Pumpkin Chocolate Chip Bread – Incredibly moist pumpkin bread that is perfectly spiced, LOADED with pumpkin puree, and stuffed full of chocolate chips. This is the BEST chocolate chip pumpkin bread!

Pumpkin Chocolate Chip Bread

Pumpkin bread – one of my most favourite things to make and enjoy during autumn/fall time. Bonus if it’s stuffed full of melty chocolate chips!

This Pumpkin Chocolate Chip Bread is deliciously moist and dense, it’s LOADED with pumpkin puree and chocolate chips, and is perfectly spiced with cinnamon, ginger, nutmeg, and cloves.

You just cannot beat a slice of warm pumpkin bread for breakfast on a chilly autumn morning with a hot cup of tea or coffee…

Looking for more pumpkin recipes? Check out my Pumpkin Gingerbread Truffles, Pumpkin Swirl Brownies, and my Pumpkin Cake Roll.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.

Plain/all-purpose flour
Baking soda
Salt
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Large eggs
Light brown sugar
Canned pumpkin puree: NOT pumpkin pie filling.
Vegetable oil
Vanilla extract
Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Pumpkin Chocolate Chip Bread

To make this pumpkin bread, simply start by whisking together the flour, baking soda, salt, and spices. Set aside.

In a large mixing bowl, whisk together the eggs and brown sugar until thick and well combined.

Eggs and brown sugar in a bowl about to be whisked together

Add the pumpkin puree, oil, and vanilla extract, and whisk until combined.

Wet ingredients in a mixing bowl for Chocolate Chip Pumpkin Bread

Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips.

The mixture will be VERY thick and somewhat lumpy.

Folding dry ingredients into wet ingredients in mixing bowl for Pumpkin Chocolate Chip Bread

Spoon the batter into a 9×5-inch loaf pan lined with parchment paper and spread out evenly.

Spreading Pumpkin Chocolate Chip Bread batter into loaf pan

Bake for about 60 – 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.

Leave to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

This Pumpkin Chocolate Chip Bread is:

super quick and easy to throw together
deliciously moist and dense
perfectly spiced with cinnamon, ginger, nutmeg, and cloves
LOADED with pumpkin puree and chocolate chips
the perfect indulgent breakfast to enjoy during autumn/fall time

How long will this bread last? This bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze this pumpkin bread? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge, and warm up before serving if desired.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these bread recipes next!

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Originally Published: October, 2015 | Updated: October, 2019

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