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Chocolate chip pumpkin bread slices on a wooden chopping board with pumpkins in the background.
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5 from 1 vote

Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread recipe is deliciously moist and easy to make! It is perfectly spiced with Fall flavors.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Bread
Servings: 10 people
Calories: 342kcal
Author: Meymi


  • 230 g (1 and ⅔ cups) all-purpose flour (dip and sweep)*
  • 1 and ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves**
  • teaspoons ground allspice**
  • ½ teaspoon salt (optional)
  • 2 large eggs, room temperature
  • 210 g (1 cup) granulated sugar
  • 115 g (½ cup) unsalted butter, melted
  • 340 g (1 and ½ cups) pure pumpkin puree
  • 130 g (4.6 oz) chocolate chips


  • Preheat the oven to 350°F(177°C).  Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.  If you like, you can grease and flour the dish instead of parchment paper.
  • Mix the flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves and salt if using in a large bowl.  Set aside.
  • Place the egg and sugar in a medium bowl and whisk for almost 30 seconds until combined.  Mix in the melted butter. Add the pumpkin puree and stir until mixed. 
  • Pour the wet ingredients into dry ingredients. Don’t overmix. Fold the chocolate chips into the mixture with a spatula. If you like, you can sprinkle some extra chocolate chips on top.
  • Place the mixture into a loaf pan. If you like, you can sprinkle some extra chocolate chips on top. Bake for almost 55 minutes or until a toothpick inserted into the middle comes out clean with few moist crumbs.
  • When you remove the pan from the oven, let the pumpkin bread cool completely on a wire rack in the pan. Slice when completely cools.


*You can click here for dip and sweep method if you use cup measurements.
**You can use ¼ teaspoon ground cloves and ¼ teaspoon ground all spice for a more distinctive flavor.  
How to Store Pumpkin Bread: You can keep in an airtight container up to 2-3 days at room temperature and up to a week in the fridge. 
If you want to freeze this quick bread,  first cover with a plastic film and then with aluminum foil.  Alternatively, you can place it in a freezer bag and take all the air inside. If you choose to freeze, it is better to slice them before so they can thaw quickly when needed.


Calories: 342kcal