Last month I baked a batch of chocolate chip pumpkin muffins and they were such a hit a thought I’d try a similar idea and make a pumpkin loaf. Packed full pumpkin and warming, winter spices, our pumpkin loaf with chocolate chips is moist and so delicious. The best part is bitting into a chunk of dark chocolate! My chocolate chip pumpkin bread is the perfect treat to serve your family and friends on a cozy weekend morning!
Ingredients to have on hand:
The ingredients are simple and it’s likely you won’t need to run out to get anything other than canned pumpkin. If you are super organized and have time make pumpkin purée, go for it! If you’d like to save a few slices, wrap in a freezer bag, otherwise your pumpkin loaf will last a few days in the refrigerator. You will also need oil, I use olive oil, flour (gluten free, Einkorn, or All-Purpose), pumpkin pie spice, and dark chocolate.
Why you’ll serve our chocolate chip pumpkin bread pumpkin loaf more than once!
- When you bake our pumpkin loaf your home will smell warm and cozy
- Very easy to make
- You won’t need to pull out your mixer
- Makes a wonderful hostess gift
- Our pumpkin loaf is kinda healthy, pumpkin is full of vitamins and the maple syrup is a healthier option for baking
- Freezes well
- Tastes even better the next day, similar to our chocolate chip pumpkin muffins
- Chocolate chunks in every bite
How to make chocolate chip pumpkin bread
This is such a simple recipe! After you preheat your oven, butter a loaf pan and add parchment paper (helps to remove the loaf). In a medium size bowl, whisk your dry ingredients. In a separate bowl add you wet ingredients starting with the eggs and maple syrup. Add the olive oil and pumpkin purée, whisk to combine making sure not to ‘over-whisk’ ;) Pour the loaf mixture, sprinkle pepitas over the top, and bake until tooth pick inserted in the center comes out clean. Remove and allow to cool. You can make a simple glaze to go over the top or leave as is. Our pumpkin loaf with chocolate chunks will last a few days. I cover and refrigerate rather than leaving it out at room temperature. This reheats well and is so yummy when it’s warm. I recommend slicing if you are planning to freeze some.
Chocolate Chip Pumpkin Bread – Lemon Grove Lane
- 1 1/3 cup all-purpose flour (you can substitute gluten free in desired)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp pumpkin pie spice
- 3/4 tsp kosher salt
- 2 eggs, room temperature
- 1 cup bourbon maple syrup (you can use ‘regular’ maple syrup if you’d like)
- 3/4 cup olive oil
- 1 cup pumpkin purée
- 4 ounces chopped dark chocolate or 1/2 cup chocolate chips
- 2 tbsp peptias
- Adjust oven rack to the lower third position and preheat the oven to 350 degrees Fahrenheit.
- Butter and line a loaf pan with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice.
- Combine maple syrup and eggs in a large bowl.
- Whisk in the pumpkin, olive oil, and yogurt.
- Fold in dark chocolate chunks and pour mixture into prepared loaf pan.
- Sprinkle with pepitas and bake about 50 minutes or until a testing tool inserted in the center of the loaf comes out clean. Cooking time varies.
- Remove when done and place on a rack to cool.
- When cool, add glaze if desired. To make a simple glaze, whisk ⅓ cup powdered sugar, 1 tbsp milk, plus 1/4 tsp vanilla in a small bowl. Spoon over loaf, add chocolate shavings or extra pepitas and slice!