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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices 1x


This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.


  • 3 eggs
  • 1 cup pumpkin puree
  • 1 1/4 cups granulated sugar
  • 3/4 cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
  • ¾ teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups [210 g] all-purpose flour
  • 1 ¼ cup semi sweet or bittersweet chocolate chips (or mini, if desired)


  1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). Fold in 1 cup of the chocolate chips. 
  4. Pour the batter into the bread pan and top with the remaining ¼ cup chocolate chips.
  5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature.
  6. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
  • Category: Quick bread
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian