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!
What makes this the best Chocolate Chip Pumpkin Bread?
- Easy to make
- Uses the best chocolate for baking, Belgian chocolate
- The most moist 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!
The best part about making your own homemade pumpkin bread with chocolate chips is that you can make it in your oven or in the Instant Pot.
No matter which way you make it, this is the most moist and easy pumpkin bread recipe ever.
If you like using your pressure cooker as much as I do, be sure to check out my Instant Pot Pumpkin Loaf recipe!
🍽 Equipment
Pumpkin chocolate chip bread is super easy to make. It’s one of my favorite easy desserts for this reason! All you need to make it is:
- Two medium bowls for mixing ingredients
- Your oven
- An 8 x 4″ or 9 x 5″ loaf pan, or mini loaf pans
- Electric hand mixer or stand mixer
🎃 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 use our Pumpkin Pie Spice recipe. It’s easy to mix together and perfect for using in all kinds of recipes like this chocolate chip bread.
We use milk chocolate chips, but you can also use dark chocolate chips if you want to mix things up!
🍫 Best Chocolate for Baking
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 a chocolate chip pumpkin bread like one using Belgium chocolate!
🔪 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!
For full ingredient measurements and recipe tips, keep scrolling to the recipe card below!
⭐ Family Foodie 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!
🥫 How to Store
Store leftover pumpkin bread in tightly wrapped plastic wrap or an airtight container in the refrigerator or at room temperature.
Our deliciously moist pumpkin bread recipe can be stored at room temperature for about 3 days, or in the refrigerator for 5-7 days.
Let the bread cool, then wrap it tightly in plastic wrap or add to an airtight container.
❄ Can you freeze chocolate chip pumpkin bread?
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.
🍞 Pumpkin Bread Recipes
📖 Easy Pumpkin Recipes
Try even more of our easy pumpkin recipes! I know you’ll love them just as much as my family does:
- Easy Pumpkin Empanadas
- Chocolate Pumpkin Cupcakes
- Pumpkin Juice
- Pumpkin Crunch Cake
- No Bake Pumpkin Cookies
And, if you love Starbucks Pumpkin Bread, I guarantee you will enjoy our Starbucks Gingerbread Loaf and Instant Pot Banana Bread Recipe!
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📋 Recipe
Chocolate Chip Pumpkin Bread Recipe
🍳 Equipment
- Oven
- Whisk
- Electric hand mixer or stand mixer
- Two mixing bowls
🥘 Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 2/3 cup vegetable oil
- 3/4 cup white sugar
- 1/4 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!