Chocolate Chip Pumpkin Bread

This post may contain affiliate links. Please read our privacy policy.

Chocolate Chip Pumpkin Bread is packed with warm spices, pumpkin, and, of course, chocolate chips! This delicious recipe will become a family favorite in no time.

Several slices of chocolate chip pumpkin bread spread on a piece of baking paper next to a pumpkin.

I’m a big fan of recipes that you can make and share with others.

Cookie recipes are obvious, but I also love sharing baked goods like zucchini muffins, glazed apple scones, and salted caramel.

Quick breads that make 2 loaves are also perfect for sharing. It’s easy to save a loaf for your family to enjoy and wrap up a second loaf for a friend, neighbor, or your child’s teacher.

Rum coconut banana bread, chocolate and cinnamon breadand this Chocolate Chip Pumpkin Bread are all my favorites for this.

Close-up of slices of pumpkin bread with chocolate chips resting against the rest of the loaf.

The best chocolate chip pumpkin bread

Every year my classic pumpkin bread is one of My Baking Addiction’s most popular recipes along with Homemade Pumpkin Pie Spice, Pumpkin Roll, and Pumpkin Pie Crunch. Notice a theme here?

I’ve been making pumpkin bread for years, long before my blog, and it shows up countless times in my kitchen during the season.

I’ve made a few variations over the years, from streusel-topped pumpkin bread and pumpkin muffins to this Chocolate Chip Pumpkin Bread.

This Chocolate Chip Pumpkin Bread is sweet, perfectly spiced, chocolaty, and incredibly moist. I know, I know: moist isn’t even my favorite word, but there’s really no way to adequately describe this recipe without mentioning that word.

I also know there are a lot of people who don’t think chocolate is part of a pumpkin recipe, but trust me: the combination is truly delicious!

(And if you’re like me and don’t mind putting the two together, you have to try my mini pumpkin cheesecakes and pumpkin brownies too!)

Just like the original recipe, this Chocolate Chip Pumpkin Bread gets better with time, so make it a day or two before you plan to eat it or give it as a gift.

Slices of pumpkin bread with chocolate chips stacked on a plate. The top slice is broken in half.

How to Make My Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is really easy to make. It takes a little while to bake, but I bet you can throw the dough together in about the same time it takes to preheat the oven.

Ingredients you will need

To make this recipe you will need:

1 can (15 ounces) pumpkin puree
4 large eggs
1 cup vegetable oil
⅔ cup of water
2 teaspoons pure vanilla extract
2 ½ cups granulated sugar
3 ½ cups all-purpose flour
2 teaspoons of baking soda
1 ½ teaspoons kosher salt
2 tablespoons pumpkin pie spice
2 cups chocolate chips

Chocolate chip pumpkin bread ingredients arranged on a work surface.

Before you start baking, make sure you know how to measure flour correctly. Performing this simple step will help your chocolate chip pumpkin bread come out perfect every time.

Be sure to purchase pure pumpkin puree for this recipe, not pumpkin pie filling. The pumpkin pie filling has extra ingredients that would ruin the proportions of this bread.

If you’re not a fan of cooking with vegetable oil or canola oil, you can substitute your favorite neutral-flavored oil, such as avocado oil.

If you don’t have pumpkin pie spices or the ingredients to make your own, you can substitute ground cinnamon. Also add a pinch of ground ginger if you have it!

I usually use regular sized chocolate chips in this recipe, but feel free to use mini chocolate chips if you want to get really cute! They are my favorite in my chocolate chip cheesecake and would be lovely here too.

Make this bread

Like all quick bread recipes, mix together the wet ingredients – pumpkin, eggs, oil, water and vanilla – in a bowl. You can do this with a mixer or simply using a whisk.

Wet pumpkin bread ingredients mixed in a white bowl.

In another bowl, whisk together the dry ingredients: flour, baking soda, salt, and pumpkin pie spice.

Stir the dry ingredients into the pumpkin mixture until well combined, then fold in the chocolate chips.

Chocolate chip pumpkin bread batter mixed in a white bowl.

This recipe makes 2 loaves of chocolate chip pumpkin bread, so divide the batter between 2 greased 8×4-inch baking pans.

Bake at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Leave the loaves to cool on a wire rack before slicing and enjoying them.

Two loaves of pumpkin chocolate chip bread baked and cooled in loaf pans on a wire rack.

Storage and freezing

As I mentioned, this Chocolate Chip Pumpkin Bread is actually even better a day or two after you bake it, so it keeps beautifully.

Wrap the loaves tightly and store at room temperature for up to 3-4 days. If your home is very hot and humid, store them in the refrigerator for up to 5 days.

Since this recipe makes 2 loaves, it makes sense to enjoy one now and freeze another for later. Wrap the bread in cling film followed by heavy duty aluminum foil. If desired, place in a zippered freezer bag for extra protection and freeze for up to 3 months.

Thaw the bread at room temperature for a couple of hours before slicing and enjoying.

Two slices of pumpkin bread with chocolate chips on a plate.

Preheat oven to 350°F. Grease and flour (2) 8.5 x 4.5 x 2.5 inch bread pans.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the pumpkin, eggs, oil, water, vanilla and sugar until well combined.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
Stir the dry ingredients into the pumpkin mixture until well combined. Stir in the chocolate chips. Pour the batter into the prepared pans.
Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.

Store, tightly wrapped, at room temperature for 3-4 days or freeze for up to 3 months.
Makes 2 loaves.

Serve: 1slice, Calories: 385kcal, Carbohydrates: 55G, Protein: 4G, Fat: 17G, Saturated fat: 5G, Polyunsaturated fats: 7G, Monounsaturated fats: 3G, Trans fats: 0.1G, Cholesterol: 33mg, Sodium: 299mg, Potassium: 136mg, Fiber: 1G, Sugar: 36G, Vitamin A: 3359UI, Vitamin C: 1mg, Soccer: 31mg, Iron: 2mg

Nutrition information is calculated automatically, so should only be used as an approximation.