Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is the perfect Fall treat! It’s full of healthy ingredients, freezer friendly, and good for breakfast or snacks!
I have a weakness, and its name is pumpkin.
Not even kidding, the pumpkin craze has kicked in. I suddenly want pumpkin everything- pancakes, muffins, bread, oatmeal… you name it, it needs pumpkin.
Aldi had better watch out, because I’m about to stock up on canned pumpkin.
One of the worst (best) offenders right now is this Pumpkin Chocolate Chip Bread. I had intentions of freezing it, but let’s be honest- not all of it made it into the freezer. If it has pumpkin and chocolate chips, it’s for me.
Frequently Asked Questions
What goes good in Pumpkin Bread?
The cool thing about quick breads is that you really can’t mess it up with the mix-ins. Here are some ideas:
- Chocolate chips
- Flaxseed (I use ground)
If you’re looking for some delicious toppings, I’ve got you covered there, too:
- Cream cheese (Pumpkin cream cheese is BOMB)
- Peanut butter or your favorite nut/seed butter
- Apple/pumpkin butter
How long does Pumpkin Bread last?
If you keep this bread in an airtight container, here’s how long it’ll stay fresh:
- On the counter: 2-3 days
- In the fridge: 5-7 days
- In the freezer: Up to 3 months
Can you freeze this recipe?
The best way to freeze this Pumpkin Bread is to slice it and lay the slices flat on a baking sheet lined with parchment paper.
Once they’re completely frozen, transfer them to a labeled gallon-size freezer bag.
How do you make Pumpkin Chocolate Chip Bread?
In a medium bowl, add the dry ingredients and stir to combine.
In a large bowl, add the wet ingredients and stir to combine.
I accidentally added the chocolate chips here- it didn’t hurt anything, though!
Pour the dry ingredients into the wet and stir to combine. Pour into a greased 9×5 bread pan.
Bake at 350 degrees for 50-55 minutes until a toothpick comes out clean.
Let the bread sit for 15 minutes before transferring to a cooling rack to cool completely.
Slice into 8-10 slices and enjoy!
What can you do with extra canned pumpkin?
So you want some extra pumpkin recipes? I’ve got your back! Here are some of my favorites:
- Soft and Fluffy Pumpkin Muffins
- Pumpkin Pancakes
- Pumpkin Chocolate Chip Scones
- Pumpkin French Toast
- Pumpkin Oat Chocolate Chip Muffins
Other Posts in “4 Weeks to Fill Your Freezer” Series
– 4 Weeks to Fill Your Freezer Week 1- Breakfast
– Whole Wheat Waffles (Day 1)
– Banana Bread Baked Oatmeal (Day 2)
– Breakfast Burrito Packs (Day 3)
– Morning Glory Muffins (Day 4)
– Healthy Breakfast Sausage Balls (Day 5)
– 4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
– Freezer Ham and Cheese Pockets (Day 6)
– Slow Cooker Mexican Burritos (Day 7)
– Pepperoni Pizza Pockets (Day 8)
– Santa Fe Chicken Frozen Lunches (Day 9)
– Cream Cheese Chicken Chimichangas (Day 10)
– 4 Weeks to Fill Your Freezer Week 3- Dinner
– Freezer Friendly Baked Penne (Day 11)
– Turkey Chili (Day 12)
– Freezer Sloppy Joes (Day 13)
– Slow Cooker Chicken Fajitas (Day 14)
– Red Chicken Enchiladas (Day 15)
– 4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
– Peanut Butter Energy Bites (Day 16)
– Cinnamon Banana Muffins (Day 17)
– Pumpkin Chocolate Chip Bread (Day 18)
– Freezer Chocolate Chip Cookies (Day 19)
– Carrot Cake Cookies (Day 20)
Pumpkin Chocolate Chip Bread
- 1 1/4 cup white whole wheat flour
- 1/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 15-ounce can pumpkin puree
- 1/2 cup oil (Or 1/4 cup oil and 1/4 cup applesauce)
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the flours, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, mix together the eggs, pumpkin puree, oil/applesauce, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet and stir until just combined. Gently stir in the chocolate chips.
- Pour into a greased 8x4 loaf pan and bake for 55 minutes until a toothpick comes out clean. Let the loaf cool for about 30 minutes before transferring to a cooling rack to cool completely.
- To freeze, slice the bread into ten slices. Place on a cookie sheet lined with parchment paper and put in the freezer. Once frozen, transfer to a gallon-sized freezer bag.