High Altitude Pumpkin Bread with Chocolate Chips

Pumpkin bread is a classic fall favorite, but adding chocolate chips takes it to a whole new level of deliciousness. The bread is moist and flavorful, thanks to pureed pumpkin and warming spices, while the chocolate chips add an indulgent richness that’s simply irresistible. This recipe is perfectly adjusted for high altitude to give you 2 light, fluffy loaves. Trust me, once you try it, you’ll want to make this pumpkin bread a yearly tradition.

You might also love these other high altitude Thanksgiving recipes: high altitude pumpkin bread with streusel, high altitude dinner rolls, pumpkin chocolate chip muffins, high altitude pumpkin pie, high altitude apple pie, and high altitude pecan pie.

Why you’ll love Pumpkin Bread:

• RICH PUMPKIN FLAVOR – the pumpkin puree infuses each bite with sweetness and a naturally moist texture
• WARM, AUTUMN SPICES – the perfect blend of cinnamon, nutmeg, ginger, and cloves adds the classic fall flavors
• MOIST TEXTURE – no dry bread here! Pumpkin puree and milk keeps the loaves wonderfully moist, soft, and tender
• EASY TO MAKE – simple enough for beginners but impressive enough to share
• VERSATILE & CUSTOMIZABLE – enjoy it plain, topped with streusel, or even add chocolate chips, nuts, or dried fruit. Serve it with a cup of milk, coffee, tea, or warm apple cider

This High Altitude Pumpkin Bread is baked at 8,000 ft elevation. To adjust the recipe for other elevations check out High Altitude Baking Adjustments

Recommended Tools:

• BREAD PAN – I love using a glass bread pan so I can see what color the sides and bottom of the bread is
• MEDIUM & LARGE MIXING BOWLS – the mixing bowls are needed to mix the dry and wet ingredients separately first
• MEASURING CUPS & SPOONS – baking (especially at high altitude) is a science and accurate measurements are needed
• WHISK – the ingredients need to be mixed together until completely smooth or an electric stand mixer can be used with a whisk attachment
• OPTIONAL: PARCHMENT PAPER – parchment paper can be placed on the bottom of the bread pan to make it easier to lift the bread out

Pumpkin Bread with Chocolate Chips High Altitude Recipe ingredients:

• PUMPKIN PUREE – you need canned pumpkin PUREE nor pumpkin PIE FILLING 
• FLOUR – use all purpose flour
• SUGAR & BROWN SUGAR – for the perfect kiss of sweetness
• LARGE EGGS – eggs help bind all the ingredients together
• MILK – works with the pumpkin puree to add moisture to the bread
• VANILLA EXTRACT – small amounts help to enhance the flavors and add a subtle vanilla flavor
• SPICES – the perfect blend of salt, cinnamon, nutmeg, ginger, and cloves
• BAKING SODA – the leavening agent to help create a rise in the pumpkin bread
• BUTTER – melted butter brings the streusel together in clumps
• CHOCOLATE CHIPS – semi-sweet or dark chocolate chips had the perfect creamy sweetness of melted chocolate

How to make Pumpkin Bread with Chocolate Chips:

• PREHEAT – preheat the oven to 350° F
• MIX INGREDIENTS – mix all the dry ingredients together in the medium mixing bowl and mix all the wet ingredients together in the large mixing bowl
• ADD DRY INGREDIENTS TO WET – add the dry ingredients to the wet ingredients and mix until mixture is smooth
• ADD CHOCOLATE CHIPS – add 1 1/4 cup of chocolate chips to the bread batter
• PREPARE BREAD PANS – grease or add parchment paper to 2 bread pans
• ASSEMBLE BREAD – pour equal amounts of the bread mixture into each bread pan. Sprinkle 1/4 cup of chocolate chips on the top
• BAKE – bake at 350° F for 60-70 minutes. Check the doneness by sticking a tooth pick or knife into the center of the bread, it should come out clean.
• COOL & ENJOY – allow the bread to cool for 10 minutes in the pan and then remove the bread from the pan and place on cooling rack. Enjoy the bread while warm for the most delicious experience!

FAQs:

How to freeze pumpkin bread:

Let the bread cool completely then wrap it tightly in plastic wrap and foil. Freeze for up to 6 months. To thaw, leave the bread wrapped at room temperature overnight.

How to store pumpkin bread:

Let the bread cool completely then place in an airtight container or resealable plastic bag for up to 5 days.

Can you use pumpkin pie filling instead of puree?

Pumpkin pie filling can not be swapped for pumpkin puree without changing the recipe. Pumpkin puree is plain pumpkin while pumpkin pie filling includes spices, sugars, and thickens. Note the recipe carefully to see which is called for.

Try out these other High Altitude Desserts:

If you make this delicious High Altitude Pumpkin Bread leave a comment below and let me know how it turned out. If you have any questions, post them below and I would love to help you out.