Best 9 Chocolate Chunk Pumpkin Bread Recipes

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Indulge in the delectable flavors of fall with our irresistible Chocolate Chunk Pumpkin Bread! This moist and tender bread is packed with warm pumpkin spices, rich chocolate chunks, and a hint of cozy nutmeg. Perfect for a cozy breakfast, afternoon snack, or delightful dessert, this recipe combines the classic flavors of pumpkin bread with the indulgent decadence of chocolate. Additionally, we've included three variations to tantalize your taste buds: a gluten-free version for those with dietary restrictions, a streusel topping for a delightful crunch, and a cream cheese swirl for an extra creamy indulgence.

Here are our top 9 tried and tested recipes!

CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.

Provided by Star Pooley and KC

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup water
4 eggs
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
  • In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
  • Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 204.1 mg, Sugar 19.9 g

PUMPKIN CHOCOLATE CHIP BREAD



Pumpkin Chocolate Chip Bread image

This Homemade Pumpkin Bread is extra delicious, supremely moist, and bursting with fall flavors! So easy to make and a guaranteed hit with friends and family this holiday season. This easy pumpkin chocolate chip bread recipe is sure to become a new family favorite.

Provided by Trish - Mom On Timeout

Categories     bread

Time 1h

Number Of Ingredients 13

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin ((not pumpkin pie filling))
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce OR canola oil
3 eggs (room temperature)
1 tbsp vanilla extract
1 1/2 cups semi sweet chocolate chips
1/2 cup mini semi sweet chocolate chips (reserve a couple tablespoons for the top of the bread if desired)

Steps:

  • Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
  • In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
  • Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
  • Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
  • Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
  • Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 217 kcal, Carbohydrate 35 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 162 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

CHOCOLATE CHUNK PUMPKIN BREAD



Chocolate Chunk Pumpkin Bread image

Even if you don't like pumpkin, this chocolate twist is enough to make you love pumpkin bread. So yummy! And, not so many calories, bread coming in at only 200 calories per slice, I'll eat that.

Provided by Vseward Chef-V

Categories     Breads

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 13

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 cup fresh pumpkin
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup oil
6 baker's semi-sweet chocolate baking squares, coarsely chopped

Steps:

  • PREHEAT oven to 350°F.
  • Mix flour, baking powder, baking soda, salt and spices until well blended; set aside.
  • Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended.
  • Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
  • POUR into greased 9x5-inch loaf pan.
  • BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
  • Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.

Nutrition Facts : Calories 203.7, Fat 6.8, SaturatedFat 2.4, Cholesterol 24.4, Sodium 219.4, Carbohydrate 34.6, Fiber 1.1, Sugar 22.3, Protein 2.8

EASY PUMPKIN CHOCOLATE CHIP BREAD



Easy Pumpkin Chocolate Chip Bread image

A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.

Provided by Yummy Kat

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 ⅔ cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 pinch ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
2 eggs
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
  • Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 49.2 g, Cholesterol 57.1 mg, Fat 15.4 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 9.2 g, Sodium 335.3 mg, Sugar 30.1 g

CHOCOLATE CHUNK-PUMPKIN BREAD



Chocolate Chunk-Pumpkin Bread image

Mashed cooked fresh pumpkin, brown sugar, spices and coarsely chopped chocolate chunks make this a bread you'd be proud to bring to a potluck.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 1h30m

Yield 18 servings

Number Of Ingredients 13

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1 cup mashed cooked fresh pumpkin
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup milk
1/4 cup oil
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), coarsely chopped

Steps:

  • Heat oven to 350°F.
  • Combine flour, baking powder, baking soda, salt and spices. Beat eggs, pumpkin, sugars, milk and oil in large bowl with whisk until blended. Add flour mixture; stir just until moistened. Stir in chocolate.
  • Pour into greased and floured 9x5-inch loaf pan.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD



Contest-Winning Chocolate Chip Pumpkin Bread image

A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 large eggs, room temperature
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

Provided by Ana Calderone

Categories     dessert

Time 2h

Yield 1 loaf

Number Of Ingredients 13

1 2/3 cups all-purpose flour
3/4 cup sugar
1/2 cup miniature chocolate chips
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup canned pumpkin
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Salted butter, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper.
  • Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl.
  • Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula.
  • Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
  • Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.

CHOCOLATE CHIP PUMPKIN BREAD



Chocolate Chip Pumpkin Bread image

Dotted with chocolate chips, pumpkin bread is almost like a delightful dessert!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 32

Number Of Ingredients 13

4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar

Steps:

  • Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
  • In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
  • In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 16 g, TransFat 0 g

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL



Pumpkin Bread With Chocolate Chip Streusel image

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.

Provided by Melissa Clark

Categories     breads, quick breads, dessert, side dish

Time 1h30m

Yield One 9-inch loaf (8 to 10 servings)

Number Of Ingredients 19

1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 tablespoon cold butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 cup canned pumpkin
1/2 cup sour cream
1/2 tablespoon dark rum
1 teaspoon vanilla extract

Steps:

  • Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
  • Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
  • In a separate bowl, combine the flour, cinnamon, baking soda and salt.
  • In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
  • Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
  • Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 238 milligrams, Sugar 31 grams, TransFat 0 grams

Tips:

  • Use fresh pumpkin purée. Fresh pumpkin purée will give your bread a more vibrant flavor and color than canned purée.
  • Don't overmix the batter. Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
  • Use a loaf pan that is at least 9x5 inches. A smaller loaf pan will make your bread too thick and dense.
  • Bake the bread until a toothpick inserted into the center comes out clean. Overbaking the bread will make it dry.
  • Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.

Conclusion:

Chocolate chunk pumpkin bread is a delicious and easy-to-make fall treat. With its moist texture, pumpkin flavor, and chocolate chunks, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a sweet and festive treat, give chocolate chunk pumpkin bread a try. You won't be disappointed!

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