Pumpkin Chocolate Chip Bread Recipe

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This amazing from-scratch Pumpkin Chocolate Chip Bread is a must have easy recipe for your Fall baking list. It’s perfect for breakfast, or just because. Pair this perfect pumpkin bread with a hot cup of coffee- yum! It takes just a few ingredients and makes up perfectly in your loaf pan. Let’s talk about how to make this delicious pumpkin-y bread.

I love the simplicity of this recipe, it is so quick and easy to whip up, just taking a bit of oven time to bake. I keep this on hand most of the time during the Fall months. Our whole family loves it, it is definitely a family favorite when it comes to Fall recipes. I bet it will get rave reviews for you, too!

Pumpkin Chocolate Chip Bread Ingredients

• 2 cups all purpose flour
• 2 tsp. Baking powder
• ½ tsp. Baking soda
• ½ tsp. Salt
• ½ tsp. Pumpkin pie spice
• ½ tsp. Cinnamon
• 1 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
• 1 cup sugar
• ½ cup milk
• 2 eggs
• ¼ cup vegetable oil
• ¾ cup semi-sweet chocolate chips

For equipment, you’ll need a couple of mixing bowls, and a 5-inch loaf pan. We kept it easy peasy using a whisk to mix everything together! You don’t even need a hand mixer, unless you just want to use one.

This bread is so simple, there are just 6 easy steps to make it, and that includes preheating the oven!

Pumpkin Chocolate Chip Bread Directions

1. Heat oven to 350 degrees fahrenheit.

2. Line your 9×5 bread pan with parchment paper, set aside.

3. In a large bowl, combine dry ingredients- flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk together.

4. In a separate bowl, whisk together pumpkin puree, sugar, milk, eggs, and vegetable oil.

5. Slowly add the dry ingredients to the wet ingredients, whisking well in between each addition. Once all of the dry mixture is added and there are no lumps, fold in chocolate chips. Pour batter into a 5 inch loaf pan.

Be careful not to overmix the batter, you just don’t want any dry spots from the flour.

6. Bake in your 350 degree oven for 55-60 minutes. For best results, cool completely on a wire rack before cutting.

Such an easy pumpkin chocolate chip bread with just the right amount of sweetness! For a printable version of this recipe, see the recipe card below. This is the perfect fall treat for pumpkin season!

If you loved this pumpkin chocolate chip bread recipe, you might also like these other yummy pumpkin recipes-

Our Pumpkin Spice Hot Chocolate is the ultimate hot chocolate recipe for Fall.

For an easy pumpkin dessert, try our No Bake Pumpkin Cheesecake.

For an adult pumpkin treat, try this Rumchata Pumpkin Pie Martini.

Our Pumpkin Earthquake Cake is the perfect addition to your Thanksgiving dessert table.

For a cute treat for the kids, try our Pumpkin Patch Cupcakes.

Pumpkin Fluff Dip is an easy pumpkin dessert for Fall and Thanksgiving.

Chocolate Chip Pumpkin Bread FAQs

How should I store this bread?

Baked goods like this can sit at room temperature for 2-3 days, when stored in an airtight container. If you don’t have an airtight container, or just to be on the safe side, cover with aluminum foil or plastic wrap and store in the refrigerator for up to a week.

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