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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

It’s September so you know what that means…everything PUMPKIN! ♥

Truthfully, I make Pumpkin Spice Smoothie, Pumpkin DipPumpkin Spice Buttermilk Pancakes and this delicious Pumpkin Chocolate Chip Bread all year long.

I have been making this bread for years and I’m finally getting around to sharing my Pumpkin Chocolate Chip Bread with all of you. I always say, “it’s not Fall until I enjoy a slice or two of pumpkin bread.” So I always try to make it as soon as September hits. This Pumpkin Chocolate Chip Bread makes a perfect fall snack, dessert, or if you are like me, for breakfast. Start the start of fall off right by making this delicious Pumpkin Chocolate Chip Bread.

Pumpkin Chocolate Chip Bread


 DO NOT OVER MIX: It’s super easy to overmix this pumpkin chocolate chip bread batter because the batter is on the “thinner side”. So it’s super important when adding the flour mixture to the wet ingredients to only mix until just combined. Meaning you will still see some flour in your mixing bowl. Overmixing leads to dense, dry, yucky bread!

 PUMPKIN: Just a reminder, make sure you use 100% pure pumpkin, not pumpkin pie filling.

MAKE AHEAD: This bread freezes very well for up to 3 months. When ready to enjoy, place bread in the refrigerator overnight to thaw. Then place the bread on your kitchen counter top for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying.



Pumpkin Chocolate Chip Bread

Yield: 2 loafs

Prep Time: 10 minutes

Cook Time: 50-55 minutes

Total Time: 1 hour 5 minutes

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 eggs, beaten
  • 1 1/4 cup vegetable oil
  • 1 (15oz.) can pure pumpkin
  • 2 cups granulated sugar
  • 2 (3oz.) pkg. cook and serve vanilla pudding
  • 1 cup semi-sweet chocolate chips


PRE-STEP: Preheat oven to 375F degrees. Spray two 9 inch loaf pans with non-stick cooking spray. Set aside.

STEP 1: In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer mix together eggs, oil and pumpkin. Add sugar and dry pudding, mix until combined.

STEP 3: Slowly, add flour mixture to pumpkin mixture.

STEP 4: Fold in chocolate chips.

STEP 5: Pour the batter into prepared loaf pans. Bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes or until toothpick inserted into center comes out clean.

STEP 6: Let cool completely before removing from loaf pans.


Products Used to Make this Recipe:

*may contain affiliate links

13 Responses to “Pumpkin Chocolate Chip Bread”

  1. Haley — October 17, 2017 at 3:33 pm

    I love your bread recipe, I have been making it for a few years now. I am wondering if you can make these in regular sized cupcake pans instead? and if so how long would I cook them? Thanks in advance!

    • Jennifer — October 18th, 2017 @ 3:52 pm

      Awww, so glad you love it! It’s one of my favorites. I would bake the muffins for 18-20 minutes. Let me know how they turn out! 🙂

  2. Vicki — September 18, 2017 at 9:48 pm

    I made this bread for breakfast treats at work and my co-workers DEVOURED it!  They asked if it could be my week for treats every week.  Thanks for a delicious and easy to make recipe!  I will definitely be making this yummy bread again!

  3. Rezoan Rockey — January 29, 2017 at 7:46 am

    I didn’t eat Pumpkin regularly, but after watch your delicious recipe now I must need to taste that. I must make it upcoming valentines day for my girlfriend and hope she will surprise. Thanks for sharing this fantastic recipe.

  4. Alex @ Smart Kitchen Guide — December 19, 2016 at 3:33 am

    I have been looking for a good recipe to try around this time of the season and I have found one! I am sure everyone is going to love this.

  5. Aimee — October 24, 2015 at 1:16 pm

    Can you substitute instant pudding instead of cook and serve?

    • Jenn — October 26th, 2015 @ 9:03 am

      I have never tried using instant pudding instead of cook and serve, so I’m not sure if you can substitute it.

  6. Michelle @ My California Kitchen — September 23, 2015 at 5:50 pm

    This  bread is so gorgeous. I haven’t even purchased a can of pumpkin yet this year and that is tragic.  Thanks for sharing this yummy recipe 🙂

  7. David — September 23, 2015 at 3:12 am

    It’s so delicious. Just pin this post.

  8. Meg @ With Salt and Wit — September 20, 2015 at 6:18 pm

    Well you girls are too sweet! I love pumpkin bread and then you went and put chocolate in it?! Yes please!

    Thanks girl!

  9. Jess @ Sweetest Menu — September 20, 2015 at 3:17 pm

    Pinned! This looks absolutely fantastic – gorgeous pics! 

  10. Liz @ Floating Kitchen — September 19, 2015 at 1:45 pm

    So confession: I haven’t made a single pumpkin thing so far and it’s already halfway through September. I need to change that ASAP! You bread looks FAB and the perfect way to celebrate the season and Megan’s new arrival!

  11. Medha @ Whisk & Shout — September 19, 2015 at 11:18 am

    I love pumpkin bread so much and the chocolate chips totally make it here! Pinning 🙂

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