Chocolate Chip Pumpkin Bread

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  • Pumpkin Chocolate Chip Bread – Moist and flavorful pumpkin bread loaded with sweet chocolate chips. A delicious fall recipe that the whole family will love!

    I love to make all types of fun bread recipes during the fall. The flavors are amazing and super comforting. Some of my other favorites are pumpkin cream cheese bread, apple pull apart bread and caramel apple monkey bread.

    stack of sliced pumpkin chocolate chip bread

    Pumpkin chocolate chip bread

    Boy do I have a yummy pumpkin recipe for you today! While I love classic pumpkin bread, it’s no secret how much I love chocolate. So what’s better than regular pumpkin bread? Pumpkin chocolate chip bread!

    This chocolate pumpkin bread is super soft and moist! And the best part? It tastes even better the second day! I think it gives the bread more time to soak in all the pumpkin goodness. My whole family loved this and it’s definitely a new favorite!

    adding chocolate chips to pumpkin bread batter

    How to make chocolate chip pumpkin bread

    Scroll down for the printable chocolate chip pumpkin bread recipe.

    1. Preheat oven. Preheat oven to 350°F and grease two 9×5″ pans. Set aside.
    2. Mix together dry ingredients. In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin spice, nutmeg and ginger.
    3. Mix together wet ingredients. In a large bowl, mix together pumpkin, eggs, sugar, apple sauce, vanilla and oil. Slowly add flour mixture to the pumpkin mixture and mix just until combined. Then stir in chocolate chips.
    4. Pour batter in pans. Divide the batter between the two pans. You can also add a few additional chocolate chips on the top of the batter.
    5. Bake the bread. Bake for 60-65 minutes, or until a tooth pick comes out clean.
    6. Let cool, then serve! Allow bread to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!

    loaf of pumpkin chocolate chip bread on cooling rack

    Tips for best pumpkin chocolate chip bread

    • Line your baking pans with parchment paper for easier removal.
    • I love to add a few extra chocolate chips on top prior to putting my bread in the oven.
    • This recipe makes two 9×5″ loaves, however you could make 4 mini loaves if preferred.
    • This recipe makes great chocolate chip pumpkin muffins as well. Simply pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean. It should make 24 regular-sized muffins.

    sliced loaf of pumpkin chocolate chip bread

    Storage + Freezing tips

    To store:

    Chocolate chip pumpkin bread will keep for up to 3 days if stored at room temperature, or for up to 1 week if stored in the fridge. Simply wrap in foil or place in a zip top bag to store.

    To freeze:

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

    sliced pumpkin chocolate chip bread

    More pumpkin recipes:

    Chocolate Chip Pumpkin Bread Recipe

    Course: bread, Dessert
    Cuisine: American
    Keyword: Chocolate chip pumpkin bread, pumpkin chocolate chip bread
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 24 (2 loaves)
    Calories: 250
    Author: Jamielyn Nye
    Pumpkin Chocolate Chip Bread - Moist and flavorful pumpkin bread loaded with sweet chocolate chips. A delicious fall recipe that the whole family will love!

    Ingredients

    • 15 ounce can pumpkin puree (I prefer Libby's)
    • 4 eggs
    • 2 1/2 cups white sugar
    • 1/2 cup apple sauce
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla
    • 3 1/2 cups all-purpose flour , or bread flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons cinnamon
    • 1 teaspoon pumpkin spice
    • 1 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 1 cup semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350°F. Grease two 9x5" pans and set aside.
    • In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin spice, nutmeg and ginger. Set aside.
    • In a large bowl, mix together pumpkin, eggs, sugar, apple sauce, vanilla and oil. Slowly add flour mixture to the pumpkin mixture and mix just until combined. Then stir in chocolate chips.
    • Divide the batter between the two pans. You can also add a few additional chocolate chips on the top of the batter.
    • Bake for 60-65 minutes, or until a tooth pick comes out clean.
    • Allow bread to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!

    Notes

    Freezer tip: Allow bread to cool and then wrap in saran wrap or foil. Then place in a freezer container or zip top bag. Freeze for up to 3 months. When ready to enjoy, place on the counter to thaw. 
    To make muffins: Simply pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean. It should make 24 regular-sized muffins.

    Nutrition

    Calories: 250kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 204mg | Potassium: 129mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2801IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
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    Enjoy with a cold glass of milk! :) Happy Baking!

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