Fall Favorite Chocolate Chip Pumpkin Spice Bread

Doesn’t the title scream cozy? This Fall bread is an all time favorite and requires one bowl (the lazy way) or using two to combine wet and dry ingredients together. Fall Favorite Chocolate Chip Pumpkin Spice Bread is the the ultimate game changer and flexible recipe for allergy friendly bakers. Swap dairy free chocolate chips are the Enjoy Life dairy free chocolate. I have have great success with dairy free version of this pumpkin bread with chocolate chip and a simple gluten free flour swap with Bob’s Red Mill or Pamela’s. I alternate between both gluten free brands.

Fall Baking Tips

My Fall Favorite Chocolate Chip Pumpkin Spice Bread is a holiday classic with an assortment of staple spices during the Fall and Winter seasons. This bread is like dessert with both milk and semi-sweet chocolates surrounded by a tender, medium loose crumb and a thin crust top. A few things, watch the video below to see how I use just one bowl. You’ll notice I coat the chocolate chips with a bit of flour before I start the folding process. This helps prevents the chocolate chips from sinking to the bottom. I use a glass baking pan lined with parchment paper. This helps create an effortless transition after the bread sets in the baking pan. Especially if you are feeling fancy and a sprinkle chocolate chips on top!

How To Make Fall Favorite Chocolate Chip Pumpkin Spice Bread

You can use two bowls, as instructed in the recipe or the lazy way is to add the flour then the chips RIGHT ON TOP of the flour. Then you move the chips around to give them a light coating finishing with a folding technique so we don’t over mix the mixture. Either way works.

I like to make this recipe like this:

1. In a large bowl add eggs through salt. Whisk to combine. Add just the baking soda and whisk away. Then add flour, chips on top of the flour, then combine. Either way will work out fabulous. This is what I call the lazy but delicious way!

Watch below!

Easy substitute for gluten-Free is using Bob’s Red Mill 1:1 Baking Flour!

You can see how all the chips did not sink to the bottom, both methods work, one is just more professional than the next. I won’t tell if you won’t!

I hope you LOAF this bread as much as me!

More Fall Favorite Recipes

For more cozy Fall Recipes, try:

• Thick and Chewy Pumpkin Bars
• No Chill Pumpkin Spice Cookies
• Epic Pumpkin Caramel Cheesecake
• Pumpkin Caramel Crunch Ice Cream
• Spiced Pumpkin Apple Scones

Pumpkin Chocolate Chip Bread

• Servings: 8pieces
• Time: 55min.
• Difficulty: Easy
• Print

Ingredients

• 1 1/2 cup all-purpose flour* see note for Gluten-free option
• 1/2 teaspoon baking soda
• 1 1/2 cup chocolate chips, divided
• 2 large eggs
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• Dash all-spice
• Dash nut-meg
• Pinch of salt

Directions

1. Pre-heat oven to 350 degree F. Line with parchment paper a standard loaf pan, set aside.
2. In a medium bowl, add flour, half of the chocolate chips and baking soda. Toss to combine, set aside.
3. In a large bowl, whisk together eggs, oil, sugar, puree, extract, pumpkin pie spice, cinnamon, all-spice, nutmeg, and salt.
4. Add flour mixture, fold to combine using a spatula.
5. Pour mixture into prepared loaf pan, sprinkle remaining chocolate chips on top. Bake 50 minutes.
6. Remove, loosen edges. All to cool in pan for 10 minutes. Lift the edges of the parchment paper to remove the bread from the loaf pan. Cool on a cooling rack to come to room temperature.
7. Enjoy!
8. Store in airtight container or zip lock bag. Good on counter for 2 days, place in refrigerator up to 1 week. Freeze up to 3 months. Best is consumed the next day.

*I use Bob’s Red Mill 1:1 Baking Flour to substitute for all-purpose. Equal amount.