Pumpkin Chocolate Chip Bread is one of our favorite fall quick breads because it bakes up soft, moist, and full of warm spice. The pumpkin keeps the loaves tender, the chocolate chips add just the right sweetness, and the cinnamon sugar topping gives each slice a little extra crunch and flavor.
We love that this recipe makes two loaves, which is always a win. Keep one for breakfast, snacks, or dessert, and share the other with a friend, neighbor, or tuck it in the freezer for later.
We’ve made versions of this pumpkin chocolate chip bread for years, especially during the fall and holiday season, and it always disappears fast. My kids ask for it all the time, whether it’s for breakfast, an afternoon snack, or dessert.
If you love this recipe, be sure to try Pumpkin Bread, Chocolate Chip Banana Bread, Zucchini Bread, and Cinnamon Bread.
Why you’ll love it + Why it works:
- Easy to make: With simple ingredients and straightforward steps, even novice bakers can achieve delicious results with this quick bread recipe.
- Enjoy anytime: Pumpkin bread can be enjoyed as a breakfast treat, a mid-morning snack, or a dessert.
- Fall flavor: This pumpkin recipe evokes the flavors and warmth of autumn, making pumpkin chocolate chip bread a perfect treat for the cooler months.
- Cinnamon Sugar Topping: The sweet topping adds flavor, texture, and a bakery-style finish to each loaf.
Pumpkin Chocolate Chip Bread Ingredients
Bread
- Pumpkin Puree (1 can, 15 ounces): Adds moisture, flavor, and the classic pumpkin taste that makes this bread so soft. Use pure pumpkin puree, not pumpkin pie filling.
- Eggs (4 eggs): Binds the ingredients together and help create a tender, sturdy loaf.
- Vegetable Oil (1 cup): Keeps the bread moist and soft for several days after baking.
- Water (⅔ cup): Helps create the perfect batter consistency and keeps the bread tender.
- Sugar (3 cups): Sweetens the bread and contributes to its soft texture.
- All-Purpose Flour (3½ cups): Provides structure while still allowing for a soft crumb. See How to Measure Flour.
- Baking Soda (2 teaspoons): Helps the bread rise and creates a light texture.
- Salt (1½ teaspoons): Balances the sweetness and enhances the pumpkin and spice flavors.
- Ground Cinnamon (1 teaspoon): Adds warm spice flavor and pairs perfectly with pumpkin. Replace the cinnamon, nutmeg, cloves, and ginger with 2 ¾ teaspoons of Pumpkin Pie Spice.
- Ground Nutmeg (1 teaspoon): Brings classic fall flavor and depth.
- Ground Cloves (½ teaspoon): Adds richness and a subtle warmth to the spice blend.
- Ground Ginger (¼ teaspoon): Brightens the spice profile and complements the pumpkin.
- Milk Chocolate Chips (½ cup): Adds creamy sweetness and pockets of melted chocolate throughout the bread.
- Semi-Sweet Chocolate Chips (½ cup): Balances the sweetness and provide deeper chocolate flavor.
Topping
- Sugar (3 tablespoons): Creates a sweet, lightly crisp topping.
- Ground Cinnamon (½ tablespoon): Adds warm flavor and creates a delicious cinnamon sugar crust.
- Add nuts (Optional): Chopped walnuts or pecans add a delightful crunch and extra flavor to pumpkin bread. You can also use other nuts like almonds or hazelnuts based on your preference.
How to Make Pumpkin Chocolate Chip Bread
PREP. Preheat the oven to 325°F. Grease and flour two 5-x-9-inch loaf pans.
BATTER. In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine dry ingredients with the pumpkin mixture and stir until just blended.
Fold in milk chocolate chips and semi-sweet chocolate chips, and pour evenly into the prepared pans.
Topping. Combine sugar and cinnamon and mix well. Sprinkle topping evenly over the top of both loaves.
Bake. Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve warm, or let cool before serving.
Kristyn’s Recipe Tips
- Tent the loaves with foil during baking to prevent the tops from becoming too dark before the centers finish baking.
- Stir the batter only until combined to keep the bread soft and tender.
- Use room-temperature eggs for easier mixing and a smoother batter.
- Test for doneness in the center of each loaf since baking times can vary slightly by pan and oven.
Pumpkin Chocolate Chip Bread Recipe
Equipment
Video
Ingredients
- 1 (15-ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup milk-chocolate chips
- ½ cup semi-sweet chocolate chips
Topping
- 3 tablespoons sugar
- ½ tablespoon ground cinnamon
Instructions
- Preheat the oven to 325°F. Grease and flour two 5-x-9-inch loaf pans.
- In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine dry ingredients with the pumpkin mixture and stir until just blended.
- Fold in chocolate chips and pour evenly into the prepared pans.
- To make the topping, combine sugar and cinnamon and mix well. Sprinkle topping evenly over the top of both loaves.
- Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve warm, or let cool before serving.
Notes
- Tent the loaves with foil during baking to prevent the tops from becoming too dark before the centers finish baking.
- Stir the batter only until combined to keep the bread soft and tender.
- Use room-temperature eggs for easier mixing and a smoother batter.
- Test for doneness in the center of each loaf since baking times can vary slightly by pan and oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap the cooled bread tightly in plastic wrap or store it in an airtight container at room temperature for 2-3 days. Store the bread in the refrigerator, wrapped tightly in plastic wrap, for up to 1 week.
Allow the bread to cool completely and wrap it tightly in plastic wrap and again with aluminum foil. Label and place it in the freezer for 3-4 months.
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This recipe was first shared August, 2024.
Why do the pans have to be tented when baking?
This is my favorite pumpkin bread recipe! It is moist and we love the streusel topping.
Awesome taste and favorite flavors!
I just baked this pumpkin bread! It has the perfect chocolate-to-pumpkin ratio! Super easy to make!
I made a batch and it was honestly so delicious! I loved every bite of this tender pumpkin bread.
Always a must-have for Halloween Party! Sooo easy yet flavorful and incredibly savory!