Pumpkin season is in full swing and you know I am not about to let it pass without baking up a loaf (or two) of Chocolate Chip Pumpkin Bread. It’s cozy, sweet, and loaded with melty chocolate in every bite.
Table of Contents
Why I Love This Recipe
Chocolate Chip Pumpkin Bread is one of those recipes that instantly makes your house smell like fall. The pumpkin keeps the bread incredibly moist, the spices bring all the warm cozy vibes, and then you throw in chocolate chips and it becomes next-level delicious.
I love this Chocolate Chip Pumpkin Bread recipe because it makes two loaves, which is perfect for sharing one and freezing the other, or just keeping both for yourself because trust me, you’ll want them. This is my go-to when I need something quick and comforting for breakfast, an afternoon snack, or dessert. It’s equally amazing straight from the oven, or toasted the next day with a swipe of butter or cream cheese.
Plus, Chocolate Chip Pumpkin Bread is the kind of recipe that works for just about any occasion: holiday brunch, lunchbox treats, hostess gifts, you name it. The texture is soft and tender, the crumb is perfect, and those melty chocolate pockets are a total win. And if you’re in a fall baking mood, don’t miss my Cinnamon Apple Cake or these Pumpkin Chocolate Chip Cookies: both are equally cozy and totally irresistible.
Ingredients & Substitutions
- All-purpose flour
- White sugar
- Baking soda
- Baking powder
- Kosher salt
- Canned pumpkin puree (buy it in bulk now lol)
- Neutral oil (vegetable or canola oil)
- Eggs
- Water
- Ground cloves
- Ground allspice
- Pumpkin pie spice (or substitute with cinnamon and nutmeg if needed)
- Semi-sweet chocolate chips (milk or dark also work)
How to Make
- Preheat the oven to 350°F. Spray 2 small loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In a large mixing bowl or stand mixer, combine the pumpkin puree, oil, eggs, water, and spices until smooth.
- Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared pans. Sprinkle extra chocolate chips on top if desired.
- Bake for 55–60 minutes, or until a knife or toothpick inserted in the center comes out clean.
- Let the Chocolate Chip Pumpkin Bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Tips & Tricks
- Pumpkin puree only: Make sure you’re using plain canned pumpkin, not pumpkin pie filling.
- Mix-ins: Swap chocolate chips for chopped pecans, walnuts, or a mix of both if you want more texture.
- Don’t overmix: Once the dry ingredients go in, stir until just combined to keep the bread tender.
- Storage: This Chocolate Chip Pumpkin Bread stays moist for up to 4 days at room temperature wrapped tightly, or freeze slices individually for easy snacks.
- Serving idea: Toast a slice and spread with butter or cream cheese for the ultimate treat.
FAQ's
Can I make this into muffins?
Yes! Bake at 350°F for 18–22 minutes, depending on muffin size.
Can I use fresh pumpkin instead of canned?
You can, just make sure it’s very smooth and similar in texture to canned puree.
Similar Recipes
Chocolate Chip Pumpkin Bread
Ingredients
- 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
- ⅔ cup water
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- ½ teaspoon pumpkin pie spice
- ½ bag semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Spray 2 small loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In a large mixing bowl or stand mixer, combine the pumpkin puree, oil, eggs, water, and spices until smooth. Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
- Divide the batter evenly between the prepared pans. Sprinkle extra chocolate chips on top if desired.
- Bake for 55–60 minutes, or until a knife or toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
This loaf looks absolutely divine!!! I love the blend of spices you're using here. I can practically smell it!
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...
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!
hi Gaby!
Can I use this same recipe for muffins? If so, what temp and how long should they bake?
thanks!
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 🙂
Yum! Way to hold out strong until October 🙂
My family would go nuts for this pumpkin bread!
October or not, I'd love this bread any time of the year!!
Hi Gaby!
Quick question: for us non-US people, how many grams/ounces in half a bag of chocolate chips?
Thanks!
Blanca
Hi Blanca!! A half bag would be about 5 ounces 🙂
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.
Now I'm craving a big slice of pumpkin bread!
I love McCormick and I love this bread!
Pumpkin and chocolate chips are BFFS. I love this Gaby!
I am ready for all of the pumpkin recipes and this bread needs to be next on my list!
I think pumpkin and chocolate chips are the best combination! Love this bread.
-Jamie
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!)