This Chocolate Chip Pumpkin Bread is soft, tender, and loaded with melty chocolate chips inside and on top. Sweet enough to feel like a treat but still full of that cozy pumpkin flavor we all love, itโ€™s the perfect quick bread for fall baking! Chocolate and pumpkin are a match made in heaven in my humble opinion. If you love this recipe, be sure to try my Pumpkin Bread for another autumn classic, or check out more of my Quick Bread Recipes for easy, cozy loaves.

Loaf of Chocolate Chip Pumpkin Bread in the pan on a wooden table from overhead.
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Ingredients & Substitutions

  • Flour: All-purpose flour keeps the loaf soft and tender while holding all the pumpkin and chocolate together. For a slightly heartier loaf, swap half for whole wheat flour.
  • Spices: Cinnamon, nutmeg, ginger, and cloves give this bread its warm fall flavor. You can use pumpkin pie spice as a shortcut.
  • Vegetable Oil: Keeps the bread moist and soft. For a lighter version, swap in applesauce.
  • Molasses: Adds rich sweetness, depth, and a golden-brown color.
  • Pure Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
  • Orange Juice: Adds brightness and balances the sweetness. You can substitute apple juice, milk, or even water.
  • Chocolate Chips: Semi-sweet chocolate chips are classic, but milk or dark chocolate work, too. For more chocolate flavor, try my Pumpkin Chocolate Bread, made with cocoa powder.
Loaf of Chocolate Chip Pumpkin Bread that has been cut into on a wooden table.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast or steam fresh pumpkin until soft, then puree until smooth. Use the same amount as canned pumpkin.

How do I know when the bread is done?

Insert a toothpick or wooden skewer in the center. It should come out with a few moist crumbs but no wet batter.

Can I adjust the sweetness?

Yes! Reduce the sugar slightly or replace the semi-sweet chocolate chips with unsweetened chocolate chunks.

Loaf of Chocolate Chip Pumpkin Bread with slices cut and fallen, laying flat on a wooden table.

Variations for Chocolate Chip Pumpkin Bread

Nutty Twist: Add pecans, walnuts, or hazelnuts for crunch.

Fruit Add-In: Try raisins, dried cranberries, or chopped dates.

Spiced Up: Increase cinnamon and add cardamom for a spicier loaf.

Chocolate Lovers: Use dark chocolate chunks instead of chips, or add a drizzle of melted chocolate on top.

Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins for portable treats.

Close up of slices of Chocolate Chip Pumpkin Bread.

How to Store Chocolate Chip Pumpkin Bread

Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for 2-3 days.

Refrigerator: Store up to 1 week, but the bread may dry slightly. Let slices come to room temperature before serving.

Freezer: Wrap the cooled loaf in plastic wrap, then foil (or use a freezer-safe bag). Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm slices in the microwave if desired.

Loaf of Chocolate Chip Pumpkin Bread on a wooden table from overhead.

Chocolate Chip Pumpkin Bread

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Deliciously soft and moist chocolate chip pumpkin bread is packed with melty chocolate chips and warm fall spices. It's an easy fall pumpkin recipe perfect for breakfast, snacks, or dessert!

Ingredients

  • 1 ยพ cups (219 g) all-purpose flour
  • ยผ teaspoon baking powder
  • 1 teaspoon baking soda
  • ยฝ teaspoon kosher salt
  • ยฝ teaspoon ground cinnamon
  • ยฝ teaspoon ground nutmeg
  • ยผ teaspoon ground ginger
  • ยผ teaspoon ground cloves
  • 1 ยฝ cups (300 g) granulated sugar
  • ยฝ cup (109 g) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 can (15 ounces) pure pumpkin
  • โ…“ cup orange juice
  • 1 cup (182 g) semi-sweet chocolate chips, divided

Instructions

  • Preheat oven to 350ยฐF. Spray a 9ร—5-inch loaf pan with nonstick cooking spray or line with parchment paper, leaving a bit of overhang on the sides for easy removal.
  • In a medium bowl, combine flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves. Whisk together until well combined. Set aside.
  • In a large bowl, use a hand mixer on medium speed to beat together granulated sugar, vegetable oil, eggs, vanilla extract, molasses, pumpkin, and orange juice until smooth and fully incorporated.
  • Add the dry ingredients to the wet mixture. Mix on low speed just until combined and no streaks of flour remain. Do not overmix.
  • Using a spatula, gently fold in ยพ cup of chocolate chips until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Top with the remaining chocolate chips.
  • Bake for 75โ€“85 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Let the bread cool in the pan for 15 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

This bread has the perfect Fall flavors. It's moist and perfectly spiced. I love it!

Elizabeth

If you don't think chocolate and pumpkin go together, try this bread. It is delicious!

Stephanie

This is so easy to make, and I love it! I am not a fan of pumpkin pie, but this bread is SO good!

Bella

I wasn't sure about chocolate in pumpkin bread, but it is amazing!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion โ€“ With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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