This chocolate chip pumpkin bread recipe is packed with fall spices and tons of pumpkin flavor that the whole family will love.

top view of sliced chocolate chip pumpkin bread served on parchment paper with a slice in the background served on a white plate.

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If you think the only thing missing from pumpkin recipes is chocolate, this pumpkin chocolate chip bread is exactly what you need. It has all the warm and comforting flavor of your favorite fall baked goods, and it’s studded with chocolate to fill all your cravings!

Pumpkin has become the go-to fall flavor. It’s great any time of year, but when temperatures start to dip and leaves turn cold, make this your go-to breakfast or late-night snack. It’s pumpkin perfection!

If you prefer pumpkin bread without chocolate, try Deliciously Easy Pumpkin Bread. Then, for even more pumpkin goodness, check out this popular recipe: Pumpkin Caramel Poke Cake.

stack of three sliced chocolate chip pumpkin bread served on a white circle plate.

Chocolate Chip Pumpkin Bread Recipe

This pumpkin chocolate chip bread is great because it’s simple and doesn’t require a ton of ingredients. If you stock up on canned pumpkin and chocolate chips, you can make this quick bread any time you want. You can even make your own pumpkin pie spice to use in this recipe!

Fresh out of the oven, warmed up with a little butter, or sliced off the loaf on the counter, this pumpkin bread is great anytime. Make extra to bring family and friends as a nice fall gift. Or, pair it with your pumpkin spice latte for a yummy fall breakfast.

Anyone who loves pumpkin should try my Pumpkin Cinnamon Rolls and my Bisquick Pumpkin Waffles, too!

ingredients to make chocolate chip pumpkin bread.


See recipe card below this post for ingredient quantities and full instructions.

  • Flour
  • Pumpkin spice – store-bought, or make your own!
  • Salt
  • Baking soda – For best results, use baking soda that’s less than a month old.
  • Eggs – Get them out ahead of time so they can come to room temperature.
  • Sugar
  • Canned pumpkin or homemade puree – Make sure to use pure pumpkin, not pumpkin pie filling. The only ingredient should be pumpkin!
  • Canola oil
  • Semi-sweet chocolate chips – Dark chocolate chips or milk chocolate chips would taste great, too.


For added flavor and crunch, try folding in chopped nuts like walnuts or pecans, too!


  • Flour – All-purpose is best, but for a healthier muffin, substitute whole grain flour. You can also use cup-for-cup gluten-free flour. If you do, add an extra egg.
  • Pumpkin Puree – If you have a can of pumpkin pie filling, you can use it instead of the canned puree and omit the pumpkin pie spice.
steps to make chocolate chip pumpkin bread.

How To Make Chocolate Chip Pumpkin Bread

  1. Prepare: Preheat the oven to 350 degrees, and grease two 8×4 inch loaf pans.
  2. Mix the dry ingredients: Combine the flour, pumpkin spice, salt, and baking soda, and set aside. 
  3. Beat the wet ingredients: Beat the eggs, sugar, pumpkin, and oil in a separate mixing bowl. 
  4. Combine the wet and dry ingredients: Stir the wet ingredients into the dry ingredients until just moistened. Fold in the chocolate chips.
  5. Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pans for ten minutes. Then, remove the loaves, and transfer them to a wire rack to cool completely.

Pumpkin bread is delicious on its own or served warm, topped with butter. Enjoy!


If you hit chocolate with your toothpick, wipe it off and pick a different spot to check on the doneness of your bread.

How to Store Homemade Pumpkin Bread

As long as you keep it in an airtight container, you can store it for 1-2 days at room temperature. To keep it fresh longer, put it in an airtight container and store it in the fridge. It should keep fresh for up to 5 days.


Using room temperature ingredients and avoiding overmixing and overbaking are the keys to a perfectly soft quick bread texture. 

stack of three sliced chocolate chip pumpkin bread with a bite taken out of one.


How do you know if pumpkin bread is undercooked?

Test with a toothpick or knife. If it comes out sticky or gooey, put the bread back in the oven for five minutes. The top should also spring back slightly if you touch it. If you leave a finger indent, it is undercooked.

Why did my pumpkin bread come out spongy?

You may have too much moisture. Measure the ingredients exactly, using the scoop and level method, to make sure the texture is right.

How do you make pumpkin bread last longer?

Cool the finished bread completely, for 1-2 hours. Then, wrap it with foil or plastic wrap, and place it in a plastic bag or storage container. Pumpkin bread keeps for 1-2 days at room temperature but it can be refrigerated for 5 days or frozen for up to 2 months. 

Why is my pumpkin bread not cooking in the middle?

Check your oven temperature. If the pumpkin bread is browned or even burned on the outside but not cooked in the middle, lower the oven temperature. Try baking it at 325 instead of 350.

More Pumpkin Recipes

Chocolate chip pumpkin bread with two pieces sliced.

Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread recipe is packed with fall spices and tons of pumpkin flavor that the whole family will love.
No ratings yet
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • Large Bowls
  • 8×4 Inch Loaf Pans
  • Wire Racks


  • 3 cups all-purpose flour
  • 1 Tablespoon pumpkin spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs room temperature
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1 1/2 cups canola oil
  • 2 cups semisweet chocolate chips


  • In a large bowl, combine the flour, pumpkin spice, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in 1 ½ cup chocolate chips.
    3 cups all-purpose flour, 1 Tablespoon pumpkin spice, 1 teaspoon salt, 1 teaspoon baking soda, 4 large eggs, 2 cups sugar, 2 cups canned pumpkin, 1 1/2 cups canola oil, 2 cups semisweet chocolate chips
  • Pour into 2 greased 8×4-inch loaf pans. Top with remaining chocolate chips.
  • Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.


Serving: 1serving | Calories: 700kcal | Carbohydrates: 77g | Protein: 7g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 312mg | Potassium: 312mg | Fiber: 5g | Sugar: 46g | Vitamin A: 6450IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 4mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Ibraham Jacob says:

    his Chocolate Chip Pumpkin Bread is an absolute delight! The rich pumpkin flavor combined with the gooey chocolate chips creates a perfect blend of sweetness and warmth. Each bite is moist, flavorful, and incredibly satisfying. Highly recommend baking this treat for a cozy fall dessert!

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