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 as much as I do, you also need to try my pumpkin dump cake and pumpkin fluff dip.

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Sliced pumpkin chocolate chip bread on a serving board.

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, and 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!

How do you make pumpkin chocolate chip bread?

This is a basic recipe of flour, baking soda, spices, eggs, sugar, vegetable oil and pumpkin puree. Everything gets mixed together, along with a generous amount of chocolate chips, then the bread is baked to golden brown perfection.

Sugar, eggs, pumpkin puree, flour and spices in a mixing bowl.

Tips for pumpkin chocolate chip bread

  • You can use semisweet, milk, or even white chocolate chips. You can also add up to 1/2 cup of chopped nuts to the batter if you like.
  • 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.

Pumpkin bread batter with chocolate chips in it.

What spices are in pumpkin bread?

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.

How do you know when pumpkin bread is done?

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.

A loaf pan of pumpkin chocolate chip bread batter.

Can you freeze pumpkin bread?

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.

A loaf of pumpkin chocolate chip bread.

My family goes crazy for this pumpkin bread, it’s moist, full of flavor and is so easy even my 7 year olds can make it! It’s the perfect dessert or after school snack.

More pumpkin delights

Pumpkin Chocolate Chip Bread Video

4.99 from 54 votes

Pumpkin Chocolate Chip Bread

AuthorSara Welch
Sliced pumpkin chocolate chip bread on a serving board.
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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course Dessert
Cuisine American
Serves 10


  • 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


  • 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.


Calories: 339kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 18g | Cholesterol: 34mg | Sodium: 129mg | Potassium: 210mg | Fiber: 3g | Sugar: 29g | Vitamin A: 3870IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2.8mg

This post was originally published on October 11, 2018 and was updated on August 29, 2019 with new content.

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Recipe Rating


  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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.

    1. 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!

    2. 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…

  4. 5 stars
    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!

    1. You can use Walmarts Great Value gluten free all purpose flour in place of regular flour in most all recipes!

  5. 5 stars
    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!

  6. 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!

    1. 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.

    1. 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!

  7. 5 stars
    I love this recipe for moist yummy pumpkin bread! I have made it now with and without chocolate chips and its delicious both ways!

  8. 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!

  9. 5 stars
    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.

    1. 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!