The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loafs. Your family will love it!
My mom made this pumpkin chocolate chip bread all the time growing up, and it’s my absolute favorite recipe!
It makes two loaves, or one regular loaf and two mini loaves, so you can share with friends or neighbors. mini loaves to your friends! Also, if you want to have just pumpkin bread, feel free to leave out the chocolate chips!
How to make Pumpkin Bread:
Cream together sugar and butter in a large bowl until smooth and creamy. Add eggs, vanilla and pumpkin puree and mix until combined.
- In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add the flour mixture, then the milk. Lastly, fold in the chocolate chips.
- Pour batter into greased and floured bread pans and bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for a few minutes in the pan and then invert the bread onto wire racks.
How to make healthy pumpkin bread:
To make this pumpkin bread a little healthier, you could:
- Cut the sugar down to one cup instead of two
- Leave out the chocolate chips
- Substitute whole-wheat flour
SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:
- Pumpkin Pancakes with Cinnamon Cream Syrup
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Chocolate Chip Bread
- Classic Pumpkin Roll
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin and Black Bean Chili
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Pumpkin Bread
The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two regular loaves or several mini loafs. Your family will love it!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 24
Calories: 241kcal
Recipe Video
Ingredients
- 2 cups granulated sugar
- 1/2 cup butter , softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 12 ounce package chocolate chips
Instructions
- Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.) Preheat oven to 350 degrees F.
- Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
- In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
- Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
- *For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.
Notes
Recipes makes two 9x5 inch loaves, OR four mini loaves, OR one regular loaf and two mini loaves. Want to make healthy pumpkin bread? See my healthier ingredient swap suggestions, above in the post.
Nutrition
Calories: 241kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 221mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2950IU | Vitamin C: 0.8mg | Calcium: 38mg | Iron: 1.2mg
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe in October 2013. Updated August 2018.
Vera Moore says
This is the first time I’ve ever made a pumpkin bread recipe that included milk! I was out of chocolate chips this time, but WOW! This bread is so moist!! I also learned some time back that I do prefer a recipe that contains both baking soda and baking powder rather than just soda, which in my opinion, has a better rise. This is a keeper! Thanks.
Lauri says
Love your name – my grandmother was named Vera!
Esther says
I baked your pumpkin bread recipe today. I added 1 cup of chopped walnuts and 1/2 cup of chocolate chips. Instead of the 2 cups sugar, 1 added 1 1/2 cup.
It came very moist, I like the nutty flavor and taste just right for me as how sweet it is. Thank you for the great recipe.
Greer says
I am new to your site & love love love the “Jump to recipe” option!! Sometimes a girl’s just gotta get to the recipe 🙂
Thanks!
Lauren Allen says
Couldn’t agree more! Glad to have you!
Lauri says
SO moist and yummy!! I used 1 cup white sugar, and 3/4 cup light brown sugar. The vanilla flavor really comes through – this tastes more like a cake than a traditional quick bread!
Or do Susanyou substitute. says
Do you have to put Milk in it ? Or do you substitute something else for it?
Lauren Allen says
You could substitute soy milk, almond milk, evaporated milk, half and half…hope one of those work for you 🙂
Tamara says
My family loves this bread – with or without chocolate chips! I make it at least twice per month.
Samantha says
A perfect recipe! Easy to make and delicious!
Erin says
Hands down my favorite pumpkin bread recipe. Literally sooooo addicting! I wouldn’t change a THING!
Connie says
Happened upon your recipe and it looks delicious! I am wondering if I can cut this recipe in half, as I really want just one regular loaf of pumpkin bread. Thank you!
Lauren Allen says
Yes, that would be fine! Enjoy!
Katie says
Hello,
I was wondering if this recipe would be okay with coconut oil instead of butter. I’ve researched and I know it says you can substitute it but I’ve found some things aren’t the same texture wise.
Thanks in advance
Lauren Allen says
I haven’t tried it, but I’m confidant it would work well!