Best Chocolate Pumpkin Bread Recipes

CHOCOLATE CHIP PUMPKIN BREAD

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.

CHOCOLATE CHIP PUMPKIN BREAD

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.

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

CHOCOLATE-PUMPKIN SWIRL BREAD WITH MARMALADE BUTTER

Steps:

• For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
• For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
• Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
• Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
• Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
• Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
• Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
• Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.

CHOCOLATE-PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, pumpkin, chocolate chips, cocoa, white sugar, brown sugar, eggs, cinnamon, baking powder, vanilla extract, baking soda, nutmeg, and salt in a large mixing bowl. Blend well. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until top is firm and a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and let cool for 15 minutes; dust with powdered sugar.

CHOCOLATE PECAN PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
• In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
• Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

Steps:

• In a large bowl, combine the first 9 ingredients. Add bread cubes; stir to coat. Let stand for 15 minutes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, heat white chocolate and cream. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Serve sauce warm with warm pudding. Refrigerate leftovers.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. , Pour into 4 greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done.

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL

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.

CHOCOLATE CHIP PUMPKIN BREAD

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.

CHOCOLATE CHIP AND PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

PUMPKIN, CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.
• Combine in large bowl: 1 1⁄2 cups all-purpose flour.1 teaspoon baking soda.1⁄4 teaspoon baking powder.1 teaspoon salt.1 1⁄2 teaspoons ground cinnamon.1 teaspoon ground ginger.
• Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.
• Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.
• Beat in one at a time:.2 large eggs.
• Add and beat on low speed just until blended:.1 cup pumpkin puree.
• Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.
• Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.
• Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.

ALMOND CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
• Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.

PUMPKIN BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350.
• In large bowl combine brown sugar, butter, and eggs. Mix until mixture is light and fluffy, approximately 1 to 2 minutes.
• Add pumpkin and bananas, mix well, approximately 1 to 2 minutes.
• Add remaining ingredients, except chocolate chips,mix until just moistened, approximately 1 minute.
• Stir in chocolate chips.
• Pour into 4 greased 5 1/2 x 3 inch mini loaf pans.
• Bake for 40 to 50 minutes or until knife inserted comes out clean.
• Cool five minutes and remove from pans.
• * 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice.
• Tip: One greased 9x5 loaf pan can be substituted for mini loaf pans. Increase baking time to 65 to 75 minutes.

PUMPKIN CHOCOLATE CHIP BREAD/MUFFINS

Steps:

• Mix all ingredients (chocolate chips last).
• If making loaves, pour into greased pans and bake at 350 degrees for 1 hour or until knife comes out clean.
• If making muffins, fill greased or paper-lined tins 3/4 full and bake at 350 degrees for 20-25 minutes or until set.
• Note: Makes 1 large bundt, 6 small loaves, 2 regular sized loaves, or 24 muffins!

CHOCOLATE PUMPKIN DATE NUT BREAD

Steps:

• 1. Preheat oven to 350. Grease a 9X5 loaf pan & set aside.
• 2. Beat together the butter, pumpkin, eggs and water. Set aside.
• 3. Sift together the sugar, flour, baking powder, baking soda, spices and salt. Stir into this the dates, nuts and chocolate chips to coat well.
• 4. Combine the two mixtures and blend well. Pour into prepared pan and bake @350 for 1 1/4 to 1 1/2 hours. Check for doneness at 1 1/4 hours.
• 5. Note: this bread will be moist and it freezes well.
• 6. Tip: You can use self rising flour instead of all purpose but please remember to omit the baking powder, baking soda and salt if you do this.

HOLIDAY CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 7x3-inch loaf pans.
• Mix flour, sugar, baking soda, cinnamon, salt, nutmeg, and ginger together in a large bowl.
• Mix pumpkin puree, melted butter, eggs, and vanilla extract together in a separate bowl. Stir into flour mixture; mix well to combine. Fold in chocolate chips. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers of the loaves comes out clean, about 1 hour and 20 minutes.

ZUCCHINI PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350. Grease and flour two loaf pans.
• Shred zucchini and squeeze in paper towel to removed excess moisture.
• Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.
• Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.
• Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done.

DOUBLE CHOCOLATE PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In another large bowl, whisk eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips and walnuts. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• In a large bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dry ingredients; stir into creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. , Bake at 350° for 45-50 minutes or until loaf tests done. Cool on a wire rack. Combine glaze ingredients and drizzle over cooled bread.