Pumpkin Chocolate Chip and Raisin Bread

This Pumpkin Chocolate Chip and Raisin Bread recipe is easy to make and has the perfect flavors for Fall! The moist bread is filled with raisins and chocolate chips, perfect to pair with coffee, and tea or enjoy as a snack or dessert.

One of my favorite seasons is Fall. The weather transitioning from warm to rainy and cold. The leaves change colors from green to beautiful yellow, orange, red, and brown. It means great things are happening every day, and we just have to appreciate them by looking at the bright side.

I am obsessed with all kinds of pumpkin recipes, especially pumpkin bread. One of my first recipes on this blog was paleo pumpkin banana bread because they are so tasty and easy to make if you are a beginner baker.

Why You Will Love This

• Easy to Make it from scratch – Only 10 minutes of prep and a handful of pantry ingredients that you may already have are needed.
• Freezer-friendly – This Pumpkin chocolate chip and raisin bread are great for sharing or freezing for later. Make A double batch to save time and effort, and freeze some for a grab-and-go snack.
• Fall Flavors – It has the perfect balance of Fall spices and plenty of chocolate chips with raisins to make it even more irresistible and appetizing!
• If you like more easy to make bread like this, try my banana bread and my paleo pumpkin banana bread with chocolate chips.

Ingredients

• Pumpkin Spice
• All-Purpose Flour
• Pumpkin Puree
• Granulated and Brown Sugar
• Eggs
• Cooking Oil
• Milk
• Chocolate chips and Raisins

How to make Pumpkin Bread

Preheat your oven to 350F or 177C. Grease a loaf pan with oil non stick cooking spray. Set it aside.

In a large bowl, combine all the dry ingredients, such as all-purpose flour, baking soda, salt, pumpkin spice powder, cinnamon powder, and granulated and brown sugar. Mix well.

In a separate bowl, combine the pumpkin puree, eggs, cooking oil, and milk. Stir well until everything is well combined.

Combine the dry and wet ingredients. Fold in chocolate chips and raisins. Do not over-mix.

Pour the pumpkin bread mixture into the greased loaf pan. Bake for 1 hour in the preheated oven. To check if the bread is ready, insert a toothpick into the bread and see if it comes out clean, then it’s ready.

Storage and Reheating

• Storing: This Pumpkin Bread can be stored at room temperature for 2 days. My preferred method is the freezer. Cut into individual slices, wrap in foil or an air-tight container, and store in the freezer for up to 3 months.
• Re-heating: From frozen, remove the loaf and let sit at room temperature for about 20 minutes before enjoying. You can also defrost, then microwave for 30 seconds until warm throughout.