This Chocolate Chip Pumpkin Bread is the perfect cozy fall recipe! Made with real pumpkin, warm spices, and lots of chocolate chips, this bread is soft, moist, and full of fall flavor.

There is nothing better than the smell of homemade pumpkin bread in your kitchen on a crisp fall morning. This chocolate chip pumpkin bread is the perfect recipe to bake for your family this fall!

It comes together quickly, is made with basic pantry ingredients, and bakes into the most beautiful pumpkin bread loaf.

Every bite is loaded with chocolate chips, ultra moist, filled with warm fall spices, and melt in your mouth delicious!

This is one of those recipes that is a must make every fall. It wouldn’t be September without baking your first pumpkin bread of the season!

Ingredients needed

All-purpose flour
Baking soda and baking powder: the leavening agents.
Spices: salt, pumpkin pie spice, and cinnamon.
Eggs
Canned pumpkin: use pumpkin puree, not pumpkin pie filling.
Olive oil and water: this combination results in ultra moist pumpkin bread!
Sugar and brown sugar: to sweeten the loaf.
Vanilla extract
Semi-sweet chocolate chips: my favorite choice, but dark chocolate would also be delicious!

How to make pumpkin chocolate chip bread

Step 1: Whisk together the dry ingredients in a mixing bowl: all-purpose flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon.

Step 2: In a separate bowl, whisk together the wet ingredients: pumpkin, olive oil, water, eggs, sugar, brown sugar, and vanilla extract.

Step 3: Add the dry ingredients to the wet ingredients and mix until just combined (do not over mix).

Fold the chocolate chips into the pumpkin bread batter.

Step 4: Pour the batter into a greased 9 by 5 loaf pan. Top the batter with additional chocolate chips.

Step 5: Bake the pumpkin chocolate chip bread at 350 degrees for 60-70 minutes, or until a toothpick inserted comes out clean.

Recipe Tip

If the top of the loaf is browning too quickly while the center is still undercooked, loosely tent the loaf with foil. Continue baking with the foil on for the remainder of the cook time.

Step 6: Allow the pumpkin bread to cool completely before cutting it.

Tips for success

Do not over mix the batter: over mixing the batter will result in a denser loaf.
Use canned pumpkin puree: you want unflavored, real pumpkin for this recipe. Not pumpkin pie filling.
Don’t over bake the loaf – the center should be cooked but still moist.
Tent the loaf with foil if the top is browning too quickly: this will allow the bread to finish cooking without burning the top.
Sprinkle extra chocolate chips on top before baking: this is optional of course, but adds a nice touch and makes the loaf more visually appealing.
Let the bread cool before slicing: this is the hardest part, but it’s important!

Storing

At room temperature: Cover and store pumpkin bread at room temperature for around 3-4 days.

In the refrigerator: Cover and store leftover pumpkin bread in the refrigerator for up to a week.

In the freezer: Wrap individual slices of chocolate chip pumpkin bread tightly in plastic wrap, then place them in an airtight bag. Freeze for up to 2 months.