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Pumpkin Chocolate Chip Bread

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This delicious Pumpkin Chocolate Chip Bread is full of chocolate inside and on top.  It is definitely the way to go when you kick off your pumpkin baking.

This pumpkin bread is full of chocolate chips and has a fun chocolate glaze. It is definitely the way to start off pumpkin baking!

 I cannot tell you how excited I am that it is now fall.  Now I know the official first day of fall isn’t for a few more weeks, but I can’t wait that long.

So in my mind it is fall. Don’t burst my bubble!

This time of year is my absolute favorite time.  I look forward to wearing jeans and sweatshirts, drinking hot chocolate and pumpkin lattes, going to bonfires and corn mazes, feeling the chilly air at night, and of course eating anything and everything pumpkin.   

Chocolate and pumpkin makes this such a great fall bread!

 Now I have to tell you a secret. I did break into the pumpkin about 2 weeks ago.

I held out for as long as I possible could.  But I started seeing so many pumpkin recipes pop up on pinterest and on my friend’s blogs.  I just couldn’t wait any longer!!

My restraint for posting these recipes has lasted a little bit longer, but now that we are in September I’m not holding back any more.

So far I have made 4 recipes that I am so excited to share with you.  Today you get some pumpkin bread. It is so great for eating with a hot steamy cup of coffee.

Adding chocolate chips and a chocolate topping gives this pumpkin bread a fun twist!

Pumpkin Chocolate Chip Bread

This pumpkin bread is one of my favorites.  It is actually almost the same as the recipe I use for my Nutella Marshmallow Pumpkin Bread, but I wanted to simplify it a little bit.   This bread if full of mini chocolate chips.

Now if you are thinking it is too much chocolate, go ahead and use half the amount.  Honestly I adore chocolate and pumpkin together, so I go a little crazy with it.

But even with all this chocolate, the pumpkin flavor shines through!!!

Speaking of crazy?  Check out the top of this pumpkin bread!  As if the mini chips inside were not enough, I just had to make it pretty with a chocolate topping.

I can honestly say that this is absolutely the prettiest bread I have ever done.

Adding chocolate chips and a chocolate topping gives this pumpkin bread a fun twist!

The top does look a little hard, but it was seriously so easy to do.

My biggest tip for doing this is to make sure both chocolates are ready to go before you start to put it on the bread.   Spoon the white chocolate into a plastic baggie and cut one tip off.

Spoon the chocolate on top of the bread.  Go ahead and get it to the edge, but try to keep from pushing it over.

As soon as you are done, grab that bag of white chocolate and drizzle it back and forth over the top from side to side.   Then immediately use a toothpick to drag it through the chocolate end to end.  Work quickly because the chocolate will start to set up.

All that is left to do is brew a cup of coffee and have a slice or two of this delicious Pumpkin Chocolate Chip Bread while you enjoy a nice fall day!

This pumpkin bread is full of chocolate chips and has a fun swirled chocolate topping.

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Pumpkin Chocolate Chip Bread recipe:

Yield: 1 loaf - 12 slices per loaf

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Pumpkin bread with chocolate chips and chocolate topping is a great way to enjoy the fall season.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 3/4 cups flour
  • 1/3 cup milk
  • 1 cup miniature chocolate chips
  • 1/2 cup chocolate chips
  • 1/4 cup white chocolate chips
  • 1 1/2 teaspoons shortening

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray.
  2. In a mixing bowl beat the sugars, oil, and eggs until creamy. Add the pumpkin and beat again.
  3. Sift together the baking soda, cinnamon, salt, nutmeg, and flour. Add to the pumpkin mixture alternately with the milk.
  4. Stir in the mini chocolate chips by hand.
  5. Spread the batter in pan. Bake for 70 minutes. Cool in the pan for 15 minutes, then flip out onto a wire rack to cool completely.
  6. Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again for 15-20 seconds.
  7. Set aside and repeat with the white chips and remaining shortening. Spoon the melted white chips into a plastic baggie with one tip cut off.
  8. Spoon the melted chocolate chips on the top of the bread. Go to the edge, but be careful to not push the chocolate over.
  9. Immediately drizzle the white chocolate from side to side. Use a toothpick to draw lines from end to end. Work quickly before the chocolate sets up. Makes 1 loaf.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Sweet Breads

This pumpkin bread is full of chocolate chips and has a fun chocolate glaze. It is definitely the way to start off pumpkin baking!

 More great pumpkin recipes we love:

Pumpkin Cappuccino Chip Muffins

Pumpkin Cappuccino Muffins

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Butterscotch Pumpkin Whoopie Pies

Butterscotch Pumpkin Whoopie Pies with Salted Caramel Butter Cream

Related Posts:

Comments

  3. Maria says

    Oh my goodness, this bread looks so good! And the topping is BEAUTIFUL!!! It looks like it came from a bakery!! Just beautiful! I’ve made several pumpkin goodies already too… and I completely agree with you, fall starts when September starts! 🙂 Hope you enjoy all the fun (and deliciousness!) of the season! 🙂

    Reply

  10. Heather @ Sugar Dish Me says

    Okay first of all– the top of that bread is insanely gorgeous!!!! And second… I am so with you on fall! It is my absolute favorite. I love love love it. Except here in NC it is still like 768768564 degrees which is basically the worst September weather in the whole wide world. Cross your fingers for me so I can get down to some real baking!!

    Reply

  18. Tieghan says

    For sure this is the prettiest bread I have ever seen. That top is STUNNING!! I know you explained how you did it, but I can never create such pretty lines with frosting! So jealous!! Pinning and making!! Love this!

    Reply

  20. Nancy @ gottagetbaked says

    My favourite season is fall so I’m totally stoked that it’s September. I love wearing cozy sweaters in jewel tones, tweed skirts, boots, sunny cool crisp afternoons, crunching through leaves, comfort food and all the amazing pumpkin recipes like this bread. That topping is stunning, Jocelyn! I could probably eat this entire loaf by myself, no question.

    Reply

  28. Annie @ Annie's Noms says

    This is gorgeous!! I love the top, it’s sooooo pretty! I’ve finally managed to find a UK supermarket which stock Pumpkin purée and I literally can’t wait to get baking with it, been looking for recipes, definitely found the one I want to make first!!

    Reply

  31. Jess @ On Sugar Mountain says

    Hey man, as far as I’m concerned the first day of Fall is the day after Labor Day. 😀 So no complaints from me! Just staring and grinning at that fabulous pumpkin chocolate bread that is about to by my breakfast for the next week!

    Reply

  34. Jamie says

    So I tried this, the first batch stuck to the pan even though I greased it. The 2nd try is in the oven now.
    What does the * mean by the 350? It looks like this… 350*
    Will let you know if the 2nd batch turns out.

    Reply

    • Jocelyn Brubaker says

      The * is for degrees. You need to bake it at 350 degrees. What did you use to grease your pan? I use a baking spray that has it come out with no problem at all. How long did you keep it in the pan after taking it out of the oven? I have actually made this bread twice in the past week without any problems. Definitely let me know how your 2nd one comes out.

      Reply

      • Jamie says

        jocelyn…The first time I used Crisco and the 2nd time I use a baking spray. The 2nd one stuck a little, but not like the first one. My husband (Chef) told me next time to use parchment paper in the bottom and it won’t stick.
        I do not know how to post photos here, but they are on my FB page if you want to check it out. Just type in Jamie Keller (my pic is of Christmas ornaments hanging on upside down Christmas trees)

        Reply

        • Jocelyn Brubaker says

          Yes, parchment paper in the bottom would definitely keep it from sticking. I just use a non stick cooking spray on my pans, and they drop right out without any problem. Did you use a glass or metal pan? I’m just wondering because I used a metal one. I will have to try to find your pictures. Did you enjoy the bread?

          Reply

  35. Shawn @ IWYD says

    First of all, I love pumpkin. Pumpkin bread… no brainer- {LOVE IT!!}. That topping is so cool! It totally takes this bread up like 16 levels! It’s like that Pumpkin bread is on steroids, so cool…

    Reply

  36. Samantha says

    Is there anything I can use to replace the shortening with? I never have that in the house as I don’t cook or bake with it. Thank you!

    Reply

  40. Brittany says

    Found you over at the linkup on thegirlcreative.com… this looks so gorgeous! Can’t wait to try it! We’re going to see if we can sub out some gluten free flour…. so excited!

    Reply

  43. Amy @ The Stitchin' Mommy says

    This looks absolutely delicious! I love pumpkin recipes of any kind so I will definitely have to give this one a try! I am your newest follower from the Strut Your Stuff link party. I hope you will stop by my page and take a look!

    -Amy

    Reply

  47. Erin @ Making Memories says

    Oh my gosh! This looks wonderful! It’s hard to think about fall when it’s supposed to be 97 here tomorrow. But I pinned this for when it starts to get colder. Thanks for the tips on doing the chocolate on top. It’s gorgeous!!!

    Reply

    • Jocelyn Brubaker says

      Thank you so much Erin!! We’re supposed to have a hot day tomorrow, and then right back to the Fall-ish weather, so I’m happy about that! Let me know what you think of this bread if you make it!! 😉

      Reply

  48. wyolbd says

    I just had to write to tell you that I made this bread last night and….WOW!!! I had to stop myself from eating the batter so I could put it in the oven! I baked it for 65 minutes and it turned out perfect. The inside is moist without being gummy. I think what really makes this bread though is the chocolate/white chocolate swirl top. I put my bread in the refrigerator overnight, which gave the top a slight crunch when biting into a slice. Perfect with a warm cup of coffee on a cool morning. Thank you for this wonderful recipe! It is one that I’m sure I’ll make time and time again!

    Reply

    • Jocelyn Brubaker says

      I am so glad you let me know how much you enjoyed the bread! It is definitely a favorite around here every fall too! What a great idea to refrigerate it so the chocolate has a “crunch”…I can just imagine how good that is with a cup of hot coffee!!!

      Reply

  51. Janice says

    HI! I would like to make this ahead of time, would it dry out the bread if I put it into the fridge to harden up the chocolate?

    Reply

    • Jocelyn Brubaker says

      Hi, Tara. I didn’t take any pictures of doing the chocolate because it sets so quickly, so I couldn’t stop to take pics. Let me set your mind at ease…it really is so easy to do. Just drizzle the two colors quickly and drag a toothpick through it. There is no right or wrong way to do it 🙂

      Reply

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