This pumpkin chocolate chip bread is a tender loaf of lightly spiced bread made with pumpkin puree and plenty of chocolate chips. A one bowl recipe that takes just minutes to put together!
Pumpkin bread is a classic fall treat, and this version is simple to make and loaded with chocolate flavor. If you love pumpkin recipes as much as I do, you also need to try my pumpkin dump cake and pumpkin dip.
When the weather starts to turn cooler, there’s nothing better than a slice of pumpkin chocolate chip bread with a cup of tea. This pumpkin bread is so easy to make. It only uses one bowl which cuts down on the dirty dishes. The hardest part is waiting for the bread to cool so that you can cut it!
I love baking delicious breads. If you want to bake some other breads try my blueberry banana bread, chocolate zucchini bread and cranberry bread with orange glaze. There are plenty of breads for any breakfast, dessert or party!
Table of Contents
Pumpkin Chocolate Chip Bread Ingredients
To make pumpkin chocolate chip bread make sure you have flour, pumpkin pie spice, baking soda, sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, chocolate chips and salt.
How Do You Make Pumpkin Chocolate Chip Bread?
Start by whisking together the dry ingredients, the flour, pumpkin spice, salt and baking soda. Next add the wet ingredients, the sugar, canned pumpkin puree, vegetable oil, large eggs and vanilla extract. Toss your chocolate chips with flour and stir them into the batter. Pour the batter in a loaf pan and bake it to golden brown perfection. Let it cool in the pan or on a rack. Slice the bread and enjoy!
Tips For Pumpkin Chocolate Chip Bread
- Be sure to use pumpkin puree and not pumpkin pie filling. They are different!
- I like to decorate the top of my bread with more chocolate chips. If you decide to go that route, you’ll need to wait for the bread to cool before you turn it out of the loaf pan. That gives the chocolate chips will time to set up and they won’t smear. Run a knife along the sides of the pan while the bread is still warm. You shouldn’t have any trouble inverting the pan later.
- The batter can be made up to a day in advance and stored in the refrigerator.
- To reduce the calories you can substitute half of the oil for unsweetened applesauce.
Quick Tip
Toss your chocolate chips in a bit of flour before you add them to the batter, that way they won’t sink to the bottom of the loaf.
Recipe FAQs
I find it easiest to use pumpkin pie spice in my pumpkin chocolate chip bread. If you don’t have pumpkin pie spice, mix 3/4 teaspoon of cinnamon with small pinches of ginger, nutmeg, allspice and cloves.
The best way to tell if your pumpkin bread is done is to insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, the bread is ready to come out of the oven.
This pumpkin bread freezes beautifully! You can double the recipe to have a whole extra loaf to freeze, or freeze leftover slices of bread. Wrap the bread tightly in plastic wrap and place in a resealable bag in the freezer. Pumpkin bread can be frozen for up to 2 months.
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Pumpkin Chocolate ChIp Bread Variations
This bread is rich and delicious as is, but you can make changes to suit your individual taste.
- Chocolate chips: You can use semi-sweet chocolate chips, milk chocolate chips, or even white chocolate chips for a delicious bread.
- Nuts: Feel free to add up to a half cup of nuts like chopped pecans or walnuts.
- Cranberry: For fall flavors you can switch out the chocolate chips for dried cranberries.
- Pumpkin: If you just want plain pumpkin bread, simply omit the chocolate chips!
- Nutella: Swirl a quarter cup of Nutella in the batter for a delicious chocolaty bread!
My family goes crazy for this pumpkin bread. It’s moist, full of flavor and is so easy even my 7 year old twins can make it! It’s the perfect dessert or after school snack.
More Pumpkin Delights
Pumpkin Chocolate Chip Bread Video
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Pumpkin Chocolate Chip Bread
Ingredients
- 1 1/2 cups all purpose flour plus more for coating chocolate chips
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups semisweet chocolate chips divided use
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
- Place the flour, pumpkin pie spice, salt and baking soda in a large bowl; whisk to combine.
- Add the sugar, pumpkin puree, vegetable oil, eggs and vanilla extract to the flour mixture. Stir until just combined.
- Toss 1 cup of the chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
- Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.
- Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.
- Let the bread cool in the pan, then invert, slice and serve.
Notes
- Toss your chocolate chips in a bit of flour before you add them to the batter, that way they won’t sink to the bottom of the loaf.
- I like to decorate the top of my bread with more chocolate chips. If you decide to go that route, you’ll need to wait for the bread to cool before you turn it out of the loaf pan so that the chocolate chips will have time to set up and won’t smear. Run a knife along the sides of the pan while the bread is still warm, and you shouldn’t have any trouble inverting the pan later.
- Be sure to use pumpkin puree and not pumpkin pie filling. They are different!
I just made this and it was outstanding .
My question is can i also bake this in a bundt pan
I don’t think there’s enough batter to bake it in a bundt pan!
How long would you recommend baking if you make regular size muffins out of this recipe? I’m making it for my sons Kindergarten class Halloween Party tomorrow!
I would recommend that you use this recipe instead: https://www.dinneratthezoo.com/pumpkin-chocolate-chip-muffins/
Delicious bread! Did a dairy free version using nestle 3 ingredient chocolate chips.
It turned out a little gooey in center could I bake this in a toaster oven? Or any other suggestions?
It sounds like maybe it just needed another 5 minutes in the oven!
OMG I made this last night. So glad I made 2 loaves. One loaf is almost gone this morning. This is the greatest pumpkin loaf ever.
How would I alter the cooking time for a smaller loaf? And how many mini loafs would the original recipe make do you think?
What size loaf pan are you using?
Well thatโs a good question. Haha. Not sure yet. Iโm not a big baker so not sure of my options. Was trying to maximize the recipe to make more at a time. Doing it for a fundraiser.
Wow I love pumpkin bread yummy! This looks totally awesome!
This is one of my favorite fall recipes, it’s how I kick the season off every year.
I thought I loved pumpkin bread before, and then you add chocoalte chips! What a treat!
THe combination of pumpkin and chocolate are so good! Canโt wait to make this again!
Love, love, love the combo of pumpkin and chocolate – SO GOOD!
My fave pumpkin bread recipe!
The perfect chocolate chip bread with pumpkin! I love this recipe.
I love anything and all things pumpkin! You just amped it up by adding chocolate and I think I love it more!! Perfect for fall!
Thanks for pointing that out, I fixed it!
This looks like it would be such a great treat. I have never made pumpkin bread with chocolate chips before but am definitely trying it.
You know i am already hungry & you have posted tempting pictures. I am gonna try it right now luckily i have all ingredients we need.
This looks amazing! I have a pumpkin bars recipe that my family likes and my husband mocked me for adding chocolate chips to a small part of it, wondering why I would ruin it, but he just doesn’t know how much better chocolate makes everything. This recipe tops that!
Now this looks so tasty, could eat the whole thing all to myself.
Oh my goodness this looks delicious !!
I absolutely love pumpkin bread with chocolate chips in the fall. Or pumpkin chocolate chip muffins. Also the ability to freeze the bread just makes the pumpkin love last a little longer. ๐