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

281 Responses to “Pumpkin Chocolate Chip Bread.”

  1. #
    Ginetteposted October 4, 2015 at 8:15 am

    Thank you for this recipe. It is moist, delicious and easy to do. It took almost an hour and a half to bake in a glass dish, but totally worth the wait. 


  2. #
    Coleenposted October 4, 2015 at 1:11 pm

    I made the Pumpkin Chocolate Chip Bread. Looked great coming out of the oven, and my cake tester came out clean after baking for 65mins . The perimeter of the bread was delicious, but the center was mush……not baked at all. What did I do wrong ?


    • Jennyreplied on October 30th, 2015 at 12:49 pm

      this just happened to me too


      • Courtneyreplied on October 31st, 2015 at 12:55 pm

        Same here. =/

    • Angiereplied on November 1st, 2015 at 4:30 pm

      I have mine in the oven right now. Going on 80 minutes and still the toothpick has come out wet each time. Still waiting! Maybe my oven isn’t as hot or something. 


  3. #
    Rosaposted October 5, 2015 at 9:20 pm

    I made this over the weekend. The first one I baked didn’t turn out – not sure why – but the second loaf came out perfect! It’s so moist and tasty! Thanks Sally!


  4. #
    Jamynposted October 11, 2015 at 3:31 pm

    Sally, this bread is amazing! Made some last night and was thinking about it all morning at church. So moist and packed with flavor, and one of my new fall favorites!


  5. #
    Miriamposted October 12, 2015 at 3:55 am

    I made a double batch because I had a ton of fresh pumpkin puree in my fridge. I used part of the batter for muffins, part for quick bread. Two small changes: I used half whole wheat flour (70%) and a combo of pomegranate juice  (for the acidity of citrus, which I didn’t have on hand) and water instead of orange juice. Oh, and a small splash of vanilla. Amazing! I tasted a muffin still warm from the oven, and it was so light and fluffy it could have been a cupcake instead of a muffin. Thank you for this recipe! I will make it over and over again!


  6. #
    Sara Foxposted October 12, 2015 at 8:27 pm

    Sally, while this was baking my home smelled delicious. I think even my dog was going crazy. I followed directions and measured to the t. Once the bread was done, I let it cool before cutting some slices. I was sad to find the bread came out so dense! Is there a reason for this? What did I do wrong? I’m thinking I over mixed it as it also happened the last time I made your banana bread recipe. I would love to make this as a gift for friends but don’t like the “dense” appearance of it. It still Tastes heavenly. Thank you 🙂 


    • Sallyreplied on October 13th, 2015 at 3:11 pm

      Overmixing could be the culprit. Are you at a high altitude? Are you overmeasuring your flour? Remember, spoon and level.


      • Sara Foxreplied on October 13th, 2015 at 3:15 pm

        I used a kitchen scale, and I’m not sure about the high altitude, but I do live in NC. Could that be it? I’m guessing I over mixed it. 🙁

  7. #
    Melissaposted October 12, 2015 at 9:48 pm

    Are there any adjustments for high altitude?  Thanks


  8. #
    Shirletposted October 16, 2015 at 11:56 pm

    Hi Sally!!! 
    This is by far the best bread i have ever made…and this was the first time I baked with pumkins and it was so worth it… I have a second batch baking in the oven and it smells just glorious! 
    Thanks so much 🙂


  9. #
    Shelbiposted October 18, 2015 at 6:23 pm

    Oh my goodness! Have NO experience baking, other than basic chocolate chip cookies. This bread is to die for and I’m taking this recipe to college with me!!!! THANK YOU


  10. #
    Karenposted October 19, 2015 at 6:31 pm

    Hi Sally, 

    I tried this recipe out last night and it came out very dense and very very moist. I could not taste  much of the pumpkin nor the spices, but the finished product was still good. 
    Can you tell what I may have done wrong? I absolutely LOVE every recipe i have tried on your site!! Can’t wait to try out more. Thank you SOO much!


    • Sallyreplied on October 19th, 2015 at 6:37 pm

      This is a recipe I make more than any other and am concerned with the texture of your bread! Karen, did you change anything about the recipe? Is our baking soda expired? I replace mine every 3 months as I find it loses strength not much longer after that. Careful with the flour, too. You want to spoon and level (not scoop) when measuring.


  11. #
    Katieposted October 23, 2015 at 2:09 pm

    I love perusing baking blogs and I can’t believe it took me this long to come across Sally’s. I whipped up this bread for a charity bake sale and it was sooooo popular. Pumpkin breads are a favorite of mine and this is definitely a new fall favorite. Make this. It’s delish. Let it cool entirely. SO KEY for baked goods, especially this one. So happy to have found it! 


  12. #
    Haileyposted October 31, 2015 at 5:38 pm

    Just made these as muffins and one very small bread loaf and they are AMAZING. Exactly what I was hoping for. Thank you!


  13. #
    Belindaposted November 2, 2015 at 8:12 am

    I made this yesterday and it came out perfect! It was very pumpkiny (new word). We ate it with pumpkin coffee and there is only half a loaf left this morning


  14. #
    NurseSofiaposted November 2, 2015 at 3:46 pm

    Amazing! Moist & delicious…I used Ghirardelli chocolate…making more for my hospital buddies!


  15. #
    Olivia Marcinoposted November 5, 2015 at 6:10 pm

    Hi Sally! This bread looks amazing, and i’m planning on making it tonight! I was just wondering if there are any glazes for it that you recommend? Thank you!


  16. #
    Margaretposted November 9, 2015 at 9:21 pm

    This was so amazing! I made it yesterday and got nervous about the middle that just wasn’t firming up (after 60 minutes). The first time I make something I follow the recipe religiously. The second time, I typically make tons of tweaks-not for this recipe though! Next time I’m making a double batch + muffins


  17. #
    Mariamposted November 11, 2015 at 1:22 pm

    I’m in love with your blog, your recipes are inspiring and the  power of your baking addiction and passion energizes me every time i surf through your posts.
    today i’m gonna  bake the pumpkin bread  for the second time and i’m thinking of switching orange juice with coffee 🙂 hope it turns good, wish me luck 😀
    KEEP INSPIRING SALLY  and have a good day


  18. #
    SLFposted November 16, 2015 at 12:26 pm

    Delicious! This was the best pumpkin chocolate chip bread recipe I’ve ever had. It’s nearly gone after two days. I made some edits that worked very well – mostly because I didn’t have the ingredients on hand. Used almond milk egg nog instead of orange juice and greek yogurt instead of eggs.


  19. #
    Christinaposted November 16, 2015 at 4:09 pm

    This HAS to make 2 loaves! This has been in my oven for 90 freaking minutes!!!! It is like mush in the middle still!!! I’m so annoyed right now. My house smells nice but that’s about it. The edges are done, toothpick comes out clean. The middle is complete jello. I’m upset I spent time preparing this and now an hour and a half waiting and half of it will be too hard to eat and the other half will just be smooshy. 


  20. #
    Ann Hartmanposted November 17, 2015 at 1:24 pm

    This is really good pumpkin bread, but I liked it better as muffins.  The bread almost was a little too moist, kind of sticky as you got toward the center of the loaf.  But the muffins were perfect!  Even my husband, who will not touch pumpkin pie, loves them.


  21. #
    karenposted November 18, 2015 at 6:05 pm

    Hi, just made this bread, made 8 mini loaves. They came out perfect. Cooked for 20 minutes. I live at 3200 feet.(higher elevation) Yummy. Thanks for the recipe.


  22. #
    Lynnposted November 20, 2015 at 9:04 pm

    Made this this afternoon and it was DELISH! I have never really liked pumpkin baked goods, but my husband has a big garden, and this year he grew 25 pumpkins, so I am madly cooking up pumpkins and figuring out what to do with it all. Came across this recipe today and I am SO glad I tried it! My loaf pan is smaller than 9 x 5 (I measured — it’s more like 8 x 3 1/2) so I just filled it up about 2/3 full, then put the rest of the batter in muffin tins. Made 5 muffins and a lovely, delicious, chocolate-filled loaf of bread. I’m planning to buy some small tin foil pans and make these and freeze for Christmas gifts. Thank you!! Fantastic recipe.


    • Lynnreplied on December 17th, 2015 at 3:29 pm

      Just to follow up — I made 7 batches (14 loaves in disposable 8 x 3 7/8″ pans) and will be giving these out for Christmas gifts to friends. Thank you again for the marvelous recipe 🙂 I used homegrown pumpkin puree, and, to accommodate a special diet, 4 egg whites instead of the 2 eggs. Results were perfect!


  23. #
    Ambreposted November 24, 2015 at 8:53 pm

    Hey there!
    Thank you for the recipe! I can’t wait to try it out! Quick question- any idea as to whether or not I could achieve this in a bundt pan?


  24. #
    Taylor Bposted November 24, 2015 at 11:06 pm

    Hey Sally!

    I have been wanting to make your pumpkin cake cheesecake but think that might be a little too ambitious for me at this point as I have never made a cheesecake before 🙂 will try someday though.

    However I was wondering if instead of making your pumpkin cream cheese muffins, if I could make this load bread and layer in cream cheese filling so that it is a pumpkin cream cheese loaf? Could I do that if I make this bread recipe and then make the cream cheese filling amount that is in the recipe for the pumpkin cream cheese muffins? Not sure if it would work or if it would actually work and I could just bake it till a toothpick comes out of the  bread clean.

    Thanks for your help!


    • Sallyreplied on November 24th, 2015 at 11:17 pm

      I’m sure it would work! It sounds delicious. Enjoy.


      • Taylor Breplied on November 24th, 2015 at 11:24 pm

        Thanks for the quick reply Sally! Will hopefully get to try this sometime this weekend! Can’t wait!

  25. #
    Taylor Bposted November 25, 2015 at 3:44 pm

    Hi Sally!

    I commented about sort of the same thing on your Super Moist Carrot Cake recipe page about adding pumpkin puree to that carrot cake recipe. 

    Now I am kind of wondering if it would be possible to add carrots and raisins and pecans to this pumpkin bread, maybe in place of the chocolate chips? I feel like the raisins or nuts would work but would both? And is there any way to incorporate carrots? Like maybe subbing in carrots for the zucchini bread recipe would work but that bread would be sans pumpkin. So just wondering if there was a way to add in the carrots (as well as raisins and nuts) without messing up the consistency of the bread? Could it be possible to reduce the oil?

    Not sure if any of this is possible but once again, the pumpkin cake, carrot cake, and cream cheese cravings are all hitting at the same time! So thanks Sally! Any input is appreciated! 


    • Sallyreplied on November 25th, 2015 at 3:56 pm

      Taylor, I don’t recommend adding shredded carrots. You can, however use raisins and nuts instead of chocolate chips. Combined to the same amount of chips.


  26. #
    Jenniferposted November 25, 2015 at 11:49 pm

    Wonderful recipe! I doubled it today, used an 18 ct mini loaf pan, only baked for 25 minutes and they turned out gorgeous, and delicious! Thank you!


  27. #
    Kimberlyposted November 28, 2015 at 11:46 am

    HI! Do you happen to know the nutritional analysis for thie recipe?  Wanting to see how I can work it into a zone diet.  Thanks!


  28. #
    Madeline Watsonposted December 5, 2015 at 5:59 pm

    I’ve made this pumpkin bread 3 times now and it’s amazing! Everyone loves it and it always disappears in a matter of days. I love your blog and am always inspired by your beautiful pictures and delicious recipes. 😀


  29. #
    Emmaposted December 8, 2015 at 3:09 pm

    I took this into work today after one of my colleagues gave me some leftover homegrown pumpkin. We’re not as big on pumpkin here in the UK and was the first time most people had tried i but it was a big hit! So moist and the chocolate chips really added something. I’ve just made the pumpkin cupcakes tonight so looking forward to piling them with cinnamon frosting! Thanks Sally! 


  30. #
    Sarahposted December 14, 2015 at 2:43 am

    I’ve made this twice now and I’m going to make it again this week!  Definitely the best pumpkin bread recipe I’ve ever had.  The only “drawback” is that it’s impossible for us not to overindulge – my husband and I hover over it in the kitchen and keep cutting pieces, each time saying, “just one more piece”…….it’s addictive, watch out!  🙂  I made my own pumpkin puree and broke up Lindt dark chocolate bars into tiny pieces.  Delicious!!  


  31. #
    AJposted December 17, 2015 at 4:14 pm

    The chocolate chip pumpkin bread is hands down the most delicious thing I have ever made! I made it for Thanksgiving and it was a huge hit with my family, so making it again for Christmas (and maybe even New Year’s!) 


  32. #
    Colleen @ What's Baking in the Barbershop?!posted December 19, 2015 at 5:20 pm

    Just made mini loaves of this to give to my son’s daycare staff! They’ll love it! Thanks, Sally!


  33. #
    Kristinaposted December 27, 2015 at 6:24 pm

    I have to say over the years I have tried MANY pumpkin bread recipes and this is by FAR and without one single doubt the VERY BEST ONE I have ever made. It is so moist and flavorful and I made a lot of these in the mini loaf pans and gave them as presents. I like to bake and often give baked goods along with other gifts. NEVER have I received the amount of compliments that I have on anything I baked like I did with these, and not to brag but I am a pretty . I made these both with and without chocolate chips and this bread is absolutely wonderful both ways. I have had people calling me for days asking for the recipe and I directed them right to your site. I just wanted to let you know how very much this was enjoyed at my house and many family and friends homes. You have some wonderful recipes here, the best of any baking site! Thank you! Thank you! Thank you!


    • Sallyreplied on December 28th, 2015 at 11:27 am

      Made my morning reading this. Thank you very much.


  34. #
    Lindseyposted January 5, 2016 at 11:45 am

    This bread is fantastic! My 5 year old picky eater who doesn’t like pumpkin has eaten almost the whole loaf! Thank you!! 


  35. #
    Chloeposted January 20, 2016 at 12:48 pm

    How many mini loafs will this make? and what temp and time should I put it for?


  36. #
    Sarahposted January 23, 2016 at 6:48 pm

    One of the only pumpkin bread recipes that I have tried that turns out every time. If you are looking for a go to pumpkin bread recipe, try this one! So much pumpkin flavor in one loaf!! Thanks Sally!


  37. #
    Julissaposted April 26, 2016 at 7:16 am

    Hello Sally!
    I’m wondering if this bread can be made into mini muffins?


    • Sallyreplied on April 26th, 2016 at 7:37 am

      Definitely– the recipe will yield a ton of mini muffins. I’m unsure of the exact bake time, but it will be about 11-13 minutes.


      • Julissareplied on April 26th, 2016 at 7:38 am

        Thank you! Perfect for a bridal shower with 80+ guests 🙂

  38. #
    lindsayposted April 30, 2016 at 9:06 pm

    can u make this bread into a bundt cake???? 


    • Sallyreplied on May 1st, 2016 at 9:36 am

      Yep. The cake won’t be incredibly tall if you’re using a larger bundt pan. I am unsure of the exact bake time.


  39. #
    Muthaniposted May 6, 2016 at 3:32 am

    I made this loaf yesterday…..and it was great! I baked at 180C and it was done by 50-55mins. I used fresh pumpkin since they are plentiful in the southern Hemisphere now. I am definitely making it again, and its easy to get together. Thanks!!


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