Pioneer Woman Pumpkin Chocolate Chip Bread

Pioneer Woman Pumpkin Chocolate Chip Bread is a moist, spiced loaf that captures the essence of autumn in every slice. Packed with real pumpkin puree, warming spices like cinnamon and nutmeg, and studded with sweet semi-sweet chocolate chips, this recipe yields a tender crumb that is rich without being heavy. It is the perfect cozy breakfast treat or afternoon snack to enjoy alongside a hot drink.

Try More Recipes:

• Pioneer Woman Red Velvet Cake Balls
• Pioneer Woman Sheet Pan Pancake
• Pioneer Woman Slow Cooker Hot Chocolate

🤎 Why You Will Love This Pumpkin Chocolate Chip Bread Recipe:

• Incredible Moisture: The addition of pumpkin puree and vegetable oil ensures the bread stays soft and moist for days, unlike some quick breads that dry out quickly.
• Flavor Combination: The earthy sweetness of the pumpkin pairs perfectly with the warm spices and the pockets of melted chocolate, creating a complex and satisfying flavor profile.
• Freezer Friendly: This recipe makes a sturdy loaf that freezes beautifully, allowing you to bake in batches and enjoy homemade pumpkin bread weeks later.
• One-Bowl Ease: You don’t need a mixer for this recipe; wet ingredients and dry ingredients can be mixed by hand, making cleanup quick and easy.
• Crowd Pleaser: It bridges the gap between a healthy vegetable-based snack and a decadent dessert, making it a hit with both kids and adults.

🌰Chocolate Chip Bread Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup pumpkin puree (canned, not pumpkin pie filling)
• 1/2 cup vegetable oil (or canola oil)
• 2 large eggs
• 1/2 cup water (or apple juice for extra sweetness)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips (plus extra for topping)

🍞How To Make Pioneer Woman Pumpkin Chocolate Chip Bread

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan generously with butter or cooking spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the 1 ½ cups of sugar, 1 cup of pumpkin puree, 1/2 cup of oil, 2 eggs, and 1/2 cup of water until well combined and smooth.
3. Combine Dry Ingredients: In a separate medium bowl, sift together the 1 ¾ cups of flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of salt.
4. Combine: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently with a spatula just until the flour streaks disappear. Do not overmix.
5. Add Chocolate: Fold in the 1 cup of semi-sweet chocolate chips.
6. Bake: Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top if desired. Bake for 60 to 70 minutes.
7. Check Doneness: Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs (ensure you didn’t hit a melted chocolate chip).
8. Cool: Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing.

💭Recipe Tips

• Puree vs. Pie Filling: Be very careful to buy 100% pure pumpkin puree. “Pumpkin Pie Filling” comes pre-spiced and sweetened, which will throw off the flavor and texture of this recipe.
• Tent with Foil: If the top of the bread is browning too quickly but the center is still raw (check around the 50-minute mark), loosely cover the pan with aluminum foil for the remainder of the baking time.
• Don’t Overmix: When combining wet and dry ingredients, stop stirring as soon as the flour is incorporated. Overmixing develops gluten and will make the bread tough and rubbery rather than tender.
• Flour the Chips: To prevent the chocolate chips from sinking to the bottom of the loaf, toss them in 1 teaspoon of flour before folding them into the batter.

🍦 What To Serve With Pumpkin Chocolate Chip Bread?

This Pumpkin Chocolate Chip Bread is rich enough to stand on its own, but it is delicious when spread with a little salted butter or cream cheese to balance the sweetness. For a cozy breakfast, serve a warm slice with a hot mug of coffee or a chai latte. It also makes a fantastic dessert served slightly warm with a scoop of vanilla ice cream.

❄️How To Store Leftovers Pumpkin Chocolate Chip Bread?

• Room Temperature: Store the cooled bread in an airtight container or wrapped tightly in plastic wrap on the counter for up to 3 days.
• Refrigerate: You can extend the shelf life to 1 week by keeping it in the fridge, though this may dry it out slightly.
• Freeze: Wrap the loaf (or individual slices) in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature.

🔥How To Reheat Leftovers Pumpkin Chocolate Chip Bread?

Important Tip: Heat gently just until the chocolate chips are melty. Overheating will dry out the pumpkin crumb and make the texture rubbery.

• Microwave: Place a slice on a microwave-safe plate and heat on high for 15 to 20 seconds.
• Toaster Oven: Warm a slice at 300°F (150°C) for 3 to 5 minutes. Do not use a vertical toaster as the melting chocolate will make a mess.

❓FAQs

Try More Recipes:

• Pioneer Woman Sour Cream Pancakes
• Pioneer Woman Strawberry Cake Recipe
• Pioneer Woman Zucchini Carrot Bread

📊Pumpkin Chocolate Chip Bread Nutrition Facts

Serving Size: 1 slice (serves 10)

• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbohydrate: 44g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 4g

Pioneer Woman Pumpkin Chocolate Chip Bread

Recipe by Imen DridiCourse: Breakfast, Dessert, BrunchCuisine: American, BrtishDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Calories

310

kcal

🫔A moist, spiced pumpkin loaf loaded with sweet chocolate chips. Easy to mix by hand and perfect for autumn breakfasts or snacks.

Ingredients

• 1 ¾ cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 cup pumpkin puree (canned, not pumpkin pie filling)

• 1/2 cup vegetable oil (or canola oil)

• 2 large eggs

• 1/2 cup water (or apple juice for extra sweetness)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• 1 cup semi-sweet chocolate chips (plus extra for topping)

Directions

• Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan generously with butter or cooking spray.
• Mix Wet Ingredients: In a large bowl, whisk together the 1 ½ cups of sugar, 1 cup of pumpkin puree, 1/2 cup of oil, 2 eggs, and 1/2 cup of water until well combined and smooth.
• Combine Dry Ingredients: In a separate medium bowl, sift together the 1 ¾ cups of flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of salt.
• Combine: Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently with a spatula just until the flour streaks disappear. Do not overmix.
• Add Chocolate: Fold in the 1 cup of semi-sweet chocolate chips.
• Bake: Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top if desired. Bake for 60 to 70 minutes.
• Check Doneness: Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs (ensure you didn’t hit a melted chocolate chip).
• Cool: Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing.

Notes

• Puree vs. Pie Filling: Be very careful to buy 100% pure pumpkin puree. “Pumpkin Pie Filling” comes pre-spiced and sweetened, which will throw off the flavor and texture of this recipe.
  Tent with Foil: If the top of the bread is browning too quickly but the center is still raw (check around the 50-minute mark), loosely cover the pan with aluminum foil for the remainder of the baking time.
  Don’t Overmix: When combining wet and dry ingredients, stop stirring as soon as the flour is incorporated. Overmixing develops gluten and will make the bread tough and rubbery rather than tender.
  Flour the Chips: To prevent the chocolate chips from sinking to the bottom of the loaf, toss them in 1 teaspoon of flour before folding them into the batter.