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.

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

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.

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

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!)

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

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. Milk works too if you don’t have OJ, but the subtle orange flavor is beautiful in this bread.

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. =)

This is my favorite recipe for pumpkin bread! I love adding chocolate chips. Grab the recipe on sallysbakingaddiction.com

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

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 (or milk works too!)
  • 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.

Recipe 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.

Want to make a bundt cake from this recipe? Simply make this pumpkin bundt cake (pretty much this exact recipe) and leave out the cream cheese filling. Add 1 and 1/2 cups chocolate chips. About 1 hour bake time.

Source: Sally's Baking Addiction Cookbook

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© 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.

See more pumpkin recipes like these pumpkin crumb cake muffins.

Pumpkin crumb cake muffins on sallysbakingaddiction.com

Sally’s Baking Addiction cookbook is available here.

Sally's Baking Addiction Cookbook - on sale

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


  1. This recipe looks amazing! I have already made three of your pumpkin recipes this fall and I can’t wait to try this one. Regarding the oil, do you have a preference for one of the three choices listed?

  2. I just needed to say that I have made this bread many times since I found the recipe last fall, and I always get compliments on it, and I can hardly stop eating it myself. Thank you for sharing it with the Internet! It’s definitely one of my favorite ever. I like it equally with chocolate chips or with lightly toasted pecans. (:

  3. Hi Sally….I wanted to make the pumpkin choclate chip bread in small loaves to give as Christmas gifts and was wondering if I would use the same temp, and what do you think the time they would bake for?  I think these small 3×5-ish loaves are great to wrap and give.  Thanks Sally!  Happy baking!   

    • Same oven temperature– and as for the bake time, I’m completely unsure. But readers have commented between 20-25 minutes, though it depends on the size. Just use a toothpick to test for doneness 🙂

  4. I just got a bread maker and was wondering…Can I put the same recipe in a bread cooker? If so is there any order I should put the ingredients in?

  5. I made this recipe yesterday as muffins for the second time! Sadly, after I started I realized I was out of orange juice. But, I did have a lemon so I decided to use the juice from it! It worked perfectly, there is something about the citrus juice that makes this recipe pop! We took the muffins to a play date today and they are definitely both adult and kid approved! 

  6. Can i use pumpkin pie mix instead of Pumpkin puree?? I have some pumpkin pie mix i need to use and wantvto make bread with it. Help please.

  7. Hi Sally,
    Made the Pumpkin Choc Chip bread this am for the kids and Grandbabies this am.
    They are coming for brunch, we love it! I’m sure they will too.
    thanks for sharing,
    M. Avila

  8. I made this today and I love the way it tastes.  I followed the recipe exactly but used some mini chocolate chips since that is what I had on hand.  It was super easy and is so moist.  It definitely is going to be a family favorite.

  9. Made this recipe as muffins this morning and the were delicious… and even better as a little evening snack! This recipe is a keeper. Thanks!

  10. If I want to make 2 loaves, can I double the recipe or are there adjustments that need to be made?

  11. I’ve used this recipe countless times and I’m currently using it to make two loafs. Thank you for such a great recipe. I first had pumpkin chocolate chip muffins from a local bakery and instantly fell in love. Unfortunately, that bakery has closed shop and your recipe gives me a chance of fall heaven. Thank you for this delicious recipe!

  12. For making a double batch, do you just double everything or are there any adjustments I need to make…..particularly in the salt and baking powder amounts ?

  13. I am a diabetic and would like to make this healthier with whole wheat flour, but I am unsure of the amount I would need. Do you know if it would be the same as the recipe calls for with the all purpose flour?

  14. If I want to double this recipe, and make 24 muffins, and bake them all at the same time, about how long do you think I should bake them?

  15. I just made these as muffins and after eating three (quality control, you know ☺️), I must say these are amazing! I used homegrown pumpkin purée and whole wheat flour (makes them healthy, right?), and fresh from the oven they are so soft and yummy! Can’t wait for tomorrow to try them on day 2. Thank you for sharing!

  16. I’m addicted to your blog. I trust your recipes very much. I find most of the recipes that I want to try on your blog, And google knows how much I love your blog, It’s always on the top of the search results.

  17. I want to make this in a bundt pan. Should I double it and cook for the same time? 

  18. Hi Sally! Making this recipe today and was wondering about how much the loaf rises in the oven. I ask because I am using 8×4 loaf pans and was wondering how full to fill the pan! Thanks.

  19. I’ve made this incredible pumpkin chocolate chip bread 3 times this year, no fail and such a crowd pleaser! Everyone asks for the recipe. It comes out perfect every time, seriously. It’s so moist and fluffy, exactly what you would expect. I use milk every time rather than the OJ suggested. Maybe some time I will try that out, but no complaints with using milk! Your pumpkin chocolate chip cookies are also dynamite!

  20. OMG, this recipe is to die for! I doubled the recipe, but didn’t have quite enough to double the chocolate chips. No matter, the pumpkin and spice is enough on its own. I have one full loaf and 1 dozen very big muffins. 20 mins to bake the muffins, just as Sally suggested. Enjoy!

  21. Sally, I’ve made this bread several times this season and it’s been such a hit! Loves the combo of pumpkin and chocolate – I’ve been making your pumpkin chocolate chip pancakes for several years now so I knew this would be a hit as well! I use the leftover pumpkin from this recipe to whip up the pancakes and some of your white chocolate pumpkin snickerdoodles!

  22. Sally, just put your pumpkin chocolate chip bread in the oven. I used apple juice instead of orange and I took a hint from America’s Test Kitchen and cooked the canned pumpkin puree for a few minutes to intensify the flavor and reduce the volume. I saw that a can of puree was a bit more than you called for and I hate having little bits of stuff floating around in my fridge so by cooking it I had the perfect amount for the recipe. Looking forward to tasting this treat!!

  23. Sally! O. M.Geee! This is heavenly!  I made TWO changes, due to my pantry supplies – whole wheat flour and toasted raw pumpkin seeds. 
    I’ve made this bread 4 times since Thanksgiving! Relatives, co-workers, random students who walk by my office and smell it on my desk… even the janitor, all love it! 
    The addition of orange juice sets the flavor profile up another notch. 
    Can you tell that I love it yet? I LOVE ❤️ it! 

  24. I made this, with dark chocolate chips,  for work and it was a hit. It took about 90 minutes to cook though. Thanks for a great recipe.

  25. I love this recipe and have made it several times in 2 different ovens.

    I always find I have to increase the cooking time by at least 20 minutes.  Should I increase the oven temperature to 375 degrees or even higher?

  26. I made this in an 8×4 + some muffins with the extra batter, and it was good on day 1, great on day 2, and AWESOME on day 3 after spending the night in the refrigerator–not sure what happened, but it aged into a delicious, ultramoist, almost fudgy deliciousness. My boyfriend (who insists he doesn’t like pumpkin) even loved it!!

    I sprinkled some cinnamon sugar on top of some of the muffins before baking, and that came out nicely–may repeat that the next time I make this…

  27. this was dynamite! I baked it for my dad’s birthday, and he loved it. it was so so soft, practically melted in my mouth! I used Nestle Tollhouse Dark Chocolate Chips which are much bigger than the semisweet ones. Every bite was a perfect mix of pumpkin, spices, and soft chocolate. I used milk instead of OJ and swapped out one egg for a “flax egg.” Might just go full on flax as an egg replacement next time, for my mother who’d prefer to not eat eggs at all. Thanks for this outstanding recipe!

  28. gah! Here’s what I feel is a silly question but I am thinking of consistencies…wondering if it will work without the chocolate chips? Thanks! 🙂

  29. Hi. I love this recipe! I make it with dark chocolate chips and my family can’t stop eating it. I was wondering if you had any nutritional information on this recipe? I’ve been eating a slice for breakfast and am wondering if it should be more of a dessert thing than for breakfast. Thanks.

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