CHOCOLATE CHIP PUMPKIN BREAD is so moist, loaded with pumpkin flavor, and studded with chocolate chips. Serve slightly warm with a smear of butter for a delicious fall treat.
I’ve been slowly counting down the days until pumpkin season all year.
My kids count down until Christmas morning, I count down until it’s acceptable to admit that I’m eating a slice of pumpkin bread every morning.
The rules surrounding pumpkin recipes are weird, but people get awfully mad when you serve up pumpkin pancakes for breakfast in May.
Anyway, hooray for pumpkin season! Let’s make this chocolate chip pumpkin bread recipe!
Pumpkin Chocolate Chip Bread Recipe:
Add some flour, pumpkin pie spice, baking soda, baking powder, and salt to a mixing bowl and whisk together.
In a second bowl, add your pumpkin puree, eggs, and oil and whisk well to combine.
Add the wet ingredients to the dry and stir to combine.
Dump in some chocolate chips. You can use any variety that you prefer – milk, semi-sweet, or dark chocolate are all delicious in this pumpkin bread!
Spread into a loaf pan and pop it into the oven.
This pumpkin bread bakes in about an hour.
We like to smear salted butter on warm pieces of bread. That little bit of salt against the warm, soft, sweet bread is absolute heaven.
How to store pumpkin bread:
No matter how you choose to store your pumpkin bread, you’ll want to be sure to wrap it so that it’s air-tight or it will dry out.
Store your covered bread on the counter at room temperature for up 2 days.
Store your covered bread in the refrigerator for up to one week. You may rewarm slices of cold pumpkin bread in the microwave for about 10 seconds.
Slice your bread and wrap the slices individually and store in the freezer for up to 3 months. Thaw overnight on the counter before eating.
More pumpkin recipes to try:
My favorite pumpkin recipe that I must make over and over every pumpkin season is pumpkin crunch cake. It’s simple, quick, and it’s always a hit.
This pumpkin dip is fun for dipping Nilla wafers, this pumpkin cake is made extra tasty with cream cheese frosting, and these pumpkin cheesecake bars look like you spent hours on them, but they’re actually quite simple.
Chocolate Chip Pumpkin Bread
Ingredients
- 1-2/3 cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 15 ounces canned pumpkin
- 1/2 cup canola oil
- 2 large eggs
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
- Add the flour, brown sugar, sugar, pumpkin pie spice, baking soda, salt, and baking powder to a large mixing bowl and whisk to combine.
- To a smaller bowl, add the pumpkin, oil, and eggs, Whisk well to combine.
- Pour the pumpkin mixture into the dry ingredients and stir until just combined.
- Stir in the chocolate chips.
- Spread the batter into the prepared loaf pan and bake for 60-70 minutes or until a tester comes out clean.
- Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Tips & Notes:
Nutrition Information:
Beverly says
This recipe is superb because it uses an entire can of pumpkin, moist with a delightful blend of spices. I used white whole wheat flour and dark chocolate chips. This cake was met with rave reviews. Next time, I’ll reduce the sugar and sub half of the oil with unsweetened apple sauce just as a test run. I’m making this again.
Karly says
So glad this was such a hit! Thanks, Beverly!
Vivian Robles says
After searching for too many recipe in Pinterest I decided to try this one. Best decision ever. The pumpkin bread taste amazing and more importantly it is most.
Karly says
Yay! So glad you liked it, Vivian! 🙂
Andrea says
I’ve made this bread almost weekly for the last month, so delicious! I replace the oil with applesauce and eliminated the white sugar and the bread is still wonderful. Thank you for this keeper of a recipe!
Karly says
Thanks, Andrea! Glad to hear it still works out with those changes!
Lena says
I love it. Have been making it now for almost 2 years, at least once a month. It’s super easy to make and it tastes amazing.
Karly says
Ah, I love to hear that! Thanks, Lena!
Janet says
Can you add walnuts, and if so how much do you recommend?
Karly says
Yep, I think walnuts would be a great addition. I’d probably add in 1/2 cup or reduce the chocolate chips down if you wanted to add more.
Deborah Skolnik says
Hi! Can you tell me what size loaf pan you recommend? Thank you!
Karly says
Hi Deborah! We use a 9×5 loaf pan. 🙂
Deborah says
Thanks!
Kelly says
This recipe is great! I’ve already made two loaves and the second was even better than the first. Do you have any suggestions on bake time when using a smaller loaf pan? Thank you!
Karly says
Hi Kelly! I haven’t tried this one in a smaller pan, but I’d just keep a close eye on it and remove from the oven when a tester comes out clean. 🙂
Sarah Chun says
Loved it! I used fresh pumpkin, from my porch decorations! I doubled the bath too, because it is so delicious! Great gifts for my friends!
Karly says
So glad you enjoyed it, Sarah!
Tammy says
I love this recipe so much I’m on my fifth bread!! My family absolutely loves it it’s very moist and delicious!!
Karly says
Oh gosh, I love to hear that! Thanks, Tammy!
Taylor says
So delicious. Took 75-80 minutes to bake in the middle. Plan to use aluminum foil over top to avoid burning.