Big Batch Chocolate Chip Pumpkin Bread

5 from 3 votes

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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!

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.}

two sliced of chocolate chip pumpkin bread on a plateChocolate Chip Pumpkin Bread 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.

two sliced of chocolate chip pumpkin bread on a plate with a glass of milk

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.

half eaten slices of chocolate chip pumpkin bread on a plate with a glass of milk

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.

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

Printable recipe card is below, enjoy 🙂

5 from 3 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 mins
Cook Time 1 hr
Total Time 1 hr 25 mins

Ingredients

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
Polaroid photo of granola bars

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Recipe Rating




10 Responses
  1. Colleen

    Looks delicious, and hooray for using up the whole can of pumpkin! But I don’t own 5 loaf pans, so can you tell me approximately how much batter per loaf, since I’ll have to bake them one at a time?

  2. Chelsea @ Life With My Littles

    This looks amazing! And now that it’s officially fall, I can make it without being judged too harshly!! Not like that matters to me when it comes to pumpkin! Thanks for sharing!

  3. ibtisam

    can I use cake flour instead? and what would happen if I used coconut flour (to make it paleo). is granulated sugar normal table sugar? I don’t know where to buy canned pumpkin in south Africa, can I use fresh pumpkin instead? what difference would it make if I used butternut? sorry for all the questions!

  4. Christina @ Every Little Thing She Does...

    5 stars
    I made this tonight! My oven must have been a bit off because they took much longer than expected and got a little toasty. I normally don’t like that toasty flavor, but even the brown parts were AMAZING! I have a bunch of friends due with babies this month and I’m so glad I’ll be able to freeze this bread and deliver some to them along with a lovely meal! Thanks for my new favorite pumpkin bread recipe, Lauren!

  5. Recipe Roundup: Lately

    […] I’ve been making this brown butter cinnamon sugar popcorn to snack on and recently made this big batch pumpkin bread. I made this recipe last year and loved it and made some again last night. The recipe uses and […]

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    […] shared this pumpkin chocolate chip bread last week, so today I’m sharing a delicious and simple dinner thrown together in the crockpot […]

  7. Caitlin Mackay

    5 stars
    I just made this a few days ago; it went to work, a family dinner, and disappeared at home. So, so, yummy, and a great option for the family members who only use almond milk! Thank you!

  8. Pamela Hadi

    I love ANYTHING pumpkin…add chocolate chips and swoon! I’m so excited to try your “big batch” recipe and make enough to share…maybe! 😬. Pam

  9. Heather walker

    5 stars
    Just reaching out to say how much I enjoy your recipes and brains! Your recipe index is the one I come to over and over again. Making this recipe, again, to deliver to friends. Thanks for your efforts and hard work!!!

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