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+ servings
Pumpkin bread in a bread pan.

Chocolate Chip Pumpkin Bread

Moist pumpkin bread studded with chocolate chips! This bread is perfect when served warm with a thick slather of salted butter.
Course Bread
Cuisine American
Keyword autumn, easy bread recipes, easy pumpkin recipes, fall
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 299kcal


  • 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


  • 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.



Store, tightly wrapped, on the counter for up 2 days or in the refrigerator for up 7 days. 
For longer storage, slice the bread and wrap invidividually. Store in a freezer bag for up to 3 months. Thaw on the counter overnight before serving.
To rewarm slices of bread, heat in the microwave for 10 seconds. 


Serving: 1slice | Calories: 299kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 268mg | Potassium: 131mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5600IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg