Pumpkin Chocolate Chip Bread

5 from 19 votes

This Pumpkin Chocolate Chip Bread is easy to make w/ staple ingredients & pumpkin puree - a classic fall baking recipe that's lightly spiced, moist & sweet

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This pumpkin chocolate chip bread is fall in a bite! It’s that time of the year again when the weather is getting colder, and there is pumpkin-flavored everything everywhere. Two of my favorite quintessential fall treats are Pumpkin Bars and this Pumpkin Chocolate Chip bread that’s filled with warm spices, lots of pumpkin flavor, and little speckles of sweet chocolate chips. You can easily make it – no baking experience necessary!

Pumpkin Chocolate Chip Bread after baking, sliced and place in a large dish

This is the best pumpkin chocolate chip bread I’ve tasted, and the good news is it’s very easy to make, super moist, and has that impeccable pumpkin flavor that everyone loves. And if you find yourself with leftover pumpkin from making this bread, you can definitely use it to make Pumpkin Chocolate Chip Cookies, Healthy Pumpkin Pancakes, or even Pumpkin Pasta!

Why You’ll Love Pumpkin Chocolate Chip Bread

  • Simple to make. Anyone, from beginners to experienced bakers, can easily whip up this pumpkin chocolate chip bread. With straightforward instructions and no need for any complicated techniques or special equipment, you’ll find yourself making this simple pumpkin bread recipe time and again.
  • Moist and tender. The use of both pumpkin puree and applesauce ensures that every slice is wonderfully moist and tender. It’s a soft quick bread that offers a great texture, enhancing the overall pumpkin chocolate chip bread experience.
  • Perfectly spiced. The careful measurement of cinnamon not only adds a warming and comforting spice that’s synonymous with fall but also beautifully highlights the natural sweetness of the pumpkin, giving this bread a depth of flavor that is both rich and satisfying.
  • Choc-full of chocolate. I didn’t hold back on the chocolate chip portion of this pumpkin bread, guaranteeing a burst of chocolate in every slice. The semisweet chocolate chips provide a beautiful contrast to the spiced pumpkin bread, delivering a rich and indulgent treat that is sure to satisfy your sweet tooth.
  • Versatile. This bread is not just for breakfast; it can be a snack, a dessert, or even a sweet companion to your afternoon tea. Its versatility makes it a staple in your recipe collection, adapting to suit various occasions and moments throughout your day.
  • Great for fall. Nothing says fall quite like a pumpkin recipe. This bread, with its rich pumpkin flavor enhanced by a hint of cinnamon, brings the essence of autumn into your kitchen, offering a comforting and hearty treat that celebrates the season in every bite.

Ingredients to Make Pumpkin Chocolate Chip Bread

  • All-purpose flour: The base for our bread, it gives the structure and body. Using all-purpose flour ensures that your bread will have a fine, tender crumb that is both soft and satisfying.
  • Cinnamon: Adding a teaspoon of this warm spice not only gives it a delightful scent while the bread is baking but also enhances the pumpkin flavor, giving your bread that classic autumn feel.
  • Salt: A half teaspoon is all you need to balance the sweetness of the other ingredients, highlighting their flavors and making the chocolate chips pop.
  • Baking soda: This ingredient ensures that your bread rises perfectly, giving it a soft and fluffy texture that is both pleasing to the eye and the palate.
  • Large eggs: Using room temperature eggs ensures that they incorporate better into the pumpkin chocolate chip bread batter, contributing to a uniform and well-textured bread.
  • Granulated sugar: It sweetens the bread, balancing the flavors of pumpkin and spices while aiding in achieving a golden crust on the outside.
  • Canned pumpkin: Bringing moisture and a deep, rich pumpkin flavor to the bread. It’s a great way to add a festive touch to your baking during the pumpkin season.
  • Grapeseed oil: This helps in keeping the bread moist and tender. It’s a neutral oil that doesn’t interfere with the flavors of the other ingredients.
  • Unsweetened applesauce: Adds moisture without extra sugar, helping to create a bread that is tender and soft, while subtly enhancing the apple notes in the bread.
  • Semisweet chocolate chips: These bring a rich and creamy chocolate flavor to the bread, creating a perfect harmony with the spiced pumpkin base and offering delightful chocolatey bursts with every bite.

How to make pumpkin chocolate chip bread

Start by mixing together the dry ingredients: flour, cinnamon, salt and baking powder.

Collage showing the dry ingredients for the recipe before and after mixing

In a separate bowl, whisk together the eggs, sugar, pumpkin, oil and applesauce.

Collage showing the wet ingredients for the recipe before and after mixing

Now you’re ready to mix the dry ingredients with the wet ingredients and fold in the chocolate chips. You want to mix until there are no more flour streaks, being careful not to over-mix.

Collage showing the batter all mixed and then chocolate chips getting added

Pour the pumpkin chocolate chip bread batter into a greased pan and bake for 60-65 minutes. You might need to tent the loaf when it’s more than halfway through baking if you notice that it’s starting to brown before the center is cooked. Make sure to cool it for 10 minutes, and then invert the bread onto a wire rack before slicing.

Pumpkin bread before baking

Tips for making chocolate chip pumpkin bread

  • Use pumpkin puree not pumpkin pie filling. The cans sit right next to each other on shelves, so it’s easy to mistake them for each other. But you want to make sure the only ingredient is pumpkin puree since you’ll be adding the sugar and spices to make the pumpkin chocolate chip bread.
  • Don’t over-mix the batter. Over-mixing will cause holes in the batter, where the air bubbles escaped, and this essentially makes the bread tough. To avoid over-mixing, make sure the dry ingredients and wet ingredients are thoroughly mixed separately before combining. And, then combine using a wooden or silicone spatula, not a mixer.
  • Grease the pan with a high quality cooking spray. You can also flour it after you grease it to prevent sticking. Some sticking might not be preventable though.
  • Tent the loaf pan with aluminum foil to avoid burning the top of the pumpkin bread. You’ll notice that the bread will puff up quite a bit from the pan while it’s baking. Sometimes this could lead to the edges browning too much before the bread is fully baked. Tenting the aluminum on top will help with this. I usually add it at at the 45-minute mark.
Pumpkin bread after baking

Frequently asked questions

How do you know when pumpkin bread is done?

The toothpick trick is my favorite way to check for doneness. If it’s inserted into the center of the loaf and comes out clean or with just a few crumbs on it, then the pumpkin bread is ready.

How long does pumpkin bread last?

Pumpkin bread will stay fresh for 2 days if left in an airtight container at room temperature. However, it will last up to 1 week in the fridge.

Can you freeze pumpkin bread?

Yes you can! Cool the pumpkin bread completely. Then tightly wrap the entire loaf or the slices in plastic wrap or aluminum foil. Then placed the wrapped loaf or slices in a freezer-friendly storage bag or airtight container for up to 3 months. Thaw in the fridge or at room temperature.

What makes pumpkin bread moist?

The oil is what makes this pumpkin chocolate chip bread moist. The classic recipe for pumpkin bread uses 1 ¼ cup vegetable oil. To make this chocolate chip pumpkin bread with less fat, I substitute some of that oil for applesauce. The pureed pumpkin also adds moisture to the batter while also lending that pumpkin taste!

Tips for Making the best Pumpkin Chocolate Chip Bread

  • Room temperature eggs. Make sure to use room-temperature eggs as they mix more evenly into the batter, giving a uniform texture to the bread.
  • Prevent over-browning. To avoid having a too-brown crust, cover the bread loosely with aluminum foil halfway through the baking time. This trick ensures the bread cooks evenly without the surface getting overly browned.
  • Proper mixing. While combining the wet and dry ingredients, ensure not to overmix the batter. Overmixing can lead to a denser bread. Stir just until there are no visible streaks of flour.
  • Quality chocolate chips. Using a good quality of semisweet chocolate chips will give your bread a rich and genuine chocolate flavor, enhancing the overall taste.
  • Check for doneness. Insert a toothpick in the center of the bread to check if it’s done. The toothpick should come out clean or with a few moist crumbs clinging to it but not wet batter.
  • Cooling the bread: Let the bread cool completely in the pan set on a wire rack. This allows it to firm up and makes slicing much easier, yielding clean slices.

Popular Substitutions & Additions

  • Add some crunch. Incorporate a variety of textures by adding your favorite nuts, like walnuts or almonds, to the batter before baking. It not only adds crunch but also enhances the overall flavor.
  • Switch out the chocolate. You can play around with different types of chocolate, such as dark chocolate, white chocolate, or even chocolate chunks, to change the flavor profile of your pumpkin chocolate chip bread.
  • Make your own pumpkin puree. If you have fresh pumpkins at hand, making your own pumpkin puree is a great way to elevate the bread with a fresh, authentic pumpkin flavor.
  • Add pumpkin pie spice. For a more complex and warm flavor, add a teaspoon of pumpkin pie spice to your dry ingredients. It harmonizes beautifully with the chocolate and pumpkin in the recipe.
  • Alternative flour options. Feel free to substitute all-purpose flour with whole wheat or a gluten-free 1:1 baking blend to cater to different dietary preferences.
  • Change up the oil. You don’t necessarily have to stick to grapeseed oil; vegetable oil or even melted butter can work perfectly fine as a substitute.
  • Brighten with citrus zest. Add a fresh note to your bread with a sprinkle of orange or lemon zest in the batter, offering a delightful citrus hint that pairs well with the chocolate and pumpkin flavors.
Pumpkin Chocolate Chip Bread sliced and 3 individual servings shown with spoons

How to Store and Reheat Pumpkin Chocolate Chip Bread

Storing: After allowing your pumpkin chocolate chip bread to cool down completely, it’s best to store it in an airtight container or resealable plastic bag. This will ensure that it remains fresh and prevents it from drying out.

Reheating: If you find yourself wanting to enjoy a warm slice of bread, there are a couple of options you can choose from. Preheat your oven to 350°F, wrap a slice in aluminum foil, and warm it for about 5-10 minutes. Alternatively, you can microwave a slice for about 15-20 seconds if you are in a hurry.

How Long Will Your Pumpkin Chocolate Chip Bread Last?

If stored properly, your pumpkin chocolate chip bread can last up to 4-5 days at room temperature. Should you choose to refrigerate it, it will remain good for about 1 week. But given its delightful taste, it might just disappear before then!

Can I Freeze Pumpkin Chocolate Chip Bread?

Absolutely, you can freeze this bread. After it has cooled down, slice it into individual servings, wrap each slice tightly in plastic wrap, and then place them in a large freezer bag or an airtight container. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy a slice, thaw it in the fridge overnight or at room temperature for a few hours. You can then warm it up in the oven or microwave using the reheating instructions above.

What can I do if I don’t have applesauce?

If you don’t have applesauce on hand, you can substitute it with an equal amount of oil or mashed bananas. Using yogurt is another good option, and it will give your bread a slightly tangy flavor while maintaining moisture.

How do I prevent the chocolate chips from sinking to the bottom?

To prevent the chocolate chips from sinking to the bottom of the bread, toss them in a small amount of flour before folding them into the batter. This helps to suspend them throughout the bread, ensuring a more even distribution.

Can I make muffins with this batter?

Yes, you can make muffins using this batter. Divide the batter evenly into a greased or lined muffin tin, and bake at 350°F for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Adjusting the baking time is essential when changing the form of the baked good.

I’m all in for pumpkin season as long as it involves pumpkin chocolate chip bread. It’s such an easy recipe that you can whip up in 10 minutes and offer to your friends and family for a cozy, comforting treat during the fall. Double the recipe and freeze some for later. It freezes beautifully and tastes even better when the flavors settle in!

More quick bread recipes:

If you’ve tried this healthy-ish feel good Pumpkin Chocolate Chip Bread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is easy to make w/ staple ingredients & pumpkin puree – a classic fall baking recipe that's lightly spiced, moist & sweet
5 from 19 votes
Servings 12 slices
Course Dessert
Calories 287
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes




  • 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 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.


Recipe: Adapted from Taste of Home with modifications to swap some oil for applesauce.
Storage: Store any leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.
Freezing Instructions: Cool the pumpkin bread completely. Then tightly wrap the entire loaf or the slices in plastic wrap or aluminum foil. Then place the wrapped loaf or slices in a freezer-friendly storage bag or airtight container for up to 3 months. Thaw in the fridge or at room temperature.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can substitute whole wheat flour for the all purpose flour, but the texture will not be as moist.
  • To make this gluten-free, use an all-purpose gluten-free flour mix, but again the texture will not be as moist. Do not substitute only almond flour or only coconut flour though.
  • You can substitute the sugar for coconut sugar
  • Substitute the grapeseed oil for any other neutral oil or for applesauce or more pureed pumpkin.
  • You can substitute homemade pumpkin puree but I think the taste is better with canned pumpkin.


Calories: 287kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 28mg, Sodium: 155mg, Potassium: 135mg, Fiber: 2g, Sugar: 23g, Vitamin A: 873IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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  1. Hi! I made the pumpkin bread today. It was delicious! My family loved it. I wanted to send you a thank you. The time you take to share so much content with us is greatly appreciated. Have a wonderful thanksgiving with your family!

  2. Girl it was SO gooooood!
    I used coconut oil instead (not having grapeseed oil). I have to make another my husband liked it better than my banana bread. SOOOOOO delicious!!!! Thank you!!

  3. It was totally delicious. I make my own squash pure, I used left over squash baked at home and it turned amazing. Super moist!!! As soon as I bake more squash, I will leave some to make it again.

  4. Indeed, best pumpkin bread.
    I love everything pumpkin and all the fall treats that you are making. Going to have another slice of the delicious pumpkin bread.

  5. What kind of oil can I use instead of grape seed? What can I use instead of applesauce? Can I use vegan choc chips? If I read your substitution post correctly I can use vegetable oil and more pumpkin? Same measurements? Any difference in cooking temp or time?

    1. Hi there, yes, you can use any type of neutral oil or coconut oil instead of grape seed oil. Also, instead of applesauce you can use the same amount of oil or you can use the same amount of pumpkin. There’s no difference in the cooking temperature or time. Hope it works out!

    1. Hi Kat, yes, it’s more of an indulgent bread. I have a few other types of breads on my blog, but not pumpkin ones, that are lower in calories if you’d like to check them out.