This pumpkin chocolate chip bread is one of our most requested recipes. Whenever we bake it, someone asks for the recipe. Tender and moist, it’s packed with pumpkin flavor and dotted with mini chocolate chips. Small loaves are a favorite fall treat for us—once pumpkins start appearing in store displays, pumpkin bread is the first thing we make. It’s a family recipe we’ve made since childhood and it never disappoints. We look forward to baking it as soon as September arrives.
- Ingredient Notes:
- Recipe Adjustment Notes:
- Tips for the best chocolate chip pumpkin bread
- FAQ
- Can I use canned pumpkin puree?
- Can I use regular-sized chocolate chips instead of mini chocolate chips?
- Can I freeze the pumpkin chocolate chip bread?
- Recipe:
- Entertainer’s Note
We didn’t invent this chocolate chip pumpkin loaf—our mom did. She made it every fall, and because everyone loved it, we often multiplied the batch until the kitchen was full of loaves to give away. Her method was simple: sift the dry ingredients and spices, stir in the wet ingredients, then fold in the chocolate chips. Quick breads are meant to be easy—one bowl, a whisk, and a few minutes of mixing yields a moist, chocolate-studded pumpkin loaf that’s perfect for the season.
Ingredient Notes:
- Flour: Use all-purpose flour. For best results, measure by weight or use the spoon-and-level method for cups.
- Spices: A blend of cinnamon, nutmeg, ginger, cloves, allspice, and cardamom gives warm, layered flavor. Fresh spices make the biggest difference.
- Chocolate chips: Mini chocolate chips are recommended for even distribution through the batter, but regular chips work if you prefer. Adjust the amount to taste.
Recipe Adjustment Notes:
- Spices: If you don’t have every spice listed, that’s fine—cinnamon and nutmeg are the most important.
- Pumpkin: We prefer canned pumpkin puree (Libby’s is our go-to). It produces consistent texture and flavor; homemade puree can be used, but the canned version works best here.
- Number of loaves: The main recipe yields two medium loaves. If you want more loaves, see the notes section for adjusted quantities.
Tips for the best chocolate chip pumpkin bread
- Use canned pumpkin puree for consistent moisture and texture.
- Weigh dry ingredients when possible—especially flour—to avoid dense or dry loaves.
- Don’t overmix once wet and dry ingredients are combined. Stir until just combined for a tender crumb.
- Mini chocolate chips distribute more evenly and give chocolate in every bite, but regular chips are fine.
- Adjust baking time based on loaf pan size. Start checking with a toothpick at the hour mark—bake until it comes out clean or with a few moist crumbs.
FAQ
Can I use canned pumpkin puree?
Yes. Canned pumpkin puree is our preferred choice for this recipe because it gives consistent texture and flavor.
Can I use regular-sized chocolate chips instead of mini chocolate chips?
Yes. Regular chocolate chips work, but mini chips spread more evenly through the batter and provide small bursts of chocolate in every bite.
Can I freeze the pumpkin chocolate chip bread?
Yes. Wrap the cooled loaves tightly in plastic wrap or foil and place in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Recipe:
Chocolate Chip Pumpkin Bread
Ingredients
- 3 1/2 cups flour all purpose
- 2 cups sugar granulated
- 1.5 tablespoons cinnamon
- 1 teaspoon nutmeg ground
- 3/4 teaspoon ginger ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon allspice ground
- 1/2 teaspoon cardamom ground
- 2 teaspoon baking soda
- 2 teaspoons salt diamond kosher, if using morton half
- 1 cup vegetable oil
- 3/4 cup water
- 4 eggs
- 1 bag mini chocolate chips 10 oz, plus more for topping if desired
- 2 cups pumpkin puree
Instructions
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Sift the dry ingredients into a large bowl: flour, sugar, spices, baking soda, and salt.
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Whisk in the eggs, oil, and water until the mixture is just combined and even.
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Fold in the pumpkin puree gently until incorporated.
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Add the chocolate chips and mix briefly to distribute.
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Pour the batter into two greased medium loaf pans (about 4×8 inches), leaving roughly 1/2 inch of headspace.
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If desired, sprinkle extra chocolate chips on top before baking.
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Bake at 300°F for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary—begin checking at the 1-hour mark.
Note: Baking time depends on pan size. For a 4×8-inch metal pan we bake about 1 hour 25 minutes. Larger pans may require longer, smaller pans less time.
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Allow loaves to cool before slicing. Store tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Notes
- 5 1/4 cups flour
- 3 cups sugar
- 1.5 tablespoons cinnamon
- 1.5 teaspoons nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon clove
- 1/2 teaspoon allspice
- 1/2 teaspoon cardamom
- 1 tablespoon baking soda
- 1 tablespoon salt (diamond kosher if using Morton)
- 1.5 cups vegetable oil
- 1 cup + 2 tablespoons water
- 6 eggs
- 1 bag mini chocolate chips
- 1 large can pumpkin (29 oz)
Enjoy the cozy blend of pumpkin and chocolate in this moist, flavorful bread. It’s perfect for breakfast, an afternoon snack, or dessert—and makes a welcome addition to any fall gathering. Happy baking!
Entertainer’s Note
These loaves make a lovely gift. Wrap them in cellophane with a ribbon for a simple, thoughtful fall present to share with friends and family.
