Big Batch Chocolate Chip Pumpkin Bread

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This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Chocolate Chip Pumpkin Bread

So here lies my Chocolate Chip Pumpkin Bread recipe! It’s taken me a while to create a pumpkin bread recipe that I can’t stop eating, mainly because I’m picky and I like my pumpkin bread made a certain way. {All other bread, however, I am not so picky about and I consume with a vengeance.}

Main Ingredients

Well, folks, this is the best pumpkin chocolate chip bread recipe ever. AND, I love it because it takes an entire 29 oz can of pumpkin!! You know the big ones I’m talking about, right? I always open one of those up, pull out half a cup and end up tossing the rest because I never get around to making other pumpkin goodies. Soooo, I made a recipe that requires an ENTIRE HUGE CAN OF IT.

Here are all of the other ingredients you need to make this recipe:

• Sugar and Brown Sugar – to sweeten and to keep this bread soft.
• Vegetable Oil – once again, lots of moisture here.
• Eggs – these are used for the structure of the bread.
• Flour and Baking Soda – to fill out the bread and to help it rise!
• Salt, Cinnamon, Cloves, and Nutmeg – lots of seasonings here. Salt to help enhance and balance. Cinnamon, cloves, and nutmeg to go along with the pumpkin flavor.
• Almond Milk – or regular milk! Either way, these are used for even more moisture.
• Mini Chocolate Chips – you can also use regular sized chips here but I just love mini chocolate chips. They don’t overwhelm the bread but instead become apart of each bite.

How to Make Chocolate Chip Pumpkin Bread

Anyways, this recipe makes 5 loaves of pumpkin bread! FIVE! One for me, four for the freezer. Or friends. {But really, the freezer.} I was never good at sharing. 😉 Make then hog or share as desired. For full details see the recipe card down below.

1. Preheat oven. Spray 5 loaf pans {9x5x3} with nonstick spray, line each with parchment paper {optional}, and spray paper lightly with more spray. Set aside.
2. In an extra-large mixing bowl, stir sugar and oil together to combine. Add in eggs and beat well. Scrape sides and stir again briefly.
3. In a separate bowl, stir dry ingredients together. Alternate stirring in dry ingredients with almond milk beating at low speed until all just combined. Spoon in pumpkin and stir. Scrape sides and beat again so everything is incorporated evenly. Add in chocolate chips and stir.
4. Divide evenly between prepared pans and bake until a toothpick comes out clean. Cool loaves in their pans and then remove to cool completely before slicing.

Looking for Even More Pumpkin Bread?

I’ve made a couple of Pumpkin Bread Recipes on my blog and so I’ve rounded them all up for you to enjoy. They are all certifiably delicious and perfect for fall baking.

• Cinnamon Swirl Pumpkin Bread Recipe – there’s no chocolate in this recipe but there is a cinnamon swirl and cinnamon sugar coating involved.
• Pumpkin Pull-Apart Bread – this loaf of pumpkin bread utilizes biscuit dough, is filled with pumpkin, and cream cheese, and is topped with a delicious but simple icing.
• Pumpkin Chocolate Chip Bread – this recipe is almost the same as this post aside from a couple of ingredients. But it makes just one loaf.
• Pumpkin Pull-Apart Monkey Bread Recipe – dough dipped in butter and cinnamon sugar, baked, and then topped with a buttery maple glaze. Perfect for sharing!

Hope you all enjoy this Chocolate Chip Pumpkin Bread recipe! It’s a good one.

Printable recipe card is below, enjoy 🙂

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5 from 4 votes

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

servings 5 loaves

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3 cups granulated sugar
• ▢ 3 cups light brown sugar
• ▢ 2 cups vegetable oil
• ▢ 8 large eggs
• ▢ 6 2/3 cups all purpose flour
• ▢ 4 teaspoons baking soda
• ▢ 3 teaspoons salt
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 teaspoon cloves
• ▢ 1 teaspoon nutmeg
• ▢ 1 1/3 cups almond milk or regular milk
• ▢ 29 oz pumpkin puree
• ▢ 24 oz mini chocolate chips

US Customary - Metric

Instructions

• Preheat oven to 350 degrees. Spray 5 loaf pans {9x5x3} with non stick spray, line each with parchment paper {optional} and spray paper lightly with more spray. Set aside.
• In an extra large mixing bowl, stir sugar and oil together to combine. Add in eggs and beat well. Scrape sides and stir again briefly.
• In a separate bowl, stir dry ingredients together. Alternate stirring in dry ingredients with almond milk beating on low speed until all just combined. Spoon in pumpkin and stir. Scrape sides and beat again so everything is incorporated evenly. Add in chocolate chips and stir.
• Divide evenly between prepared pans and bake 55-60 minutes or until toothpick comes out clean. Cool loaves in their pans 15-20 minutes and then remove to cool completely before slicing.

Notes

The nutritional information is for one whole loaf!

Nutrition

Calories: 2515kcal | Carbohydrates: 485g | Protein: 36g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 318mg | Sodium: 2614mg | Potassium: 803mg | Fiber: 14g | Sugar: 339g | Vitamin A: 26327IU | Vitamin C: 8mg | Calcium: 468mg | Iron: 14mg

Course: Dessert

Cuisine: American

Keyword: chocolate chip pumpkin bread