Moist, chocolatey, and perfectly spiced, this pumpkin chocolate chip bread tastes like fall in every bite. Soft, tender, and sweet, it’s a quick bread you’ll want to bake all season long.

A loaf of pumpkin chocolate chip bread sliced on the counter.

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Spiced Chocolate Chip Pumpkin Bread

Moist and flavorful pumpkin chocolate chip bread is a classic fall recipe that everyone loves. Similar to my pumpkin bread, this version is filled with warm pumpkin spice but with the addition plenty of gooey chocolate chips for the ultimate seasonal treat.

It’s a soft and tender quick bread that always disappears fast. We love baking a loaf for cozy fall mornings, and sometimes use half the batter to make easy pumpkin chocolate chip muffins to freeze for later, perfect for busy autumn mornings!

Ingredient Notes

Baking staples, oil, eggs, applesauce, vanilla, pumpkin puree and chocolate chips on the counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: All-purpose flour, baking powder, baking soda, salt, eggs, granulated sugar and vanilla extract.
  • Pumpkin: You can either use canned pure pumpkin puree or make your own homemade pumpkin puree from scratch.
  • Vegetable oil: For an extra moist and tender texture.
  • Applesauce: This works to add moisture in the same way that vegetable oil does. I like to use a combination of oil and applesauce for the best fluffy texture.
  • Spices: A warm fall mix of cinnamon, pumpkin pie spice, nutmeg and ginger.
  • Chocolate chips: I prefer the flavor that semi-sweet chocolate chips add, however you could absolutely use milk, dark or even white chocolate chips, or a mix of a few different varieties.

How to Make Pumpkin Chocolate Chip Bread

In a medium-sized bowl, whisk together the flour, baking agents, salt, cinnamon, pumpkin spice, nutmeg and ginger.

Flour, sugar, cinnamon and pumpkin pie spice in a bowl.

In a separate bowl, mix together pumpkin, eggs, sugar, applesauce, vanilla and oil. Slowly add dry ingredients to the wet ingredients and stir until combined. Fold in chocolate chips.

Pumpkin puree with flour mixture being stirred into it in a bowl.

Divide the batter between two greased 9×5″ pans and sprinkle a few more chocolate chips onto the tops if desired.

Unbaked pumpkin chocolate chip bread in loaf tin.

Bake at 350°F for 60 to 65 minutes, or until a toothpick comes out clean. Cool chocolate chip pumpkin bread recipe in the pan for 5 to 10 minutes, then move to a wire rack to cool.

Chocolate chip pumpkin bread in loaf pan lined with parchment paper.

Recipe Tips

  • Line your baking pans with parchment paper for easier removal. I like to leave a few inches of overhang from the sides to easily grab and remove from the pan.
  • Measure the flour accurately using the spoon and level method. Using too much or too little flour can result in a dense or dry texture.
  • Add a few more chocolate chips on top prior to putting it in the oven. It makes the bread look extra pretty and adds a little more sweetness.
  • Swap the chocolate chips with nuts like walnuts, pecans, dried cranberries or pumpkin seeds. Or include them in addition to chocolate, just reduce chips by half.
  • Substitute applesauce for 1 mashed banana. It will change the flavor a bit and taste more like a subtle pumpkin banana bread.
  • Similar to my pumpkin chocolate chip cookies, this bread tastes even better the next day because the flavor gets bolder as it sets.
A top down photo of pumpkin chocolate chip bread with 3 pieces sliced to show fluffy texture and rich chocolate chips.

More pumpkin recipes to try include, easy pumpkin muffins pumpkin blondies and pumpkin oatmeal chocolate chip cookies.

More Pumpkin Recipes

Sliced chocolate chip pumpkin bread on plate.

Pumpkin Chocolate Chip Bread

5 from 21 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 24 (2 loaves)
Moist, chocolatey, and perfectly spiced, this pumpkin chocolate chip bread tastes like fall in every bite. Soft, tender, and sweet, it’s a quick bread you’ll want to bake all season long.
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Video

Ingredients 

  • 3 ½ cups (455 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons Kosher salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 (15-ounce) can pumpkin puree (I prefer Libby's)
  • 4 eggs
  • 2 cups (400 grams) granulated sugar
  • ½ cup applesauce , or 2 pouches
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips , plus more for tops if desired

Instructions

  • Prep. Preheat the oven to 350°F. Grease 2 8×4-inch loaf pans.
  • Dry ingredients. In a medium bowl, whisk together 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons salt, 1 1/2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon nutmeg, and 1/4 teaspoon ginger.
  • Wet ingredients. In a large bowl, mix together 1 can pumpkin, 4 eggs, 2 cups sugar, 1/2 cup apple sauce, 1 teaspoon vanilla, and 1/2 cup oil. Slowly add flour mixture to the pumpkin mixture and mix until just combined. Fold in 1 cup chocolate chips.
  • Add batter to loaf pans. Divide the batter between the 2 pans. You can also add a few additional chocolate chips on the top of the batter, if desired.
  • Bake. Bake 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool. Let cool in the pan 5 to 10 minutes before removing onto a cooling rack to cool completely.

Last step: Please leave a comment and rating after you make the recipe.

Notes

To make muffins: Simply pour batter into muffin tins and bake 23 to 25 minutes. It makes about 24 regular-sized muffins.
Storage: Store in a covered container up to 3 days. 
Freezer Instructions: Let bread cool completely and wrap in plastic wrap or foil. Place in a freezer container or zip-top bag and freeze up to 3 months. 
Recipe update 8/31/22 

Nutrition

Calories: 305kcal, Carbohydrates: 52g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 28mg, Sodium: 204mg, Potassium: 149mg, Fiber: 2g, Sugar: 24g, Vitamin A: 2803IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I make one loaf instead of two?

Sure, simply cut the recipe in half to make one loaf if preferred.

Can I make mini loaves?

This pumpkin chocolate chip bread recipe makes two 9×5″ loaves, however you could make 4 mini loaves if preferred. Bake for 35 to 45 minutes, or until a toothpick comes out clean.

Can I use this quick bread recipe to make muffins?

For muffins, simply pour batter into muffin tins and bake for 23-25 minutes, or until a toothpick comes out clean. It should make 24 regular-sized muffins.

Can I use pumpkin pie filling?

No, the canned pie filling contains sugar and spices that will alter the flavor of this pumpkin bread. Since we’re adding our own sugar and spices, it’s important to use the 100% pure pumpkin instead of the pie filling.

How to store pumpkin chocolate chip bread?

It will keep for keep for up to 3 days if stored at room temperature in an airtight container, or up to 1 week if stored in the fridge. Simply wrap in foil or place in a zip top bag to store.

How to freeze a loaf?

Let cool completely, then wrap in plastic wrap or foil. Place in a freezer bag or container and freeze for up to 3 months. When ready to enjoy, place on the counter to thaw.

Sliced pumpkin chocolate chip bread.