Pumpkin Chocolate Chip Bread
This perfect pumpkin chocolate chip bread is loaded with chocolate chips. Fluffy and super moist, it tastes even better the next day!
Year after year, pumpkin season after pumpkin season, and with all the variations of pumpkin chocolate chip bread on the market, this is the only recipe I turn to.
It has been a tried-and-true favorite for over ten years.
Pumpkin Chocolate Chip Batter
This recipe is very straightforward.
For the wet ingredients:
- Canned pumpkin
- Eggs
- Sugar (not a wet ingredient, but we’re adding it here)
- Oil or a combo of oil and applesauce
- Water, milk or buttermilk (delicious any which way)
Once the wet ingredients are nicely combined, the dry ingredients are added. Nothing finicky here – just your basic flour + warm fall spices + baking soda and salt.
Adaptations
It pains me to even say this out loud, but the chocolate chips are technically optional.
As in, you can leave them out if you want a simple unadorned pumpkin bread…but I don’t necessarily think that’s the right thing to do. 😉
Also, you can decrease the sugar (see the note in the recipe) and also play around with using all whole wheat flour in place of the all-purpose flour or a combination of half whole wheat flour and half all-purpose flour.
I prefer using a lighter wheat flour in this bread, like hard or soft white wheat flour, kamut or einkhorn. It helps the bread stay fluffy instead of moody and dense.
Bread Pan Sizes
The batter can be split between:
- Two 9X5-inch pans
- Two 8 1/2 X 4 1/2-inch pans plus 1-2 mini loaf pans
- 6-8 mini loaf pans
The specific pan size doesn’t affect the taste outcome of the bread, but I’ve found that the pumpkin bread domes slightly better in the smaller (8 1/2-inch or mini) pans.
A Fan Favorite
This recipe has been around a long time, and it’s become a tried-and-true favorite for many!
Rachel says: I have been making this for years and it’s still my favorite thing to bake during the holiday season!
Lexy says: I knew this was the best of the best but this year I got adventurous and tried a different recipe that required making homemade pumpkin butter… it wasn’t worth the extra effort. So I’m back to this recipe! Tried and true, this is THE BEST pumpkin bread recipe on the internet.
Ellen says: Perfect is an understatement! I shall never again Google “pumpkin bread recipe”. Never. PS: Cinnamon chips in place of the chocolate chips is also amazing.
One Year Ago: Sourdough Pumpkin Muffins {a.k.a. The Best Muffins On The Planet}
Two Years Ago: Instant Pot Double Chocolate Steel Cut Oats
Three Years Ago: Chicken Cordon Bleu Panini {My New Favorite Sandwich}
Four Years Ago: Pumpkin Chocolate Chip Streusel Cake
Five Years Ago: Pumpkin Applesauce Muffins with {Optional} Maple Cream Glaze
Six Years Ago: 20-Minute Chicken and Veggie Stir Fry
Seven Years Ago: Cheesy Bacon and Garlic Butter Smashed Red Potatoes
Eight Years Ago: Cookie Dough and Funfetti Greek Yogurt Dips
Nine Years Ago: Green Lentil Soup with Curried Brown Butter
Ten Years Ago: The Best Monkey Bread
Perfect Pumpkin Chocolate Chip Bread
Ingredients
- 3 ½ cups (497 g) all-purpose flour (can sub half whole wheat flour – see note)
- 2 cups (424 g) granulated sugar (see note)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 (15-ounce) can (425 g) pumpkin puree
- 1 cup (226 g) vegetable, canola, avocado or melted coconut oil (see note)
- 4 large eggs
- ⅔ cup water, milk or buttermilk
- 1 to 2 cups (170 to 340 g) semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease two 9X5-inch loaf pans or two 8 1/2X4 1/2-inch loaf pans plus 1-2 mini loaf pans.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water, milk or buttermilk until well combined.
- Pour the wet ingredients over the dry ingredients, and stir until there are still a few dry streaks or clumps.
- Stir in the chocolate chips and mix until no dry streaks remain – but don't over mix! Pour batter in prepared pans.
- Bake the bread for 55 to 70 minutes until a toothpick or thin knife inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
Notes
Recommended Products
Recipe Source: my brother, Nate W.
Recipe originally posted October 19, 2010; updated October 2022 with new photos, commentary and recipe notes.
I’ll never make another pumpkin bread! This is perfect! Thanks Mel
how long do you cook the mini loaves?
They bake for about 25 minutes in my oven.
This is the BEST pumpkin bread recipe!! I love that you can use half applesauce and half oil! I had another recipe that I loved and this one totally trumps that one! Thank you, Mel!!
Thanks, Lynne!
I really want to try this recipe and adapt it to use up some garden zucchini. I’m just craving pumpkin zucchini bread, but @Mel I couldn’t find a recipe in your search. I’m giving it a try and will report back. Has anyone else done this?
The brand of pumpkin matters! I’ve seen a couple of comments saying it wasn’t very pumpkiny. I’ve made this probably 10 times with varying results and I 100% know that it’s because of which can of pumpkin I used. Last week I used thrive market pumpkin and it was delicious! Yesterday made it with smiths brand pumpkin and it’s meh.
I would recommend Libby’s, thrive, or Walmart if you’re going for a store brand. Also if you like pumpkin flavors a lot add more of the spices and it’ll have a stronger taste.
I actually agree with previous comment. It was just OK. Not a 5 star recipe in my opinion. I followed recipe exactly and was wishing it tasted a little more pumpkin-y and moist like Great Harvest.
This recipe was just okay! It did not taste like pumpkin at all. I should have added more than the 1 15 oz can required. Overall the loaf came out of the pan nicely but taste is not there. Not a 5 star recipe.
I finally made this recipe minus the chocolate chips. I love chocolate but not with pumpkin so I kept skipping over this recipe. Today I really felt like pumpkin bread and I saw in the comments that some people left out the chocolate chips and still really liked it. I was happy to see I could use half whole wheat flour and half applesauce. I even like it warm!
This pumpkin bread was SO moist and delicious! I have my own favorite pumpkin bread recipes but your photos were so enticing that I decided to give your recipe a try. I made one plain loaf to eat as a dinner bread (with Mashed Potatoes, Lamb Steaks, Corn-on-the-cob and homemade applesauce) and one with mini chocolate chips for breakfast/snacks. Right from the oven (but completely cooled) they were so soft that they were difficult to slice – I had to cut thicker slices so they wouldn’t fall apart – but, oh my, what gorgeous texture. My fussy husband, who thinks he hates anything pumpkin, fully approved of his dinner slice (with butter), stating several times how GOOD it was. I refrigerated both loaves as my husband prefers most things cold and they became more solid and much easier to slice, but still yummy. In the morning he had two slices with chocolate chips with his coffee. Success! This recipe is definitely a keeper! Thank you, Mel.
I am on my fifth time making this. I use 1/2 cup Mott’s unsweetened apple sauce in place of 1/2 cup oil. I add 1 tsp ginger, 1 tsp ground cloves, and fresh ground nutmeg. I use 1/2 cup white sugar and 3/4 cup brown sugar. I’ve added dark chocolate chips, and/or nuts, and/or cranberries. Hubby and friends love it.
SO DELICIOUS!! Hard to have self-control with this one. Thanks!!
This bread is indeed perfect, and is part of our family’s fall rituals. My oldest son moved away to college this year, and requested that I make some for him to have in his dorm. It is even better a couple of days after it has baked provided that it lasts that long 🙂
So so good! I always cook this as muffins (never have enough time in the mornings to cook it in loaf pans!). 375 degrees for 20-25 minutes. Makes 2 dozen.