Chocolate Chip Pumpkin Bread


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I’m a little funny about pumpkin things. I’m sorry, but I cannot handle pumpkin spice lattes in August. It’s basically criminal in my opinion. But once October hits, anything is fair game especially when it comes in the form of Chocolate Chip Pumpkin Bread.

Chocolate Chip Pumpkin Bread from (@whatsgabycookin)

Chocolate Chip Pumpkin Bread is one of those quintessential recipes that reminds me of being at home. This is another recipe that my mom used to make for us in bulk so we could enjoy it for breakfast or dessert! I’ve spiced things up over the years, literally, and added in a few new spices like allspice, cloves and of course…. pumpkin pie spice. I’ve also loaded it up with a handful or two of some chocolate chips and now it’s perfection. It’s the perfect weekend baking project for a lazy Saturday or Sunday morning and once you make it, you’re well on your way to the most delicious quick bread that will ever grace your kitchen. It’s a little bit spiced, a little bit sweet, a little bit chocolatey and a whole lotta delicious.

Chocolate Chip Pumpkin Bread from (@whatsgabycookin)

Chocolate Chip Pumpkin Bread

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Gaby Dalkin
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  • 3 cups all purpose flour
  • 3 cups white sugar
  • 2 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups canned pumpkin
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1/2 teaspoon pumpkin pie spice
  • ½ bag semi-sweet chocolate chips


  • Preheat oven to 350 degrees and spray 2 loaf pans with non-stick baking spray.
  • In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
  • In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
  • Transfer batter to 2 sprayed loaf pans. Top with extra chocolate chips if desired and bake for about 55-60 minutes, until a knife is inserted in the middle and comes out clean. Remove the loaf pans from the oven and let the Chocolate Chip Pumpkin Bread cool for at least 30 minutes before removing and slicing.
Chocolate Chip Pumpkin Bread: Chef Vision

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    • Gaby

      good question!! It was a 8 1/2″ x 4 1/2″ x 2 3/4″ high pan!!

  1. Chocolate Chip Pumpkin Bread | ShoutYourSite

    […] Seeing as how it’s now finally October, Pumpkin season can officially commence. I’m sorry, but I cannot handle pumpkin spice lattes in August. It’s basically criminal in my opinion. So I’ve held out the past few weeks and I’m now ready to bring a little pumpkin into my life… specifically in the form of Chocolate Chip   …Continue Reading […]

  2. Liz @ Floating Kitchen

    I waited until October too to break out the pumpkin. I can’t deal with it in August….Pinterest and I don’t agree on this point. This bread looks amazing. I certainly prefer my pumpkin with chocolate chips!

  3. Maulin

    How many calories? Just for reference’s sake. Looks delicious and I can’t wait to try it!

    • Gaby

      Hi Maulin!! I don’t know the calorie count on this recipe – sorry!!

    • Maulin

      Ok, I entered the recipe as is on my calorie counting app and divided each loaf by 12 servings (total of 24 servings total – thin slices, I know!) and the calories came out to 288 per serving. Perfect for dessert! Got all my ingredients, will make it today. Thanks for sharing this recipe!

  4. Barbara

    Maulin, does your app possibly give carb count, please, for the same 24 slices? Thank you! My son would live this!!

    • Maulin

      It does! 43.1g carbs (30.4g sugar, .06g fiber). Fat 12.2g (Sat. Fat. 2.8g), Chol. 31.1mg, Sodium 113.8mg, Protein 2.7g

      Made this bread tonight and it was DELICIOUS!!! Great recipe, great treat. A winner! 😀

  5. Marie

    Sounds yummy, but I would “clean” mine up with a non-wheat flour and either Truvia or Splenda brown sugar. As to pumpkin; I eat it all year long. I don’t get waiting to eat something that is so yummy and so good for you! (For the record, I eat sweet potatoes all year long as well!)

  6. Cookin Canuck

    I’m finally ready to accept pumpkin into my kitchen (yep, no-go on the pumpkin in August). This bread looks like it needs to be dipped into my coffee.

  7. Blanca

    Hi Gaby!
    Quick question: for us non-US people, how many grams/ounces in half a bag of chocolate chips?

  8. Meaghan

    hi Gaby!
    Can I use this same recipe for muffins? If so, what temp and how long should they bake?


    • Gaby

      absolutely!! same temp and they’ll need about 20 minutes! keep your eyes on them at 18 minutes and then pop them out when they are done. Just use a knife to see if the inside is baked through 🙂

  9. Kristen

    I am one of those people who loves those PSL from Starbucks the second the come out… but I hold off baking with pumpkin until seasonally acceptable!
    I can’t wait to try this loaf!

  10. fabiola@notjustbaked

    I can totally smell those beautiful spices through my computer screen! I have been craving pumpkin bread, just haven’t gotten around to making it. It’s on, it’s Saturday and I have time! Bread it is…

  11. Mandi

    How long will this bread hold up uncut? If I make it late Thursday night would it still be good Sunday if it is wrapped? How would you recommend wrapping it. I got asked to make it for a camping brunch but it won’t be needed til Sunday.

  12. Mandi

    How long will this bread hold up uncut? If I make it late Thursday night would it still be good Sunday if it is wrapped? How would you recommend wrapping it. I got asked to make it for a camping brunch but it won’t be needed til Sunday.

    • Gaby

      You can totally keep it for a few days. Just bake it, let it cool entirely and then wrap it tightly in plastic wrap and refrigerate or freeze until it’s time to eat!! I keep mine in the freezer for weeks before cutting into it!

  13. Emily

    Just made these into muffins! SOO YUM! But all the chocolate chips sunk to the bottom! I think my baking powder is “dead”. Will definitely make this again.

  14. GABY


  15. Caitlin Appert

    Hi Gaby! I’m obsessed with this bread and have made the recipe 3 times since your snapisode (and for me is makes 3 loaves/recipe!) This time I actually made w intentions to freeze and give later, how do you recommend reviving from frozen? Also, if I plan to serve it in a week would you recommend freezing and defrosting or just keeping in fridge? THANK YOU!

    • Gaby

      Hey Caitlin!

      After I freeze mine, I just pop it out of the freezer and let it come to room temp on the counter if I’m serving it that day. Then I just store it in the fridge after that!

      Alternatively, sometimes i just want a slice and I’ll take the frozen loaf, slice off a slice, and the pop the slice in the microwave for a hot second and then put the rest of the loaf back into the freezer.

      And for a week from now – I’d just freeze and then thaw the morning of 🙂 xx

  16. Sam

    How can I make this in a standard glass 9×5 baking pan? What would the measuring conversion and temperature difference be? Thank you! This (and the rest of your site), looks delish! 🙂

    • Gaby

      I haven’t tested it for that size pan so I’m not sure! But it would be the same oven temp and the same ingredients – just unsure about baking time. Sorry.

  17. L'aura Campisi

    Hello!! Gluten free option?? Can you just switch the flour out?? Thank you!!

    • Gaby

      you can try Bob’s Red Mill GF Flour as a substitute!! I’ve heard that has the best results

  18. Pam

    If it is as good as your chocolate zucchini bread…
    Can’t wait to try it.