Chocolate Chip Pumpkin Bread

This pumpkin chocolate chip bread is probably our most requested recipe. It’s almost a guarantee that whenever we make it, someone asks us for the recipe. It’s so tender, full of pumpkin flavor, and dotted with mini chocolate chips. The little loaves are one of our favorite things about the fall. Every year, right when we start seeing pumpkins line the entryways of stores, pumpkin bread is the first thing we make. We have made this recipe annually since we were kids. It’s always as good as we remember, and we look forward to making it as soon as it turns September.

We can’t take credit for this amazing chocolate chip pumpkin loaf. Growing up, it was our mom who made this delicious recipe year in and year out. Since it was so beloved, we’d usually make 5x the recipe until our kitchen was covered in loaves of pumpkin bread to give away to family and friends. She would sift all the flour and spices into a bowl, add in the wet ingredients, and mix in the chocolate chips. It’s that easy. They are called quick breads for a reason. All you need is a big bowl, whisk, and your ingredients - and you can have the best pumpkin bread in no time. This bread is moist, scattered with chocolate chips, and one of our favorite bites all year.


  1. Spices - if you don’t have all the spices we list out, it’s not a problem. As long as there is cinnamon and nutmeg in the batter, it will be delicious.

  2. Pumpkin - we really like Libby’s pumpkin for this. It’s the best one we have found and the one our mom and grandma always used. You can make your own but this is the exception to the rule--store bought pumpkin puree is better.

  3. Number of loaves - this is a recipe for 3 medium loaves. They don’t last long in our house, but you can easily half or third it if you are looking for a smaller batch.

Yield: 3 medium loaves

PREP TIME 5 minutes | COOK TIME 1 hour+ | TOTAL TIME 1-2 hours


5 ¼ cups flour

3 cups sugar

1.5 tablespoons cinnamon

1.5 teaspoon nutmeg

1 teaspoon ginger

1/2 teaspoon clove

1/2 teaspoon allspice

1/2 teaspoon cardamom

1 tablespoon baking soda

1 tablespoon salt (diamond kosher, if using morton half)

1.5 cups oil

1 cup and 2 tablespoons water

6 eggs

1 bag mini chocolate chips

1 large can pumpkin (29 oz)


  1. Sift all your dry ingredients into a bowl

  2. Whisk in your eggs, oil, and water to the dry ingredients (until just combined and evenly distributed)

  3. Fold in your pumpkin (until just combined and evenly distributed)

  4. Add in the chocolate chips

  5. Pour into 3 greased medium loaf pans (or 2 large)

  6. Bake at 300 F for 1 hour (using a toothpick test)

  7. After cooling, store at room temperature for ~3 days. Keep tightly wrapped in plastic or freeze

Entertainer’s Note: These make the perfect gift! Wrap them in cellophane with a ribbon for a beautiful fall gift to share with family and friends.