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!
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.
Stir Dry Ingredients: Stir flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternate adding the flour mixture, then the milk.
Stir in chocolate chips.
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.
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
Pumpkin Chocolate Chip Bread
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
- 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
Nutrition
*I originally shared this recipe in October 2013. Updated October 2019 and October 2021.
This post contains affiliate links. I love sharing my favorite products with you!
This post contains affiliate links.
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!
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.
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.
Delicious easy recipe
Can I use almond flour instead of all purpose flour
Hi! Can I replace the butter with olive oil or coconut oil? Or do half and half?
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!
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!
I never leave reviews but this was excellent. No adjustments needed.
Didn’t cook at all in the middle, and yes, I waited over an hour and an half to see if it would cook.
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.
Same issue as others. It’s been baking for over 90 minutes and the middle is still goopy. Bake times need adjusted in recipe