Moist and soft pumpkin chocolate chip bread loaded with fall flavor. This easy to make bread results in two loaves which is perfect to enjoy one now and freeze one for later. The whole family will love this pumpkin spiced treat!
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Favorite Fall Bread to Bake
Moist and flavorful pumpkin chocolate chip bread is a classic pumpkin recipe for fall that everyone loves. It combines sweet, earthy pumpkin bread with rich chocolate chips for the best seasonal quick bread combination!
This bread is super soft, perfectly spiced and bursting with chocolate chips! It’s the perfect treat to enjoy during the fall season and is loaded with flavor. And the best part? It tastes even better the second day! I think it gives it more time to soak in all the pumpkin goodness.
My whole family loved this and it’s definitely a new favorite! Usually we like to do half the batch as pumpkin chocolate chip muffins and freeze those for another day. The perfect grab and go snack!
Why This Recipe Works
- Makes two loaves. One for enjoying right away, and another for gifting or freezing for later. Or if you have a bigger family or just really love pumpkin bread, enjoy both loaves at once. We won’t judge :)
- Easy to customize. Adjust the spices or add extra mix-in’s to make this pumpkin bread with chocolate chips your own! You can even use the recipe to make muffins or four mini loaves instead of two larger ones.
- Freezer-friendly. As I mentioned above, this pumpkin chocolate chip bread freezes wonderfully! Wrap and freeze a loaf or several slices for an easy grab and go breakfast or snack.
Pumpkin Bread Ingredients
Made with basic pantry staples and a few popular fall ingredients, this pumpkin chocolate chip bread recipe is one you’ll come back to again and again.
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 pumpkin puree or make your own homemade pumpkin puree from scratch. If using canned, look for 100% pure pumpkin with no extra sweetener or spices added (not the pie filling).
- Vegetable oil: For an extra moist and tender texture.
- Applesauce: This works to add moisture in the same way that vegetable oil does, but with less fat. I like to use a combination of oil and applesauce to get the best of both worlds.
- 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.
Feel free to swap the chocolate chips with chopped walnuts, pecans, dried cranberries or pumpkin seeds. Or you could include them in addition to the chocolate, just reduce the chips by half.
If you don’t have applesauce on hand, you can substitute this for 1 mashed banana. It will change the flavor a bit and taste more like a subtle pumpkin banana bread.
How to Make Pumpkin Chocolate Chip Bread
The beauty of making a quick bread recipe is that there’s no yeast or rising time, meaning you can have deliciously baked chocolate chip pumpkin bread in just about an hour! Simply follow the steps below to get started.
- Dry ingredients. In a medium-sized bowl, whisk together the flour, baking agents, salt, cinnamon, pumpkin spice, nutmeg and ginger.
- Wet ingredients. In a separate bowl, mix together pumpkin, eggs, sugar, applesauce, vanilla and oil.
- Combine. Slowly add flour mixture to the wet mixture and stir just until combined. Then fold in chocolate chips.
- Pour and bake. Divide the batter between two greased 9×5″ pans and sprinkle a few more chocolate chips onto the tops if desired. Bake at 350°F for 60 to 65 minutes, or until a tooth pick comes out clean. Let cool in the pan for 5 to 10 minutes, then move to a wire rack to cool. Slice and enjoy!
5 star review
We love this bread! I am so happy with its spiciness, which sets it apart from other pumpkin breads. After the first time I made it, my partner could not stop praising its texture, talking about how the crust was firm but the bread was so tender inside. This is the bread we make to give as a gift.– Beth
- 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.
- Similar to my pumpkin chocolate chip cookies, this bread tastes even better the next day because the flavor gets bolder as it sets. So make sure to save at least one loaf for the day after!
Sure, simply cut the recipe in half to make one loaf if preferred.
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.
This recipe makes great pumpkin chocolate chip muffins as well. 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.
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.
Storage + Freezing
To store: This pumpkin chocolate chip bread will 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.
To freeze: Let cool, 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.
More Fall Desserts
Pumpkin Chocolate Chip Bread
- 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
- Preheat the oven to 350°F. Grease 2 8×4-inch loaf pans.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg, and ginger.
- In a large bowl, mix together the pumpkin, eggs, sugar, apple sauce, vanilla, and oil. Slowly add flour mixture to the pumpkin mixture and mix until just combined. Fold in chocolate chips.
- 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 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan 5 to 10 minutes before removing onto a cooling rack to cool completely.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!