Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread is absolutely one of my family’s most favorite things ever.  In fact, I usually double it, because two loaves just doesn’t go very far at our house. I love this recipe because it’s incredibly easy and yummy…it really is the perfect fall and winter recipe. (And anytime!)

Chocolate Chip Pumpkin Bread |

Chocolate + Pumpkin = AMAZING!

I love the pumpkin and chocolate together, and the bread is the perfect consistency.  And best of all, you can whip it up in a few minutes, and this recipe makes two loaves–one to keep, and to give away if you want to!

Chocolate Chip Pumpkin Bread |

A little trick with the chocolate chips—mix them with a bit of flour (I have this in the recipe too) before adding them to the batter–this helps them not sink to the bottom while baking!

P.S. Even though I love cinnamon, I don’t like it in breads, so it’s not in this recipe.  If you do, you can use 2 tsp. cinnamon or pumpkin pie spice.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread |

Chocolate Chip Pumpkin Bread

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Kierste Wade | Old Salt Farm
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 2 loaves


  • 3 c. flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 eggs
  • 2 c. sugar
  • 2 c. canned pumpkin
  • 1 1/2 c. vegetable oil
  • optional: 2 tsp cinnamon or pumpkin pie spice
  • 12 oz. chocolate chips, 1 bag
  • 1 T. flour


  • Preheat the oven to 350 degrees. Spray two 8×4 inch loaf pans with cooking spray, then coat with sugar.
  • In a large bowl, mix the flour, salt, and baking soda, then set it aside. In another bowl, combine the eggs, sugar, pumpkin, and oil, and use a whisk to mix well. Pour the pumpkin mixture into the flour mixture, and stir only until moistened.
  • In a medium-sized bowl, add the 1 T. of flour and bag of chocolate chips. Lightly coat the chocolate chips with the flour. This helps to keep the chocolate chips throughout the batter evenly while it’s baking. Add the chocolate chips to the batter, and fold in.
  • Pour the batter evenly into the loaf pans, and bake for 60-70 minutes or until the center is done, and a toothpick comes out clean.
Course :Bread, Breakfast
PIN THIS RECIPE FOR LATER! @oldsaltfarm or tag #oldsaltfarm!

Bake it in mini loaf pans and give as gifts…I’ve got a super cute printable tag you can use!

Chocolate Chip Pumpkin Bread |
Chocolate Chip Pumpkin Bread |

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  1. Hi there,

    Just wanted to say hi and tell you how lovely your posts are.
    Was wondering if this particular recipe for pumpkin chocolate bread could be made gluten free friendly, substituting gluten free flour for example. Do you think that would be ok or it would change the final result?
    Thank you and have a great week!

    Kind regards,

    1. I think this is a gluten-free friendly recipe–my favorite GF baking mix is by Pamela’s. It will change the result a little bit, but definitely worth a try! xoxo

  2. Okay, that bread sounds amazing and those scenic pictures are BEAUTIFUL!! It makes me miss living in New York… gosh, I need to come visit!

      1. I lived there during my junior high years… in Highland, right across the river from Poughkeepsie. :)

  3. There are about 425 grams in 2 cups of canned pumpkin–and in 1-15 oz. can. Hope this helps!! xoxo

  4. Hay alrededor de 425 gramos en 2 tazas de calabaza enlatada, y en 1-15 oz. puede. ¡¡Espero que esto ayude!!

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