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Decadent Chocolate Chip Pumpkin Bread Recipe

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Loaf of chocolate chip pumpkin bread on a blue plate with chocolate icing drizzled over it.

This chocolate chip pumpkin bread is one of my absolute favorite autumn recipes to make. Every year I look forward to the “pumpkin spice season” so I can make another batch of this bread. The pumpkin and coconut oil in this recipe give the bread a really soft and moist texture, and you really can’t go wrong with the pumpkin spice and chocolate chip flavor combination. 

This chocolate chip pumpkin bread is loaded with big chocolate chips, (because, lets be honest, you can never have too many chocolate chips!), and the addition of a sweet chocolate glaze pushes it over the edge into decadent pumpkin chocolate deliciousness.

This recipe is one that I adapted from a recipe from a vintage Betty Crocker cookbook that my family has had for decades. The edition that I have is this 1972 edition. I made some changes to the original recipe like adding some vanilla and adjusting the spices a bit. I also reduced the amount of sugar a little and used some pure maple syrup. And then I added some chocolate chips and a chocolate glaze to make this more of a dessert-style pumpkin bread. (And because I love chocolate!)

Decadent Chocolate Chip Pumpkin Bread Recipe

Note: Scroll down to the bottom for a printable recipe card version if you prefer using recipe cards.

(Recipe makes 1 loaf about the size of a 9×5 inch loaf pan.)

Ingredients:

  • 1/3 cup coconut oil (Using expeller pressed refined coconut oil will give a milder flavor that doesn’t taste like coconut.)
  • 3/4 cups brown sugar
  • 1/3 cups pure maple syrup
  • 2 eggs
  • 3/4 cup of pumpkin puree
  • 1 3/4 cups flour (I used organic, unbleached all-purpose flour but you could also use a blend of all-purpose and whole wheat or sprouted wheat if you like.)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 tsp pure vanilla extract
  • 1 cups chocolate chips (I used large semi-sweet chocolate chips, but you could also use regular or mini-sized chips as well)

Directions:

  1. Preheat oven to 350 degrees.
  2. Cream the coconut oil and sugar together in a mixing bowl. If your coconut oil is already soft or liquid, you can cream them directly together, but if your house is cold and your coconut oil is solid, it will be easier to melt the coconut oil first.
  3. Add eggs, pumpkin, maple syrup, and vanilla extract, to the coconut oil and sugar mixture, stirring well to combine.
  4. In a separate bowl, combine flour, baking soda, baking powder, salt, and spices, stirring to blend well.
  5. Gradually add the dry ingredients to the wet ingredients, stirring to combine, and fold in chocolate chips.
  6. Grease and flour a 9×5 inch loaf pans and spoon batter into the pan.
  7. Bake at 350 degrees for about 70-75 minutes until the top springs back and cracks down the middle and a toothpick inserted in the center comes out clean. Let cool and cover with optional chocolate glaze if desired.

Chocolate Glaze Recipe:

Ingredients:

  • 1/2 cups powdered sugar
  • 2 1/2 Tbs cocoa powder (Using unsweetened cocoa powder rather than semi-sweet will give it more of a dark chocolate flavor.)
  • 1 tsp pure vanilla extract
  • 2 1/2 Tbs water

Directions:

  1. Sift powdered sugar and cocoa powder into a mixing bowl. (Sifting them will help to prevent clumps and will give you a smoother glaze.)
  2. Add vanilla extract.
  3. Gradually add the water one tablespoon at a time, stirring until the glaze reaches the desired consistency for drizzling.

Note: If you’re not planning on eating the bread right away, it’s best to let the bread cool completely before adding the glaze because if the bread is still warm then the glaze will melt off. If you are planning on serving the bread right away, though, rather than saving it for another day, it does taste pretty amazing when it’s still warm and the chocolate is all melty inside. You just have to be prepared for a little bit of a mess when the glaze melts off!

Loaf of chocolate chip pumpkin bread on a blue plate with chocolate icing drizzled over it.

Decadent Chocolate Chip Pumpkin Bread Recipe

Yield: 1 loaf
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes

This decadent chocolate chip pumpkin bread is the perfect blend of pumpkin and warm autumn spices with plenty of chocolate chips and a generous drizzle of a sweet chocolate glaze. This recipe is one that I adapted from a recipe from a vintage Betty Crocker cookbook that my family has had for decades.

Ingredients

For the Bread:

  • 1/3 cup coconut oil (I use refined expeller-pressed coconut oil for the milder flavor.)
  • 3/4 cups brown sugar
  • 1/3 cup pure maple syrup
  • 2 eggs
  • 3/4 cup pumpkin puree
  • 1 3/4 cups flour (I used organic, unbleached all-purpose flour, but you could also try a blend of all-purpose and whole wheat or spelt if you like.)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

For the Chocolate Glaze:

  • 1 1/2 cups powdered sugar
  • 2 1/2 Tbs. cocoa powder (I used unsweetened cocoa powder rather than semi sweet.)
  • 1 tsp pure vanilla extract
  • 2 1/2 Tbs. water

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream the coconut oil and sugar together. If your coconut oil is already soft or liquid, you can cream them directly together, but if your house is cold and your coconut oil is solid, it will be easier to melt the coconut oil first.
  3. Add eggs, pumpkin puree, maple syrup, and vanilla extract to the coconut oil and sugar mixture, stirring well to combine.
  4. In a separate bowl, combine flour, baking soda, baking powder, salt, and spices, stirring to blend well.
  5. Gradually add the dry ingredients to the wet ingredients, stirring to combine, and fold in chocolate chips.
  6. Grease and flour one 9x5 inch loaf pans and spoon batter into the pan.
  7. Bake at 350 degrees for about 70-75 minutes until the top springs back and cracks down the middle and a toothpick inserted in the center comes out clean.
  8. To make the glaze, sift the powdered sugar and cocoa powder into a large bowl. Add the vanilla extract and then add the water gradually one tablespoon at a time, stirring until the glaze reaches the right consistency for drizzling.

Notes

If you're not planning on eating the bread right away, it's best to let the bread cool completely before adding the glaze because if the bread is still warm then the glaze will melt off. If you are planning on serving the bread right away, though, rather than saving it for another day, it does taste pretty amazing when it's still warm and the chocolate is all melty inside. You just have to be prepared for a little bit of a mess when the glaze melts off!

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Loaf of chocolate chip pumpkin bread on a blue plate with chocolate icing drizzled over it and slices of pumpkin bread on another blue plate.
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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.

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Carolann

Thursday 24th of May 2018

Great recipes!

Lori Elliott

Thursday 24th of May 2018

Thank you! :)

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