Pumpkin Chocolate Chip Bread
Pumpkin chocolate chip bread combines the flavor of sweet pumpkin and bittersweet chocolate for a quick bread that you’ll be craving all year long. You’re going to love how easy it is to make as well as it’s tremendous flavor. Serve it up for snacks, dessert, or give it away as a holiday gift.
Can’t get enough pumpkin? Try my Pumpkin Oatmeal Cookies, the best Pumpkin Dip, and this easy Pumpkin Cake using a box mix!

Why You’ll Love This Chocolate Chip Pumpkin Bread!
- Pumpkin + Chocolate is better than pumpkin alone! I think everything tastes better with chocolate but this is truly a winning combination and is tasty enough to enjoy any time of year.
- EXTREMELY Versatile. It’s perfect for a cool fall or winter morning, with a nice hot cup of coffee or just as delicious served as a dessert after dinner, paired up with a dollop of whipped cream.
- Easy Baking Recipe. Quick bread particularly pumpkin bread is generally easy enough for any level baker to bake, even beginners.
- Delicious Flavor. From the slightly bitter flavor of the chocolate to the warmth of cinnamon spice, this pumpkin and chocolate chip bread really delivers superb tastes!
Ingredients
Are you ready to get baking? First, let’s look at the main ingredients you need to make this chocolate chip pumpkin bread.
- Flour. We definitely need flour for this quick bread recipe, this foundational block of baking.
- Baking Soda. Just a bit of baking soda for a light texture and consistency in our pumpkin bread.
- Cinnamon. A bit of cinnamon really gives it some delicious flavor and warming notes that really works great with the pumpkin.
- Salt. A dash of salt helps to balance everything out.
- Eggs. You’ll need some eggs, make sure to beat them well!
- Vegetable Oil. The oil helps pull this recipe together and keep it nice and moist.
- Pumpkin. Use 100% pure canned pumpkin, NOT pie filling!
- Sugar. A bit of sugar to sweeten up your pumpkin bread a bit.
- Pudding. The pudding is the secret to creating a sponge-like and moist consistency for our bread!
- Chocolate Chips. Top it off with some chocolate chips for that delicious taste and texture.
Tips & Variations
- Swap the Chocolate Chips. You can add dried cranberries, walnuts, or pumpkin seeds instead.
- Cool in the Pan. Allow your pumpkin bread to cool completely before removing it from the pan. This time gives the bread a chance to firm up so it doesn’t fall apart during removal.
- Don’t Over Mix. Add the dry ingredients to the wet slowly and mix only until combined.
How To Make Pumpkin Chocolate Chip Bread
Making pumpkin bread with chocolate chips doesn’t require a lot of effort. Here’s an overview of the main steps but be sure to check the full recipe before baking.
- Mix the wet ingredients. Combine the eggs, oil, and pumpkin and mix with an electric mixer. Then add the sugar and dry pudding and mix until combined.
- Mix the dry ingredients. Whisk together the flour, baking soda, cinnamon, and salt in a bowl.
- Combine. Slowly add the dry mixture to the wet mixture. Fold in the chocolate chips into the pumpkin batter.
- Bake. Pour the pumpkin bread batter into your prepared loaf pans and bake in the oven until a toothpick comes out clean from the center.
What To Serve With Pumpkin Bread
Are you having a Halloween Party? Here are some other recipes to serve with this pumpkin chocolate chip bread.
Appetizers
Main Course
Dessert
Recipe FAQ
It’s likely because the batter was over mixed! It’s super easy to over mix this pumpkin bread batter because it’s on the “thinner side”. So it’s super important when adding the flour mixture to the wet ingredients to only mix until everything is just combined. Meaning you will still see some flour in your mixing bowl. Over mixing is what leads to dense, dry, yucky bread!
Nope! Make sure you use 100% pure pumpkin, not pumpkin pie filling. The filling already has spices and sugar added so it will not turn out the same AT ALL!
Leftovers & Storing
- Store. After it’s fully cooled, wrap it up well and store it at room temperature for up to four day sor in the freezer for up to 3 months. When ready to enjoy, place the bread in the refrigerator overnight to thaw. Then place the bread on your kitchen countertop for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying.
More Pumpkin Recipes
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Pumpkin Chocolate Chip Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 5 eggs, beaten
- 1 ¼ 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
Instructions
- Preheat oven to 375°F. Spray two 9 inch loaf pans with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, using an electric or stand mixer mix together eggs, oil and pumpkin. Add sugar and dry pudding, mix until combined.
- Slowly, add flour mixture to pumpkin mixture.
- Fold in chocolate chips.
- Pour the batter into prepared loaf pans. Bake at 375°F for 15 minutes. REDUCE heat to 350°F and bake for an additional 40-45 minutes or until toothpick inserted into center comes out clean.
- Let cool completely before removing from loaf pans.
Notes
- Swap the Chocolate Chips. You can add dried cranberries, walnuts, or pumpkin seeds instead.
- Cool in the Pan. Allow your pumpkin bread to cool completely before removing it from the pan. This time gives the bread a chance to firm up so it doesn’t fall apart during removal.
- Don’t Over Mix. Add the dry ingredients to the wet slowly and mix only until combined.
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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!
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.
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.
Can you substitute instant pudding instead of cook and serve?
I have never tried using instant pudding instead of cook and serve, so I’m not sure if you can substitute it.
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 🙂
It’s so delicious. Just pin this post.
Well you girls are too sweet! I love pumpkin bread and then you went and put chocolate in it?! Yes please!
Thanks girl!
Pinned! This looks absolutely fantastic – gorgeous pics!
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!
I love pumpkin bread so much and the chocolate chips totally make it here! Pinning 🙂