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Chocolate chip pumpkin bread is loaded with warm spices, pumpkin and – of course – chocolate chips! This delicious recipe will become a family favorite in no time. 

Several slices of chocolate chip pumpkin bread scattered on a piece of parchment paper next to a pumpkin.
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I am a big fan of recipes that you can bake and share with others. 

Cookie recipes are an obvious one, but I also love sharing baked goods like zucchini muffins and glazed apple scones and saltine toffee

Quick breads that make 2 loaves are also perfect for sharing. It’s easy to keep one loaf for your family to enjoy and wrap up the second one for a friend or neighbor or your kiddo’s teacher. 

Coconut rum banana breadchocolate cinnamon bread, and this chocolate chip pumpkin bread are all big favorites for this.

Close up of slices of chocolate chip pumpkin bread leaning against the rest of the loaf.

The best chocolate chip pumpkin bread

Every year my classic pumpkin bread is one of the most popular recipes on My Baking Addiction along with my homemade pumpkin pie spicepumpkin roll and pumpkin crunch cake. Notice a theme here?

I’ve been making pumpkin bread for years – long before my blog and it shows up countless times in my kitchen throughout the season. 

Over the years I’ve made some variations on it, from streusel-topped pumpkin bread and pumpkin muffins to this chocolate chip pumpkin bread.

This chocolate chip pumpkin bread is sweet, perfectly spiced, chocolatey and incredibly moist. I know, I know – moist isn’t my favorite word either, but there is really no way to adequately describe this recipe without mentioning that word.

I also know that there are many people who don’t think chocolate belongs in or on any pumpkin recipe, but trust me on this one – the combination is quite delicious!

(And if you’re like me and don’t mind the two together, you’ve gotta try my mini pumpkin cheesecakes and pumpkin brownies, too!)

Just like the original recipe, this chocolate chip pumpkin bread gets better with time, so make it a day or two in advance of when you plan on eating it or gifting it.

Slices of chocolate chip pumpkin bread stacked on a plate. The top slice is broken in half.

How to make my chocolate chip pumpkin bread

This chocolate chip pumpkin bread is seriously easy to make. It takes a bit of time to bake, but I bet you can pull together the batter in about the same amount of time it takes for the oven to preheat.

Ingredients you’ll need

To make this recipe, you will need:

  • 1 (15-ounce) can pure pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons pumpkin pie spice
  • 2 cups chocolate chips
Ingredients for chocolate chip pumpkin bread arranged on a countertop.

Before you start baking, make sure you know how to measure flour correctly. Nailing this simple step will help your chocolate chip pumpkin bread turn out perfect every time.

Make sure you buy pure pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling has extra ingredients that would mess up the ratios in this bread.

If you aren’t a fan of cooking with vegetable oil or canola oil, you can substitute your preferred neutral-flavored oil, such as avocado oil.

If you don’t have pumpkin pie spice or the ingredients to make it yourself, you can swap it out for ground cinnamon. Add in a pinch of ground ginger too, if you have it!

I typically use regular-size chocolate chips in this recipe, but feel free to use mini chocolate chips if you want to be extra cute! They’re my favorite in my chocolate chip cheesecake and would be adorable here, too.

Making this bread

Like all quick-bread recipes, mix together the wet ingredients – the pumpkin, eggs, oil, water, and vanilla – in one bowl. You can do this with a mixer or simply use a whisk.

In another bowl, whisk together the dry ingredients – the flour, baking soda, salt, and pumpkin pie spice. 

Stir the dry ingredients into the pumpkin mixture until just combined, then fold in the chocolate chips.

This recipe makes 2 loaves of chocolate chip pumpkin bread, so divide the batter between 2 greased 8×4-inch loaf pans. 

Bake at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean. 

Let the loaves cool on a wire rack before slicing and enjoying.

Two baked loaves of chocolate chip pumpkin bread cooling in loaf pans on a wire rack.

Storage and freezing

As I mentioned above, this chocolate chip pumpkin bread is actually even better a day or two after baking it, so it stores beautifully.

Wrap the loaves tightly and store them at room temperature for up to 3-4 days. If your home is really hot and humid, store them in the fridge for up to 5 days.

Since this recipe makes 2 loaves, it makes sense to enjoy one now and freeze another for later. Wrap the bread in plastic wrap followed by heavy-duty foil. Place it in a zip-top freezer bag for extra protection if you’d like and freeze for up to 3 months.

Thaw the bread at room temperature for a couple of hours before slicing and enjoying.

Two slices of chocolate chip pumpkin bread on a plate.
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Chocolate Chip Pumpkin Bread

By: Jamie
4.53 from 42 ratings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 20
Chocolate chip pumpkin bread is loaded with warm spices, pumpkin and – of course – chocolate chips! This delicious recipe will become a family favorite in no time. 

Equipment

Ingredients

Instructions 

  • Preheat oven to 350°F. Grease and flour (2) 8.5 x 4.5 x 2.5 inch loaf pans.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
  • In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
  • Stir the dry ingredients into the pumpkin mixture until just blended. Fold in the chocolate chips. Pour batter into the prepared pans.
  • Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Notes

Store, tightly wrapped, at room temperature for 3-4 days or freeze for up to 3 months.
Makes 2 loaves.

Nutrition

Serving: 1slice, Calories: 385kcal, Carbohydrates: 55g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 299mg, Potassium: 136mg, Fiber: 1g, Sugar: 36g, Vitamin A: 3359IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.53 from 42 votes (42 ratings without comment)

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16 Comments

  1. Tina B says:

    I tried this with white chocolate chips and it was delicious! The only thing is the chips all sunk to the bottom of the loaves. Is that because I used white chocolate chips – are they heavier? -or did I mess up the recipe?

    1. Jamie says:

      Hi Tina-
      That sounds so good! Not sure why they all would have sunk, but next time you can try tossing them with a bit of the flour mixture before folding them in.
      -Jamie

  2. haley says:

    i made it. And everyone like it and want more and more. i made many cakes and bread before. But it was too much tasty.
    thanks for sharing this wonderful recipe of pumpkin chocolate chip bread.

    1. Jamie says:

      So happy to hear you enjoyed the bread, Haley! Thanks so much for stopping by and leaving your feedback!
      -Jamie

  3. mary anderson says:

    really good recipe! thank you! I’ve reduced the sugar dose and still are sweet enough for my taste. I’ve also mixed normal flour with coconut one and it gave it nice nutty touch. Also in UK we clearly have bigger cups as I needed to add an extra egg otherwise I had more pastry consistence – maybe a good tip for bread? :D

    1. Jamie says:

      So happy to hear you enjoyed the bread, Mary! Thanks so much for stopping by and leaving your feedback!
      -Jamie

  4. Anne Stilgoe says:

    Going to try this

    1. Jamie says:

      Thanks so much for stopping by, Anne! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  5. Karen Smiley says:

    All looks great

    1. Jamie says:

      Thanks so much for stopping by, Karen! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  6. Natalie says:

    I love pumpkin bread! Looks so delicious and just in time for the season! Can’t wait to try this recipe ♥

    1. Jamie says:

      Thanks so much for stopping by, Natalie! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  7. sonny says:

    hi jamie! 2 of my favorite in 1 recipe…can’t wait to try this SOON!!! question…can i sub 1 cup of melted butter for the oil? thx ;)

    1. Jamie says:

      Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
      -Jamie

  8. Deanna Boras says:

    looking forward to making this in my new kitchen!

    1. Jamie says:

      Thanks so much for stopping by, Deanna! I appreciate you taking the time to comment. Happy Baking!
      -Jamie