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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 heaven 🙂
Decadent Chocolate Chip Pumpkin Bread Recipe
- 2/3 cup coconut oil (I like expeller pressed refined coconut oil for the milder flavor)
- 2 2/3 cup sugar (I like using organic, GMO-free cane sugar)
- 4 eggs
- 1 pound (16 ounces) pureed pumpkin
- 2/3 cup warm water
- 3 1/3 cup 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.)
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1 1/2 tsp pure vanilla extract
- 2 cups chocolate chips (I used large semi-sweet chocolate chips, but you could also use regular or mini-sized chips as well)
- Preheat oven to 350 degrees.
- 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.
- Add eggs, pumpkin, vanilla extract, and water to the coconut oil and sugar mixture, stirring well to combine. (Note: it’s best to warm your water up a bit before adding it to the coconut oil because if the water is too cold, it can cause the coconut oil to clump. You want it to be just warm, though, and not hot because if it is too hot then it could start to cook the eggs.)
- In a separate bowl, combine flour, baking soda, baking powder, salt, and spices, stirring to blend well.
- Gradually add the dry ingredients to the wet ingredients, stirring to combine, and fold in chocolate chips.
- Grease and flour two 9×5 inch loaf pans and spoon batter equally between the two pans.
- 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.
Recipe makes two 9×5 inch loaves.
Chocolate Glaze Recipe:
- 3 cups powdered sugar (I like using organic, GMO-free powdered cane sugar)
- 5 Tbs cocoa powder (I used unsweetened cocoa powder rather than semi-sweet)
- 2 tsp pure vanilla extract
- 5 Tbs water
- Sift powdered sugar and cocoa powder into a mixing bowl. (Sifting them will help to prevent clumps and will give you a smoother glaze.)
- Add vanilla extract.
- 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 🙂