This pumpkin chocolate chip bread is soft, moist and perfectly spiced with fall flavor! Pumpkin bread with chocolate chips is a family favorite and makes two loaves.
Other classic fall treats loaded with pumpkin flavor include pumpkin chocolate chip cookies, pumpkin blondies and pumpkin oatmeal chocolate chip cookies!
Table of Contents
Chocolate Chip Pumpkin Bread
Moist and flavorful pumpkin chocolate chip bread is a classic pumpkin recipe for fall that everyone loves. It combines sweet, earthy pumpkin bread with rich chocolate chips for the best seasonal quick bread combination!
This bread is super soft, perfectly spiced and bursting with chocolate chips! It’s a family favorite and the perfect treat to enjoy during fall! Usually we like to do half the batch as pumpkin chocolate chip muffins and freeze those for another day.
Pumpkin Chocolate Chip Bread Ingredients
Made with basic pantry staples and a few popular fall ingredients, this pumpkin chocolate chip bread recipe is one you’ll come back to again and again.
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, baking powder, baking soda, salt, eggs, granulated sugar and vanilla extract.
- Pumpkin: You can either use canned pumpkin puree or make your own homemade pumpkin puree from scratch. If using canned, look for 100% pure pumpkin with no extra sweetener or spices added (not the pie filling).
- Vegetable oil: For an extra moist and tender texture.
- Applesauce: This works to add moisture in the same way that vegetable oil does, but with less fat. I like to use a combination of oil and applesauce to get the best of both worlds.
- Spices: A warm fall mix of cinnamon, pumpkin pie spice, nutmeg and ginger.
- Chocolate chips: I prefer the flavor that semi-sweet chocolate chips add, however you could absolutely use milk, dark or even white chocolate chips, or a mix of a few different varieties.
How to Make Pumpkin Chocolate Chip Bread
In a medium-sized bowl, whisk together the flour, baking agents, salt, cinnamon, pumpkin spice, nutmeg and ginger.
In a separate bowl, mix together pumpkin, eggs, sugar, applesauce, vanilla and oil. Slowly add dry ingredients to the wet ingredients and stir until combined. Fold in chocolate chips.
Divide the batter between two greased 9×5″ pans and sprinkle a few more chocolate chips onto the tops if desired.
Bake at 350°F for 60 to 65 minutes, or until a toothpick comes out clean. Cool chocolate chip pumpkin bread recipe in the pan for 5 to 10 minutes, then move to a wire rack to cool. Slice and enjoy!
Tips and Variations
- Line your baking pans with parchment paper for easier removal. I like to leave a few inches of overhang from the sides to easily grab and remove from the pan.
- Measure the flour accurately using the spoon and level method. Using too much or too little flour can result in a dense or dry texture.
- Add a few more chocolate chips on top prior to putting it in the oven. It makes the bread look extra pretty and adds a little more sweetness.
- Swap the chocolate chips with nuts like walnuts, pecans, dried cranberries or pumpkin seeds. Or include them in addition to chocolate, just reduce chips by half.
- Substitute applesauce for 1 mashed banana. It will change the flavor a bit and taste more like a subtle pumpkin banana bread.
- Similar to my pumpkin chocolate chip cookies, this bread tastes even better the next day because the flavor gets bolder as it sets.
More quick bread recipes include caramel apple monkey bread, this zucchini bread recipe or this cranberry orange bread with orange glaze.
More Pumpkin Recipes
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Pumpkin Chocolate Chip Bread
Video
Ingredients
- 3 ½ cups (455 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 (15-ounce) can pumpkin puree (I prefer Libby's)
- 4 eggs
- 2 cups (400 grams) granulated sugar
- ½ cup applesauce , or 2 pouches
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips , plus more for tops if desired
Instructions
- Prep. Preheat the oven to 350°F. Grease 2 8×4-inch loaf pans.
- Dry ingredients. In a medium bowl, whisk together 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons salt, 1 1/2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon nutmeg, and 1/4 teaspoon ginger.
- Wet ingredients. In a large bowl, mix together 1 can pumpkin, 4 eggs, 2 cups sugar, 1/2 cup apple sauce, 1 teaspoon vanilla, and 1/2 cup oil. Slowly add flour mixture to the pumpkin mixture and mix until just combined. Fold in 1 cup chocolate chips.
- Add batter to loaf pans. Divide the batter between the 2 pans. You can also add a few additional chocolate chips on the top of the batter, if desired.
- Bake. Bake 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let cool in the pan 5 to 10 minutes before removing onto a cooling rack to cool completely.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Sure, simply cut the recipe in half to make one loaf if preferred.
This pumpkin chocolate chip bread recipe makes two 9×5″ loaves, however you could make 4 mini loaves if preferred. Bake for 35 to 45 minutes, or until a toothpick comes out clean. For muffins, simply pour batter into muffin tins and bake for 23-25 minutes, or until a toothpick comes out clean. It should make 24 regular-sized muffins.
No, the canned pie filling contains sugar and spices that will alter the flavor of this pumpkin bread. Since we’re adding our own sugar and spices, it’s important to use the 100% pure pumpkin instead of the pie filling.
It will keep for keep for up to 3 days if stored at room temperature in an airtight container, or up to 1 week if stored in the fridge. Simply wrap in foil or place in a zip top bag to store.
Let cool completely, then wrap in plastic wrap or foil. Place in a freezer bag or container and freeze for up to 3 months. When ready to enjoy, place on the counter to thaw.
Categorized as: American, Bread, Freezer-Friendly, Halloween, Kid-Friendly, Nut-Free, Quick Bread, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was such a huge hit with my family! My kids were fighting over the last piece!
Love to hear that!!
My absolute favorite fall treat! Perfect texture and flavor.
Enjoyed this for an afternoon snack and it did not disappoint! Turned out perfectly moist and fluffy; easily, a new fall favorite!
So happy to hear it was a success! Thanks for your comment and review, Sara :)
❤️ This and your pumpkin cookies are two favorites for fall. I like that this bread doesn’t have as much oil as many other quick breads seem to. It’s not needed and is very moist.
I’m so glad you enjoyed it, Kelley!
We love this bread! I am so happy with its spiciness, which sets it apart from other pumpkin breads. After the first time I made it, my partner could not stop praising its texture, talking about how the crust was firm but the bread was so tender inside. This is the bread we make to give as a gift.
Thanks so much for your nice comment, Beth! I’m so happy to hear that you both love it :) This bread would make the perfect gift!
I am so excited for pumpkin season! This bread is absolutely perfect with my afternoon latte!
Our favorite pumpkin bread! We absolutely love this bread, and truth be told, we probably put more chocolate chips in than we should…not exactly a breakfast bread at that point! But it tastes good with vanilla ice cream too… :D
I really loved how you used oil and applesauce in this bread – moist and delicious. The chips were a great addition too. Especially that first piece when they are still warm and oozing :-)
I’m so glad you enjoyed it! Thanks for leaving a comment and review. :)
This turned out so moist and delicious! I will be making more to give out around the holidays as gifts!
This pumpkin bread is so good! Love the flavors and the chocolate adds the perfect touch!
Just wanted to let you know the recipe doesn’t mention adding the vanilla! I’m assuming you add with the remaining wet ingredients. Also to make muffins out of these how would you adjust time/temp?
Hi Melissa! Thanks for catching that, I will change it right now! Yes, you add it with the remaining wet ingredients. I would keep the temperature the same and cook for probably 12-15 minutes. :)
Oh my! Found your recipe on Pinterest, and it looks so good! I love pumpkin! =)
I love pumpkin too!! This recipe is so yummy with the pumpkin and chocolate chip combo! I hope you enjoy it. :)
I am from Australia we don’t have canned pumpkin or pumpkin spice. If I cook and purée pumpkin that should work I hope and can you let me know what spice is in the pumpkin spice. Thank you I enjoy reading all your posts.
Yeah I think the cooked pumpkin will work and you could make your own pumpkin spice. Here is a link to a recipe: http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/. Hope that helps! :)
This makes me want a slice so bad! This looks so yummy!
I love this bread, I definitely need to make it again with my left over pumpkin! :)
Ohh, this looks super delicious! Can’t wait to try!
It is so moist and delicious! Hope you enjoy it Amber! :)
Looks delish! But am I missing when to add the chips?
Add them in after you add the flour mixture to the pumpkin mixture and then sprinkle a few on top! I’ll add it to the recipe too, thanks for catching that! :)
Looks delicious! Pinning for later! :) My husband loves anything with chocolate chips in it –so I’m sure this will be a new family favorite! :)
I’m a lover of all things chocolate chips too, so of course I had to throw them in! Hope you enjoy! :)
This sounds so good I surely will have to try it! Yum Yum Yum!!!
It is so moist and delicious! Hope you enjoy it Mary!