Our easy Chocolate Chip Pumpkin BRead is so moist, loaded with pumpkin flavor, and studded with chocolate chips. Serve slightly warm with a smear of butter for a delicious fall treat.
![Close up of pumpkin bread in a white bread pan.](https://www.bunsinmyoven.com/wp-content/uploads/2019/08/chocolate-chip-pumpkin-bread.jpg)
I’ve been slowly counting down the days until pumpkin season all year.
My kids count down until Christmas morning, I count down until it’s acceptable to admit that I’m eating a slice of pumpkin bread every morning.
I have many pumpkin recipes that I love and make year after year, but this pumpkin chocolate chip bread seems to be the one that I make the earliest in the season. There is something about it being a bread that makes it more acceptable to eat in, say, July or August, than it would be to eat a pumpkin pie.
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The rules surrounding pumpkin recipes are weird, but people get awfully mad when you serve up pumpkin pancakes for breakfast in May.
Anyway, hooray for pumpkin season! Let’s make this chocolate chip pumpkin bread recipe!
Pumpkin Chocolate Chip Bread Recipe:
We follow the standard method of making a quick bread by combing our dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt) in a mixing bowl and whisking it together.
Next you combine the wet ingredients (pumpkin puree, eggs, and oil) and whisk those in a second bowl.
Dump in some chocolate chips. You can use any variety that you prefer – milk, semi-sweet, or dark chocolate are all delicious in this pumpkin bread!
Spread into a loaf pan and pop it into the oven.
This pumpkin bread bakes in about an hour.
We like to smear salted butter on warm pieces of bread. That little bit of salt against the warm, soft, sweet bread is absolute heaven.
How to store pumpkin bread:
No matter how you choose to store your pumpkin bread, you’ll want to be sure to wrap it so that it’s air-tight or it will dry out.
Store your covered bread on the counter at room temperature for up 2 days.
Store your covered bread in the refrigerator for up to one week. You may rewarm slices of cold pumpkin bread in the microwave for about 10 seconds.
Slice your bread and wrap the slices individually and store in the freezer for up to 3 months. Thaw overnight on the counter before eating.
More pumpkin recipes to try:
My favorite pumpkin recipe that I must make over and over every pumpkin season is pumpkin crunch cake. It’s simple, quick, and it’s always a hit.
This pumpkin dip is fun for dipping Nilla wafers, this pumpkin cake is made extra tasty with cream cheese frosting, and these pumpkin cheesecake bars look like you spent hours on them, but they’re actually quite simple.
Chocolate Chip Pumpkin Bread
Ingredients
- 1-2/3 cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 15 ounces canned pumpkin
- 1/2 cup canola oil
- 2 large eggs
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
- Add the flour, brown sugar, sugar, pumpkin pie spice, baking soda, salt, and baking powder to a large mixing bowl and whisk to combine.
- To a smaller bowl, add the pumpkin, oil, and eggs, Whisk well to combine.
- Pour the pumpkin mixture into the dry ingredients and stir until just combined.
- Stir in the chocolate chips.
- Spread the batter into the prepared loaf pan and bake for 60-70 minutes or until a tester comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Lena says
This is the first ever pumpkin bread I baked and ate. I was a little hesitant but with the dark chocolate chips itโs amazing.
And even my boyfriend loves it
Karly says
Love to hear that! Thanks, Lena!
Sonya says
The instructions did not include when to add the salt, but the ingredients called for salt. I didnโt realize I left out the salt until I was putting the ingredients away, I pulled my dish out of the oven and stirred in the salt!! Hope it turns out ok!!
Karly says
Oh sorry about that! I just updated the recipe.
Sonya says
It turned out great! Thanks for the recipe!
Lisa Berger says
Can I use oats instead of white flour? If so, what would the ratio be?
Karly says
I’ve only baked this as directed, but I don’t think oats would make a good substitute for the flour.
Jason E says
This is a delicious recipe! Quick question. The video is different than the directions and it also appears that the video has more than 1 cup of chips (not complaining, just mine didn’t have as many chips as your photos). I followed the directions, should I follow the video instead? In any event, turned out great, thanks for sharing!
Karly says
Hi Jason! The video and the recipe are the same aside from mixing the dry ingredients separately in a second bowl – it does lead to a more tender bread the less you mix it, so following the written instructions is preferred. When I’m shooting videos I’ve got thirty things going at once and don’t always pay the best attention to my own recipe. ?
As for the chocolate chips, it does look like more than 1 cup! Not sure what happened there, but you can certainly add more if you like it with extra chocolate chips!
Sunshine baker says
I used 1 heaping teaspoon of pumpkin pie spice and made them in muffin form instead of a loaf pan. They are moist, ย but I feel like they are missing something.ย
Karly says
The flavor of pumpkin mostly comes from the spices, so if you cut that nearly in half, I’m not surprised they were lacking in flavor. ๐
E Stevens says
Dumb question is this 1 and 2/3 cup of flour or 2/3 cup flour
Karly says
1 and 2/3 cup. ๐
Pharryn says
I have this in the oven RIGHT NOW and it smells so good! Would switching the flour out with almond flour be good for making it gluten free!? Thinking of making it again for the family for thanksgiving but my sister is gluten free! Thanks in advance!ย
Karly says
Hi Pharryn! Unfortunately, almond flour doesn’t swap 1:1 with wheat flour. You’d be better of looking for a gluten free flour blend that works like regular flour.
Loree White says
I made this when we live in Florida and LOVED it! Now we live in Colorado and my family is begging more. Any high altitude directions?
Karly says
Hi Loree! Unfortunately, I have no experience with baking at a high altitude. I would imagine that any adjustment you make for any quick bread recipe would be the same here, but I can’t say for sure.
Sebastian says
Made it yesterday. I find combination of pumpkin and chocolate rather controversial but it worked. Surprisingly good. Thanks for the idea and recipe.
Joanne @ No Plate Like Home says
This pumpkin bread looks so good! I love it with chocolate chips! Your photos are great too!
Christine says
You had me at chocolate! Your bread looks absolutely AMAZING and I can’t wait to share with my family! (Maybe, LOL!)
Karly says
Haha, hope you enjoy! Good luck with the sharing!
Sabrina says
just in time for pumpkin season, like the chocolate chips too, thank you!
Adina says
This looks amazing! Canned pumpkin doesn’t exist in Germany, do you think I can use homemade pumpkin puree? Is there a difference between the two?
Karly says
You can use homemade puree! Just be sure it’s drained well – canned pumpkin is quite thick. ๐
Misty says
I made this tonight and it is amazing!!! My house smells so good after baking this! It is so moist and so good!ย
Karly says
So glad you enjoyed! Love the smell of pumpkin bread baking!
Jess K says
Loving all the Fall recipes, my favorite baking season! Ant wait to try this bread, pinned!ย