Pumpkin Bread with Chocolate Chips

A dense, moist, pumpkin bread, full of Autumn Spices and studded with Chocolate Chips! This recipe makes 2 loaves! 

No electric mixer required, it’s in the oven in 20 minutes. 

The flavor and texture get better the second and third day, assuming it lasts that long. 😉

  • Author: Laura
  • Prep Time: 20 min
  • Cook Time: 55-70 min
  • Total Time: 75-90 minutes, 20 minutes active
  • Yield: 2 loaves 1x
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: American



Dry Ingredients:

  • 3 cups (360g) All-Purpose Flour
  • 2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 3 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1 tsp Salt

Liquid Ingredients:

  • 4 Large Eggs
  • 129oz.(822g) can Pumpkin Puree (around 3 1/2 Cups)
  • 1 cup Neutral Oil (I used Extra-Virgin Olive Oil, but Canola, or Sunflower are good substitutes)
  • 1 1/2 cups (297 g) Granulated Sugar
  • 3/4 cup (149 g) Brown Sugar, packed


  • 1 1/2 cups Chocolate Chips (I used Bittersweet, but any will work!)


Whisk the Dry Ingredients:

  1. Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Grease and/or parchment line 2 9×5 or 8 1/2 x 4 1/2 Loaf Pans. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Set aside.

Whisk the Wet Ingredients:

  1. Into a large bowl, whisk together the sugars and oil until nicely combined. Whisk in the eggs and continue to mix until incorporated. Stir in the pumpkin puree.

Combine to Make the Batter:

  1. Add the dry ingredients into the wet ingredients and fold with a rubber spatula or a large spoon. Then fold in the chocolate chips.
  2. Divide batter into prepared pans, and level the tops a bit.
  3. Bake in the preheated oven until a tester, when inserted, comes out clean. Be careful not to undercook, this might cause the bread to fall apart a bit when sliced. This should take between 55-70 minutes, depending on your oven and the pans you use. Mine took 57 minutes for the dark pan, 60 minutes for the Gold-tone pan. Be sure to check for over-browning about 45-50 minutes in, and tent with foil if it’s getting too brown for your taste.
  4. Cool loaves, in pan and on a wire rack, for 10-15 minutes, then remove from the pans and cool COMPLETELY before slicing. Store at room temperature for several days. I cover mine with a tea towel, especially once sliced. Also keeps in the fridge when wrapped, for several more days. (See “Notes”)


  1. Feel free to omit the chocolate chips or add a 1 1/2 cups of chopped walnuts or pecans instead.
  2. Pumpkin Chocolate Chip Bread keeps well at room temperature, for several days, with the flavor improving as the days go by. I cover the loaf with a tea towel. 
  3. These loaves freeze well. I like to wrap them in plastic wrap, then cover that with foil wrap to preserve freshness. I defrost it in the fridge a day before I want to serve it.


Keywords: Pumpkin Bread, Chocolate Chips, Quick Breads

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