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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This is a great recipe. I appreciate all the extra baking tips.
I’m all set for pumpkin season! Can’t wait to make this because it looks so moist and delicious!
My family loves this!!
Yum!! I love the addition of chocolate chips! This is so soft & has the perfect amount of pumpkin flavor!
One of my all time favorite breads to make in the fall! It’s so delicious!
This is so perfectly moist and tender, yummy!
Hi! When using the cook and serve pudding am I actually making the pudding or just putting the powder in? Can I use instant pudding ? Thanks !
Just the powder. 🙂
thank you
I may be years late to this post and this recipe but I just made it as a Valentine’s Day treat and it is the best pumpkin bread! I loaded up with way more chocolate chips than the recipe calls for but then again…I always do.
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!
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! 🙂