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
Love this Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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!
This is my official pumpkin chocolate bread! Very moist and delicious! Great recipe!!
Delicious! I’m skeptical about pumpkin flavored anything because recipes often overdo the pumpkin spice, but this one is PERFECT. It was easy to make. I doubled the recipe and left the parchment paper off from under one of the loaves; it was fine with only the cooking spray. Thank you so much for sharing this quick and tasty treat!
This is the best! I doubled the recipe and made it in one 9×13 and one 8×8, it takes less time to bake that way. We are a family of six and both pans were gone in less than 24 hours!
This turned out super moist even though I reduced the oil to 1/2 cup. I added walnuts and cut the sugar to 1/2 cup also. Still delicious. I don’t think I used more than 1/2 cup choco chips but there was still some in every bite. Thanks for sharing this great recipe.
I am not really a pumpkin person but this recipe is delicious. Plan to make again.
Sounds so yummy! Can I substitute the oil for butter?
I haven’t tested it this way, so I’m not sure that it would produce the same effect because butter has a higher water content so it behaves differently in baked goods!
I used butter and the center is very much not done with the outside being brown. I’m going to cover it with foil and bake it longer. Butter probably not recommended…
This turned out so good!!!! My family and I almost devoured the whole thing in one night lol. Will def make again, and want to try in muffin form. Thank you!
Can you swap out the all purpose flour for almond or coconut flour?
I haven’t tested it that way, I think it may work but I can’t say for sure!
You can use Walmarts Great Value gluten free all purpose flour in place of regular flour in most all recipes!
Just made this today! It turned out beautifully and tastes delicious!
LOVE THIS RECIPE! I made it maybe 5 times within the first two weeks of finding it. The loafs go FAST
Best one ever…..have made several looking for the perfect one….this is it! I am a baker and very particular about my baked goods. This one is just delicious and I have gotten many excellent comments from family and friends….thanks!
Recipe looks great! How long does it stay good for if in fridge? Any idea if it is freezer friendly? If so, do you have any recommendations?
Thanks in advance!
It’s good for 5 days in the fridge and is great for the freezer! I typically wrap individual slices in plastic wrap and freeze, then thaw at room temperature or microwave for about 20 seconds.
What alterations would be needed to make this into a cake, Bundt style?
This makes a single loaf of bread so it would be too small of an amount of batter for a bundt pan. You could try doubling the recipe but I haven’t tested this myself so I can’t say for certain that it would work!
I’m wondering if this recipe could be doubled and baked in a 9 x 13 pan. How long to bake?
I love this recipe for moist yummy pumpkin bread! I have made it now with and without chocolate chips and its delicious both ways!
This recipe is so good! I used white chocolate chips. The whole family loved it!!
will it still taste okay if i don’t have pumpkin pie spice ?
You can use cinnamon instead!
I love this recipe! The bread was so moist for days. Thank you for sharing this recipe!
Thank you, I didn’t have any parchment paper, luckily I greased the pan enough to where it didn’t stick. It turned out yummy!
Do I have to use parchment paper?
If you don’t use parchment paper, there’s a chance the loaf could stick to the pan when you turn it out.
So many Pumpkin Chocolate Chip bread recipes out there but this one grabbed me due to the copious amount of chocolate chips on the picture and it delivered. The best thing was all the chocolate chips on top of the bread.
Is it possible to convert this recipe to muffins? Ive made it as bread (phenomenal), just thinking I want to make as muffins to share! What temp, and cooktime? Any ingredient modifications? Thank you!
Use this recipe! https://www.dinneratthezoo.com/pumpkin-chocolate-chip-muffins/