This Pumpkin Chocolate Chip Loaf is a moist and tender pumpkin bread that’s filled with melty chocolate chips and delicious pumpkin pie spice!
This is a fantastic, easy pumpkin bread recipe and is perfect sliced with butter but I also love to pair it with Pralines and Cream Ice Cream for a special fall treat.
My Pumpkin Chocolate Chip Bread is a classic moist pumpkin bread packed full of delicious spices and mini chocolate chips. We love sweet bread loaves for the Holidays, as a snack, dessert, or even breakfast!
Pumpkin Chocolate Chip Loaf
The best thing about chocolate chip pumpkin bread is that not only is it quick and easy, but you can also enjoy it all year round with canned pumpkin!
Here’s the basic list of ingredients you’ll need in order to make this Pumpkin Chocolate Chip Loaf. As always, you can find the full list of ingredients located in the printable recipe card below.
- Pumpkin Puree – canned 100% pure pumpkin puree, not pumpkin pie mix
- Olive Oil
- Sugar – white granulated
- Flour – all purpose
- Baking Soda
- Spices – salt, cinnamon, allspice, cloves, ginger
- Chocolate Chips – mini
How To Make A Pumpkin Chocolate Chip Loaf
This is a “quick bread” recipe, which means there is no yeast involved as a rising agent and no resting time. Instead, baking soda is used as a leavening, making the process much quicker!
PREHEAT OVENStart by preheating the oven to 350 degrees F. Coat the bottom three bread loaf tins (8″x4″) with nonstick baking spray and set aside.
COMBINE DRY INGREDIENTSIn a large bowl combine the flour, baking soda, salt, cinnamon, all spice, ground cloves, and ground ginger. Sift together.
COMBINE WET INGREDIENTS In a separate mixing bowl combine the pumpkin puree, eggs, sugar, oil, water, and vanilla. Beat on medium speed until smooth and no longer lumpy.
ADD TOGETHERSlowly add the dry ingredients to the wet making sure to scrape the sides of the bowl. Once it is all mixed together add the chocolate chips and stir.
BAKE Fill the prepared tins 2/3 full and sprinkle a few chocolate chips on top. Place all the tins on a baking sheet for ease in transporting them to the oven. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool and enjoy!
Recipe Tips and Variations
- Skip the chocolate chips and add in chopped walnuts or pecans for a more nutty flavor.
- Add a cream cheese filling – combine 1 egg, 4 oz of softened cream cheese, 1/4 cup sugar and 2 tbsp flour until smooth. Layer pumpkin bread, cream cheese filling, then pumpkin bread, then bake.
- Top the pumpkin bread with a cinnamon sugar streusel (use the topping from this Pumpkin Crumb Cake recipe).
- Keep it plain and simple and add a homemade tag when gifting.
How Should I Store Pumpkin Chocolate Chip Bread?
Can you prepare this pumpkin chocolate chip bread ahead of time? YES! This recipe is lovely served fresh and warm, but is fantastic served a day (or 3) later.
Here are the basics of storing and freezing Pumpkin Chocolate Chip Loaves.
ROOM TEMPERATURE: 2-3 days in an airtight container.
REFRIGERATED: 3-5 days in an airtight container.
HOW TO FREEZE: Make sure your bread is completely cooled, wrap in plastic wrap and place in a freezer safe container. Freeze for up to 3 months.
The Best Pumpkin Recipes
Obsessed with fall flavors like I am? I have more amazing pumpkin recipes for you to try!
I can’t wait for you to try this homemade pumpkin bread!
Pumpkin Chocolate Chip Loaf
- 15 oz pumpkin puree
- 4 eggs
- 1 cup olive oil
- ⅔ cups water
- 3 cups sugar
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp cinnamon
- ½ tsp all spice
- ½ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup mini chocolate chips
- Pre heat oven to 350 degrees. Coat the bottom of 3 (8"x4") bread loaf tins with non stick baking spray and set aside.
- In a large bowl combine the flour, baking soda, salt, cinnamon, all spice, ground cloves, and ground ginger. Sift together.
- In a separate mixing bowl combine the pumpkin puree, eggs, sugar, oil, water, and vanilla. Beat on medium speed until smooth and no longer lumpy.
- Slowly add the dry ingredients to the wet making sure to scrape the sides of the bowl. Once it is all mixed together add the chocolate chips and stir.
- Fill the prepared tins 2/3 full. Sprinkle a few chocolate chips over the loaves. Place all the tins on a baking sheet for ease in transporting to the oven. Bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool and enjoy!
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If I make two loafs, would I bake at 350 degrees for how long?
Hi Roseanne, I would keep it at 350 and bake for at least 60 minutes, then check for doneness. Enjoy!
I made this recipe and made one loaf and then made 24 mini muffins. Both were great!! The mini muffins wete extra special and looked as good as they tasted!! This recipe comes together quickly and is very moist!!
I didn’t see a reply to the question if you make this in regular loaf pans. Would I need to use two loaf pans?
Thank you so much for commenting, it is lovely and really makes my day!
How long would you cook this in regular size loaf pans? And would it take 2? thanks
Hi Looks great, can this recipe be halved or made for muffins instead. Cant wait.
Yes, you can definitely make into muffins! I would bake in a 350 degree oven and start at 18 minutes then test for doneness.
I was so excited to find these little pumpkin chocolate chip loaves. I definitely will give them a try. Although it’s the middle of summer right now I know my family will enjoy them. I think these would be great to be given as gifts, but was sadden to read in the description about the creepy wheelchair guy. Many of these wheelchair guys have fought for our country and would be welcoming to receive these treats.
I do want to say I really enjoy your recipes and I know many others in my family do too.
hi i want to know if i cut the sugar by half, will it still work? i would like to try baking it for my mother as she loves pumpkin but she’s a diabetic, so i worried if its too sweet for her.
Hi Norma, I am not sure how cutting the sugar by half would work, but you could always try to substitute the sugar for honey? The substitution rule is 3/4 cup of honey for every cup of sugar, reduce all other liquids in the recipe by 1/2, and finally take the temperature down 25 degrees when baking. I hope that helps!
J,J, H and N
I am so in love with pumpkin & chocolate. Mine bread is cooking right now, I can't wait until they are done 🙂 thanks for a yummy recipe…..your the best! Merry Christmas!!!
Krystal and Brad Cooley
If I wasn't the only girl in the world who didn't like chocolate I'd gobble this up! 🙂
Oh, I LOVE the shout out to the Love Languages! That book was amazing 🙂