Chocolate Chip Pumpkin Bread—packed with warm spices, creamy chocolate chips, and crunchy pecan pieces—makes a super easy and cozy breakfast for fall mornings. This post has been sponsored by Ziploc® Brand + NESTLÉ® TOLL HOUSE . All thoughts and opinions are my own.
It isn’t autumn without pumpkin bread! This one is studded with rich, creamy, and super chocolaty NESTLÉ® TOLL HOUSE semi sweet morsels plus crunchy chopped pecans for an awesome textural contrast. The bread is dense, yet soft and moist thanks to the pumpkin purée.
My favorite things about this chocolate chip pumpkin bread are:
- It’s extremely easy to make, just a couple of mixing bowls and spatulas are needed.
- It’s sweet but not overly sweet.
- The leftovers are excellent with coffee the next morning, just warm it up in the microwave for 15 – 20 seconds. Take it to work with you in a Ziploc® Brand slider bag.
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How to make Chocolate Chip Pumpkin Bread
This easy pumpkin bread recipe takes less than 10 minutes from counter to oven. But you do have to be patient while it’s baking!
- Mix together flour, baking soda, baking powder, salt, and pumpkin pie spice in a large mixing bowl.
- Stir in the NESTLÉ® TOLL HOUSE chocolate chips and chopped pecans.
- Add pumpkin, melted butter, eggs, vanilla extract, and brown sugar in a different mixing bowl.
- Whisk together until smooth.
- Pour pumpkin mixture into the flour mixture.
- Fold until the batter forms, with a few streaks of flour left.
- Pour into prepared baking pan and bake.
This pumpkin bread is best when it is still warm. I would let the bread cool in the pan for 5 – 10 minutes, allowing any carryover baking to finish before lifting it out of the pan and letting it cool completely on a wire rack. But slice it up for serving whilst still warm to get to all those ooey gooey melty chocolate bits.
Can I use oil instead of butter for this pumpkin bread recipe?
Oil is typically used to make baked goods more moist. Oil will work well in this recipe, but I found that the pumpkin already helps keep this bread moist so I chose to use butter for taste. You can use any oil like vegetable oil, canola oil, or olive oil. Though I would suggest using half oil, half butter to get the best of both worlds.
Ziploc® Brand bags are my best friend! They store away easily and you can even use them for oddly shaped baked goods. I get mine at Walmart along with all the ingredients I need to make this pumpkin bread. Plus the expandable bottom makes them super easy to fill.
I’m also super excited to try all the new holiday flavors from Toll House. I can’t wait to get some of those pumpkin spice and peppermint morsels into my baked goods this holiday season. I can tell it’s going to be a fun one! You should be able to find all these at Walmart as well.
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it, and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Chocolate Chip Pumpkin Bread
- 1 ¾ cups all-purpose flour (225 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- ½ cup NESTLÉ® TOLL HOUSE Semi Sweet Chocolate Chips (92 g)
- ½ cup pecans (finely chopped, 54 g)
- 4 oz unsalted butter (divided, 113 g)
- 1 cup pumpkin puree (240 g)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar (packed, 150 g)
- Preheat the oven to 350°F.
- Microwave butter in a heatproof bowl for 30 - 45 seconds. Allow to cool at room temperature but not solidify.
- Using a pastry brush, lightly brush some melted butter all over the loaf pan and line it with a piece of parchment paper—letting the excess hang over the sides. Brush the parchment paper with butter. Set aside.
- In a medium mixing bowl, add the remaining melted butter, pumpkin, eggs, and vanilla extract; beat with a whisk until smooth. Add the brown sugar and beat until combined.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir in the chocolate chips and chopped pecans. Add the pumpkin mixture into the flour mixture. Use a spatula to fold the ingredients until just combined. Do not overmix; the batter should be lumpy with a few streaks of flour remaining.
- Transfer the batter to the prepared loaf pan and bake for 55 - 60 minutes until golden brown. A toothpick inserted in the center of the loaf should come out clean with just a few crumbs attached but no wet batter. Allow the bread to cool in the pan for 5 - 10 minutes before removing it from the pan. Let it cool further on a wire rack. Best when served slightly warm.