Skip to Content

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread – Incredibly moist pumpkin bread that is perfectly spiced, LOADED with pumpkin puree, and stuffed full of chocolate chips. This is the BEST chocolate chip pumpkin bread!

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Pumpkin bread – one of my most favourite things to make and enjoy during autumn/fall time. Bonus if it’s stuffed full of melty chocolate chips!

This Pumpkin Chocolate Chip Bread is deliciously moist and dense, it’s LOADED with pumpkin puree and chocolate chips, and is perfectly spiced with cinnamon, ginger, nutmeg, and cloves.

You just cannot beat a slice of warm pumpkin bread for breakfast on a chilly autumn morning with a hot cup of tea or coffee…

Looking for more pumpkin recipes? Check out my Pumpkin Gingerbread Truffles, Pumpkin Swirl Brownies, and my Pumpkin Cake Roll.

Pumpkin Chocolate Chip Bread

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground cloves
  • Large eggs
  • Light brown sugar
  • Canned pumpkin puree: NOT pumpkin pie filling.
  • Vegetable oil
  • Vanilla extract
  • Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Pumpkin Chocolate Chip Bread

To make this pumpkin bread, simply start by whisking together the flour, baking soda, salt, and spices. Set aside.

In a large mixing bowl, whisk together the eggs and brown sugar until thick and well combined.

Eggs and brown sugar in a bowl about to be whisked together

Add the pumpkin puree, oil, and vanilla extract, and whisk until combined.

Wet ingredients in a mixing bowl for Chocolate Chip Pumpkin Bread

Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.

The mixture will be VERY thick and somewhat lumpy.

Folding dry ingredients into wet ingredients in mixing bowl for Pumpkin Chocolate Chip Bread

Spoon the batter into a 9×5-inch loaf pan lined with parchment paper and spread out evenly.

Spreading Pumpkin Chocolate Chip Bread batter into loaf pan

Bake for about 60 – 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.

Leave to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is:

  • super quick and easy to throw together
  • deliciously moist and dense
  • perfectly spiced with cinnamongingernutmeg, and cloves
  • LOADED with pumpkin puree and chocolate chips
  • the perfect indulgent breakfast to enjoy during autumn/fall time

How long will this bread last? This bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze this pumpkin bread? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge, and warm up before serving if desired.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Pumpkin Chocolate Chip Bread

Try these bread recipes next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.
Originally Published: October, 2015 | Updated: October, 2019

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Yield: 10 - 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Incredibly moist pumpkin bread that is perfectly spiced, LOADED with pumpkin puree, and stuffed full of chocolate chips. This is the BEST chocolate chip pumpkin bread!

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 3/4 cup (150g) light brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
  2. Whisk together the flour, baking soda, salt, and spices. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and well combined. Add the pumpkin, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
  5. Spoon the batter into the prepared pan and spread out evenly.
  6. Bake for about 60 - 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.
  7. Leave to cool completely in the pan on a wire rack before slicing and serving.

Notes

Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 212mgCarbohydrates: 48gFiber: 3gSugar: 21gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Anne

Sunday 1st of November 2015

This pumpkin bread looks awesome -especially since there are chocolate chips!

Marsha

Monday 2nd of November 2015

Thanks, Anne!

Cheyanne @ No Spoon Necessary

Monday 19th of October 2015

I have yet to jump on the pumpkin bread bandwagon, but that you for reminding me I need to! Because this bread looks crazy moist and super delish! Love that it is speckled with chocolate chips! Fall fabulous, girlfriend! Cheers! <3

Marsha

Monday 19th of October 2015

Thanks, Cheyanne! :)

Jessica @ Domesticated Wild Child

Monday 19th of October 2015

Omg, what a mix! That looks amazing!

Marsha

Monday 19th of October 2015

Thanks, Jessica!

Kelly

Monday 19th of October 2015

I am always on board with more pumpkin recipes! Love how soft and delicious this pumpkin bread looks! The chocolate chips are the perfect addition!

Marsha

Monday 19th of October 2015

Thanks, Kelly!

Christine

Monday 19th of October 2015

What a yummy idea! I never thought to add chocolate chips!

Marsha

Monday 19th of October 2015

Thanks, Christine! The chocolate chips add a little indulgence ;)

Skip to Recipe