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Every year the internet explodes with pumpkin recipes but what you really need is a perfect pumpkin chocolate chip bread recipe and I’ve got you covered.
Plan on adding this one to your list of fall baking recipes!
Beautiful, warm bread and melty chocolate chips sitting on the counter, the fragrant aroma of pumpkin and spices filling the house and making the chilly weather feel like the coziest day ever. That’s what pumpkin chocolate chip bread does for you.
Why You’ll Love This Pumpkin Loaf Recipe
Incredibly moist. Perfectly tender crumb with the right balance of pumpkin and spice.
Rich flavor. Sweet chocolate chips melt into the spiced pumpkin bread for a cozy bite every time.
Easy to make. Just a few simple ingredients and so simple my kids make it on their own!
Freezer-friendly. Tastes just as good after thawing for quick breakfasts or snacks.
Perfect for gifting. Wrap a loaf for neighbors, friends, or teachers — a true fall favorite.
Ingredients You’ll Need
- Canola Oil: Keeps the bread extra moist and tender, even days after baking.
- Sugar: Adds sweetness and helps create a soft, light texture.
- Brown Sugar: Adds a deeper, caramel-like flavor and extra moisture.
- Pumpkin Puree: The star ingredient! Brings rich pumpkin flavor, natural sweetness, and that perfectly soft crumb.
- Water: Loosens the batter for the right consistency and helps create a lighter texture.
- Yogurt: Adds tang and moisture while helping the bread stay fluffy and tender.
- Eggs: Bind the ingredients together and give the bread structure and lift.
- Flour: Provides the base and structure for the loaf, balancing the wet ingredients.
- Baking Soda: Helps the bread rise and stay light instead of dense.
- Salt: Enhances the pumpkin and spice flavors while balancing sweetness.
- Cloves: Adds a warm, slightly spicy depth — just a hint goes a long way.
- Allspice: Brings a cozy mix of cinnamon, nutmeg, and clove-like flavor for that classic fall taste.
- Nutmeg: Adds warmth and a nutty sweetness that pairs perfectly with pumpkin.
- Cinnamon: The key spice that ties all the pumpkin flavors together — comforting and aromatic.
- Chocolate Chips: Add rich, melty bursts of sweetness in every bite — the perfect contrast to the spiced pumpkin bread.
How to Make Pumpkin Bread with Chocolate Chips
- Prep: Preheat the oven and spray loaf pan(s) with cooking spray.
- Wet Ingredients: Add the oil and sugars to the bowl of a stand mixer and mix them together. Scrape down the sides and add the pumpkin, water and yogurt and mix again until smooth. Add the eggs one at a time mixing in between until combined.
- Dry Ingredients: In a separate bowl, add all the dry ingredients and whisk to comine.
- Mix: With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until incorporated.
- Add: Pour in the chocolate chips and mix until just combined. Don’t overmix!
- Bake: Add the batter to the prepared loaf pans and bake for 40-50 minutes (for mini loaves) and closer to 60 minutes for a larger loaf.
- Cool: Allow the bread to cool for 15 minutes than turn them out onto a cooling rack.
Can Pumpkin Bread be Made into Muffins?
First of all, we have a separate pumpkin chocolate chip muffins recipe, so you can head there to make muffins. But if you have a solid quick bread recipe that you’d like to convert to muffins, try this…
Preheat your oven to 25°F hotter than the quick bread recipe calls for. The standard baking temperature for quick breads is 350°F; muffins do well at 375°F.
Divvy up the batter equally between the muffin tins, filling each well 3/4 full. Bake the muffins for less time; check to see how they’re coming along at 13 minutes, though they’ll likely take closer to 15 to 18 minutes to fully bake.
PRO TIP: Use visual cues (look for golden-brown tops that spring back when touched) to let you know when they’re done.
My Little Assistant
Wait, before I dig in, just look at the cutie who caught on to this whole easy pumpkin bread thing. My goodness I love him.
What a patient sweetheart. Not really, that was a brief moment and then this next shot happened.
Ack!!!! I mean, just look at those little hands!!! And trust me, he grabbed the whole thing, double fisting it and shoveling it in faster than you could believe.
How Long Will Pumpkin Bread Keep?
Properly stored in an airtight container, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.
If you want it to last a little longer, store it in the fridge. It will keep well for about 1 week in the fridge when properly stored.
There’s just nothing like a warm slice of pumpkin chocolate chip bread fresh from the oven with little butter spread on it…yummmmm! Sweet pumpkin, cozy spices, and melty chocolate chips come together for the perfect fall treat — soft, moist, and full of comfort in every bite.
Whether you bake it for breakfast, a holiday gathering, or as a simple way to fill your home with the smell of fall, this easy chocolate chip pumpkin bread is one you’ll want to make again and again.
More Pumpkin Recipes to Try:
- Pumpkin Chocolate Chip Cookies
- Gooey Pumpkin Butter Cake
- Cinnamon Crumb Pumpkin Bread
- Swirled Pumpkin Cheesecake
- Chewy Pumpkin Cookies
- Pumpkin Banana Bread
Pumpkin Chocolate Chip Bread
Ingredients
- 1 Cup Canola Oil
- 1 ½ Cups Sugar
- ½ Cup Brown Sugar
- 15 Ounces Pumpkin Puree, not pumpkin pie filling
- ¼ Cup Water
- ¼ Cup Yogurt, plain
- 3 Large Eggs
- 3 Cups Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cloves
- ¼ teaspoon Allspice
- ½ teaspoon Nutmeg
- 2 teaspoons Cinnamon
- 1 ½ Cups Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F and spray 4 mini loaf or one regular loaf pan with nonstick cooking spray.
- In the bowl of a standing mixer, add the oil and sugars.1 Cup Canola Oil, 1 ½ Cups Sugar, ½ Cup Brown Sugar
- Mix on low speed for 30 seconds.
- Scrape down the sides of the bowl and add the pumpkin, water and yogurt.15 Ounces Pumpkin Puree, ¼ Cup Water, ¼ Cup Yogurt
- Mix again until smooth, about 30 seconds.
- With the mixer still on low, add the eggs one at a time and mix until smooth.3 Large Eggs
- In a separate bowl, add the flour, baking soda, salt and spices.3 Cups Flour, 2 teaspoons Baking Soda, ½ teaspoon Salt, ½ teaspoon Cloves, ¼ teaspoon Allspice, ½ teaspoon Nutmeg, 2 teaspoons Cinnamon
- Whisk to combine.
- Turn the mixer on to low and slowly add the dry ingredients.
- Once incorporated add the chocolate chips and mix just until combined. Do not overmix.1 ½ Cups Chocolate Chips
- Add the batter to the pans or pan and bake for 40-50 minutes or until the center is set. A larger loaf takes closer to 60 minutes.
- Allow to cool for 15 minutes, then remove from pan to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have loved all your recipes, but this one has some errors in my opinion, first it’s two loaf pans not one, there is no way this will fit in one loaf pan, the other is if you use a regular loaf pan the temp in too high! It cooked way too fast in the outside and was raw in the middle. I knew 350 was too high but I gave it a try and I should have went with my gut and did 325
I followed this recipe exactly as written, but it overflowed in my oven. 🙁 Any chance you meant 2 noraml-sized loaf pans? I used a regular size pan, but it was definitely too much batter for that, and I had a nice baking explosion to clean up.
I think I will use coconut oil in replace of the canola oil, it is not a healthy oil to use.
I really enjoyed reading your post. I thought your post was beautifully written. Thank you very much.
Thank you!