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Chocolate Chip Pumpkin Bread is a moist, flavorful quick bread made with warm fall spices, sweet pumpkin, and rich chocolate chips. Perfect for breakfast, dessert, or an afternoon snack, this easy recipe is a seasonal favorite that everyone will love.
Chocolate Chip Pumpkin Bread is the perfect blend of cozy fall flavors and irresistible sweetness. The pumpkin keeps the bread moist and tender, while the chocolate chips add just the right amount of sweetness in every bite.
This recipe is also super simple to make. With just a few pantry staples and a can of pumpkin, you can whip up a loaf that tastes bakery worthy in no time. No mixer required, just 2 bowls and a spatula. It also freezes really well, so you can bake an extra loaf to save for later.
Ingredients Needed
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- Pumpkin Puree – you want pure pumpkin, not anything with added sugar or spices in it.
- Granulated Sugar
- All-Purpose Flour
- Baking Soda
- Salt
- Cinnamon
- Ground Nutmeg
- Vegetable Oil
- Eggs
- Water
- Chocolate Chips
How To Make Pumpkin Bread
- Mix Dy Ingredients. In a bowl combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Whisk until well combined.
- Mix Wet Ingredients. In a separate bowl mix together pumpkin puree, vegetable oil, eggs and water. Mix until smooth and well blended.
- Combine. Gently mix the flour mixture and the pumpkin mixture together. When just barely combined add mini chocolate chips and fold into batter.
- Add To Pans. Divide evenly between two prepared loaf pans. If using the semi-sweet chocolate chips, sprinkle evenly over the top of the batter.
- Bake. Bake for 50-60 minutes until a tester comes out clean.
- Serve. Remove from the oven and let cool for 15 minutes before removing from the pan and cooling completely on a wire rack. Slice and serve.
Recipe Tips & Suggestions
- Add nuts. If you are a fan of nuts, you can definitely mix in pecans or walnuts into this recipe. You can do half chocolate, half nuts, or all nuts, or all chocolate. You really can mix it up how you want.
- Don’t Over Mix. You have to be careful when making quick breads and muffins to not over mix when adding the flour. This starts to develop the gluten and leads to a tougher baked good.
- Let it cool. Letting the bread cool will really make for better slices. The tend to fall apart and not cut cleanly if you cut to early.
- Recipe Size. This recipe makes 2 traditional size loafs of quick bread. You can cut the recipe in half if you just want one.
- Mini Loaves. Bread makes for a great gift, if you want to bake in mini loaves you can get about 3 mini loaves per loaf pan.
Storage
This recipe makes 2 loaves of bread, so you will most likely have leftovers. You have a couple of options. Wrap tightly or store in a food safe plastic bag. It will last at room temperature for 4-5 days.
Freezing
This bread freezes really well, and you have a couple ways to do that. You can store the whole loaf wrapped up very well to make sure it is air tight. Or you can freeze individual slices that you can take out like you would 1 muffin. Slice the bread and arrange in a single layer on a baking sheet. Place in the freezer for a couple of hours until frozen. Then stack it back into a loaf, store in an airtight container and you can just take out a slice or two as needed. It will last for up to 3 months in the freezer.
Fall is such a great time of year for cooking and baking. I have lots of Favorite Fall Recipes, but baking pumpkin bread is definitely a sign that fall is here.
Try even more Pumpkin Recipes
- Chocolate Chip Pumpkin Cake – that chocolate glaze is everything!
- Pumpkin Dump Cake – can’t get much easier!
- Pumpkin Dream Cake – those layers with that cinnamon frosting is amazing!
- Pumpkin Coffee Cake – thick struesel is perfection!
- Pumpkin Bars – I grew up with these and they are still a huge favorite
Chocolate Chip Pumpkin Bread
Video
Ingredients
- 3 1/3 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoonss cinnamon
- 1 teaspoons ground nutmeg
- 15 oz pumpkin puree
- 1 cup vegetable oil
- 4 whole eggs
- 2/3 cup water
- 3/4 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips for topping, optional
Instructions
- Preheat oven to 350º F Grease 2 9×5 inch loaf pans very well or line with parchment paper.
- In a bowl combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Mix until well combined.3 1/3 cups all-purpose flour, 3 cups sugar, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 2 teaspoonss cinnamon, 1 teaspoons ground nutmeg
- In a separate bowl mix together pumpkin puree, vegetable oil, eggs and water. Mix until smooth and well blended.15 oz pumpkin puree, 1 cup vegetable oil, 4 whole eggs, 2/3 cup water
- Gently mix flour and pumpkin mixture together. When just barely combined add mini chocolate chips and fold into batter.3/4 cup mini chocolate chips
- Divide evenly between to pans. If using the semi-sweet chocolate chips, sprinkle evenly over the top of the batter.1/2 cup semi-sweet chocolate chips for topping
- Bake for 50-60 minutes until a tester comes out clean.
- Remove from the oven and let cook for 15 minutes before removing from the pan and cooling completely on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, this bread looks HEAVENLY. I know everyone is going to LOVE it!
This chocolate chip pumpkin bread recipe is so simple, soft and moist! The best fall dessert recipe. 🙂
So soft and delicious -the chocolate chip are a great added touch!
This Pumpkin bread is so delicious! Loved the addition of chocolate. That’s never a bad idea.
This bread is so soft and delicious! I need to make another loaf soon!
I must say, the first photo on this page makes me want to try and lick my computer. But instead, I think I’ll just make some for myself ;o) And this pumpkin bread looks delicious! Love the addition of chocolate chips!
The perfect season for the pumpkin bread! Love the texture!
What a delicious recipe for fall! I am looking forward to enjoying this all season long!
This bread is just perfect! Thank you for sharing this recipe!
This pumpkin bread sounds perfect for fall! I can’t wait to bake this up this weekend and enjoy it with my afternoon tea. Thanks for sharing!