Incredibly moist Pumpkin Chocolate Chip Bread is filled with the spices and flavors of fall with dark chocolate chips throughout the bread.
This pumpkin bread is a recipe that I have been making for years but without the chocolate chips. I seriously never even thought about combining the two until recently. It was one of those “duh” moments, and now I love this bread even more. I also recently changed the vegetable oil I was using in this recipe (and others) to coconut oil. I love the hint of coconut it gives baked goods. Trust me when I say I am not a coconut lover, but using the oil is a whole new game!
Barlean’s is one of the awesome sponsors this year for #Choctoberfest and they sent a jar of their wonderful Butter Flavored Coconut Oil to use in recipes. I’ve used this coconut oil before and now won’t even think to buy another brand! It’s that good. I don’t even miss the butter in the recipes I’ve used it in, like these lemon poppy seed muffins or this pineapple upside down cake.
For this pumpkin chocolate chip bread, I used dark chocolate chips, but any chocolate chips would be great to use as well. When I make this bread for holidays, I add a cup of cranberries as I think it goes well with the pumpkin and orange juice. Of course, I left the cranberries out and used the dark chocolate chips this time. It’s an easy recipe to put together. No need to bring out the stand mixer, just two bowls and a wooden spoon. You can use an electric hand mixer, but the batter is a cinch to mix.
Pumpkin Chocolate Chip Bread #Choctoberfest
- 1 3/4 cups flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 cups pumpkin puree not pumpkin pie filling
- 1/2 cup Barlean’s Butter Flavored Coconut Oil melted
- 1/4 cup orange juice
- 1 cup dark chocolate chips
- Preheat the oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined; set aside.
- In a medium bowl, whisk the eggs and both sugars until combined.
- Add in the pumpkin, oil, and orange juice and whisk until combined.
- Pour the wet ingredients into the dry ingredients and gently mix together a wooden spoon. Do not overmix – there will be a few lumps and that is okay.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan, and bake for 60-65 minutes. Check after 30 minutes, and if the top is getting too brown, cover loosely with a piece of aluminum foil. The bread is done when a toothpick inserted in the center comes out clean. The bread may take the full 65 minutes or a little less, depending on your oven. Best tip: check bread after about 50 minutes and then every five minutes for doneness.
- Remove from oven when done, and cool completely in the pan on a wire rack before removing from the pan.
Thank you to Barlean’s for being a #Choctoberfest sponsor and providing the butter flavored coconut oil I used in this recipe. Be sure to check out all of the other #Choctoberfest recipes being posted today. Then don’t forget to head over here and enter the sweet giveaway!