Chocolate Chip Pumpkin Bread {Smoked or Baked}

Looking for an easy quick bread packed with fall flavor? Chocolate Chip Pumpkin Bread is a sweet, delicious and easy bread that everyone will love! You can bake it in your oven or in your smoker for an amazing hint of smoke flavor. It’s best served warm with a slab of butter on top.

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There’s nothing like a warm slice of pumpkin bread in my opinion. Especially when the nights are crisp and the leaves are falling. I love this version that’s loaded with chocolate chips for an extra sweet kick for all of us chocolate lovers out there.

I took my favorite traditional pumpkin bread recipe and add a cup of chocolate chips to it for all of you chocolate lovers out there!

This bread can be baked in the oven like normal or it can be prepared on your electric smoker. When you bake it in the smoker you get the perfect, subtle hint of smoker flavor that’s amazing. If you are patient enough to let it cool and sit for a day that flavor comes out more!

I can never be that patient. I dig right into it after it has cooled for a bit, slather it with butter and enjoy it! It’s the perfect afternoon pick me up any day of the week.

We’ve also made this Apple Bread in a smoker with apple chips and it’s amazing!

Ingredients Needed!

Best part about this bread as you will need only one bowl and a spatula to mix the ingredients together!

• Wet Ingredients – You will need pumpkin, vegetable oil, eggs and water for your wet ingredients.
• Dry ingredients – The dry ingredients included all-purpose flour, sugar, baking soda and salt.
• Spices – The perfect blend of cinnamon and nutmeg flavor this bread.
• Add ins – All you need to stir into this bread is chocolate chips for an extra sweet kick.

Optional Add-Ins

If you would like to mix in more than just chocolate chips here are a few ideas!

• Nuts like chopped pecans and walnuts.
• Dried fruits like raisins and cranberries
• Cinnamon swirl can be added in the middle of the loaf by mixing together 1/4 c. white sugar and 1 Tbsp cinnamon. Simply pour half the batter into the loaf pan the sprinkle with cinnamon sugar mixture and pour the rest of the batter on top!

Tips to Making the Best Chocolate Chip Pumpkin Bread!

• Don’t pack the flour when you measure it. Make sure you measure it properly!
• Remember to preheat the oven or smoker before baking the bread.
• Place a rimmed baking sheet upside down on the smoker then place the loaf pan on top of the pan to help the bread bake evenly. This will prevent it from baking to fast on the bottom.
• We used a hickory blend of pellets in our smoker when baking this.
• After removing it from the smoker or oven let it cool, or rest, for it to be as moist as possible. This will also help make sure it won’t crumble when you cut it.

How to Store Leftovers

The key to storing leftover pumpkin bread is to make sure it’s completely cool before wrapping it in aluminum foil or plastic wrap. .

• Most people will store it on the counter and it will keep up to 3 days.
• You can also place it in the refrigerator and extend the time it will stay good to 6 days.
• To make it last even longer you can freeze the bread. Simply wrap the cooled bread tightly with aluminum foil or plastic freezer wrap. I like to stick mine in a resealable gallon freezer bag and then place it in the freezer. It will keep up to 3 months. When ready to use simply thaw it out at room temperature.

We hope you enjoy this delicious Chocolate Chip Pumpkin Bread as much as we did!

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5 from 4 votes

Chocolate Chip Pumpkin Bread {Smoked or Baked}

Chocolate Chip Pumpkin Bread is a sweet, delicious and easy bread that everyone will love! You can bake it in your oven or in your smoker for an amazing hint of smoke flavor. It's best served warm with a slab of butter on top.

Prep:15 mins

Cook:1 hr 5 mins

Total:1 hr 20 mins

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Ingredients

• ▢ 3 1/3 c. all-purpose flour
• ▢ 3 c. sugar
• ▢ 2 tsp baking soda
• ▢ 1 1/2 tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp ground nutmeg
• ▢ 15 oz pumpkin
• ▢ 1 c. vegetable oil
• ▢ 4 eggs
• ▢ 2/3 c. water
• ▢ 1 1/4 c. chocolate chips divided

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Instructions

• Preheat smoker to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
• Put a rimmed baking sheet or cake pan upside don grill grates to prevent the bottom of the bread from cooking to fast.
• In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Fold in 1 c. chocolate chips.
• Spoon batter into loaf pans. Sprinkle reserved 1/4 c. chocolate chips on top of bread batter.
• Place loaf pans on baking sheet in smoker. Smoke for 65-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes and remove from pan to wire rack.

Tips

Optional Add-Ins

If you would like to mix in more than just chocolate chips here are a few ideas!

• Nuts like chopped pecans and walnuts.
• Dried fruits like raisins and cranberries
• Cinnamon swirl can be added in the middle of the loaf by mixing together 1/4 c. white sugar and 1 Tbsp cinnamon. Simply pour half the batter into the loaf pan the sprinkle with cinnamon sugar mixture and pour the rest of the batter on top!

Tips to Making the Best Chocolate Chip Pumpkin Bread!

• Don't pack the flour when you measure it. Make sure you measure it properly!
• Remember to preheat the oven or smoker before baking the bread.
• Place a rimmed baking sheet upside down on the smoker then place the loaf pan on top of the pan to help the bread bake evenly. This will prevent it from baking to fast on the bottom.
• We used a hickory blend of pellets in our smoker when baking this.
• After removing it from the smoker or oven let it cool, or rest, for it to be as moist as possible. This will also help make sure it won't crumble when you cut it.

How to Store Leftovers

The key to storing leftover pumpkin bread is to make sure it's completely cool before wrapping it in aluminum foil or plastic wrap. .

• Most people will store it on the counter and it will keep up to 3 days.
• You can also place it in the refrigerator and extend the time it will stay good to 6 days.
• To make it last even longer you can freeze the bread. Simply wrap the cooled bread tightly with aluminum foil or plastic freezer wrap. I like to stick mine in a resealable gallon freezer bag and then place it in the freezer. It will keep up to 3 months. When ready to use simply thaw it out at room temperature.

Nutrition Information

Calories: 691.72kcal (35%), Carbohydrates: 137.91g (46%), Protein: 10.04g (20%), Fat: 12.04g (19%), Saturated Fat: 7.15g (45%), Cholesterol: 86.06mg (29%), Sodium: 763.42mg (33%), Potassium: 266.82mg (8%), Fiber: 2.62g (11%), Sugar: 94.21g (105%), Vitamin A: 4706.92IU (94%), Vitamin C: 4.95mg (6%), Calcium: 66.42mg (7%), Iron: 3.61mg (20%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.