This Pumpkin Chocolate Chip Bread recipe is easy to make and has the perfect flavors of Fall! It makes two regular loaves or several mini loaves, perfect for sharing or freezing for another day.

Looking for more bread recipes? Try my Lemon Blueberry Bread, Poppyseed Bread, or my favorite Banana Bread!

A loaf of pumpkin chocolate chip bread with three slices cut.

Why I love this bread:

  • Easy to Make – Only 10 minutes of prep and a handful of pantry ingredients needed.
  • Makes more than one loaf – great for sharing or freezing for later.
  • Fall Flavors – It has the perfect balance of Fall spices and plenty of chocolate chips to make it even more irresistible!

How to make Pumpkin Chocolate Chip Bread:

Combine Wet Ingredients: Cream sugar and butter until creamy. Add eggs, vanilla, and pumpkin puree and mix.

Creamed butter and sugar in a bowl with eggs and pumpkin puree added.

Stir Dry Ingredients: Stir flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternate adding the flour mixture, then the milk.

Two process photos of flour, then milk being added to pumpkin bread batter.

Stir in chocolate chips.

Chocolate chips added to a mixing bowl full of pumpkin bread batter.

Bake: Pour batter into prepared bread pans and bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. (Mini loaves will bake for 25-35 minutes.) Cool for a few minutes in the pan and then invert the bread onto wire racks.

Before and after photos of pumpkin bread batter in a loaf pan, next to a photo of the baked pumpkin chocolate chip bread.

This recipe makes two loaves or one regular loaf and two mini loaves, or 4 mini loaves.  I love to make mini loaves and share or freeze the extras.

Pro Tips:

  • Bread pan: Pumpkin bread is best cooked in a lightly colored aluminum bread loaf pan.  This recipe looks prettiest baked in a 8.5 x 4.5 inch bread pan, but a 9×5 inch pan will also work. These bread pans conduct heat in a way that allows the bread to cook evenly and prevents the bread from getting too brown on the bottom.
  • Parchment paper: Place a piece of parchment at the bottom of the pan so the loaf comes out easily. I
  • Cook time: Ovens may cook differently, so check the bread at 40 minutes. It’s finished cooking when the inserted toothpick comes out with a few moist bread crumbs attached and not any doughy batter.
  • Pumpkin: Use canned or homemade pumpkin puree, NOT pumpkin pie filling.
  • Muffins: This will make about 2 dozen muffins. Bake at 350 degrees F for 28-38 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. 

Storage and Freezing Instructions:

To Store: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days. 

To Freeze:  Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months. 

Recipe

Prep 10 minutes
Cook 45 minutes
Total 55 minutes
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Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.
  • Add the sugar and butter to a mixing bowl and beat 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.
  • Mini loaves will bake for around 25-35 minutes.

Notes

Bread pan: this bakes pretty and tall in a 8.5x4.5 loaf pans, but 9x5 inch pans will also work, or one regular loaf and two mini loaves.
Storage Instructions: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days. 
Freezing Instructions: Allow pumpkin bread to cool completely and store in a freezer-safe container or bag for up to 3 months. 
Pumpkin Chocolate Chip Muffins: This will make about 2 dozen muffins. Bake at 350 degrees F for 28-38 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. 

Nutrition

Calories: 241kcalCarbohydrates: 39gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 36mgSodium: 221mgPotassium: 75mgFiber: 1gSugar: 26gVitamin A: 2950IUVitamin C: 0.8mgCalcium: 38mgIron: 1.2mg

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*I originally shared this recipe in October 2013. Updated October 2019 and October 2021.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Lovely recipe. Made it in the 9×5 ” pan. I used the metric measurements. So much easier!
    Turned out perfectly. Great taste.
    I will add extra flavoring next time. But that’s just me.
    Worth the effort. 😋

  2. I want to bake these in mini loafs (1 pound) or most likely, extra mini (quarter pound) loafs. What should the temp and time be for this and how high do I fill the loaf? TIA!

  3. 4 stars
    Super moist and yummy. My only complaint is that i used the correct amount of chocolate chips and it felt like I could only taste chocolate, I would’ve done less but wanted to humor the recipe to a T for the first time. Other than that, its great! Those of you saying your loaf did not cook in the middle may have missed that this recipe yields 2 loaves. If you are not halfing the recipe and putting it into one pan, you are going to end up with a singular loaf that is overcooked on the outside and raw on the inside. Carefully follow the directions before leaving a bad review.

  4. Yummy! This turned out beautifully. Moist and delicious… I could eat the whole loaf! My only feedback is that it took a LOT longer than the listed time in my oven. Closer to 75 minutes…
    Thanks for the recipe! It’s a keeper 🙂

  5. 4 stars
    Crowd favorite! I followed the recipe exactly with a scale. No tweaks. I live at high altitude and should’ve added a little more flour. The loaf was a little flat. Flavor was good. Needed to cook longer as well. The parchment was tricky to use but a good idea.

  6. 5 stars
    Thanks for the great recipe! I doubled it and did one loaf and a dozen muffins to test out for Friday morning breakfast after Thanksgiving and it worked well. Ran out of vegetable oil midway through and subbed applesauce, worked like a charm! Thanks again!

  7. 3 stars
    Extended the bake time about 10 minutes from the listed 45-55, might be an issue with my oven rather than the recipe. The loaf’s texture is fantastic.

    Made with semi-sweet chocolate. For personal taste I think I will use unsweetened chocolate in the future, and perhaps half the suggested amount.

    And double the spices. Felt like they were whispering *fall flavors* at me when I wanted more of a shout.

  8. 5 stars
    I thought my grandson would enjoy muffins instead of a loaf, so I decided to make mini muffins with this recipe. OMG! So good! I put leftover batter overnight in the fridge, hoping the 2nd batch would work. They were better the first! I just mixed the batter again & baked them for 17 minutes. I will definitely make them again.

  9. 5 stars
    Used half whole wheat flour and milk chocolate chips because that’s what I had on hand. A winner!! Best pumpkin bread I’ve ever had, will be baking for Christmas gifts!

  10. 4 stars
    This recipe was very tasty and a good use of a can of pumpkin. The loaf was pumpkiny and sweet without being too sickly sweet like you get at bakeries/the store sometimes. It was a long process to make, it took me 30 minutes to prep everything instead of 10, & I had to bake the loaves about 55 minutes. I used 1 metal and 1 pyrex pan. As you might expect, the Pyrex was goopier in the middle but I took it out anyway. Both are good though. I froze the Pyrex loaf for later since we’ll likely be heating it up again anyway 😀 I would recommend this recipe, just be aware it will take a while. Things really do taste better from scratch!! I will be making the cranberry orange muffins next!

    1. Hi Morganna, I’m so sorry that happened. What pan size were you using? And have you calibrated your oven? This recipe has been a family favorite for generations and we’ve never had trouble with it.

  11. 3 stars
    Same issue as others. It’s been baking for over 90 minutes and the middle is still goopy. Bake times need adjusted in recipe

  12. 5 stars
    This recipe is sooo moist and easy to make! Middle takes a bit longer to firm but leave out of oven and let it rest, it will cook through enough.

  13. 5 stars
    My family loved it! This made 2 loaves of bread. I recommend covering with foil, the middle was very goopy still and I didn’t want the outside too done. Will absolutely make this again!

  14. 3 stars
    I used two loaf pans and I cooked both together for 45 minutes. I used a toothpick and it came out clean for both. One loaf pan was dark and one was light metal. One got mailed to my brother for his b-day, so I am not sure how it turned out. The other I ate and it was underbaked despite the toothpick. I can’t remember if the one I ate was the light or dark metal pan. I also added a bit extra “pumpkin pie spice” on top of the recipe spices. Overall it came out tasty. Just hard to tell if it was underbaked or not.

  15. 4 stars
    The problem others are having with the bake time being too short is because the batter is enough to make 2 regular size loafs. If you put all the batter into a standard loaf pan it will not bake correctly & will be raw in the middle while being overcooked on the top.

    Other wise it came out tasty.

  16. Very frustrated by the baking time listed. Followed the directions, used the correct pan size, baked at 350 and 1 hr and 25 minutes later it was still soupy in the middle. My oven has recently been calibrated and I had a separate stand alone thermometer in there. Completely ruined my timing for the day, very late…. Please explain how your’s bakes in 45-55 minutes?!!!

  17. 5 stars
    I made this exactly as listed and it turned out awesome!! My only suggestion is to coat the chocolate chips in 1 Tbsp AP flour. This will help then stay evenly distributed through the batter. Otherwise all the chocolate chips sink to the bottom of the pan

    1. Sorry your bread wasn’t done! Sounds like it needed more time in the oven. You want to cook it until a toothpick in the center comes out clean.

  18. 5 stars
    Made this the Monday before Thanksgiving this year. One loaf was gone in two days flat. Had to hide the second loaf so we could have it for dessrt on Thanksgiving. Was a hit with the extended family.

  19. I’ve made this on several occasions! It’s always a hit! Thanks!! Today, I’m trying it in a Bundt pan. Wish me luck!

  20. 5 stars
    I made this for Thanksgiving and everybody loved it I actually used Mini semi sweet chocolate chips and it was so delicious and there were chocolate chips in every bite.

  21. 5 stars
    Made these as 1 loaf and 12 muffins with my 5 yr old daughter- they were great, very easy and tasty and she loves them!

  22. 5 stars
    Delicious! Love that it makes more than one. I made 1 loaf and 6 jumbo muffins with this recipe. Can’t wait to make it and share with more friends and family! Thanks!

  23. 5 stars
    This was easy and delicious! I doubled the recipe (almost didn’t have a mixing bowl big enough…), and made some without chocolate chips for my coworkers who prefer that. Used vanilla soymilk instead of milk because that’s what I had. Used a hodgepodge of loaf pan shapes and sized and guessed at the baking times…it was all delicious!!! Thanks for this, it’s a keeper!

  24. 5 stars
    I omitted 1 egg white to make a more dense bread. Some pumpkin pie spice almost a half tsp would go a long way in this recipe. Other than that it was delicious 5/5

  25. 5 stars
    Delicious and moist pumpkin bread! Easy to make, too. Definitely a keeper.
    I used larger chips because that’s all I had (and I didn’t feel like chopping them). I also decided to experiment and used a 10x3x3 loaf pan. The recipe made a lovely pumpkin bread loaf. It did take an extra 15 minutes to bake thoroughly. Achieved a crunchy top by sprinkling the top with Demerara sugar.
    I am also going to modify the recipe to use the entire can of pumpkin. A can of pumpkin is one ounce shy of yielding 2 cups. Any recommendations?
    I highly recommend this recipe! Keep it as is or zhuzh it up. Mmmmm!

  26. 5 stars
    I’ve made this so many times and it’s always a big hit! I’m looking to make a large quantity of this for a potluck. Would this recipe work if I use a sheet cake pan, like 9×13?

  27. Easy recipe and great flavor, but I had trouble with the bread being cooked all the way in the middle, and I attempted twice, in different bread pans. Maybe a bit too dense? I just ate around the undercooked parts and it was still very yummy, but I wasn’t able to give as a gift (as I originally planned).

    1. I’m sorry about that! Definitely cook it longer next time. If the top is getting brown, just place a piece of aluminum foil over it while baking. Insert a toothpick to test it before removing from oven–it should come out clean.

  28. 5 stars
    This bread is DELICIOUS- and so easy! I plan to freeze one loaf- when I go to defrost, what is best way? Leave in air tight container whole time or, remove and let defrost on bread board? Thanks!

    1. 5 stars
      Lol 🤣 check to make sure you didn’t use puréed tomatoes because I followed this recipe to a T and there was tons of pumpkin flavor in mine!

  29. 5 stars
    I made this bread yesterday! OMG…… it’s amazing! Super easy to make. Thanks for all the different measurements too. And for sharing this recipe.
    I will definitely keep making this bread!!

  30. 5 stars
    ABSOLUTELY WONDERFUL RECIPE!!! I made two full size loaves for a work potluck, and both of them were eaten in under 3 hours. Personally, I would have preferred to put in less chocolate chips because I thought the chocolate taste overpowered the pumpkin taste, but you can’t argue with how popular it was. Amazing work!

  31. I recently made two loaves with my 5 and 6 yr olds! This recipe is easy to follow and is super flavorful. The kids literally tore one loaf in half to share with one another. I wrapped, froze, and mailed off the other to my daughter a few states away! It froze beautiful and was delicous when it arrived. I’m about to make it again, I came to print out the recipe this time.

  32. 4 stars
    I live in Europe and used the metric units. It turned out super yummy but didn’t really rise a lot. I tried twice, one with chocolate chips and the second time I didn’t add anything.
    Maybe I didn’t use enough baking soda and baking powder? But I followed all the instructions. Do you maybe have a tip?

  33. 5 stars
    delicious- we love pumpkin bread in the fall- I had to bake for 53 min- I made 2 med size loafs- i did add pecans, mini choc chips and chopped dates
    I already had a good recipe, but really like this one–

  34. 5 stars
    Loved this recipe in, made in 2 foil pans to give away. It made so much I Saved out almost 3 cups of batter before putting in chocolate. Chips . Added chopped apples to it and made 3 LG muffins. Delicious

  35. Dear Laura,
    I am a UK citizen and have never seen tinned pumpkin in stores here. In fact I do not believe this product exists in UK. Can this be made with fresh pumpkin and if so, in what quantity.

    I look forward very much to a positive reply.

  36. Delicious! My family ate it up within a couple days. I will definitely be making it again soon. Thank you for the recipe!

  37. I made this today and thought it came out delicious. I used 1/2 of a 10 oz bag of Ghirardelli 60% cacao bittersweet chocolate chips and non-fat milk (that was all I had in the house). My next door neighbors have been dealing with some car issues, so I gave them one of the loaves. They were so appreciative. Thanks for the yummy recipe.

  38. 5 stars
    Made with gluten free flour and fresh roasted pumpkin, and it’s a real hit. Only used the dark sugar qty. and pastry quality dk.chocolate chips, so the aroma of this pumpkin bread was over the top! Repeat for all winter, as we still have some big pumpkins to deal with;-)

  39. I’d like to make this recipe for me diabetic gram… I’m thinking replace the sugar with Splenda, but what do i do about the chocolate chips?

  40. 5 stars
    Really tasty! My whole family loved it. I substituted 1/2 cup ground flax seed for a 1/2 cup of the flour (So 2 and 1/4 cups flour, 1/2 cup ground flax seed.) Worked great.

  41. 5 stars
    Lauren this really is the beat pumpkin bread I made and I tried quite a few recipes
    This one is a keeper for me
    I did reduce the sugar by about 1/2 cup and it was just right

  42. 5 stars
    I made this recipe to give away to family and friends. It was easy to make and was loved by all who are some. Will use this recipe again and again. Thank You! Renee

  43. Hey! I was wondering if I could use pumpkin pie spice as I don’t have all of the spices listed? And if so how much would you use?

  44. 5 stars
    happen to have cans of pumpkin on hand, decided to try this recipe , now family and friends are begging for more.

  45. 5 stars
    I had zero experience with baking before I made this recipe yesterday. The recipe was easy to follow and turned out great! My girlfriend and my coworkers all love it. Thank you!!

  46. 5 stars
    Made this recipe but had to switch the ingredients to make it diabetic friendly and also made it with homemade pumpkin puree. Love this recipe!!! It had toddler approval as well, my 2 year old ate half a loaf by himself. Wish could post a picture of the final product.

      1. Change out white granulated sugar to any one or combination of sugar free (SF) or plant based sweeteners (white and brown) such as Splenda, Stevia, Erythritol, Allulose, Monkfruit etc. Use Lilly’s SF Chocolate Chips.

  47. 5 stars
    I grow my own pumpkins and I use this recipe exclusively. I went to make some today and I thought I lost the recipe. Panic! So relieved I found it again. The flavors are so good and it’s very moist. I don’t even need to modify the recipe. Yum!! So good.

  48. 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

  49. 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!

  50. 5 stars
    My family loves this bread – with or without chocolate chips! I make it at least twice per month.

    1. You could substitute soy milk, almond milk, evaporated milk, half and half…hope one of those work for you 🙂

  51. 5 stars
    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!

  52. 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!

  53. 5 stars
    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.

  54. 5 stars
    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.

  55. 5 stars
    This recipe turned out perfect. I used coconut milk, added an extra 1/4 c. Butter (we like extra fat), used 1/2 the sugar + a couple TBSP honey & baked it in a 9×13 for 50 min. Everything else was just like the recipe. Nice and moist ~ right on!

  56. 5 stars
    I LOVE this recipe! So moist and delicious! I’ve made it multiple times for occasions and it’s been a hit each time. It’s so simple to make! I used dark chocolate chips instead of milk chocolate.

  57. I had the same problem as Keri—after 55 min both were still goopy in the middle but dried out on the sides. 🙁 Followed the recipe to the letter.

  58. I baked these at 350 for 50 minutes and they are not even half way cooked. Was I supposed to do one loaf at a time? I was also using the stove while they were baking, would this make a difference? I followed the directions to a T. Any help would be great.

    1. Hi Keri, It should be just fine to cook them both at the same time–that’s very strange. What type of oven do you have?

  59. Do you mean 1/2 tablespoon or teaspoon of baking soda? I don’t have a 1/2 tablespoon measure. I’m excited to make this recipe!

  60. Can i make it in a cake pan, like a cookie brownie? Well i’m already trying it anyways, let you know how it goes. Also subbed truvia for sugar and used some wheat flour. Less carbs!

  61. 5 stars
    Good news, if you have pregnancy brain and double the butter, it still turns out! It took probably an hour and twenty minutes or so to cook and I had to cover it with foil to make sure the top didn’t burn, but it eventually cooked through, haha! I think it’s probably closer to a pound cake than bread this way, but still delicious! 🙂

  62. 5 stars
    Mmmmm, I love this recipe so much! I’ve made it a few times now, and it’s so delicious every time! Thank you so much for sharing! 🙂

  63. 5 stars
    I made this for after-church coffee this morning, and it was a hit! Used chocolate chunks instead of chips. YUM.

  64. 5 stars
    I’ve made this recipe twice this week for my family and shared some with a neighbor. This is a great recipe. Perfect flavor and texture, pantry staple ingredients, simple prep. This will be my new go – to pumpkin bread. Only thing I changed was using pumpkin pie spice in place of the individual spices. Thanks for the great recipe!

  65. 5 stars
    I tweaked the recipe a little and it still turned out delicious! These are my changes:
    I used only 1/8 teaspoons of clove and nutmeg, 1 Tablespoon of baking soda (no baking powder and no salt)
    1 cup chocolate chips instead of the whole bag. I made 4 mini loaves, pouring 11/2 cup of mixture into each loaf tin and baked them side by side for 40 mins on the middle oven rack.

    1. Did you use unsalted butter? I want to make this without any salt. May I ask why you didn’t use baking powder?

  66. 5 stars
    Yeah.. I agree.. this is the BEST pumpkin bread. Very VERY good and super easy to make. I used a bit smaller pans..took about 55 minutes to bake.

  67. 5 stars
    Perfect way to kick off fall and back to school! Made this over the weekend and it didn’t even last 24 hrs. Delicious!

    1. Thank you, it’s about 240 per slice, but this can really vary depending on how thin or thick you cut your slices (this nutritional info is based off of 12 slices from 1 loaf).