Name: Chocolate Chip Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 1
Cuisine: Dessert
Ingredients: 1 and ¾ cups all-purpose flour; 1 teaspoon baking soda; 2 ¼ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¾ teaspoon salt; 2 large eggs; ¾ cup granulated sugar; ½ cup packed light brown sugar; 1 ½ cups 100% pure pumpkin; ½ cup vegetable oil; ¼ cup orange juice; 1 cup semi-sweet chocolate chips

Jump to Recipe

Chocolate chips in a pumpkin bread recipe? Absolutely. Don’t knock it till you try it, and I definitely suggest you do so.

Pumpkin bread is a delicious fall treat. It’s ideal any time of day and perfect to serve to guests during the busy holiday season.

Chocolate chip pumpkin bread sliced on a board.

Pumpkin Bread with Chocolate Chips

Everything is better with chocolate chips, right? Well, I guess that’s just my opinion, but you can be the judge when you make this recipe.

A slice of warm pumpkin bread during the cool, fall season is delicious with or without chocolate chips. Give this chocolate chip pumpkin bread a try.

Baking soda, flour, chips, pumpkin, and other ingredients to make pumpkin bread.

Chocolate Chip Pumpkin Bread Ingredients

Here’s what you need to make this recipe. The measurements are in the recipe card below.

All-purpose flour
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Eggs
Granulated sugar
Light brown sugar
100% pure pumpkin
Vegetable oil
Orange juice
Semi-sweet chocolate chips

Pumpkin bread with chocolate chips directions

Move your oven rack to the lower third position. This is to prevent the top of the bread from browning too soon. Preheat the oven to 350 degrees F.

Prepare a 9×5 loaf pan by greasing it or spraying with a non-stick spray.

Flour and spices in a bowl next to a bowl with egg, brown sugar, and white sugar.

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.

Whisk in the pumpkin, oil, and orange juice.

Slowly combine the wet ingredients with the dry ingredients and gently mix together. Do not over mix, there will be a few lumps and that is okay.

Mixing chocolate chips into pumpkin bread batter.

Gently fold in the chocolate chips.

Pour the batter into your prepared loaf pan. Bake for 60-65 minutes. Loosely cover the bread with aluminum foil halfway through to prevent the top from burning.

Test to see if the bread is done by inserting a toothpick into the middle of the loaf. It comes out clean with a few crumbs, it’s done.

Chocolate chip pumpkin bread batter in a loaf pan.

Let the bread cool completely in the pan on a cooling rack.

Slice and serve!

Recipe notes and FAQ

How should I store this bread?

Store the bread in an airtight container at room temperature or in the refrigerator for up to 10 days.

Make it ahead of time!

This recipe creates a very moist bread. It’s even better on day two, so feel free to make it the day before you need it.

Can I freeze this bread?

After baking, this pumpkin bread can be frozen for up to 3 months. Simply thaw it out overnight in the refrigerator and bring it to room temperature before serving.

Do I have to use chocolate chips?

You can replace the chocolate chips with pecans, walnuts, cinnamon chips, any flavor baking chips, or your favorite nuts.

Can I make this recipe into muffins?

Yes, you can use the same recipe to make muffins by simply diving the batter into a greased muffin pan. Bake the muffins for 17-20 minutes at 350 degrees F.

Yield: 1 loaf

Chocolate Chip Pumpkin Bread Recipe

If you love pumpkin bread, try it with chocolate chips. This moist and delicious chocolate chip pumpkin bread is a delicious fall treat.

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Ingredients

1 and ¾ cups all-purpose flour
1 teaspoon baking soda
2 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon salt
2 large eggs
¾ cup granulated sugar
½ cup packed light brown sugar
1 ½ cups 100% pure pumpkin
½ cup vegetable oil
¼ cup orange juice
1 cup semi-sweet chocolate chips

Instructions

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F to prevent the bread from browning too soon.
Spray a 9×5 loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined.
Whisk in the pumpkin, oil, and orange juice.
Pour these wet ingredients into the dry ingredients and gently mix together. Be sure not to over mix – there will be a few lumps.
Gently fold in chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from browning too much.
Insert a toothpick into the center of the loaf – if it comes out clean with just a few crumbs, it is finished baking.
Allow the bread to cool completely in the pan on a cooling rack.

Chocolate Chip Pumpkin Bread Recipe