Pumpkin Chocolate Chip Bread

September 22, 2017

Pumpkin Chocolate Chip Bread is an absolute fall must! It’s brimming with that pumpkin and spice flavor we crave, it has the perfect amount of chocolate chips, and it’s amazingly moist and tender.

Pumpkin Chocolate Chip Bread

The Best Pumpkin Chocolate Chip Bread

This is how you welcome fall. And in my opinion this is the perfect loaf of Pumpkin Chocolate Chip Bread!

It has a blend of oil and butter, oil for moisture because it creates a more moist crumb than butter does but then we need some butter for flavor.

Then there’s a fair amount of cinnamon here and just enough nutmeg, ginger and cloves. Because pumpkin bread wouldn’t be pumpkin bread without those autumn spices!

And I like the blend of white sugar and brown sugar for flavor. A hint of molasses with pumpkin is always a good thing (the molasses being that from the brown sugar).

Pumpkin Chocolate Chip Bread

Ingredients You’ll Need for This Recipe

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Spices including cinnamon, nutmeg, ginger and cloves
  • Chocolate chips
  • Granulated sugar and brown sugar
  • Unsalted butter
  • Vegetable oil
  • Eggs
  • Canned pumpkin
  • Apple juice
  • Vanilla

Scroll below for full printable recipe.

Pumpkin Chocolate Chip Cookies

How to Make Pumpkin Bread

  • Preheat oven and grease loaf pan.
  • Whisk together dry ingredients and chocolate chips. Make a well in center.
  • Separately whisk together granulated sugar, brown sugar, melted butter and vegetable oil.
  • Whisk in eggs them pumpkin, apple juice and vanilla.
  • Pour pumpkin mixture into flour mixture and fold until combined.
  • Pour into prepared loaf pan.
  • Bake in preheated oven until toothpick inserted into center comes out practically clean.
  • Let cool before slicing.

Pumpkin Chocolate Chip Bread

Tips for Pumpkin Bread

  • If at all possible make this bread the day before you plan on serving it. The flavor, texture and moisture is just better the second day.
  • Don’t over-mix the batter. That way it will rise up nicely.
  • If you don’t have all the spices here use 1 Tbsp pumpkin pie spice instead.
  • For less fat substitute unsweetened applesauce for vegetable oil.
  • Cool completely before slicing otherwise the slices will sort of crumble.
  • Double the recipe if desired to make 2 loaves.

Pumpkin Chocolate Chip Bread

More Pumpkin Recipes You Might Like

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

5 from 5 votes

This is my favorite Pumpkin Chocolate Chip Bread recipe! It has the perfect amount of that pumpkin and autumn spice flavor, just enough chocolate chips, and it's oh so moist and tender. It's a fall must!

Servings: 12
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes


  • 1 1/2 cups (213g) all-purpose flour (scoop and level to to measure)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup (160g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable or canola oil
  • 2 large eggs (preferably room temperature)
  • 1 cup (248g) canned pumpkin
  • 1/3 cup (80ml) apple juice (preferably room temperature)
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, set aside.

  2. In large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix in chocolate chips.

  3. Make a well in center of flour mixture then set aside.

  4. In a separate medium mixing bowl whisk together granulated sugar, brown sugar, melted butter and vegetable oil. 

  5. Add in eggs then whisk until blended. Add in pumpkin, apple juice and vanilla and whisk until well combined. 

  6. Pour pumpkin mixture into well in flour mixture and fold and stir with a rubber spatula just until combined. Pour into prepared loaf pan. 

  7. Bake in preheated oven until toothpick inserted into center comes out practically clean (a moist crumb or two is fine, but no batter), about 55 - 60 minutes. 

  8. Cool in pan for about 5 minutes then run a knife around edges of loaf to ensure it's loose. Invert onto a wire rack then turn upright. 

  9. Cool on wire rack about 30 minutes then transfer to an airtight container to cool completely. Note that it's even better the second day. 

  10. Recipe source: Cooking Classy

Nutrition Facts
Pumpkin Chocolate Chip Bread
Amount Per Serving
Calories 317 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 167mg7%
Potassium 197mg6%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 27g30%
Protein 3g6%
Vitamin A 3385IU68%
Vitamin C 0.9mg1%
Calcium 51mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bread
Author: Jaclyn

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    • Jaclyn

      Jaclyn Bell

      I don’t recommend it because the oil makes the bread more moist than butter alone does. If you’d like you could sub with olive oil since it’s a small amount.

  • Yvonne

    Can I use fresh pumpkin instead of can pumpkin? Same quantity after steam?

      • Leon

        This bread looks AMAZING cannot wait to make it! Quick question, if I’m going to substitute the oil for unsweetened applesauce do I sub the entire 1/4 ? I’m looking forward to making this and plenty more of your pumpkin season recipes :)

  • Julie

    I was wondering if I could use white chocolate chips? I’m worried they might melt into the bread.

  • Domi

    I made my bread yeasterday and it was really easy! I couldnt find pumpkin pure in my shop, so I went for a normal pumpkin, which I partly smashed and firm parts chopped – because of it, I have small orange pieces in it and it looks really nice. The second day is really even better! Thanks for this yummy recipe! :)

  • Vanessa Mielke

    27 October 2017
    Made this recipe for the first time, won’t be my last. Added walnuts and raisins. Very moist and I also only used half cup white suger.

    • Jaclyn

      Jaclyn Bell

      So glad you liked this Pumpkin Chocolate Chip Bread recipe Vanessa! Thanks for your review!

  • dm

    WOW!!!! i almost followed this entire recipe to a T minus using less granulated sugar and varying chocolate chips (dark, mini, semi-sweet), and it turned out AMAZING. it is super moist and so delicious, hands down the best pumpkin bread i’ve tried. i plan to share the bread with my coworkers–that is, if i don’t devour the whole thing by tomorrow. thank you so much!!! and thank you for ordering the ingredients in a way that actually makes sense!!! i’ll be using this recipe again and again and will have to try your other recipes.

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked it (hope your co-workers do too)! And I LOVE the combo of various chocolate chips I love to do that with chocolate chip cookies (milk, bitter, + semi), I’ll have to try it here. Thanks for your review! Hope you enjoy other recipes too!

  • Christine

    Looks delicious. Instead of using all 3 spices such as cloves and nutmeg and cinnamon, could you use a pumpkin All spice mix and if so how much of it would you use ??