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+ servings
A loaf of pumpkin bread that has been sliced.

Pumpkin Chocolate Chip Bread

A moist quick bread bursting with fall flavors of pumpkin spice and chocolate.
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 24


  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs lightly beaten
  • 15 ounce can pure pumpkin
  • ½ cup water
  • 1 ½ cups semi sweet chocolate chips


  • Preheat your oven to 350 degrees F. Spray two 9x5 inch loaf pans with cooking spray (or grease).
  • Whisk together the flour, baking soda, salt, baking powder and pumpkin pie spice in a large bowl. Set aside.
  • In a separate large bowl, combine sugar, oil and eggs, stirring well with a spoon to combine. Add pumpkin and stir again until combined.
  • Slowly add pumpkin mixture to dry mixture, alternating with the water. Stir well between additions. Fold in chocolate chips.
  • Pour into prepared loaf pans and bake for 60 to 65 minutes, or until a toothpick inserted in the center is removed clean.
  • Allow bread to cool in pans for 10 minutes before transferring to a wire cooling rack.


  • To store, cool completely and store in an airtight container (or resealable plastic bag) for up to 5 days.
  • To freeze, allow bread to cool completely, then wrap tightly in plastic wrap. Place in a resealable plastic freezer bag (or wrap in aluminum foil) and freeze for up to 3 months.