Chocolate Chip Pumpkin Bread?

This recipe is relatively easy, but first, let’s run through these easy-to-follow steps so you’ll understand what’s involved before you start. To make this delicious pumpkin bread:

1.  First, prepare 2 bread pans ( size 9 x 4) or 3 (8 x 3) pans. Spray with cooking spray on the bottom and all sides. Then dust with a mixture of sugar and cinnamon.

2.  Mix all dry ingredients in ONE large bowl.  Then make a “well” in the center of the bowl and add all the wet ingredients, and mix the batter until well combined and smooth.

3.  Fold in the mini chocolate chips.  Pour the batter into the prepared pans.

A silver mixing bowl with the ingredients. And two bread pans filled with a pumpkin bread mixture.

4.  Bake for 50 to 55 minutes in a preheated oven at 350 degrees F (180 C).  When the toothpick comes out clean, remove it from the oven, and allow them to cool for a few minutes.  Gently turn the loaves of bread over to remove them from the pans.  Set aside to cool.

5.  Meanwhile, melt chocolate chips in a double boiler or microwave. Use the back of a spoon or a spatula to help you cover the bread with melted chocolate. Then top with a sprinkle of mini chocolate chips.  Serve warm or at room temperature.

 

Storing and Freezing

  • Best to store the bread at room temperature on the counter. You can place it into a cake plate with a cover to keep it fresh for 3 to 4 days on your counter. Or you can store the bread in your refrigerator, lightly covered with clear wrap, and keep it chilled. It will stay fresh all week.
  • If you want to freeze the bread or only one bread, we recommend you hold the ganache and freeze the bread without it. You can always make the chocolate ganache when you decide to thaw and serve it.
A slice with a fork in it, our Pumpkin Bread filled with chocolate chips.

A Delicious Treat

This is such a delicious recipe for pumpkin bread.  With its rich color of amber throughout and its luxurious flavors, it’s so good, you can’t help yourself to having another slice. 

This is a “true and tried recipe” and has been in our family for over 25 years or more. One of our favorite things about homemade double chocolate chip pumpkin bread is the way the subtle flavor of the pumpkin perfectly complements the warm spices and chocolate.

So go ahead and enjoy a slice of our double chocolate chip pumpkin bread with a cup of coffee or tea and satisfy that sweet tooth craving!

Moist, fluffy texture, and semi-sweet chocolate chips throughout, making this bread one of the best-tasting pumpkin loaves of bread out there!

Best of all, as soon as these loaves of bread come out of the oven, the smell of pumpkin is not only dreamy – it’s mouthwatering! Don’t be surprised if everyone requests a second piece.

Try These Next…

Don’t forget! If you try our Double Chocolate Chip Pumpkin Bread, let us know and leave a comment and a star rating below.  We enjoy reading your comments, as they help our readers, and they help us too! For more delicious ideas for pumpkin recipes, follow us on Instagram and Pinterest. 

Double Chocolate Chip Pumpkin Bread by 2sistersrecipes.com

Double Chocolate Chip Pumpkin Bread

Yield: 2 to 3 loaves of bread
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Double Chocolate Chip Pumpkin Bread is made easy in one bowl and comes together in 10 minutes! Loaded with semi-sweet mini chocolate chips, along with some warm spices and enough pumpkin puree, gives this pumpkin bread its beautiful color, fluffy-moist texture and decadent flavors.

Ingredients

  • 3 + 1/2 cups (448grams) unbleached all-purpose flour
  • 2 cups (400grams) light brown sugar ( packed)
  • 1/2 cup (100grams) sugar
  • 1 tsp. salt
  • 3 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 2 tsp. ground nutmeg
  • 2 tsp. ground cloves
  • 3/4 cup (185grams) sweet butter (1 + half sticks)- melted
  • 2 eggs, lightly beaten
  • 2 cups (450grams) pumpkin puree (not pie filling)
  • 2/3 cup (158grams) water
  • 1 cup (128grams) mini semi-sweet chocolate chips
  • olive oil cooking spray

For Chocolate Ganache:

  • 1 cup (128grams) semi-sweet chocolate chips
  • 1 Tbsp. heavy cream
  • 1/2 cup (64grams) mini chocolate chips

Instructions

<ol><li>Preheat oven to 350 degrees (180 degrees C).</li><li>Spray the bottom and sides of 2 (9 x 5) bread baking pans or 3 (8 x 3) bread baking pans with cooking oil. Then, dust the bottom and sides of each pan with some sugar and cinnamon, about 2 to 3 tablespoons of sugar combined with 1 teaspoon of cinnamon (or more if needed), and dust each pan on the bottom and all the sides. If you prefer, you can line each loaf pan with parchment paper. Set them aside.</li><li>In a large mixing bowl, mix all dry ingredients together.</li><li>Then make a "well" in the center of the dry ingredients and add pumpkin puree, eggs, water, and melted butter. Mix well with a large spoon or whisk until completely combined and smooth.</li><li>Next, stir in the mini semi-sweet chocolate chips.</li><li>Pour the batter evenly between the baking pans.</li><li>Bake for 50 to 55 minutes, or until a toothpick comes out clean in the center for 8 x 3 baking pans. If you plan to use 9 x 3 baking pans, you will need more baking time ( bake for 1 hour and 5 minutes).</li><li>Remove from oven and allow to cool for 3 to 5 minutes. Then remove the loaves of bread from the pans and allow them to cool completely before frosting them.</li></ol><h3>Make the Chocolate Ganache:</h3><ol><li>In a small double boiler, heat 1 tablespoon of heavy cream for 1 minute, then add the chocolate chips. Stir the chips until they melt and remove from the heat.</li><li>Allow the ganache to cool for about 2 minutes. Then spread ganache on the pumpkin bread and sprinkle on top with mini chocolate chips. Store the loaves of bread in a large container.</li><li>Yields: 10 to 12 slices per loaf</li><li>Makes: 2 (9 x 5), or 3 (8 x 3) loaves</li></ol>

Notes

This recipe will make 3 (8 x5) loaves of bread, or 2 (9x5) loaves of bread, depending on which baking pan size you decide to bake them in. Plus, the time will vary as well.

Nutrition Information:
Yield: 2 to 3 loaves of bread Serving Size: 1 slice
Amount Per Serving: Calories: 232Total Fat: 9.4gCarbohydrates: 34.4gFiber: .9gSugar: 21.2gProtein: 3.1g

Did you make this recipe?

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© 2 sisters recipes
Cuisine: American / Category: Breakfast Breads and Lattes

Happy Baking! 🙂

Thanks for stopping by…

xo Anna and Liz

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4 Comments

  2. Knowing that you have been making this bread for over 25 years is a wonderful testimonial to how delicious it must be. It’s a win-win for me because I love pumpkin and I LOVE chocolate 🙂 Thanks so much for the link to my Pumpkin, Date and Nut Bread post, ladies!!

    Reply

    1. Thanks so much Susan! Looking forward to making a couple of more recipes for pumpkin before the season ends. Have a great week and happy baking!

      Reply