The BEST 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…you don’t even need a mixer! And I’m sharing my secret to making the outside of the loaf even more delectable. It’s the BEST Chocolate Chip Pumpkin Bread I’ve ever had, it’s a must try!!

 Chocolate Chip Pumpkin Bread

Easy Chocolate Chip Pumpkin Bread Recipe

This is an irresistible homemade pumpkin bread that I make consistently through the fall and winter months.  I’ve also been known to make batches through the spring and summer too, and my family often requests it. I’ve given it to countless people, and I’m always asked right away for the recipe. 

Huge confession here…I don’t even like pumpkin! This is the one and only pumpkin recipe I eat, and hands down it’s one of my favorite things ever. The bread is the perfect consistency, has a rich flavor, and all of the melty chocolate chips just send it right over the top. And best of all, you can whip it up in a few minutes, mo mixer required! This recipe makes two loaves–one to keep, and to give away if you want to! (I usually 1.5 times or double the recipe because it goes so fast!) Plan for the baking time–it’s a good 60-75 minutes in the oven. I dare you to try and wait until it cools down to eat a slice!

Chocolate Chip Pumpkin Bread

Ingredients you need for Chocolate Chip Pumpkin Bread

These are the ingredients you’ll need to make this recipe:

  • Canned pumpkin
  • Sugar
  • Vegetable oil
  • Flour
  • Eggs
  • Salt
  • Baking soda
  • Vanilla extract (pure is best, if you can)
  • Chocolate chips
 Chocolate Chip Pumpkin Bread

How to make Chocolate Chip Pumpkin Bread

This is straightforward recipe–mix the dry ingredients and wet ingredients separately, then combine. Next comes folding in the chocolate chips, of which I am pretty heavy-handed. I usually use at least 1 1/2 regular-sized bags, or if I’m using larger bags from Sam’s or Costco, I just add until it looks good! 

We like a lot of chocolate, but it’s a personal preference, so you can as many or as few as you like. You could use mini chocolate chips, if that’s what you have on hand, but I think the larger chips work a bit better. Even chocolate chunks would be yummy! 

One of my favorite parts of the recipe is how you prepare the pans.  After spraying with cooking spray, coat the inside of the pan with sugar, and shake out the extra.  It creates a crunchy, sugary, delightful crust on the outside, with the deliciously moist pumpkin bread on the inside. I always sneak the end pieces, because they’re extra crunchy!  

The baking time is around 60-75 minutes, and it really depends on your oven. Over the years, with different ovens, I’ve had to adjust the baking time. I’d start checking around 60 minutes, and if a toothpick comes out clean, you’re ready to take them out. I let them cool in their loaf pans, and serve from there, but you can remove them if you like.

 Just let the loaves cool a bit first before putting them on a wire rack, or they’ll fall apart. If you’re baking mini loaves, I’d start checking around 30-35 minutes. I love to use the cute disposable paper bakeware, and they come in all different sizes. I adjust based on the size, and start checking until done. 

We serve it just plain, but I have friends who like it with a bit of butter on their slice. Either way, it’s going to be super yummy!

Chocolate Chip Pumpkin Bread


1.  You can substitute homemade pumpkin puree for the canned pumpkin, if you prefer. Use the same amount–2 cups. 

2. Even though I love cinnamon, I don’t like it in breads, so it’s not in this recipe. I use vanilla extract instead. If you prefer, omit the vanilla and you use 2 teaspoons cinnamon and 1/2 teaspoon nutmeg, or 2 teaspoons pumpkin pie spice instead.

3. 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!

4. Bake mini-loaves and give as gifts…I’ve got a super cute printable tag you can use! It’s perfect for fall gift-giving, and all through the holidays. Drop off this yummy treat to a friend that needs some cheering, or to bring to a work or friend potluck.

5. If you’re making 1 1/2 times the recipe, you can use the 29 oz. can of canned pumpkin, which ends up being 3.5 cups. I think it’s a bit forgiving, and it’s always worked for me! This makes 3 full loaves.

How to store and freeze Chocolate Chip Pumpkin Bread

After the loaves have cooled, wrap in plastic wrap or slide into a gallon-size bag. You can also use saved bread bags if you have them. They’ll last about 3-5 days.  But honestly, I’ve never had them make it even a full day!!  If you want to freeze loaves, let them cool completely. Wrap in plastic wrap, then place into a freezer-safe gallon bag and seal tightly, removing the air. Freeze for up to 3 months. Thaw at room temperature until ready to serve.

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: 16


  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups canned pumpkin, 15 oz. can
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla, See note below
  • 12 oz. chocolate chips
  • 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.


Optional (instead of vanilla): 2 teaspoons cinnamon and 1/2 teaspoon nutmeg or pumpkin pie spice (mixture of cinnamon, cloves, nutmeg, and allspice)
Calories: 449kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 44mg | Sodium: 260mg | Potassium: 131mg | Fiber: 2g | Sugar: 38g | Vitamin A: 4826IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 3mg
Course :Bread, Breakfast
Keyword :Fall Baking, Pumpkin Recipes
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!

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