Nothing says fall more than pumpkin baked goods. This chocolate chip pumpkin bread recipe makes two loaves. I dare you to try and not eat it all in less than 36 hours. Full of cinnamon and chocolate chips, it’s sticky goodness will have you addicted.
This recipe evolved from my college roommate Kaleigh’s recipe. While we don’t live as close to each other anymore, I always think of her when I make pumpkin bread. And her wings. The girl makes fantastic wings. Kaleigh started a blog in college and it inspired me to toy with the idea on and off before I finally started this blog 2 years ago.
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So is it really bread?
Yes. No. Maybe?
This chocolate chip pumpkin bread bakes in loaf pans so that makes it bread-like. But there’s lots of sugar which makes it lean more towards cake. Our favorite way to eat it is slightly warm with a little salted butter as the salt balances the sweetness.
However you want to label it, remember it is addicting. To prevent myself from eating literally all of it, I usually bake it on a Sunday. Then one of the loaf pans goes to work to share. I still eat a ton of it at work. But not all of it. That folks, is a win.
Let’s talk chocolate chips.
I’ve made this with and without chocolate chips. I prefer it without chocolate chips. EXCEPT when I use mini chocolate chips. The smaller bits of chocolate don’t disrupt the texture of the bread as much as regular chips. Plus then there’s chocolate. 1000/10 highly recommend mini chocolate chips in this recipe.
One more pro tip.
Use tea instead of water.
Bengal Spice or Hot Cinnamon Spice are optimal here because they boost the cinnamon flavor of your chocolate chip pumpkin bread. Let’s be real we all say we like pumpkin stuff, but mostly we like the cinnamon.