This is the best Chocolate Chip Pumpkin Bread Recipe, as it’s moist, fluffy, and full of sweet chocolate chips. If you love all things pumpkin and chocolate, this recipe for pumpkin bread with chocolate chips is sure to be a favorite.
Moist Pumpkin Bread Recipe With Chocolate Chips
If you’re looking for a classic Pumpkin Bread with chocolate chips, then you have come to the right place! This Pumpkin Chocolate Chip Bread Recipe is based off of my mom’s recipe, and let me be the first to tell you, my mom knew what she was doing when it came to baking a pumpkin quick bread recipe.
This recipe is full of pumpkin flavor, which generally speaking should be a given (but it isn’t always the case–pumpkin can sometimes become muddled or dull if not spiced properly). It’s very similar to my Pumpkin Crumb Cake Bread recipe, which is one of my most popular recipes for the fall season! One taste and you’ll know why it gets such positive reviews every year!
The fall season is fleeting, and it seems to pass us by faster and faster each year. Before we’ve left behind the pumpkin season, make sure you bake up a batch of this homemade pumpkin bread! It’s a fall favorite full of warm spices and autumn feelings.
What Makes This The Best Pumpkin Chocolate Chip Bread?
- One Bowl: Let’s be real, when you can make a recipe in one bowl, it’s instantly better. Same goes for this Pumpkin Bread recipe with chocolate chips. It’s made in one bowl, doesn’t require a mixer, and bakes up beautifully.
- Chocolate: The best thing about this recipe for pumpkin bread? You can use any chocolate chips you like. Semi-sweet? Absolutely. Milk chocolate? 100%. White chocolate? Oh yeah. Oh! And you can use mini chocolate chips as well.
- Moist: No one likes a dry and crumbly quick bread or loaf cake, so you can rest assured this is such a moist pumpkin chocolate chip bread.
How To Make This Easy Chocolate Chip Pumpkin Bread:
Most of these ingredients are pantry staples, which makes this such an easy pumpkin bread to whip up. However, you will need an entire can of pumpkin puree (the 15 oz size) and pumpkin pie spices.
Ingredients:
- All Purpose Flour
- Baking Soda
- Salt
- Pumpkin Spices: This is where you can get creative, if you’d like. My favorite pumpkin spices are a combination of cinnamon, nutmeg, and ginger. But, you can add all spice, cloves, cardamom, etc.
- Granulated Sugar
- Brown Sugar: Brown sugar adds extra richness and moisture to pumpkin bread.
- Canola Oil or Vegetable Oil
- Eggs
- Pumpkin Puree: Make sure you get pumpkin puree not pumpkin pie filling. They’re often sitting next to each other on the shelf at the grocery store and they are not interchangeable.
- Water: I don’t suggest substituting any other liquid for water. You need the water to thin out the batter. It’s the right consistency, adds no extra flavor, and makes a super moist pumpkin bread.
- Vanilla Extract
- Chocolate Chips: As mentioned above, you can make this chocolate chip pumpkin bread recipe with any kind of chocolate chips you like: white chocolate chips, dark chocolate chips, etc.
Chocolate Chip Pumpkin Loaf Baking Instructions:
This recipe makes two 8×4 large loaves, but you can use a 9×5 inch loaf pan. Or, you can turn them into mini loaves. Of course, different bread pan sizes will change the overall baking time.
- Mix all dry ingredients together: This is a one bowl recipe, which means everything gets mixed together in one mixing bowl (super easy clean up!). You start by gently mixing all of your dry ingredients together in a large bowl.
- Make a well in the center of your dry ingredients: What does it mean to make a well in the center of dry ingredients? With a rubber spatula, you push the dry ingredients (aka flour mixture) up around the edges of the bowl to make a hole in the center (i.e., the ‘well’). This is a pretty standard instruction with muffins and quick breads because it helps the wet ingredients and dry ingredients mix together a bit more evenly, which keeps you from over mixing the batter. Over mixing leads to dry and crumbly baked goods, which we really don’t want in this recipe.
- Add in the oil: Pour the oil in the well and mix until just combined (the batter will be very dry).
- Add in the eggs: Add the eggs to the batter and mix until just combined.
- Finally, add in the water, pumpkin puree and vanilla: Mix all ingredients together until they are combined and the batter is smooth.
- Mix chocolate chips into the pumpkin mixture.
- Bake: Divide batter between two loaf pans and bake until a cake tester comes out clean.
- Serve: To make the perfect pumpkin bread, you do need to let the pumpkin bread cool on a wire rack before cutting into it. Once it has cooled, use a large knife to cut a slice of pumpkin bread. Serve as is, or spread a little butter over the bread.
Storage Tips:
Let’s talk about how to keep this Chocolate Chip Pumpkin Bread Recipe moist and fresh.
- Room Temperature: Once the pumpkin bread has cooled, you can store it in an airtight container at room temperature.
- Fridge: You can also store chocolate chip pumpkin bread in the fridge in an airtight container. I like it both cold and at room temperature, so you can store it however you prefer.
- Freezer: Yes, you can freeze pumpkin bread! Once the bread has cooled completely, wrap it tightly in plastic wrap, then store in an airtight container. Freeze for up to 3 months. Thaw it in the fridge before serving.
Other Pumpkin Bread Recipes:
- Pumpkin Crumb Cake Bread
- Pumpkin Banana Bread
- Pumpkin Coffee Cake
- Cream Cheese Glazed Pumpkin Bundt
- Vanilla Swirled Pumpkin Bundt
How Do I Make Gluten Free Pumpkin Bread With Chocolate Chips?
I am not an expert at gluten free baking, however, I have made this chocolate chip pumpkin bread gluten free before by using King Arthur’s 1 to 1 Gluten Free Flour. When you use a 1 to 1 gluten free flour, all you have to do is sub out the all purpose flour and instead use the gluten free flour.
Can You Make This Recipe Into Pumpkin Muffins?
Yes, you can. Just divide the batter into muffin tins, filling about 2/3 of the way full, and bake until a cake tester comes out clean.
Can I Use Pumpkin Pie Spice Instead?
Yes, you can. If you prefer to use a pre-made pumpkin spice instead of the ratio of spices I have written in the recipe, use 1 tsp ground cinnamon + 1 tsp pumpkin pie spice.
Quick and Easy Pumpkin Chocolate Chip Bread Tips & Tricks:
- Lumpy Batter: Make sure this pumpkin batter has been mixed well. Big lumps of flour will bake as lumps of flour in this recipe for pumpkin bread.
- Bread Pans: Use two 8×4 bread pans for this recipe, and make sure you either grease the bread pans well, or use parchment paper. I do a combination—I place a strip of parchment paper in the bottom of the pan, then I spray the sides of the pan with baking spray.
- Moist: This pumpkin bread uses a full 15 oz can of pumpkin puree and a lot of water. It might seem like a lot of liquid in the moment, but trust me, this turns into an incredibly moist pumpkin bread. Add in the melty chocolate chips and you’ve got yourself the best pumpkin bread recipe.
- Cracks: If your pumpkin bread has cracks on top, that’s perfectly normal (see my pictures above?), and it’s a good thing for this recipe, because it means your pumpkin bread is going to be extra moist.
- Foil: If the bread is getting too brown on top, but the center is still wet, tent a piece of aluminum foil on top of the bread and continue baking.
- 3 1/3 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup canola oil (or vegetable oil)
- 4 large eggs
- 1 15oz can pumpkin puree
- 2/3 cup water
- 1 1/2 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees and grease two 8x4 bread pans (I also place parchment paper in the bottom of each pan and grease with baking spray).
- In a large bowl, mix all purpose flour, baking soda, salt, cinnamon, nutmeg and ginger together.
- Add in granulated sugar and brown sugar, mixing until combined.
- Make a well in the center of the dry ingredients and add in the oil. Mix until the oil is combined (the batter will be dry).
- Add in the eggs, 2 at a time, mixing until combined. (Again, the batter will be dry.)
- Pour in the water, pumpkin puree and vanilla extract and mix the batter until all dry ingredients are incorporated.
- Lastly, mix in chocolate chips.
- Divide the batter between the two bread pans.
- Bake for 55-65 minutes, or until a toothpick or cake tester comes out clean. (If the top of the bread is browning too quickly, tent a piece of non-stick foil over the top and continue baking until the center is done.)
- Allow the bread to cool 15 minutes before removing from the loaf pans. Then allow them to continue cooling on a wire rack.
- Slice, serve and enjoy!
If you prefer to use pumpkin pie spice, use 1 tsp ground cinnamon + 1 tsp pumpkin pie spice.
Originally posted 2019. Updated 2022.
Here are some other pumpkin favorites:
Cinnamon Sugar Pumpkin Donut Holes
Dawn says
I would like it try it with White Choc chips.
Camryn says
This recipe was really good! Perfect balance of pumpkin to chocolate and very moist. I recommend this recipe to others.