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!
Absolutely DELICIOUS!!! Thank you!
Love this recipe but want to try it in a Bundt! How long should I bake it?
havent tested it in a bundt!
I've made this recipe every fall since finding it a few years back. This time I decided instead of making 2 loaves, I'd make one loaf and use the rest of the batter for muffins. I popped the muffins in the oven about halfway through the bread baking, waiting for results now. If the smell is any indication, it will be fantastic as all of your recipes are!
This is perfect for any time of the year!!!
So easy and great for the fall.
I made this last week and have been meaning to review. This pumpkin recipe is the best! I mean throw away any other recipe you've been using. The only change I made was reduced cloves to 1/2 tsp and upped the pumpkin pie spice to 1 tsp. I am not a huge clove fan. Seriously this is a good one. Made two loaves and they were gone in two days. Don't wait for "pumpkin season" to make.
Amazing! Perfect year round
If it is as good as your chocolate zucchini bread...
Can’t wait to try it.
I promise it is!
Hello!! Gluten free option?? Can you just switch the flour out?? Thank you!!
you can try Bob's Red Mill GF Flour as a substitute!! I've heard that has the best results
How can I make this in a standard glass 9x5 baking pan? What would the measuring conversion and temperature difference be? Thank you! This (and the rest of your site), looks delish! 🙂
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.
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!
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
IF I WANT THIS WITH WHITE CHOCOLATE CHIPS DO I NEED TO CHANGE ANYTHING ON THE RECIPE? TEMPERATURE OR AMOUNT OF ANYTHING?
nope!! just swap out the white for regular chocolate chips!
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.
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.
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!
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.