Name: Pumpkin Chocolate Chip Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1/2 cup vegetable oil; 1 1/4 cups granulated sugar; 2 large eggs; 1 cup pumpkin puree; 1/3 cup water; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips

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Pumpkin Chocolate Chip Bread is one of those recipes that never gets old. You get that classic pumpkin flavor with rich chocolate in every bite! No frosting, no fuss. Just a solid, no-fail pumpkin loaf you’ll come back to every pumpkin season!

Are you looking for more Pumpkin Recipes? Try our Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodle Cookies, and Pumpkin Pie with Condensed Milk.

A loaf of pumpkin chocolate chip bread, partly sliced, with mini pumpkins around it.

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I’ve been making this easy recipe for a long time and it’s become my go-to during pumpkin season! One of my favorite things is how incredible the house smells while it’s baking. It’s seriously the best pumpkin bread ever!

It’s a perfect fall treat for breakfast, packed in school lunches, or afternoon snacks. This is one of those pumpkin recipes that deserves a spot in every recipe box!

What you’ll love about this Chocolate Chip Pumpkin Bread:

SUPER EASY – One mixing bowl for wet ingredients, one for dry, mix and bake. It’s perfect for beginner bakers and one of the best quick bread recipes!
CHOCOLATE IN EVERY BITE – Plenty of chocolate chips throughout, plus extra chocolate chips on the top of the bread for the ultimate indulgence. It’s sooo good!!
GIFT-WORTHY – Makes cute mini loaves for neighbors and friends during the holiday season.
NO SPECIAL EQUIPMENT – No hand mixer needed, just simple bowls and a spoon to create this incredible bread!

Recipe Ingredients:

You’ll need the following ingredients to make the best pumpkin bread recipe:

All-purpose flour
Baking soda
Salt
Pumpkin pie spice
Vegetable oil
Granulated sugar
Large eggs
Pure pumpkin puree
Water
Vanilla extract
Semi-sweet chocolate chips

Top-down view of labeled baking ingredients in bowls and cups: all-purpose flour, white sugar, oil, water, chocolate chips, eggs, pumpkin puree, vanilla, pumpkin pie spice, baking soda, and salt, arranged on a light surface.

Ingredient Notes:

Pumpkin Puree: Make sure to use pure canned pumpkin or homemade pumpkin puree, not pumpkin pie filling which already has warm spices and sugar added.
Pumpkin Pie Spice: You can make your own blend with cinnamon, nutmeg, ginger, and cloves for that perfect pumpkin flavor.
Chocolate Chips: Semi-sweet works best, but you can use milk chocolate or even dark chocolate chips for different flavor profiles.

How to make Pumpkin Chocolate Chip Bread Step-by-Step:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: Preheat oven to 350°F. Grease a 9×5-inch bread pan or line with parchment paper.

Step 2: In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice for the dry ingredients.

Step 3: In a large bowl, whisk together oil and sugar until combined.

Step 4: Beat in eggs one at a time, then stir in pumpkin puree, water, and vanilla until smooth.

Step 5: Gradually fold the flour mixture into the wet ingredients with a rubber spatula until just combined. Do not over mix.

Step 6: Fold in chocolate chips, reserving a few to sprinkle on top.

Step 7: Pour batter into prepared loaf pan and sprinkle remaining chocolate chips on top.

Step 8: Bake for 60-65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs and the top is golden brown.

Step 9: Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Six-step collage of mixing muffin batter: whisking dry ingredients, adding wet ingredients, combining, and whisking in an egg in a white bowl on a light surface.

Six images show the steps of making pumpkin bread: mixing wet ingredients, combined wet mixture, adding dry ingredients, mixed batter, folding in chocolate chips, and batter in a loaf pan with chocolate chips on top.

PRO TIP:

Pro Tip: Don’t over mix the batter after adding the flour. That’s the key to soft, moist pumpkin bread. Mix just until the flour disappears. A few lumps are fine and will bake out. Bake time can vary by oven, so keep an eye on it near the end.

A loaf of chocolate chip pumpkin bread in a metal pan, surrounded by small pumpkins, a bowl of chocolate chips, and a striped kitchen towel on a light surface.

I recently discovered these cute little loaf pan liners, and I’m obsessed! They make cleanup easy and the bread pops right out. As a bonus, they also work great as a separator liner in the air fryer.

Storage and Reheating:

Storage: Store leftover bread wrapped in aluminum foil, plastic wrap, or in an airtight container at room temperature for up a few days.

Reheating: Warm individual slices in the microwave for 15-20 seconds or toast lightly for a crispy exterior.

Freezing: This bread freezes great for up to 3 months. Wrap the whole loaf or individual slices tightly and thaw at room temperature when ready to eat again.

A loaf of pumpkin chocolate chip bread sits on a wooden board lined with newspaper, surrounded by mini pumpkins, a bowl of chocolate chips, and a gray-striped towel. Slices reveal chocolate chips inside the bread.

Additions and Substitutions:

ADDITIONS:

Nuts: Add chopped walnuts, pecans, or hazelnuts for extra crunch and fall flavors.
Sweetener: Try adding a little bit of maple syrup for extra fall sweetness.
Size Options: Make large loaves for gifting or keep it as a plain loaf without the chocolate chips.

SUBSTITUTIONS:

Oil: You can use melted butter, coconut oil, or even olive oil for a different flavor profile.
Sugar: Dark brown sugar can replace some of the white sugar for deeper flavor.
Flour: Substitute up to half the all-purpose flour with white whole wheat flour for added nutrition.

FAQs about the best pumpkin bread recipe:

Why did my bread sink in the middle?

This usually happens from over mixing the batter or opening the oven door too early. Mix just until combined and resist peeking until at least 50 minutes of baking time. These quick breads are sensitive to over mixing!

Can I make this into other treats?

Absolutely! This batter works great for pumpkin chocolate chip cookies or muffins. You can also check out my banana bread or healthy pumpkin pancakes for more fall treats during the fall months.

Can I use homemade pumpkin puree?

Yes, just make sure it’s thick and not watery. If it seems too loose, strain it a bit before using so the bread doesn’t turn out gummy.

A hand lifts a slice of pumpkin bread with chocolate chips from a plate.

What can I serve with this Pumpkin and Chocolate Chip Bread?

This delicious bread is perfect on its own, but it’s also amazing with a hot cup of tea, coffee, orange juice, or a cold glass of regular milk! It makes a great addition to a fall brunch spread or holiday breakfast table.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Pumpkin Chocolate Chip Bread! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin