Two Peas and Their Pod

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

It’s fall and do you know what that means? Pumpkin chocolate chip bread. Fall isn’t fall without it. I have been making this pumpkin chocolate chip bread for years. It is a staple in our home every fall season. As soon as I smell pumpkin bread baking in the oven, I know fall has arrived.

This pumpkin chocolate chip bread makes a great fall snack, dessert, or even a sweet breakfast treat. The spiced bread is moist and dotted with chocolate chips. Cut a thick slice, grab a glass of milk, and enjoy! This recipe makes three large loaves-so be prepared to share. I don’t think your friends and family will complain if you show up on their doorstep with a fresh loaf of pumpkin chocolate chip bread. They will accept it with open arms.

Start the fall season off right by making pumpkin chocolate chip bread. Happy Fall everyone!

Pumpkin Chocolate Chip Bread

Yield: 3 loaves bread

Cook Time: 60 minutes


3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

*Note-this recipe makes a lot of bread, so be prepared to share or put a loaf in the freezer for later. You can use 2 tablespoons of pumpkin pie spice to replace the cinnamon and nutmeg.

If you like this pumpkin chocolate chip bread, you might also like:

  Yum Pin It

198 Responses to “Pumpkin Chocolate Chip Bread”

  1. That loaf looks like perfection! mmm, good!

  2. Elise — October 2, 2011 @ 8:16 pm

    I just made your bread and am waiting for it to come out of the oven. So far the dough tastes so good! I am excited to taste the cooked loaf :) Thank you for a great recipe.

  3. Pingback: 15 miles and recovery « Green Mountain Runner

  4. Trisha — October 16, 2011 @ 6:56 pm

    I made this last fall when you posted and also just the other day….so delicious!!! Thank you:)

    • Two Peas replied: — October 17th, 2011 @ 10:21 am

      Pumpkin Chocolate Chip Bread is a must make every fall. Glad you like our recipe!

  5. Pingback: Low-Fat Pumpkin Chocolate Chip Bread | Healthy Today, Healthy Tomorrows

  6. Lisa M. — October 21, 2011 @ 10:52 am

    I made this last year a BUNCH!! This year I made a low-fat version and it tastes just as great! I can finally add it to my blog! Yay!! I saved 1,877 calories from your original recipe by cutting out the oil and subbing it with applesauce! I also switched out two of the eggs for egg beater’s egg whites. Furthermore, I added in some whole wheat flour and extra chocolate chips on top! :) Thanks for the original recipe! I linked back to you on my blog!

    Check out my recipe:

  7. Tonya — October 21, 2011 @ 11:23 pm

    I only had 1 loaf pan so I also used a bundt pan and it turned out wonderful :)

  8. Pingback: The Great Pumpkin! A Round-up of Terrific Pumpkin Recipes on Food Blogs for Fall Cooking

  9. Pingback: A Little Night Pumpkin Bread « 'S Wonderful, 'S Marvelous

  10. Pingback: Pumpkin Chocolate Chip Bread « Bake Me Famous

  11. Stephy — November 9, 2011 @ 8:34 am

    This is the most wonderful pumpkin bread that I have ever made, eaten or enjoyed serving! Thank you so much for sharing this recipe…AND for creating such an easy way to print the recipes!
    P.S. I LOVE the blog name!

  12. Pingback: Gâteau et Château

  13. Pingback: Photoessay: Market Afternoons. | brand new day

  14. Brooke — November 12, 2011 @ 7:02 pm

    Thanks for making a somewhat healthier version of a family favorite! Most recipes call for an entire cup of oil just for 1 loaf!!! I recently found your site and LOVE it!!

  15. alice — November 18, 2011 @ 6:36 pm

    this recipe is absolutely fantastic! I’ve made it twice, and everyone has love it!

  16. Heather — November 28, 2011 @ 9:29 am

    Thank you for this perfect recipe! I made these yesterday after buying two cans of pumpkin that I wanted to bake with. A quick internet search brought me to your blog – this was the first recipe that popped up (in case you need assurance that Google is doing what you’d like it to do). :)

    Anyway – I didn’t have three loaf pans (I’m a 23-year-old room-renter in the suburbs of DC – I don’t have the best-stocked kitchen), so I used muffin tins. It made one large loaf (the 9X5 pan) and 18 muffins. The muffins are great because I like to grab them on my way out of the house in the morning before work. I didn’t time how long it took the muffins to bake but my guess would be between 15-18 minutes (I just waited until the toothpick came out clean).

    I also bet that if you whipped up either a good cream cheese or peanut butter frosting, it would be delicious on these (you could even eliminate the chocolate chips so that the frosting would be the sweet component). What a great and versatile recipe! Thank you!!

    • Two Peas replied: — November 28th, 2011 @ 12:41 pm

      Hi Heather! Glad you found us and glad you enjoyed the pumpkin bread recipe.

  17. Pingback: weekend in 3 (#31) | brand new day

  18. H — August 25, 2012 @ 11:07 am

    This was really good although a little too sweet even cutting back the sugar to 2.5 cups but that’s just a personal preference.I would like to tweak this recipe and use just honey. I used fresh roasted kuri squash which makes fantastic sweets! I used 3 cups spelt flour and 1 cup brown rice flour(adds great nutty flavor). I used coconut oil for the oil because it’s really good for you and it tastes great in baked goods. I added ground clove to the spices as well. In place of the water I used buttermilk and had to use extra due to smaller eggs and extra flour so probably a cup of buttermilk. I also added reconstituted dried cranberries along with semi sweet baking chips.

  19. Pingback: The Pumpkin Madness Begins: Pumpkin Chocolate Chip Bread/Muffins « lifeasabalancedbean

  20. Jill curry — September 23, 2012 @ 9:40 pm

    Made this recipe today…used 1/2 cup of spelt flour and 2-1/2cups white flour, plus added flaxseed. The results are delicious. Made 6 cupcakes with leftover batter. Those did not need to cook as long.

  21. Elana Hostetter — October 6, 2012 @ 10:37 am

    Wondering ifi could substitute whole wheat flour for the all purpose white?

    • Two Peas replied: — October 6th, 2012 @ 10:39 am

      Sure! Enjoy!

  22. Heather — October 11, 2012 @ 12:45 pm

    Just made this and it turned out amazing! Thank you for sharing!!

  23. Pingback: Pumpkin Chocolate Chip Bread | Football Fridays | Dash of East

  24. Pingback: Pumpkin Bread for Papa « Blonde Ambition

  25. MegT — October 17, 2012 @ 11:52 am

    I FINALLY made this bread that I’ve been wanting to make for the past year or so. I ended up doing 2 full loaves and 2 mini loaf pans. This is absolutely amazing! I took 1 loaf to work and its almost gone. I am gifting 2 of the mini loaves and I can’t decide if I should freeze the 2nd full loaf or just eat it. ha! Its almost a decadent cake slice and not bread by any means. I find that if you nuke a slice in the microwave it makes it even better! Thank you for sharing this recipe!

  26. Pingback: So that’s what pumpkin pie is made of… | Your Daily Dose of Domesticity

  27. Taylor — October 29, 2012 @ 2:28 pm

    hey two peas, i was wondering how many mini loaf pans one batch makes?

  28. Lori Silbert — November 16, 2012 @ 4:45 pm

    I made this last night to bring to the Teachers/Staff Breakfast
    today and it was a huge hit and some people even asked me to send
    them the recipe. Thanks again for another wonderful recipe I love this
    web site!

    • Two Peas replied: — November 16th, 2012 @ 5:07 pm

      Thank you!

  29. Sandy — November 20, 2012 @ 4:46 pm

    the coffeehouse where I used to live made this to sell every year. Now that I’m making my own white chocolate mochas it’ll be great to have my favorite bread to go with. And yes, it IS yummy for breakfast!

  30. KingsleysMom — September 8, 2013 @ 9:02 pm

    Have you made this with whole wheat flour? This looks delicious! But i would rather make it with whole wheat..

    • Two Peas replied: — September 8th, 2013 @ 9:25 pm

      Yes! It’s great with whole wheat flour!

  31. Norah — September 8, 2013 @ 10:30 pm

    On, no! Don’t be using canned pumpkin this time of year! Bake a real sugar pumpkin or a kabocha or even a butternut and use fresh pumpkin!

  32. Sevtap — September 9, 2013 @ 8:22 am

    This looks really beautiful!! I will make it :)

  33. Jessica Ford — September 12, 2013 @ 5:11 pm

    This bread is delicious! I think next time I’ll sub out the nutmeg for ginger. Yum! I love that this makes three loaves of bread so I can share. Thanks!

  34. Pingback: 16 Pumpkin Recipes | Skip To My Lou

  35. Jojo — September 23, 2013 @ 3:10 pm

    Thanks for this great recipe – sounds so delicious, can’t wait to try it. I do have a question. I saw a very similar recipe on another site and several reviewers commented on too much nutmeg, that it overpowered the pumpkin. Do you still recommend 1 tablespoon of nutmeg?

    • Two Peas replied: — September 23rd, 2013 @ 5:12 pm

      If you don’t like nutmeg that much, you can use less!

  36. Kathryn — September 23, 2013 @ 9:56 pm

    This recipe is amazing!! Definitely makes a lot of bread but, it was all gone in a matter of two days! Everyone in my family loved it and requested I make it again soon. A keeper for sure!

  37. Jojo — September 24, 2013 @ 10:38 am

    Thanks very much for your reply regarding the nutmeg. I just wanted to double-check on the amount. Can’t wait to bake your Pumpkin Chocolate Chip Bread. I will make it just the way you’ve listed it. I look forward to the aroma of those autumn spices in the house. And adding chocolate chips is a neat bonus! :o)

  38. Rosie — September 28, 2013 @ 10:01 am

    My husband and I love this recipe! I had enough batter for 4 mini loaf pans and probably 8-10 muffins (I didn’t count the muffins, but I know that I didn’t have enough batter to fill up the whole muffin pan). I made two loaves without chocolate chips which are just as delicious as the ones with the chocolate. I personally prefer the loaf slices to the muffins. Great job Maria!

    • Two Peas replied: — September 28th, 2013 @ 10:29 am

      Glad you like the recipe!

  39. kelsey — October 2, 2013 @ 11:37 am

    Do you think it would taste good if I use all wheat flour instead of some white flour?

  40. Bailey — October 3, 2013 @ 12:54 pm

    I did 50/50 unsweetened applesauce and oil. I can feel my arteries yelling at me any time I put too much oil in something :) You could probably even do 3/4 cup applesauce and 1/4 cup oil. This is the best pumpkin bread ever!!!

Leave a Comment