Pumpkin Chocolate Chip Bread

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Whip up easy, moist Pumpkin Chocolate Chip Bread with a spiced kick using simple ingredients!

Riding the pumpkin craze like us? Be sure to try some other pumpkin treats like this Pumpkin Coffee Cake, Pumpkin Cheesecake Bars, or this Pumpkin Cake

Pumpkin chocolate chip bread with slices cut out, revealing the delicious and fluffy interior.

Pumpkin Chocolate Chip Bread

Every fall, we find ourselves returning to this Pumpkin Bread with chocolate chips recipe that we’ve tirelessly perfected. Through numerous tests, we’ve achieved a bread that’s moist, rich in fall flavors, and generously dotted with chocolate. It’s not just a seasonal treat; it’s our autumn obsession, and we’re confident it’ll become yours too! If chocolate and pumpkin aren’t your things, give this wildly popular Pumpkin Bread a try!

Why You’ll Love This Bread:

  • Insanely Delicious: A combination of creamy pumpkin and semisweet chocolate chips creates a rich treat.
  • Perfectly Moist: Each slice offers moist tenderness with an amazing blend of pumpkin and chocolate.
  • Simple & Quick: Just a bowl, whisk, and loaf pan are needed. No fancy tools, no mixer.
  • Adaptable: Ideal for breakfast or dessert, and can be customized with chocolate chips or nuts.
  • Better with Time: It’s flavor intensifies on day 2.
  • Freezer-Friendly: Easily save for future cravings without sacrificing taste.

Combining wet and dry ingredients for the dessert and transferring the batter to a loaf pan.

Chocolate Chip Pumpkin Bread Ingredients

Dry Ingredients:

  • Flour: Provides the main structure for the bread.
  • Baking powder, baking soda, and sea salt: Help the bread rise and enhance flavors. Learn how to determine if your baking agents are fresh here.
  • Ground cinnamon, pumpkin pie spice, and nutmeg: Add a blend of warm and delicious flavors.
  • Mini chocolate chips: Offers chocolatey bursts.

Wet Ingredients:

  • Melted unsalted butter: Provides richness.
  • Vegetable or canola oil: Adds moisture.
  • Brown sugar: Sweetens and adds moisture.
  • Canned pumpkin puree: Provides color, moisture, and pumpkin flavor.
  • Eggs: Bind ingredients.
  • Vanilla extract: Enhances flavor.

How to make Chocolate Chip Pumpkin Bread

  1. Prep: Preheat oven to 350°F. Melt butter and let cool. Allow eggs to reach room temperature. Grease and flour your loaf pan(s).
  2. Dry Ingredients: In a bowl, whisk together the “dry ingredients”.
  3. Wet Ingredients: In another bowl, mix the “wet ingredients” until smooth.
  4. Combine: Merge wet and dry mixtures. Transfer to the loaf pan(s). Top with brown sugar.
  5. Bake: Bake standard loaf for 50-65 mins, mini loaves for 35-40 mins.
  6. Cool: Let bread sit in pan for 15 mins, then move to a cooling rack. Slice when fully cooled.


To ensure even baking across multiple pans, weigh each pan’s batter on a food scale. This guarantees each loaf has the same amount of batter.

Three slices of chocolate chip pumpkin bread showcasing their delicious interior with scattered chocolate chips.

Pumpkin Chocolate Chip Bread FAQs

1Why Is My Pumpkin Bread Tough?

  1. Avoid Overmixing: This can make the bread dense.
  2. Measure Flour Right: Too much can harden the bread.
  3. Use Fresh Baking Agents: Old agents can affect texture.
  4. Check Oven Temp: Ensure it’s accurate for even baking.
  5. Watch Pumpkin Consistency: Watery puree can alter texture.

Address these for a softer bread.

2Can You Freeze This Pumpkin Bread With Chocolate Chips Recipe?

Yes, you can freeze pumpkin bread:

  1. Cool Fully: Let the bread cool on a wire rack.
  2. Wrap: Wrap the loaf or slices tightly in plastic wrap or foil.
  3. Bag and Label: Place in a resealable freezer bag, remove air, and label with the date.
  4. Freeze: Store up to 3 months.
  5. Thaw: To eat, thaw overnight at room temperature or in the fridge.

3How To Store Chocolate Chip Pumpkin Bread?

  1. Cool: Ensure bread is at room temperature.
  2. Wrap: Use plastic wrap or aluminum foil.
  3. Container: Place in an airtight container.
  4. Store: Keep at room temperature for up to 4 days or refrigerate for up to 1 week. Avoid moist places.

4What Spices Are In Pumpkin Chocolate Chip Bread?

Common pumpkin bread spices include cinnamon, nutmeg, cloves, ginger, and allspice. To simplify things this recipe uses just cinnamon, nutmeg, and pumpkin pie spice. You can buy pumpkin pie spice at stores or make your own using this Pumpkin Pie Spice recipe.

More Amazing Pumpkin Treats

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Pumpkin Chocolate Chip Bread

5 from 6 votes
Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread is simple to make with easily accessible ingredients.
Three slices of chocolate chip pumpkin bread showcasing their delicious interior with scattered chocolate chips.
Print Recipe

Pumpkin Chocolate Chip Bread

Three slices of chocolate chip pumpkin bread showcasing their delicious interior with scattered chocolate chips.
5 from 6 votes
Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread is simple to make with easily accessible ingredients.
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword pumpkin chocolate chip bread
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12 slices (large loaf pan)
Chelsea Lords
Calories 308kcal
Cost $3.51


  • 9-inch bread pan or 3 mini loaf pans
  • Cooking Spray


Dry Ingredients

  • 1 and 1/2 cups all-purpose, white flour
  • 1 teaspoon each: baking powder, baking soda, fine sea salt
  • 1 tablespoon each: ground cinnamon & pumpkin pie spice (Note 1)
  • 1/4 teaspoon ground nutmeg
  • 1 cup miniature chocolate chips

Wet Ingredients

  • 4 tablespoons unsalted butter, melted and cooled
  • 1/4 cup vegetable or canola oil
  • 1 cup light or dark brown sugar, lightly packed
  • 1 cup canned pumpkin puree (Note 2)
  • 2 large eggs
  • 1/2 tablespoon pure vanilla extract
  • Optional topping: 2 tablespoons brown sugar


  • PREP: Preheat the oven to 350°F. Melt 4 tbsp of butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature.
    Generously grease and flour one 9-inch (1 lb) Loaf Pan OR 3 Mini Loaf Pans tapping out excess flour, then set aside.
  • DRY INGREDIENTS: In a large bowl, add "dry ingredients". Whisk to combine.
  • WET INGREDIENTS: In a separate bowl, add "wet ingredients". Briskly whisk until smooth.
  • COMBINE: Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all of the dough into the prepared loaf pan (or mini pans). Smooth the top. Gently sprinkle 2 tablespoons brown sugar evenly over top of the loaf or loaves.
  • BAKE: Bake for 50-65 minutes (or the mini loaves for 35-40 minutes) (See Note 3). Let the bread cool in the pan for 15 minutes, then invert onto a cooling rack. Wait for it to cool fully before slicing with a sharp serrated knife (else it crumbles!).


Recipe Notes

Note 1: Pumpkin Pie Spice: This blend consists of warming spices. It's available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe.
Note 2: Pumpkin: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we're only using 1 cup pumpkin not the entire can!
Note 3: Baking time: Baking time will vary, based on the exact pan you use, the humidity, and your oven. Check on the loaf occasionally (look through the glass in the oven; avoid opening the oven as that lets out a lot of heat) and then test the bread by inserting a toothpick into the center of the bread. If it comes out clean or with moist (not wet) crumbs, it's done; if not, give it some more time.

Nutrition Facts

Serving: 1slice | Calories: 308kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 161mg | Potassium: 106mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. 5 stars
    I just love making homemade bread with my kids. This recipe was so delicious and turned out perfectly soft & moist.

  2. 5 stars
    I made this recipe substituting the chocolate chips for walnuts, truvia brown sugar instead of cane sugar, trying to eat healthier at 63 yrs. Must say it turned out delicious and looking forward to my mornings sharing this slice of pumpkin bread with my coffee! Thank you Chelsea, you rock! : )

    1. I am so happy to hear you loved this recipe Marj! And thanks for the awesome tips on how to make these a bit healthier! You’re awesome! 🙂

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