This tender Pumpkin Chocolate Chip Bread has been a fall favorite in my house for years! It’s so easy to make and packed with flavor from the pumpkin puree, sweet spices, and chocolate chips.
What I love most about this recipe is how versatile it is. Of course, it’s irresistible for breakfast with a cup of tea or as an afternoon pick-me-up. But, pumpkin chocolate chip bread is also a big hit in school lunches and makes a nice homemade gift that’s perfect for fall!
Why You’ll Love Pumpkin Bread with chocolate chips
Easy to make: You can mix up the batter in 10 minutes using just a handful of basic pantry staples. No mixer needed!
Perfectly spiced: The star of this recipe – the pumpkin – is made even better with warm fall spices like cinnamon, nutmeg, and cloves.
Customizable: There are so many ways that you can make this recipe your own. You can play around with the add-ins, try different spices, or make grab-and-go pumpkin chocolate chip muffins.
If you’re watching your carbs but still want to enjoy fall baking, try my Easy Low-Carb Pumpkin Bread. It uses coconut and hazelnut flour and it’s just as fluffy and moist as this recipe!
All the Ingredients You need!
Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
If you want an even fresher option, give my homemade pumpkin puree a try—it’s incredibly easy to make and contains no additives. Plus, you’ll get that rich, natural pumpkin flavor that makes your recipes taste even better!
How to make pumpkin Chocolate Chip Bread
Step 1: Preheat oven, then, whisk the eggs, granulated sugar, and brown sugar together in a large bowl.
Step 2: Stir in the pumpkin puree, oil (vegetable oil), and milk until smooth and combined.
Step 3: Add the dry ingredients to the wet ingredients and stir until just combined.
Step 4: Carefully fold in the chocolate chips.
Step 5: Pour the batter into your pan, top with chocolate chips, and bake for 55-65 minutes.
How Do I Know When Pumpkin Bread Is Done?
The baking time can change based on your oven. I like to check the top of the bread at about 45 to 50 minutes.
It should be light brown and mostly set in the center. If the middle of the loaf is jiggly, it’ll need more time to cook. But, if it’s browning too quickly you can cover it while it finishes cooking.
After another 10 minutes or so, insert a toothpick into the center of the loaf. If it comes out clean, your pumpkin bread is ready! If not, let it cook a little longer and keep checking until you get a clean toothpick.
Popular Add-Ins
Chopped nuts: Chopped pecans or walnuts give the bread a contrasting texture and add a nice nutty flavor that pairs well with the pumpkin.
Dried fruit: For a pop of color, try dried cranberries or cherries instead of chocolate chips (or add them both in!).
Chocolate swirl: Instead of milk chocolate chips, swirl about ¼ cup of my easy homemade sugar-free Nutella spread into the batter. This combination is irresistible!
Storage & Freezing
Let your pumpkin bread cool. Then, store it in an airtight container. You can keep it on the counter for up to 3 days. If you want it to last longer, put it in the fridge for up to a week.
You can also freeze it for up to 3 months in the freezer. I prefer to slice the bread first so I can just take out a slice or two at a time to defrost in the fridge.
Even More Perfect Pumpkin Recipes
Pumpkin Chocolate Chip Bread
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg powder
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 large eggs at room temperature
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 cups pumpkin puree canned or homemade pumpkin puree
- 1/2 cup canola oil or melted coconut oil
- 1/4 cup coconut milk or almond milk
- 3/4 cup 70% dark chocolate chips
Instructions
- Position the oven rack in the lower third of the oven and preheat to 350°F.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, canola oil (or melted coconut oil), and coconut milk (or almond milk), stirring until well combined.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over mix.
- Gently fold in the semi-sweet chocolate chips, reservinga few to sprinkle on top.
- Pour the batter into the prepared loaf pan, filling it about ¾ full. The batter will rise as it bakes, so it's better to leave some space to prevent overflow.
- Sprinkle the reserved chocolate chips on top of the batter.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the last 15 minutes of baking.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Line your loaf pan with parchment paper so the bread comes out easily.
- Be sure to let your pumpkin bread cool completely before slicing it.
- You can easily replace the oil with applesauce if you prefer.
- Toss your chocolate chips in flour first to keep them from sinking to the bottom of the loaf pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I love making healthier baking recipes, and this pumpkin bread looks delicious! I love the look of that bread pan, too!
We made a version of this for Thanksgiving, and served it with whipped cream. Great flavor combination.
Made this today and it was great. I did add a half cup of broken up pecans. Most excellent.
PS. This should go in a 5 inch by 9 inch bread pan. I used a smaller one and the center did not get quite done. The toothpick test came back clean, but the toothpick wasn’t long enough to get to the center of the loaf.
I didn’t bake it long enough so the center was a little runny but wow the flavor in this bread was amazing!!! I will definitely make this again and bake a bit longer.
I’m so glad you enjoyed the flavor! 😊 Thanks for the feedback. Next time, baking it a bit longer should give you that perfect texture. So happy to hear you’ll be making it again!
Am
I crazy or is there no baking temp?
Sorry about this. I just fixed it on the recipe card. Thanks for pointing it out.