This Pumpkin Bread has been a favorite in our family for years! It is delicious on its own or with chocolate chips, and for extra chocolate taste add chocolate chips and a chocolate glaze. The bread is perfectly dense and moist just how a good pumpkin bread should be.
Pumpkin Bread – 3 Ways
We simply love this Pumpkin Bread. It is easy to make and it ALWAYS comes out perfect. This is a great recipe to get the kids involved because it is so easy to do. Just a few simple ingredients stirred together and you are done. No need to get out mixers or dirty any appliances, this can all be done with a mixing spoon and some measuring cups!
Pumpkin Bread
Pumpkin Bread may be on of the best things about fall! It is delicious and full of pumpkin flavor. It has the perfect balance of pumpkin, cinnamon, and nutmeg and tastes like you just stepped into the first day of October.
Pumpkin Chocolate Chip Bread
A 1/2 a cup of mini chocolate chips turns this scrumptious pumpkin bread into even more of a treat. How is it that pumpkin and chocolate taste so good together? You can use regular semi-sweet chocolate chips, but the mini semi-sweet chocolate chips seem to distribute through the bread easier and give a little chocolate taste to every bite.
Pumpkin Chocolate Chip Bread with Chocolate Glaze
Now we are talking! The chocolate glaze makes this pumpkin bread a rich dessert. The glaze is only two ingredients – chocolate chips with just enough oil to thin it just a enough to drizzle it over the bread. For those who love chocolate, the glaze gives this pumpkin bread an extra fancy touch!
Healthier Pumpkin Bread
If you want to make this slightly healthier, you can use coconut oil instead of canola oil. It will still turn out great! You use so little oil in this recipe, you will hardly even notice a difference. You can also make this with dark chocolate chips (my favorite way, actually) to get a deeper chocolate flavor. Feel free to double the chocolate chips if you are feeling rebellious (I may or may not do that every time).
Gluten Free Pumpkin Bread
Celiacs and those with gluten allergies, rejoice! Because this has so little flour, it is EASY to make gluten free and have it still taste like the original. See the picture above? This Pumpkin Chocolate Chip Bread was made with gluten free baking flour. Can you tell the difference? My family couldn’t either. Literally. They could tell ZERO difference between the two (we did blind taste testing with six people). You can use any 1:1 flour substitute but my FAVORITE mix (by far) can be found HERE. This is the mix I used for the GF version of this pumpkin chocolate chip bread and it is amazing.
More Delicious Holiday Bread Recipes
- Chocolate Banana Bread: Â This Chocolate Banana Bread is SO moist and delicious. The recipe is incredibly easy. Only four ingredients and one of them is a brownie mix.
- Cranberry Almond Bread with Cream Cheese Swirl: Â This Cranberry Almond Bread with Cream Cheese Swirl is like Christmas in a loaf pan. Super easy to make (no yeast needed) and is absolutely delicious!
- Mom’s Zucchini Bread: Our Mom’s Zucchini Bread recipe is a no-fail zucchini bread recipe. The bread is moist and flavorful on the inside with a slightly crispy crust.
- For another delicious pumpkin recipe, try our Pumpkin Cobbler or Pumpkin Mousse!
How to Make Pumpkin Bread
Ingredients
- 1 1/2 c flour (or gluten-free flour)
- 1 1/3 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
- 1 c pumpkin canned
- 1 c brown sugar
- 1/2 c buttermilk low fat
- 1 egg
- 1 Tbsp canola oil
Pumpkin Chocolate Chip Bread
- 1/2 c mini chocolate chips
Pumpkin Chocolate Chip Bread with Chocolate Glaze
- 1/2 c mini chocolate chips
- 1 tsp canola oil
Instructions
Pumpkin Bread
- Preheat oven to 350 degrees.
- Spray a loaf pan with non-stick cooking spray.
- In a small mixing bowl, combine flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a large mixing bowl, beat pumpkin, brown sugar, buttermilk, egg, and oil.
- Add dry mixture, stirring until just moistened; do not over mix.
- Pour into prepared pan. Bake for 50-60 minutes or until toothpick comes out clean.
- Allow to cool 15 minutes.
- To keep moisture in, wrap with plastic wrap until ready to serve.
Pumpkin Chocolate Chip Bread
- After adding dry mixture to the batter and stirring until moistened (Step 5 above), gently fold in the chocolate chips. Pour batter into prepared pan and continue as instructed.
Pumpkin Chocolate Chip Bread with Chocolate Glaze
- Follow same instructions for Pumpkin Chocolate Chip Bread. Allow bread to cool.
- To prepare glaze, combine 1/2 c. chocolate chips and 1 tsp. canola oil in a small bowl and microwave 30-45 seconds until chips are melted.
- Stir well and drizzle over warm bread.Â
Gluten Free Pumpkin Bread
- Follow instructions above using gluten free baking flour in place of regular flour.
Sandra Shaffer says
This came out great! I made the healthier version with coconut oil, but added another 1/2 cup of chocolate chips. Love the melty chocolate flavor with pumpkin. Thanks for a great recipe.
Ashley F. says
The best pumpkin bread! Love the variations too!
Becky Hardin says
Oh this bread is so amazing! So delicious!
Jen says
This sounds so perfect for fall! I love pumpkin and chocolate together.
Toni says
I loved it! So easy and delicious!
Rachael Yerkes says
The best bread! so good!
Trang says
Love that this can easily be made into gluten free!