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
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*I originally shared this recipe in October 2013. Updated October 2019 and October 2021.
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Made this recipe and the flavor is delicious; however, only the outer parts of the loaves were able to be eaten. Cooked 1 1/2 hours in a calibrated oven, with the right pan sizes (2 loaves) and they were still raw and goopy in the middle. Outside was burnt and inside goopy. The countless reviews saying the same thing should have been enough for me to pick another recipe!
Hi Leigh, I’m so sorry you had trouble–did you use two loaf pans, and were they metal? Glass pans will not cook as well or evenly as metal.
I’ve made this recipe hundreds of times (it’s been in our family for generations) and never have a problem.
If I want to make only one loaf, do I half the recipe? Or does it already half it when I hit the x1 option?
You would need to cut all ingredients in half. If you do make two, the other loaf would freeze really well to enjoy another time!
It is absolutely delicious but I think it has too much chocolate in it. It is very very chocolaty but I had to cook it in the loaf pan for over an hour. If you like chocolate keep it the way it is. If you don’t like it as much, I would do like 1/2 to 3/4 the bag. It is super moist and delicious. Will definitely make again and probably add less chocolate chips. Also curious and expecting it to heat up well because of how moist it is. Delicious!
Can you use pumpkin pie spice in substitution for the nutmeg and clove? If so how much?
Lauren hasn’t tested it with pumpkin pie spice but it should work! I’d start with 1 tsp! Hope you love it.
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. 😋
I’ve made the muffins and I’ve made the loaves of bread. Both received rave reviews.m
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!
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.
I’ve been using Lauren’s pumpkin chocolate chip bread recipe for several years now. It’s spot on with taste and always turns out perfect in my oven. I use a ton of her baking and home recipes from the book. Highly recommend this one for fall!! Oh also I do put less chocolate chips in this one since I like less chocolate.
Her banana bars are also an easy. yummy one if you like bananas.
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 🙂
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.