This Chocolate Chip Pumpkin Bread recipe is by far my most favorite for fall! When your loaf is loaded with this warm and cozy flavor, packed with pumpkin puree and plenty of chocolate chips, there’s no reason to look any further!
If you love a good quick bread, you should try our Banana Bread Recipe and our Zucchini Bread! They are not to be missed!
Pumpkin Chocolate Chip Bread
Chocolate Chip Pumpkin Bread has a moist and tender texture and melt-in-your-mouth quality that will keep you coming back for more. I may be biased, but I think this pumpkin recipe is the best. It’s full of fall flavors and seasonal spices and studded with semisweet chocolate chips so that each bite feels both indulgent and comforting.
You can feel good about baking a quick bread with pumpkin puree because it’s packed with vitamins, minerals, and antioxidants and is rich in filling fiber. Easier to make than pumpkin pie, yet healthy enough to keep your sweet tooth happy, a pumpkin bread chocolate chip recipe this delicious should not be reserved for fall!
Break off a piece for breakfast, serve it with a smear of homemade pumpkin butter for dessert, or grab a slice for on-the-go-snacking. The best pumpkin recipes may begin here, but don’t let them end, even after you bake them!
Why Bake With Pumpkin Puree
Using pumpkin puree in baked goods is not only a nutritious and healthy replacement for water, oil, and eggs, but it can also easily be incorporated into dry ingredients and boxed mixes to make extra-soft and moist bars, cakes, and cookies (even chocolate chip cookies!).
I love using pumpkin puree in my quick bread recipes. It adds so much moisture and binds the ingredients together, and it is loaded with fiber and key vitamins and minerals—it’s bursting with health benefits in every delicious bite.
Ingredients Notes
- All purpose flour: You can also use a gluten-free flour blend to bake your pumpkin bread. Gluten-free flours tend to absorb more liquid, so you may need to increase the moisture content slightly by adding a bit more pumpkin puree or a splash of extra liquid if the batter seems too thick.
- Baking soda: Acts as a leavening agent which helps the bread rise and become fluffy.
- Ground cinnamon: Adds warm, sweet, and slightly spicy flavor that complements the pumpkin. Feel free to swap out the cinnamon for a touch of cardamom or ginger to give your bread a subtly exotic flavor.
- Ground nutmeg: Rounds out the spice profile with its lightly sweet, nutty, and warm flavor.
- Ground cloves: Provides a pungent, sweet-spicy flavor that pairs well with the other spices and pumpkin.
- Salt
- Eggs: Provide structure, moisture, and richness to pumpkin bread recipes.
- Granulated sugar: Sweetens the bread and contributes to the texture by providing tenderness and moisture.
- Brown sugar: Adds sweetness, moisture, and a slight caramel flavor due to its molasses content.
- Pumpkin puree: Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix or pumpkin pie filling. They can be found in the same section of your grocery store and often have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. Fresh homemade pumpkin puree can also be used to replace canned pumpkin for a more authentic and less processed flavor. Just make sure to remove any excess moisture by straining the puree if it’s watery.
- Vegetable oil: Canola oil or melted coconut oil will also work well.
- Orange juice: Adds a subtle citrus flavor that brightens the overall taste.
- Semi sweet chocolate chips: You can substitute milk chocolate chips, dark chocolate chips, or mini chocolate chips for the semi-sweet chocolate chips. You can also use white chocolate chips or a combination of different chocolate chips in your pumpkin bread.
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Chip Pumpkin Bread
- Make The Dry Mixture: Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Make The Wet Mixture: Whisk together the eggs and sugars, then whisk in the pumpkin, oil, and orange juice.
- Make The Bread Batter: Mix the wet ingredients into the dry ingredients. Fold in the chocolate chips.
- Bake: Pour the batter into the loaf pan and bake at 350 degrees Fahrenheit for 60 to 65 minutes. Cover with aluminum foil halfway through to prevent the top from over-browning.
- Serve: Cool completely in the pan before slicing and serving. Enjoy!
Serving Suggestions
Serve your slice with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar for a delightful dessert. You can also make your morning meal a bit sweeter by spreading some nut butter on top, like toast. You can also use slices to make Pumpkin Spice French toast or enjoy it for brunch alongside my pumpkin donuts, Pumpklin spice muffins, and pumpkin scones.
Tips & Variations
- Make Muffins: You can use this same pumpkin chocolate chip bread recipe to make muffins! Simply divide the batter into a greased muffin pan and bake for 17 to 20 minutes at the same temperature.
- Before Baking: To prevent the bread from browning too soon, adjust the oven rack to the lower third position.
- Line The Loaf Pan: For easy removal and quick clean-up, you can line your loaf pans with parchment paper and spray with non-stick spray.
- Dessert Is Done: Since oven temperatures vary, they may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time. Your bread will be done baking when a toothpick inserted into the center of the loaf comes out clean with just a few crumbs.
- Swap The Spice: Pumpkin pie spice, allspice, or ginger are great alternatives to the cinnamon, cloves, and nutmeg. Please note measurements of each will depend on taste preference.
- Frost It: Add some cream cheese frosting on top to give it a sweet finishing touch!
- Create Some Crunch: Feel free to add chopped nuts, such as walnuts, pecans, and macadamia nuts, to the batter before baking. Pumpkin seeds are a great garnish as well.
- Bake Other Breads: Experiment with mashed bananas (you must try my banana bread recipes) or pureed vegetables (like butternut squash or sweet potato) to create other quick bread recipes of your own.
Proper Storage
- To Store: Homemade pumpkin bread will stay fresh in an airtight container at room temperature or in the fridge for up to ten days.
- To Freeze: You can freeze this pumpkin bread, wrapped in plastic wrap and then placed in an airtight freezer bag, for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- To Reheat: I like to pop each piece in the microwave for about ten seconds before eating the leftovers. Tastes just like it’s fresh out of the oven.
- Make Ahead: If you’d like to get a head start on your homemade pumpkin bread, you can prepare the batter ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. When ready to bake, simply pour the batter into your prepared pan and follow the same baking instructions.
More Fall Recipes
- Pumpkin Cake Mix Cookies
- Apple Cider Donut Cake
- Homemade Pumpkin Spice Latte (Starbuck Copycat Recipe)
- Caramel Apple Dump Cake
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. Thanks for visiting!!!
Chocolate Chip Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees and spray a 9×5” loaf pan with non-stick spray.
- Whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt until combined in a large mixing bowl.1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 ¼ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¾ teaspoon salt
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.2 large eggs, ¾ cup granulated sugar, ½ cup packed light brown sugar, 1 ½ cups pumpkin puree, ½ cup vegetable oil, ¼ cup orange juice
- Combine together the wet ingredients and the dry ingredients and gently mix them together. Do not over mix and know that there will be a few lumps. Fold in the chocolate chips.1 cup semi-sweet chocolate chips
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes (TIP: adjust the oven rack to the lower third position this will help prevent the top from browning too quickly). Make sure to loosely cover the bread with aluminum foil halfway through to prevent the top from browning too much. Insert a toothpick into the center of the loaf, if it comes out clean with just a few crumbs, the bread is finished baking!
- Allow bread to cool completely in the pan on a cooling rack.
Jenn’s Notes
- To Store: Homemade pumpkin bread will stay fresh for up to ten days in an airtight container at room temperature or in the fridge.
- To Freeze: You can freeze this pumpkin bread for up to three months by wrapping it in plastic wrap and placing it in an airtight freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving.
- To Reheat: I like to pop each piece in the microwave for about ten seconds before eating the leftovers. It tastes just like it’s fresh out of the oven.
- Make Ahead: If you’d like to get a head start on your homemade pumpkin bread, you can prepare the batter ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. When ready to bake, pour the batter into your prepared pan and follow the same baking instructions.
- You can use this same pumpkin chocolate chip bread recipe to make muffins! Simply divide the batter into a greased muffin pan and bake for 17 to 20 minutes at the same temperature.
- To prevent the bread from browning too soon, adjust the oven rack to the lower third position.
- Line your loaf pans with parchment paper and spray them with non-stick spray for easy removal and quick clean-up.
- Since oven temperatures vary, they may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time. Your bread will be done baking when a toothpick inserted into the center of the loaf comes out clean with just a few crumbs.
- Pumpkin pie spice, allspice, or ginger are great alternatives to cinnamon, cloves, and nutmeg. Please note measurements of each will depend on taste preference.
- Feel free to add chopped nuts, such as walnuts, pecans, and macadamia nuts, to the batter before baking. Pumpkin seeds are a great garnish as well.
- Experiment with mashed bananas (you must try my banana bread recipe) or pureed vegetables (like butternut squash or sweet potato) to create other quick bread recipes of your own.
What happened to the original pumpkin bread recipe? Is there a way to find that?
Hi Skye! We tested and updated the recipe, but not to worry. Here is the orginal recipe!
Ingredients
1 cup pumpkin puree
¾ cup packed brown sugar
¾ cup granulated sugar
½ cup butter melted
2 eggs
¼ cup milk
1 teaspoon vanilla
1 ½ cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup dark chocolate chips or chunks
Instructions
Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray or line with foil.
To make the bread, combine flour, baking soda, spices, and salt and whisk together until combined.
In the bowl of your mixer, combine pumpkin puree, sugars, and melted butter and beat until incorporated.
Add eggs and vanilla and beat until smooth.
Whisk in flour and milk and hand mix until just combined.
Pour half of the batter into the pan.
Sprinkle with half of the chocolate chips.
Pour the rest of the pumpkin bread batter and sprinkle with remaining chocolate.
Bake bread for 40-50 minutes or until a knife is inserted and comes out clean.
Cool 10 minutes then invert to remove bread from pan.
Serve warm or at room temperature.
You are the best!
You are the best!
Thank goodness it’s pumpkin season!
Such a delicious fall combo!
Bring on the pumpkin! Love those big chocolate chunks!
Wow!! This looks incredibly delicious!! I can’t wait to try this recipe!!
Cinnamon chips in pumpkin bread is THE BEST idea!! Thank you so much for sharing this recipe. SO GOOD!!
xo Michael