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Pumpkin Chocolate Chip Bread is an easy quick bread recipe that’s super moist thanks to all the pumpkin. It’s full of warm fall spices and gooey chocolate chips and is the best breakfast or dessert for fall!

Pumpkin chocolate chip bread loaf with two slices cut off

Why I Love This Recipe

I never get tired of pumpkin anything, and when fall finally arrives, I break out all the pumpkin puree! First up? This pumpkin chocolate chip bread recipe. It’s usually one of the first pumpkin baked goods I make every year.

A top view of labeled baking ingredients for Pumpkin Chocolate Chip Bread in bowls and cups: flour, brown sugar, pumpkin puree, eggs, oil, buttermilk, chocolate chips, vanilla, sugar, cinnamon, baking soda, and salt on a white surface.

Chocolate Chip Pumpkin Bread Ingredients

  • Vegetable Oil: I like using oil in quick bread recipes so it’s easier to stir and keeps the bread moist. You can substitute canola oil or use melted butter for a richer filling.
  • Pumpkin Puree: Be sure to use canned pumpkin, not pumpkin pie filling
  • Pumpkin Pie Spice: Make your own homemade Pumpkin Spice if you don’t have it. The spice is where all the “pumpkin” flavor comes from so it’s an integral part of the recipe. Pumpkin on its own doesn’t have much flavor at all.
  • Baking Soda: Unlike many quick bread recipes, I use baking soda to make mine. Combined with the acid in the buttermilk, the baking soda makes the bread nice and soft.
  • Buttermilk: If you don’t have buttermilk, make your own by adding 1/2 teaspoon of vinegar to measuring cup then filling it the rest of the way with milk.
  • The recipe is written and tested extensively with all-purpose flour, but you can also use half and half of all-purpose flour and whole wheat or white whole wheat flour, or make gluten free bread with GF AP 1:1 Flour..
  • Chocolate Chips: Use your favorite kind: milk chocolate chips, semi-sweet, or even dark chocolate chips.
  • Instead of chocolate chips, substitute cinnamon chips, white chocolate chips, or butterscotch chips.
  • Nuts: You can also add nuts and do ½ cup chopped nuts like walnuts or pecans along with ½ cup of chocolate chips. Or, omit the chocolate chips and make pumpkin nut bread with 1 cup chopped nuts mixed into the batter.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

Stack of pumpkin chocolate chip bread slices on top of metal cooling rack

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Dorothy’s Testing Notes

  • You can bake the bread in either a 9×5-inch or 8×4-inch loaf pan or make 3 mini loaves. A 9×5-inch loaf will make a flatter loaf and the 8×4-inch pan will make the loaf more rounded/domed.
  • Turn this into pumpkin muffins by filling muffin liners 2/3 full and baking about 15-20 minutes (makes about 12).
  • Chocolate chip pumpkin bread is done when a toothpick comes out clean from the center of the bread. If your bread falls after it comes out of the oven that is most likely because it wasn’t fully baked.
5 from 3 votes

Pumpkin Chocolate Chip Bread Recipe

By: Dorothy Kern
This is the BEST Pumpkin Chocolate Chip Bread -it’s an easy pumpkin bread recipe with chocolate chips – the perfect brunch or breakfast all fall.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 servings
Pumpkin chocolate chip bread loaf with two slices cut off
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Ingredients

  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ⅓ cup (79ml) vegetable oil
  • 1 cup (242g) Pumpkin Puree
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup (79ml) buttermilk
  • 2 cups (248g) all-purpose flour
  • 1 ½ cups (255g) chocolate chips

Instructions 

  • Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
  • Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle a few extra chocolate chips on top.
  • Bake for 45-55 minutes. Test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done.
  • Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.

Notes

  • To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.
  • You can add any kind of chocolate chips or white chocolate, or use 1 cup chips and ½ cup chopped nuts (or make this pumpkin nut bread by adding 1 cup chopped nuts and omit chocolate chips).

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 256mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3875IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing & Freezing Pumpkin Bread

Store bread on the counter covered with plastic wrap for a few days. It will last longer if you store it in the refrigerator. You can also freeze it in an airtight container or wrapped well. I sometimes slice quick bread and freeze in sandwich baggies too. It’ll keep for several months in the freezer.

process shot of pumpkin chocolate chip bread.
process shot of pumpkin chocolate chip bread.
process shot of pumpkin chocolate chip bread.

How to make Pumpkin Chocolate Chip Bread

  1. Since we’re using oil, you can stir all the ingredients with a wooden spoon or spatula.
  2. The batter will be smooth.
  3. Once you add the flour and milk, the batter will be thick (thicker than cake batter but thinner than brownie batter).

Pumpkin Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 3 votes

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4 Comments

  3. This was so easy and so delicious! Love it! I starting eating it as soon as it came out of the oven! Can’t stop!

    Reply

  4. I enjoy Pumpkin Bread, however not with chocolate of any type. I like to make it with ALL brown sugar and adding dried cranberries (or fresh if you prefer) along with pecans or walnuts, depending on what’s on hand. It is also tasty with chopped dates and/or golden raisins. Remember when using FRESH cranberries they will be more tart. Don’t increase the sugar because the chemistry of the overall recipe will be compromised. Just enjoy the slightly tart flavor.

    Reply