Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a delicious way to enjoy fall! This recipe creates a moist, delicious, spiced bread, filled with little morsels of chocolate that really take the flavor to a new level!

When I think of all the pumpkin spiced treats, pumpkin bread may be my favorite. There is nothing like biting into a decadent slice of moist pumpkin bread.
It’s bursting with pumpkin spice flavor and delivered in a texture that is somehow light and fluffy and also chewy and filling. It’s the ultimate fall comfort food.
It also always reminds me of my Aunt Denise whose Pumpkin Bread Recipe I use every year!
In addition to the amazing flavor of pumpkin bread, it is also incredibly versatile. You can add frosting to the top like Cream Cheese Frosting or Maple Cream Cheese Frosting for an added layer of flavor. Or you can add chocolate chips to the mix for this amazing Chocolate Chip Pumpkin Bread.
This Pumpkin Bread Recipe is a delicious and fun twist on classic pumpkin bread, but it’s just as simple to make. Just like banana bread or zucchini bread, pumpkin bread doesn’t require any rising time or special kneading. Just mix and bake and enjoy a fall treat your whole family will fall in love with!
Why Make This Recipe
- Perfect Fall Snack: Chocolate Chip Pumpkin Bread is a perfect breakfast or afternoon treat. It has just the right amount of sweetness and plenty of spice and flavor.
- Easy Comfort: Is there anything better than a home filled with the scent of pumpkin spice? This recipe comes together so easily and puts your whole home in the mood for a cozy night in.
- Layers of Flavor: Simple pumpkin bread is good on its own, but the addition of chocolate chips make this chocolate chip pumpkin bread recipe even more fun and delicious
Ingredients for Chocolate Chip Pumpkin Bread
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Pureed Pumpkin: I recommend canned pumpkin. I have not tested this recipe with fresh pumpkin, but it does tend to have more moisture than canned. Be sure you use pureed pumpkin and NOT pumpkin pie filling.
- Chocolate Chips: I like to use semi-sweet but you could use dark or milk chocolate.
- Eggs: Eggs bind all your ingredients together.
- Granulated Sugar: Sugar is necessary to balance the flavors. This is a sweet bread!
- All-Purpose Flour: No fancy flour is needed for this recipe, but you could substitute a gluten free 1:1 flour if necessary.
- Vegetable Oil: Oil adds a bit of extra moisture to the bread. You could substitute coconut oil, canola oil or any neutral oil instead.
- Baking Powder
- Baking Soda
- Spices: Pumpkin pie spice, nutmeg, salt, and cinnamon
Tools
- Large Mixing Bowl
- 9×5 Bread Pan
How to Make this Recipe
Step 1: Beat the eggs in a large bowl. Then add the sugar, vegetable oil, water, and pumpkin and mix.
Step 2: Add your dry ingredients and your spices and mix and blend to combine.
Step 3: Fold in your chocolate chips and mix until evenly dispersed.
Step 4: Pour the batter into your bread pan. Bake for approximately 60-70 minutes.
Step 5: Allow the bread to cool fully before slicing and serving!
Expert tips
- For picture-perfect chocolate chip pumpkin bread, add chocolate chips to the top of your loaf as soon as you pull it out of the oven. This allows the chocolate chips to melt slightly against the warm bread and stick to it.
- It can be tough to tell when your pumpkin bread is done. If you have a thermometer, the internal temperature of fully-cooked pumpkin bread is about 190-200 degrees Fahrenheit.
- This must cook a bit longer than the Pumpkin Bread with Cream Cheese Frosting, because the chocolate chips make the batter cook slower.
Why Is My Pumpkin Bread Dry?
If you follow this recipe your pumpkin bread should not be dry but if it is, there are a few things to watch out for the next time you give the recipe a try.
- Too Much Flour: This batter is pretty thin when it goes into your pan. If yours looks thick there’s a good chance you aren’t measuring your flour correctly.
- Overmixing: Overmixing is a big problem with quick breads like this one. Be sure and mix your wet and dry ingredients just until combined and then stop. Otherwise it could make your bread tough.
- Overcooked: Your oven may be too hot or you may have cooked your bread too long if it comes out dry and crumbly. Your pumpkin bread is ready when the internal temperature reaches 190-200 degrees or when a toothpick inserted in the center comes out with just a few moist crumbs.
Recipe FAQs
Leftovers can be covered in plastic wrap or aluminum foil and left at room temperature for about 5-7 days.
Absolutely! You can substitute the chocolate chips in this recipe with any flavor you prefer.
Perfectly-cooked pumpkin bread has an internal temperature of 190-200 degrees fahrenheit. It should rise as it bakes and usually cracks down the center of the loaf.
If you do not have a thermometer you can do a simple toothpick test to see if your pumpkin bread is done. Insert a toothpick in the center of your loaf. If it comes out with just a few moist crumbs, the bread is done.
Did you enjoy this recipe? If so, check out these other recipes I picked out just for you:
- Brownies with Cream Cheese Frosting
- Maple cream cheese frosting
- Brown butter cream cheese frosting
- Cinnamon Cream Cheese Frosting
If you tried this Chocolate Chip Pumpkin Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chocolate Chip Pumpkin Bread
Equipment
- Large Mixing Bowl
- 9×5 Bread Pan
Ingredients
- 2 eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup water
- 1 cup pureed pumpkin, not pumpkin pie filling
- ½ tsp baking powder
- ¾ tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp nutmeg
- 1 ½ tsp cinnamon
- 1 ¾ cups all purpose flour
- 1 cup semi-sweet chocolate chips, plus more for topping if desired
Instructions
Pumpkin Bread Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour 1 bread pan. Set aside.
- Beat the eggs in a large bowl. Then add the sugar, vegetable oil, water, and pumpkin. Beat again until fully combined.
- In a separate bowl, combine baking powder, salt, baking soda, pumpkin pie spice, nutmeg, cinnamon and all purpose flour. Whisk to combine.
- Dump the dry ingredients into the wet ingredients and beat together in a large bowl.
- Add the chocolate chips into the batter and mix gently by hand until evenly distributed.
- Pour the batter into the bread pan. Place the pan in the oven and bake for approximately 70-75 minutes, until a toothpick inserted in the center comes out clean.
- Immediately upon removing the Pumpkin Bread from the oven, place chocolate chips on top to decorate if desired.
- Allow the Chocolate Chip Pumpkin Bread to cool until it reaches room temperature. Serve and enjoy!
Notes
- Pureed Pumpkin: I recommend canned pumpkin. I have not tested this recipe with fresh pumpkin, but it does tend to have more moisture than canned. Be sure you use pureed pumpkin and NOT pumpkin pie filling.
- Chocolate Chips: I like to use semi-sweet but you could use dark or milk chocolate.
- All-Purpose Flour: You can substitute a gluten free 1:1 flour if necessary.
- Vegetable Oil: You could substitute coconut oil, canola oil or any neutral oil instead.
- For picture-perfect chocolate chip pumpkin bread, add chocolate chips to the top of your loaf as soon as you pull it out of the oven. This allows the chocolate chips to melt slightly against the warm bread and stick to it.
- It can be tough to tell when your pumpkin bread is done. If you have a thermometer, the internal temperature of fully-cooked pumpkin bread is about 190-200 degrees Fahrenheit.
- This must cook a bit longer than the Pumpkin Bread with Cream Cheese Frosting, because the chocolate chips make the batter cook slower.