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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.
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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.
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.
Sunshine baker says
I used two 8.5 x 5 loaf pans because I was afraid in a bigger loaf pan it might get too dark and not get done in the middle. They still came out a bit underdone. My oven was at 350 F because I have a oven thermometer hanging in there. I bake all the time. I feel that the recipe has too much liquid. Iโve made your pumpkin muffins with the cream cheese center before and they always turn out fine.
Christine Hunter says
Great recipe ”’. I was cleaning out the pantry and found some pumpkin … Looked for a recipie & found yours. Glad I did … I just added a crumb topping. Thanks so !uc
Karly says
Ooh, I bet it was tasty with a crumb topping!
Shannon says
I love this recipe and have made it a few times! I want to try to make it using a pan with a bunch of mini loaves. Any idea on how the amount of time I let them bake would be? I might just have to keep checking them after so long to make sure they donโt over cook.
Karly says
Hi Shannon! I’m not sure how long they’d take. I’d start checking them around 20 minutes and keep an eye on them. ๐
Hannah says
This is the best pumpkin bread recipe I have ever had. I am obsessed with making this for every fall party. I even made it last year for my own baby shower!
Karly says
I’m so glad you enjoy it so much! Thanks for the review! ๐
Karen says
Never cooked in center after 75 minutes liquid mess. Help
Karly says
Hi Karen! Sorry to hear you had issues with this one. I wonder if you measured something incorrectly or if your oven wasn’t hot enough? Some ovens do take longer than others, but still liquid in the center after 75 minutes make me think there is more to it than that.
Beverly says
This recipe is superb because it uses an entire can of pumpkin, moist with a delightful blend of spices. I used white whole wheat flour and dark chocolate chips. This cake was met with rave reviews. Next time, I’ll reduce the sugar and sub half of the oil with unsweetened apple sauce just as a test run. I’m making this again.
Karly says
So glad this was such a hit! Thanks, Beverly!
Vivian Robles says
After searching for too many recipe in Pinterest I decided to try this one. Best decision ever. The pumpkin bread taste amazing and more importantly it is most.
Karly says
Yay! So glad you liked it, Vivian! ๐
Andrea says
Iโve made this bread almost weekly for the last month, so delicious! I replace the oil with applesauce and eliminated the white sugar and the bread is still wonderful. Thank you for this keeper of a recipe!
Karly says
Thanks, Andrea! Glad to hear it still works out with those changes!
Lena says
I love it. Have been making it now for almost 2 years, at least once a month. Itโs super easy to make and it tastes amazing.
Karly says
Ah, I love to hear that! Thanks, Lena!
Janet says
Can you add walnuts, and if so how much do you recommend?
Karly says
Yep, I think walnuts would be a great addition. I’d probably add in 1/2 cup or reduce the chocolate chips down if you wanted to add more.
Deborah Skolnik says
Hi! Can you tell me what size loaf pan you recommend? Thank you!
Karly says
Hi Deborah! We use a 9×5 loaf pan. ๐
Deborah says
Thanks!
Kelly says
This recipe is great! Iโve already made two loaves and the second was even better than the first. Do you have any suggestions on bake time when using a smaller loaf pan? Thank you!
Karly says
Hi Kelly! I haven’t tried this one in a smaller pan, but I’d just keep a close eye on it and remove from the oven when a tester comes out clean. ๐
Sarah Chun says
Loved it! I used fresh pumpkin, from my porch decorations! I doubled the bath too, because it is so delicious! Great gifts for my friends!
Karly says
So glad you enjoyed it, Sarah!
Tammy says
I love this recipe so much Iโm on my fifth bread!! My family absolutely loves it itโs very moist and delicious!!
Karly says
Oh gosh, I love to hear that! Thanks, Tammy!
Taylor says
So delicious. Took 75-80 minutes to bake in the middle. Plan to use aluminum foil over top to avoid burning.