Pumpkin Chocolate Chip Bread.

This recipe is from Sally’s Baking Addiction Cookbook and makes an incredibly moist loaf of pumpkin bread. This fall favorite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor.

Deliciously moist and flavorful pumpkin spice bread with chocolate chips!

When September rolls around, I have the sudden itch to make any and every quick bread known to man. I’ve already made 3 loaves of cinnamon swirl banana bread, apple bread (recipe in my cookbook), and two loaves of this orange beauty.

To stop myself from slice after slice (“just one more!”), I froze each loaf to enjoy in October when I no longer have a wedding dress to fit into.

This month = salad, running shoes, smoothies. Next month = couch, sleep, and all the pumpkin chocolate chip bread I can eat.

Deliciously moist and flavorful pumpkin spice bread with chocolate chips!

This is my absolute favorite recipe for pumpkin bread. I love it so much that I included this very recipe in my cookbook last year. I’ve heard so many glowing reviews, that adding this recipe to my blog’s pumpkin archive was a no brainer.

What makes my pumpkin bread stand out from the rest is how supremely moist each slice is. And it’s jam-packed with pumpkin and cinnamon spice flavors. Oh! And this is one of the best parts: there are plenty of chocolate chips gracing every bite.

I’m telling you… this is some good stuff right here.

If you’ve tried it before, then you know what I’m talking about. If you haven’t, you need to add this lip-smacking bread to your fall baking list. Among all the pumpkin things I’m going nuts over at the moment. (pancakes!)

Deliciously moist and flavorful pumpkin spice bread with chocolate chips!

During my cookbook recipe testing, this pumpkin bread took me about 6 or 7 tries to get down just right. I vividly remember pulling a sunken bread out of the oven, a few angry words yelled, then slicing into a soggy loaf on my next try, more anger, and then a couple pumpkin breads in desperate need for flavor. After a week of this bread baking madness, I finally mastered the ingredients and the ratio of said ingredients.

There is a ton of pumpkin used in this pumpkin bread recipe. Hallelujah, the days of bland pumpkin breads are now behind us. I use so much pumpkin not only for flavor, but for moisture as well. Paired with oil, brown sugar, and 2 eggs – there isn’t a dry crumb in site.

Complementing the pumpkin flavors are my favorite fall spices: cinnamon, nutmeg, cloves… the gang’s all here. Something you don’t find in many pumpkin bread recipes is a splash of orange juice. I know it’s a little weird, but don’t be nervous. This bread will NOT taste like oranges! The reason I use it is because there needs to be just a touch of liquid to keep the baked bread from being overly dense. My taste testers gave both water and milk thumbs down during recipe testing, but orange juice reigned supreme.

It’s absolute perfection in this bread.

If you can wait, this pumpkin chocolate chip bread is outstanding on day 2. Similar to banana bread’s flavor, the pumpkin and spice flavors are enhanced the day after its baked. I think it just gives the bread a chance to soak up all the pumpkin goodness. =)

Deliciously moist and flavorful pumpkin spice bread with chocolate chips!

The best part? No mixer required! Just 2 bowls, 1 whisk, 1 oven, and some pumpkin lovin’ friends and family to help you gobble it up. Bonus! This recipe makes incredible pumpkin chocolate chip muffins too – about 17-18 minutes in the oven, same oven temperature.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pumpkin Chocolate Chip Bread

Yield: 1 loaf

Total Time: 1 hour, 15 minutes plus cooling

Print Recipe

This recipe is from my cookbook, Sally's Baking Addiction Cookbook, and makes one heck of a moist loaf of pumpkin bread. This fall favorite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor.


  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips2


  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won't last that long.
  5. Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Additional Notes:

  1. You can use 1/2 teaspoon pumpkin pie spice instead of these spices.
  2. Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips.

This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature.

Source: Sally's Baking Addiction Cookbook

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my very favorite banana bread recipe next.

Best Banana Bread

And these gooey, sticky Pumpkin Cinnamon Rolls.

Soft Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze

see more pumpkin recipes.

see more bread recipes.

Sally’s Baking Addiction cookbook is available here.

My favorite recipe for pumpkin bread! The flavor is outstanding and it's so moist!
This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

301 Responses to “Pumpkin Chocolate Chip Bread.”

  1. #
    Quentinposted July 21, 2016 at 12:34 am

    Hi Sally,

    I did the muffin version, delicious.
    I used Aloe vera juice instead of orange and I put half chocolate chip half cacao nib.



  2. #
    Robin Lamprechtposted August 30, 2016 at 4:06 pm

    Would I need to tweak this recipe to leave out the chocolate chips totally? Thanks!


    • Sallyreplied on August 30th, 2016 at 8:51 pm

      Not at all! Just simply leave them out.


  3. #
    Erinposted September 7, 2016 at 2:55 pm

    Do i have to use OJ? Or can i leave it out?


  4. #
    Ashleyposted September 8, 2016 at 10:45 am

    I made a loaf last weekend….SO good! My husband is mad because he’s trying to be healthy and he keeps eating this. I did switch the vegetable oil; I used half coconut oil and half applesauce, and I feel better about myself now after eating three slices per sitting. Ha! I am wondering how to go about freezing it. I’ve never frozen bread before; I’d love to make several and keep them for gifts and such. How do I defrost it and how long is it good in the freezer? thanks! 


    • Sallyreplied on September 8th, 2016 at 2:14 pm

      Hi Ashley! I love how you lightened the bread up. You can certainly freeze the loaves. Freeze up to 3 months, then thaw overnight in the refrigerator and bring to room temperature before serving.


  5. #
    Brandieposted September 10, 2016 at 11:33 am

    I love this recipe except for some reason I can’t seem to keep my bread from being sunk in the middle and I have to cook it too long which makes the top and bottom a little too done for my liking. I have made sure to get new baking soda and even put an oven thermometer in with it. Any suggestions?


    • Sallyreplied on September 11th, 2016 at 1:44 pm

      Hi Brandie! My suggestion is to lower the oven rack. That makes a big difference.


  6. #
    Christineposted September 17, 2016 at 5:20 pm

    Yum! What if I wanted to make it pumpkin banana bread? Can I swap out the eggs or the oil for bananas?


    • Sallyreplied on September 19th, 2016 at 11:05 am

      Hi Christine! I’m unsure– maybe the oil? I’ve never tried it, but let me know if you do.


  7. #
    Amyposted September 25, 2016 at 11:48 am

    I have a pumpkin bread recipe that I love. The recipes makes 3 small loaves or one large loaf. The tiny ones make such sweet presents. This recipe sounds yummy and I’d love to make it. Do you think this recipe will work in 3  3X5 loaves? 


  8. #
    Amenahposted September 26, 2016 at 4:32 pm

    Thank you for sharing this recipe! It looks amazing and I cannot wait to give it a try. I realized that I ran out of vegetable oil…would butter be an okay replacement?


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