This Chocolate Chip Pumpkin Bread recipe is a decadent, flavorful breakfast, snack, or dessert that's perfect for fall! It's a simple quick bread that's foolproof and simple for beginning bakers and professionals alike.
This recipe post was originally published on October 25, 2103. It has been updated with all new photos, improved directions and more helpful content, and republished on October 6, 2026.
We love making our longtime favorite chocolate chip banana bread recipe, but when the leaves start to fall and the air turns crisp, it's time for fall flavors to take over.
This chocolate chip pumpkin bread is so moist, tender, fluffy, and rich with tasty pumpkin and chocolate flavors mingling together.
We've been making this quick bread and tweaking the recipe over the years. We use our banana bread recipe as a base, and infuse pumpkin puree and fall spices to give it a warm autumnal twist.
Warning: this recipe doesn't last long in the house, so feel free to make a double batch and save an extra loaf in the freezer!
❤️ Why you'll love this family favorite recipe!
- Simple – This is a quick bread that requires no yeast, no rest time, and no rise time. So quick and simple!
- Simple ingredient – You probably already have most if not all of these ingredients in your house. They are all ingredients that are simple to find in any grocery store in the US.
- Big fall flavors – With warm pumpkin puree and fall spices, this bread smells amazing while it bakes and tastes like the ultimate fall treat!
- Freezer friendly – This bread recipe is a great one to double and make a batch for the freezer so you can enjoy more of it at a later date.
Ingredient notes
A few notes about some of the simple ingredients you'll need to make this chocolate chip pumpkin bread:
- Dry ingredients – You'll need a basic blend of all-purpose flour, baking powder, baking soda, and kosher salt.
- Fall spices– A little ground cinnamon and nutmeg add that lovely autumnal aroma and flavors to this bread.
- Pumpkin – Use 100% pumpkin puree, and not pumpkin pie mix, which tends to have additional ingredients and can alter the taste of this pumpkin bread.
- Wet ingredients – In addition to the pumpkin puree, you'll need eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla.
- Chocolate chips – Use semi-sweet chocolate chips for the best results. You can also use a mix of dark chocolate chips and semi-sweet chocolate chips. We've also had success using white chocolate chips in this recipe!
Step-by-step instructions
You'll find full measurements and detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and a quick overview of how to make this recipe.
- In a large bowl, mix together the dry ingredients.
- Then gently stir in the pumpkin puree.
- Stir in the eggs, vegetable oil, water.
- Stir in the vanilla.
- Gently fold in the chocolate chips.
- Pour the mixture into the prepared lined loaf pan, top with additional chocolate chips.
- Bake, then let cool for a few minutes before slicing and serving.
Marlynn's Tip
Make muffins instead
Craving individual chocolate chip pumpkin muffins instead? You can scoop about 3 tablespoons of the mixture into muffin cups. The bake time will be similar.
Recipe FAQs
Absolutely! This is tasty with pecans or walnuts.
Can We freeze chocolate chip pumpkin bread?Yes! Allow to cool, then wrap in plastic wrap and store in an airtight container or freezer safe bag for up to 2 months. Allow to thaw completely before serving.
What's the best way to store leftovers?Allow to cool, then store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week.
Serving suggestions
Enjoy slices of this chocolate chip pumpkin bread for breakfast, as an afternoon snack, or as dessert.
We love to serve this for fall brunch, along with pumpkin spice pancakes and a simple fruit salad or broccoli crunch salad.
Bring on the neighborhood cafe vibes by enjoying this with a white chocolate peppermint mocha or a peppermint hot chocolate.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Chocolate Chip Pumpkin Bread
By Marlynn Schotland Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hr 10 mins Servings: 8
Fall flavors are added to a family classic in this tasty chocolate chip pumpkin loaf!
Equipment
- 1 Loaf Pan
Ingredients
For the Chocolate Chip Pumpkin Bread
- 1½ cup all-purpose flour
- 1½ cups granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 can (15-ounces) pumpkin puree
- 2 eggs, at room temperature
- ½ cup vegetable oil
- 2 teaspoons water
- 1 teaspoon vanilla
- 1 cup chocolate chips, divided
Instructions
- Preheat oven to 350°F degrees. Line a 9" x 5" loaf pan with parchment paper; set aside.
Make the loaf batter
- In a large bowl, whisk together the dry ingredients (flour, both sugars, baking soda, baking powder, cinnamon, nutmeg) until well blended.
- Adding one at a time, whisk in the the pumpkin puree, eggs, vegetable oil, water, and vanilla to the dry mix, stirring in between each new ingredient.
- Fold in the 1/2 cup chocolate chips last, until well blended.
- Pour evenly into the prepared loaf pan.
- Sprinkle remaining chocolate chips over the top of the loaf.
- Bake at 350°F degrees for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean without any wet batter.
Notes
Makes approximately 8-10 servings. Storage: Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week. Freeze: You can store in a freezer-safe container or freezer bag for up to two months. Thaw in the refrigerator overnight before serving.Nutrition
Calories: 397 kcal, Carbohydrates: 67 g, Protein: 3 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 8 g, Monounsaturated Fat: 3 g, Trans Fat: 0.1 g, Sodium: 169 mg, Potassium: 147 mg, Fiber: 2 g, Sugar: 46 g, Vitamin A: 8269 IU, Vitamin C: 2 mg, Calcium: 41 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.
This recipe post was originally published on October 25, 2103. It has been updated with all new photos, improved directions and more helpful content, and republished on October 6, 2026.
