Rating: 4.5 stars 4.7
857 Ratings
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  • 3 star values: 26
  • 2 star values: 9
  • 1 star values: 8

I make this pumpkin chocolate chip bread during the holidays. With mini chocolate chips and walnuts in every bite, this bread is generously spiced with cinnamon and nutmeg — use less if you're a fan of milder pumpkin bread. Bake in standard loaf pans or 1-pound coffee tins, then wrap cooled loaves in colored cellophane to give as gifts. Freezes well.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
30
Yield:
3 9x5-inch loaves
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Cozy up with a slice (or two, or three) of chocolate chip pumpkin bread this fall. This simple treat will quickly earn a permanent place in your recipe box.  

Chocolate Chip Pumpkin Bread Ingredients

Here's what you'll need to make this unforgettable chocolate chip pumpkin bread recipe:

· Sugar: This perfectly sweet recipe calls for a cup of white sugar per loaf.
· Pumpkin puree: Use store-bought pumpkin puree or puree your own pumpkin at home. 
· Oil: Vegetable oil adds moisture without affecting the flavor. Substitutes include canola oil, butter, or applesauce. 
· Eggs: Whole eggs add moisture, richness, and flavor. Plus, they help bind the batter together. 
· Flour: All-purpose flour provides strength and structure. 
· Spices: This cozy pumpkin bread is spiced with cinnamon and nutmeg. 
· Baking soda: Baking soda acts as a leavener, which means it helps the pumpkin bread rise. 
· Salt: A half teaspoon of salt per loaf doesn't sound like much, but trust us: You'll miss it if you skip it. Salt lends complexity while enhancing all the other flavors.
· Chocolate chips: Of course, you'll need semisweet chocolate chips. You could use milk or dark chocolate if you prefer. 
· Nuts: This recipe calls for chopped walnuts, but pecans or almonds would also work well. 

How to Make Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread
Credit: TheBritishBaker

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated chocolate chip pumpkin bread:

1. Make the batter: Beat the sugar, pumpkin, oil, water, and eggs with an electric mixer until they're smooth. Add the flour, cinnamon, nutmeg, baking soda, and salt. Fold in the chocolate chips and nuts.
2. Bake the bread: Pour the batter into three prepared loaf pans. Bake in a preheated oven until a knife comes out clean. 

How to Store Chocolate Chip Pumpkin Bread

Allow the bread to cool. Wrap the loaves tightly in storage wrap and store at room temperature for up to five days or in the refrigerator for up to a week. 

Can You Freeze Chocolate Chip Pumpkin Bread?

Yes! Freeze chocolate chip pumpkin bread by wrapping each loaf in one layer of storage wrap followed by one layer of aluminum foil. Label with the date and freeze for up to three months. Thaw the bread, unwrapped, at room temperature.

Allrecipes Community Tips and Praise

"This is my second time making this," says Lynnette DuFord. "I used fresh pumpkins that I roasted and pureed in my food processor. I think it gives a deeper layer of flavor."

"This was fun to make and yielded a lot of batter," according to ssarahmm. "It took a little longer to cook because it was so moist, but well worth it! I will make this again. A great recipe to use for those extra cans of pumpkin in the cupboard!"

"I have made this recipe as is, and it comes out great every time," says Jennifer Buller King. "Family and friends request this for Christmas every year, it's so good. In the interest of making it a little bit healthier, I have made it with half the sugar and replaced the oil with applesauce. It still comes out great that way too."

Editorial contributions by Corey Williams

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans (or three empty 16-ounce coffee tins).

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  • Combine sugar, pumpkin, oil, water, and eggs in a large bowl; beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Evenly divide batter between the the prepared pans; they should be 1/2 to 3/4 full.

  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

  • Remove from the oven and let cool on wire racks before removing from the pans.

Nutrition Facts

251 calories; protein 3.1g; carbohydrates 36.4g; fat 11.2g; cholesterol 24.8mg; sodium 225.9mg. Full Nutrition
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