This post may contain affiliate links. Please read our disclosure policy.
Indulge in the comforting flavors of fall with this moist and flavorful pumpkin chocolate chip bread, perfect for any occasion.
A Fall Favorite
Pumpkin chocolate chip bread is the epitome of fall baking and a perfectly delicious bread recipe – it’s practically a dessert!
We have our classic pumpkin bread recipe on repeat all fall long, and when we are feeling the need for extra sweetness, we add chocolate chips. Of course, it makes the recipe even better. It’s simple – it’s delicious – it’s fall perfection!
WHY WE LOVE IT:
- 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.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 1 hour 15 minutes
Bread
- 1 (15-ounce) can pumpkin puree – do not use pumpkin pie filling
- 4 eggs – room temperature eggs incorporate best with the other ingredients
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups granulated sugar
- 3 ½ cups all-purpose flour – How to Measure Flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon – you can replace the cinnamon, nutmeg, cloves, and ginger with 2 ¾ teaspoons of Pumpkin Pie Spice
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup milk-chocolate chips – or dark chocolate chips
- ½ cup semi-sweet chocolate chips
Topping
- 3 tablespoons granulated sugar
- ½ tablespoon ground cinnamon
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 1 can pumpkin puree, 4 eggs, 1 cup oil, ⅔ cup water, and 3 cups sugar until well blended.
- In a separate bowl, whisk 3½ cups flour, 2 teaspoons baking soda, 1½ teaspoons salt, 1 teaspoon cinnamon,1 teaspoon nutmeg, ½ teaspoon cloves, and ¼ teaspoon ginger. Combine dry ingredients with the pumpkin mixture and stir until just blended.
- Fold in ½ cup milk chocolate chips and ½ cup semi-sweet chocolate chips and pour evenly into the prepared pans.
- Topping. Combine 3 tablespoons sugar and ½ tablespoon 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.
More Like This
Pumpkin Bread
Quick Breads
More Collections
Pumpkin Chocolate Chip Bread Recipe
Indulge in the comforting flavors of fall with this moist and flavorful pumpkin chocolate chip bread, perfect for any occasion.
Equipment
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.
Video
Nutrition
Serving: 1loaf, Calories: 2648kcal, Carbohydrates: 542g, Protein: 39g, Fat: 40g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 337mg, Sodium: 3012mg, Potassium: 643mg, Fiber: 13g, Sugar: 363g, Vitamin A: 687IU, Vitamin C: 0.4mg, Calcium: 204mg, Iron: 16mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe Tips
Cracked Pumpkin Bread?
- It is normal for the tops of quick bread to crack. It happens when the top quickly bakes and forms a crust before the center is fully baked. As the bread continues to bake it rises and the escaping steam breaks through the top crust causing it to crack.
How to Store Pumpkin Chocolate Chip Bread?
- 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.
How to Freeze?
- 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.
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!