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Our Chocolate Chip Pumpkin Bread recipe is the pumpkin loaf of your dreams. This easy bread recipe is full of warm, pumpkin spice flavor, sweet chocolate chips, and is so moist and delicious.
Cozy up with your favorite latte and this chocolate chip bread, and we guarantee it’ll leave you smiling all day long!
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Best Pumpkin Bread with Chocolate Chips
- This recipe is so easy to make
- Uses the best chocolate for baking, Belgian chocolate
- The moistest pumpkin bread recipe you will ever try
- So flavorful and full of warm pumpkin pie spice
My family loves this chocolate pumpkin bread. I make it without chocolate chips all of the time using my favorite Starbucks Pumpkin Bread recipe, but adding in a little extra sweetness makes it even more decadent and moist!
If you like using your pressure cooker as much as I do, be sure to check out my Instant Pot Pumpkin Loaf recipe!
I love how moist this pumpkin bread is. Great tip on the Belgian chocolate. It is amazing!
Lori on Pinterest
Chocolate Chip Pumpkin Bread Ingredients
- all-purpose flour
- baking powder
- pumpkin pie spice (cinnamon, ground ginger, ground cloves, ground nutmeg)
- baking soda
- salt
- vegetable oil
- white sugar
- brown sugar
- vanilla extract
- eggs
- canned pumpkin puree
- chocolate chips
Use 100% canned pumpkin. You can use any leftover canned pumpkin puree to make more pumpkin bread or one of our other recipes, like Pumpkin Cobbler with Spiced Butter Toffee.
If you don’t have pumpkin pie spice on hand, you can make my Pumpkin Pie Spice recipe. It’s easy to mix together and perfect for use in all kinds of recipes like this chocolate chip bread.
How to Make Pumpkin Bread with Chocolate Chips
- Preheat oven to 325°F. Grease and flour an 8 x 4″ loaf pan. You can also use a 9 x 5″ pan or mini loaf pans. In a medium bowl, mix together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, beat together oil, white sugar, brown sugar, vanilla extract, and eggs, until smooth. Finally, mix in the canned pumpkin.
- With your electric mixer set to low, mix the flour mixture into the pumpkin mixture until smooth. Then, fold in the chocolate chips using a spoon or spatula.
- Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes in an 8 x 4″ loaf pan, 45-55 minutes in a 9 x 5″ loaf pan, or 20-30 minutes for mini loaf pans (5.75 x 3″ mini loaf pans). - When done baking, the top will be slightly firm to the touch and a toothpick inserted in the center should come out clean. Serve, and enjoy!
Chocolate Chip Pumpkin Bread Recipe Tips
- Don’t over-mix your bread! It’s a quick bread recipe, which means you only want to mix it just enough to get the lumps out of the batter.
- Try enjoying this easy chocolate chip bread recipe with a toffee nut latte. I cannot even tell you how delicious that combination is!
Pumpkin Chocolate Chip Bread FAQs
Store leftover pumpkin bread in tightly wrapped plastic wrap or an airtight container in the refrigerator or at room temperature. It can be stored at room temperature for about 3 days, or in the refrigerator for 5-7 days.
Yes, you can easily freeze pumpkin bread with chocolate chips! Let it cool first, then double-wrap it in plastic wrap. I like to give it an extra wrap of foil, too. Label with the freezing date, then store for up to 2-3 months.
I used Belgian Semi-Sweet Chunks to make this moist pumpkin bread recipe, and I highly recommend giving it a try! It is the best chocolate for baking. Trust me, you’ve never had chocolate chip pumpkin bread like one using Belgium chocolate!
Best Bread Recipes
- Starbucks Pumpkin Bread Recipe
- Instant Pot Pumpkin Bread
- Starbucks Gingerbread Loaf
- Instant Pot Banana Bread Recipe
Easy Pumpkin Recipes
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📋 Recipe
Chocolate Chip Pumpkin Bread Recipe
Equipment
- Oven
- Electric hand mixer or stand mixer
- Two mixing bowls
Ingredients
- 1 ½ cup all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. pumpkin pie spice
- ¼ tsp. salt
- ⅔ cup vegetable oil
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 tsp. vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 cup chocolate chips
Instructions
- Preheat oven to 325°F. Grease and flour an 8 x 4″ loaf pan. You can also use a 9 x 5″ pan or mini loaf pans. In a medium bowl, mix together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, beat together oil, white sugar, brown sugar, vanilla extract, and eggs, until smooth. Finally, mix in the canned pumpkin.
- With your electric mixer set to low, mix the flour mixture into the pumpkin mixture until smooth. Then, fold in the chocolate chips using a spoon or spatula.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes in an 8 x 4″ loaf pan, 45-55 minutes in a 9 x 5″ loaf pan, or 20-30 minutes for mini loaf pans (5.75 x 3″ mini loaf pans). When done baking, the top will be slightly firm to the touch and a toothpick inserted in the center should come out clean. Serve, and enjoy!
Video
Notes
- Nutrition is for a slice of pumpkin bread.
Let us know what you think or ask a question about the recipe!