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+ servings
Sliced pumpkin chocolate chip bread on a serving board.

Pumpkin Chocolate Chip Bread

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 339kcal
Author Sara Welch


  • 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.



  • 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!


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