The Best Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!

sliced loaf of Pumpkin Chocolate Chip Bread 

Easy Pumpkin Chocolate Chip Bread

I love pumpkin bread. It’s cozy, comforting, and it’s hard to resist nibbling on just one more piece. This version is studded with chocolate chips and everything’s better with chocolate. It’s the best.

I adapted my beloved Cream Cheese-Filled Pumpkin Bread for a loaf that’s soft, moist, springy, dense yet still fluffy, and nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored is imperative.

This is an easy pumpkin bread that requires no mixer and goes from bowl to oven in minutes. Oil keeps the pumpkin chocolate chip bread softer and springier than if you’d used butter. A little sour cream or Greek yogurt is extra insurance for a soft, springy, bouncy, fluffy loaf. Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is. 

Between the molasses, cinnamon, pumpkin pie spice, and McCormick’s new Pumpkin Pie Spice Extract, the bread is true comfort food and beautifully showcase the flavors of fall.

It’s perfect for snacking on any time of the day. There’s a new food trend about people who like breakfast foods not only for breakfast, but for lunch and dinner, too. If this sums up your eating habits, you could be called a “breakfastarian.” I’m definitely a breakfastarian because there’s nothing better than eggs and French toast in the wee hours.

Or a big slice of pumpkin chocolate chip bread for a bedtime snack.

Pumpkin Pie Spice Extract

What’s in Pumpkin Chocolate Chip Bread? 

To make this moist pumpkin bread, you’ll need: 

  • Egg
  • Pumpkin puree
  • Brown sugar
  • Granulated sugar
  • Canola oil
  • Sour cream
  • Molasses 
  • McCormick Pumpkin Pie Spice Extract
  • Cinnamon 
  • Ground nutmeg
  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Semi-sweet chocolate chips 

sliced Pumpkin Chocolate Chip Bread 

How to Make Pumpkin Chocolate Chip Bread

To make this pumpkin spice bread, you’ll first need to whisk together everything but the flour, baking powder and baking soda, and chocolate chips (you don’t want to over mix the flour by mistake). Once combined, gently stir in the remaining dry ingredients and fold in the chocolate chips. 

Turn the batter into a greased 9×5-inch loaf pan and bake until the top is domed and golden, and a toothpick inserted in the middle comes out clean. You’ll need to let the pan cool for 15 minutes before removing it from the pan to cool on a wire rack. 

Can I Freeze Pumpkin Bread? 

I’m sure you could! To freeze this loaf, first let it cool to room temperature and then wrap it in a few layers of plastic wrap (or seal inside a freezer bag). When you’re ready to enjoy the frozen loaf, set it on your counter to thaw. 

Can I Make This in a Smaller Loaf Pan? 

No, you should use a 9×5-inch loaf pan for this recipe. If you use a smaller pan, it’s likely that your bread will spill over while it’s baking. 

The Best Pumpkin Chocolate Chip Bread - Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that's the BEST!!

Tips for Making Pumpkin Chocolate Chip Bread

First of all, it’s crucial that you use pure pumpkin puree for this moist pumpkin bread recipe, and NOT sweetened pumpkin pie filling. The packaging is very similar, so be sure to read the ingredients list to make sure you’re buying pure pumpkin. 

I also recommend using mini chocolate chips in your pumpkin chocolate chip bread since they distribute more evenly throughout the batter. Regular chocolate chips will work as well of course, but I prefer mini. 

Lastly, you should tent the pan with a sheet of foil loosely draped over the top at the 40-minute mark if you feel the tops and sides of the loaf will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.

The Best Pumpkin Chocolate Chip Bread

The Best Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you'll ever make. It's moist, packed with chocolate chips, and tastes like fall!

Yield: one 9x5-inch loaf
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes


  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
  • 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
  • 2 teaspoons McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract may be substituted)
  • 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 cup mini semi-sweet chocolate chips (mini size recommended for better distribution, regular size may be substituted)


    1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
    2. To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
    3. Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
    4. Add the chocolate chips and stir to combine.
    5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
    6. Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*
    7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


*Tip: Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Bake until done; watch your bread, not the clock.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 243Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 18mgSodium: 130mgCarbohydrates: 37gFiber: 2gSugar: 22gProtein: 3g

More Pumpkin Desserts:

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and it was officially released October 6. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!

Soft Pumpkin Chocolate Chip Bars - Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust – You won’t miss the eggs or the butter in this fast and easy bread with a great streusel crust!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from

Buttery Pecan Pumpkin Spice Cookies –  Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!

Buttery Pecan Pumpkin Spice Cookies - Buttery soft dough with big chunky pecans in every bite! Salty-and-sweet and so hard to resist!!

Soft and Puffy Pumpkin Spice Honey Cookies – Super soft cookies that just melt in your mouth! You’re going to love these puffy cuties!

Soft and Puffy Pumpkin Spice Honey Cookies - Super soft cookies that just melt in your mouth! You're going to love these puffy cuties!!

Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling! Easy and irresistible!

Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — Between the molasses and pumpkin pie spice, these cookies are bursting with fall flavors.

Post brought to you by McCormick. The recipe, images, and opinions expressed are my own.

79 comments on “The Best Pumpkin Chocolate Chip Bread”

  1. Hi Averie, Looking at the Pumpkin Chocolate Chip Bread OMG! can’t wait to make this for the holiday’s. I do have a question though. For the Pumpkin Pie Spice in parenthesis you have (cinnamon, allspice, cloves, nutmeg) I take it that’s what is in Pumpkin Pie Spice? How much of each would you use to make your own? Hope this makes sense :). Thanks for any help you can give me. Please keep the delicious recipes coming. Have a wonderful and blessed day and weekend.P.S. I have not made this yet, but I did rate it 5 stars (just for looking delicious) :)

    Rating: 5
  2. This is perfect for a cold fall day & it turned out perfect. Had to use some of the substitute suggestions & worked just fine! Made them in 3 mini bread pans & cooked for about 25-30 minutes. Thanks for another great recipe!

    Rating: 5
  3. Averie …. I am a huge fan of your recipes, many have become my staples … but I have never commented until now. This is THE BEST PUMPKIN recipe EVER … and I have made many, because I love pumpkin!! MAGIC! Thanks!!!

  4. Should the dry ingredients be mixed together first before adding to the wet?

  5. What do you think cook time would be for mini loaves? These would be great to take to my kiddos teachers! 

  6. This looks delicious :) Do you know if it could be frozen? I’m about to do some frezer cooking in anticipation of baby #3 and would love to have some of these loaves!

  7. I don’t have any Greek yogurt and I don’t especially want to go to he store.. Any substitutes?

    • Sour cream or Greek yogurt is your best bet and recommended. In an absolute pinch you could use mayonnaise (it’s egg + oil). You need something thick for the texture, moisture, for batter consistency, etc.

  8. I made the recipe The Best Pumpkin Chocolate Chip Bread yesterday. This was so devine!! So delicious!! Easy peasy to make and the bread baked up beautifully and its nearly gone today. I should have made two!! 
    Thank you for sharing!

  9. I was wondering if whole wheat flour could be used for the pumpkin bread?

  10. Can’t wait to bake this! I’m defrosting the last of my pumpkin from last year after buying 2 neck pumpkins today for a fresh batch. Do you use the pumpkin pie spice as well as the individual amounts cinnamon and nutmeg? I wasn’t sure if that was the substitute amounts. 
    Thanks for the recipe!

  11. Hi Averie,
    I made this loaf, the
    Peanut Butter Chocolate Chip Bars, and the peanut butter jelly bars (from your book) in the last couple of days. :) I love your site! I think I may have some pumpkin leftover to try the cookies you posted last Friday. :)

    • You’ve been baking up a storm! Glad the bread and the bars and the PB&J bars have all been good!! Thanks for making cookbook recipes and telling me about it since those are a lot less frequent than blog recipes :)

  12. So I only own an 8×4 loaf pan and have limited kitchen storage space (making the easy answer of “go buy a 9×5!” a solution now, but a problem in a few hours when the loaf is done…) Will an 8×4 hold the whole batch of dough, or should I only fill the pan up to a certain level?

    Clearly, this is all about avoiding having to clean the oven ;)

    • For $4.99, I’d go to the grocery store and buy a cheapie 9×5 loaf pan. The 8×4 one will nestle right inside of the 9×5 and won’t take up any more storage space. The recipe was written for a 9×5 and it’s impossible to say when I’m not in your kitchen just how full, or not, to fill up a pan.

  13. Averie, you’ve done it again. I never comment but I had to today as this loaf has blown my mind. Not only are your recipes fantastic but I love the way you write them out- explaining every step including the logic behind doing things. It is SO helpful. I have been following you since your love veggie and yoga days and it’s been awesome to see your blog evolve. In a way I have kind of evolved also, as I used to be more restrictive with my diet, but now I love to enjoy delicious treats like this (in moderation!) and truly believe it’s part of a healthy lifestyle to do so. Anyhow, thanks again! I can see how passionate you are about cooking, photography, and this blog- it really shows! I wish you tons of continued success.

    • Thanks for the wonderful comment and for following along over the many year! I am so happy that you’re less restrictive and feeling good about things! And that you enjoyed this loaf!

      Usually when people write to me saying they’ve followed me since my LV&Y days, it’s with more of a criticism like why don’t I only post vegan/GF food anymore, why don’t I wear my arm on my sleeve and share my personal details, etc. so it’s refreshing (so, so refreshing!!) to hear from someone who’s stuck with me and is happy rather than critical! Life evolves for everyone (and by virtue of that, so do blogs, and so did mine) and thanks for your support!

  14. I’ve made three of your pumpkin recipes already this year and this is the best one. It was a huge hit with my family. Easy to make, moist with strong yet not overpowering pumpkin flavor.

  15. just made it,doubled the recipe,came out perfect…YUMMY

  16. Looks delicious! Is it okay to leave out the molasses? Or is there some sort of substitution?  

  17. Hello, do you think this will work well with gluten free flour and coconut sugar , I would also be using gluten free Choc chips.

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