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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.
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The most incredible recipe
This is the best pumpkin bread I’ve made hands down!
I made this loaf and turned them into muffins for a bake sale and they came out amazing!! It made around 26-28 muffins. They were a big hit and very good. Will 100% be using this recipe for thanksgiving
What temp and how long in the oven?
This tasted SO good! I substituted the milk for oat milk and it tased really good!
one thing that happened was that the middle of my loaf was raw I cooked it for longer then it said and it was brown. Do you think that the oat milk had anything to do with it or that I just needed to cook it longer?
Thank you so much for the recipe!
I will definitely be making it again!
So glad you loved it! Oat milk’s totally fine—it wouldn’t cause the center to stay raw. More likely the loaf just needed a little extra bake time (every oven’s a lil different), or maybe the pan was on the smaller side, making it thicker in the middle. Next time you can loosely tent it with foil if it’s getting too brown but not done inside. Hope that helps!
Thank you! It did help ☺️
SO good!!!!!!!
I made it with oat milk and it tasted amazing!
one little thing was in the middle of the loaf it was raw, I put it in for longer and thought it was ok it was still raw. Do you think it was the oat milk? Or I just needed to cook it longer? The top was golden brown so I was a little confused.
it is a wonderful recipe and definitely will be making it again!
I made this for a movie night with some friends and turned a few of the overflow into muffins. I have to say, these have to be the fluffiest and most moist muffins I’ve ever made in my entire life. I wish I made more! Still waiting for tonight to try the loaf but very delicious so far! I am going to say, I do wish there was slightly a bit more of the pumpkin flavor but otherwise still really good 🙂
I only have one loaf pan. Can I freeze or refrigerate the dough?
Yep! Just refrigerate the extra batter while the first loaf bakes, then reuse the pan for the second. Works great.
Very good recipe! I think it was better the second day after it sat! Warmed up with some butter and it’s delicious! Mine took closer to 65 minutes to bake.
I made the two loaves of bread in 9×5 pans. My 12 year old made the muffins. We held back some chocolate chips for both and sprinkled on top of both. My family loved both! I also love that the recipe uses a whole can of pumpkin, as most recipes use only part and I never know what to do with the rest and it sometimes goes to waste. Thank you for sharing! This is our family go to pumpkin chocolate recipe now!
Yum! Made these as muffins and they took about 20 minutes to bake. Halved the chocolate chips and made a cream cheese frosting. Everyone loved them, thank you!
This is the best pumpkin choc chip bread ever! My family asks for it year after year! Never disappoints. Thank you!
This recipe turned out well. I made one regular loaf and two minis. I did use half of the chocolate chips it recommended. Approved recipe by hubby!