Chocolate Chip Pumpkin Bread recipes

Chocolate Chip Pumpkin Bread


This Best Ever Chocolate Chip Pumpkin Bread is the perfect sweet snack for fall! Light, fluffy and full of real pumpkin and chocolate chips!


  • 15 oz pumpkin puree (100% pumpkin puree) NOT pumpkin pie filling
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups mini chocolate chips reserve 1/4 cup for topping


  1. Preheat your oven to 350 degrees Fahrenheit and prepare 2 loaf tins by greasing them and lining them with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until smooth.
  3. Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
  4. Stir in 1 cup of the mini chocolate chips gently.
  5. Pour the batter into the prepared loaf tins, dividing the batter between the two pans evenly (this recipe makes 2 loaves).
  6. Top the loaves with the remaining 1/4 cup mini chocolate chips.
  7. Bake at 350 degrees Fahrenheit for about 45-50 minutes, or until a toothpick inserted into the middle of each loaf comes out clean.
  8. Cool on a wire rack in their tins for about 10 minutes before removing the loaves from their pans to cool completely before slicing.