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Pumpkin Chocolate Chip Bread

Homemade, spiced, moist, and chocolate-jeweled pumpkin chocolate chip bread is easy to make with 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)
Calories 403kcal
Cost $3.51


  • 1 cup (249g) canned, high-quality pumpkin puree not pumpkin pie filling (I recommend Libby's)
  • 1 cup (213g) vegetable oil
  • 1/3 cup (106g)(+ 2 tablespoons) lightly packed light brown sugar divided (Note 1)
  • 1 cup (192g) white granulated sugar
  • 1/2 tablespoon vanilla extract
  • 3 large eggs
  • 1 and 2/3 cups (213g) white all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon fine sea salt
  • 1 cup (170g) miniature chocolate chips
  • Optional: 1 tablespoon cane/raw sugar


  • PREP: Preheat the oven to 325 degrees F. Generously grease one 9x5-inch baking pan (a smaller pan won't work) and then generously coat with flour. It's very important to really grease and flour your pans because this bread has a tendency to stick if you don't!
  • PUMPKIN: Squeeze out the extra moisture from the pumpkin with paper towels. This step is very important otherwise the bread ends up too moist. Press 3-4 times with paper towels before proceeding.
  • WET INGREDIENTS: In a large bowl, whisk together the pumpkin, vegetable oil, 1/3 cup brown sugar, white sugar, and vanilla extract. Whisk until smooth. Add in the eggs. Whisk again until smooth.
  • DRY INGREDIENTS: In another bowl, combine the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, nutmeg, and salt with a whisk. Add the chocolate chips into the bowl and stir.
  • COMBINE: Pour all of the dry ingredients into the wet. Using a spatula, gently fold the two together and mix until just combined, being careful to not overmix. (Overmixing will result in a denser bread).
  • BAKE : Pour the batter into the prepared pan. Smooth the top with the back of a spoon. Sprinkle the loaf with the remaining 2 tablespoons brown sugar and if desired, the 1 tablespoon cane sugar (makes for a delicious crunchy crust!) Place loaf pan on a baking sheet. Bake the loaf for 65-80 minutes (mine always takes 75 min) or until a toothpick when inserted into the center of the loaves comes out clean or with a few moist crumbs attached. There is a wide variance on baking time depending on a lot of factors (humidity, actual oven temperature, pans used, etc.). Watch your loaves carefully.
  • COOL: Remove bread from oven. Allow to cool in pan for 10 minutes and then invert the loaf out of the pan onto a cooling rack. Allow to fully cool before slicing in and enjoying.
  • STORAGE: Bread is best enjoyed within 3-4 days. Store in a dry place in an airtight container.



Note 1: This bread has also been tested with dark brown sugar and the bread was too moist. Stick to light brown sugar for this recipe!


Serving: 12slices | Calories: 403kcal | Carbohydrates: 44.8g | Protein: 4.2g | Fat: 24.9g | Cholesterol: 46.5mg | Sodium: 74.1mg | Fiber: 2.2g | Sugar: 34g