Pumpkin bread

This pumpkin bread is a copycat version from that of a national coffee chain. I altered it a bit to make it oil-free and then added a ton of chocolate chips.

pumpkin bread

Fall usually means one thing at my house: pumpkin bread. Although I have a favorite pumpkin bread recipe, I am always willing to try a new one. This one claimed to be a copycat version of one from a national coffee chain, so it was calling to me.

pumpkin bread

I made a few modifications, of course. I subbed out unsweetened applesauce for the oil, and I threw in a generous amount of chocolate chips. The resulting pumpkin bread is soft, moist and a perfect way to start off my day.

In fact, my family and I ate this so quickly that I didn’t get a chance to photograph it. I had to make a second batch the following week in order to write this blog post and recipe. It’s that good, guys.

pumpkin bread

Although this bread is pretty amazing, I’d try cutting down on the sugar next time. In addition, I’d swap out the flour for whole wheat flour. Look, I’m not calling this health food, but if our area is going to shut down again due to the pandemic, I’m happy cutting out some calories where it makes sense. I’m not willing to compromise on flavor for this bread, but I am sure that making those additional substitutions won’t make it taste any different.

Happy Fall!

pumpkin bread

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Pumpkin bread

This pumpkin bread is a copycat of a national coffee chain's. I added chocolate chips to mine to give an even better flavor.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 1 loaf
Author: Eva Bakes


  • 1 and ¾ cup all-purpose flour
  • 1 Tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • 1 Tablespoon vanilla extract
  • 1 cup chocolate chips


  • Preheat your oven to 350°F. Generously grease or line a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
  • In another large bowl, mix together the pumpkin, sugar and brown sugar. Add in the eggs, applesauce and vanilla and mix until everything is smooth and lump-free.
  • Slowly fold in the dry ingredients and mix until a few dry streaks remain. Fold in the chocolate chips.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for 50-55 minutes or until the center is no longer jiggly and a toothpick inserted in the center comes out clean (minus melted chocolate chips).
  • Allow the bread to cool before slicing and serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will last for several days.
Source: Barely adapted from The Novice Chef

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