Pumpkin Chocolate Chip Bread
Updated Sep 26, 2025
This pumpkin chocolate chip bread is made with pumpkin puree, pumpkin pie spice, and chocolate chips! Plus it only takes 10 minutes to prep!
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You’ll love my pumpkin chocolate chip bread!
When fall rolls around, I can’t resist baking something with pumpkin, and this pumpkin chocolate chip bread recipe is always at the top of my list. It’s soft, spiced just right, and loaded with chocolate chips. It’s the kind of bread that makes the kitchen smell like fall the second it hits the oven.
What I love about this pumpkin chocolate chip bread recipe is how easy it is to make. Just mix the dry ingredients with the wet, fold in the chocolate chips, and it’s ready for the oven. No fancy steps, no fuss! It’s just a seasonal quick bread you’ll want to make more than once this fall.
After making this bread, if you find yourself with leftover pumpkin you can definitely use it to make Pumpkin Chocolate Chip Cookies, Healthy Pumpkin Pancakes, or even Pumpkin Pasta!
Happy Cooking!
– Yumna
Pumpkin Chocolate Chip Bread Ingredients
- Canned pumpkin: Use canned or homemade pure pumpkin puree, not pumpkin pie filling.
- Semi-sweet chocolate chips: You could also use dark chocolate chips, white chocolate chips, or chocolate chunks.
- Dry ingredients: All-purpose flour (or whole wheat, or gluten-free), pumpkin spice, baking soda, and salt.
- Wet ingredients: Large room-temperature eggs, granulated sugar, brown sugar, and avocado oil.
How to Make Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread Recipe
This pumpkin chocolate chip bread is made with pumpkin puree, pumpkin pie spice, and chocolate chips! Plus it only takes 10 minutes to prep!
Video
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 ¼ cups canned pumpkin
- ½ cup avocado oil
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Generously coat a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a large bowl, whisk together the eggs and sugars until well combined. Add the pumpkin puree and oil, and continue whisking until well blended. Fold in the dry ingredients with a rubber spatula. When only a few streaks of flour remain, add the chocolate chips and fold until combined.
- Scrape the batter into the prepared pan and bake for 60–65 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove from the oven and let cool completely on a wire rack before removing from the loaf pan.
Equipment
Notes
- Use room-temperature eggs. They mix more evenly into the batter and give the pumpkin bread a uniform texture.
- Toss the chocolate chips in flour first. This helps suspend them throughout the bread so they don’t all sink to the bottom.
- Storage: Store the pumpkin bread in an airtight container at room temperature for 2 days or in the fridge for up to 1 week. For a warm slice, wrap it in aluminum foil and warm it in the oven at 350ºF for 5–10 minutes. Or, microwave a slice (not in aluminum foil!) for 15–20 seconds.
- Freezing: Tightly wrap the loaf or individual slices in plastic wrap or aluminum foil. Place them in a freezer-safe storage bag or container for up to 3 months. Thaw in the fridge or at room temperature, and warm in the oven or microwave.
Instructions Preheat the oven to 350°F. Grease a loaf pan or coat with nonstick spray. Set aside. Whisk the flour, cinnamon, salt, and baking soda in a large bowl. Beat the eggs, sugar, pumpkin, oil, and applesauce in another large bowl. Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in chocolate chips. Pour the batter into the prepared baking pan and bake for 60–65 minutes or until a toothpick inserted in the center comes out clean. Loosely cover the bread with aluminum foil after 30 minutes to prevent the top and sides from getting too brown. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Nutrition
Serving: 1slice, Calories: 290kcal, Carbohydrates: 37g, Protein: 4g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 28mg, Sodium: 158mg, Potassium: 158mg, Fiber: 2g, Sugar: 22g, Vitamin A: 4018IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add some crunch. Toss walnuts, almonds, or pumpkin seeds into the batter before baking. You can also just sprinkle them on top.
- Or, add some citrus zest. Zest a lemon or an orange into the batter for brightness.
- Top it with a glaze. Drizzle some melted chocolate or my easy 3-ingredient glaze on the pumpkin bread after it cools.
Recipe Tips
- Use room-temperature eggs. They mix more evenly into the batter and give the pumpkin bread a uniform texture.
- Toss the chocolate chips in flour first. This helps suspend them throughout the bread so they don’t all sink to the bottom.
- Don’t overmix the batter. When combining the dry and wet ingredients, fold gently until just combined. Overmixing can lead to a dense and tough pumpkin bread.
- Don’t let the bread overbrown. Cover it loosely with aluminum foil halfway through baking so it cooks evenly without burning.
Comments
How would you suggest I use frozen squash? Defrost first and roast, roast from frozen or steam? Thanks for the help!
I would roast the frozen squash without thawing it first then put it in a food processor to make a puree. I have a guide to making homemade pumpkin puree you might find helpful: How to Make Pumpkin Puree I hope it turns out amazing!
Thanks for answering Yumna! I did read your guide but it only contained info about fresh pumpkin if I remember correctly. I will give it a shot next week 😀
I made this for our neighbors and they said it was the best pumpkin bread they ever had! I plan to make it for more gifts this Fall and also try it with gluten free flour. Thank you for adding another delicious recipe to my rotation!
Aww thank you so much! I’m so happy to hear your neighbors loved it!!
Can I use light brown sugar or is dark best? I’d just have to run to the store, that’s all.
Light brown sugar will work just fine. Enjoy!
So delicious!
Thanks, Gayle!
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