Pumpkin Chocolate Chip Bread

This flavorful, moist, pumpkin bread is packed with decadent chocolate chips throughout, making it a perfect Fall treat!

Can you believe that its already Fall?!? Where the heck has this year gone, am I right? Well, Fall happens to be my most favorite season of the year, so I am one happy girl these days. Yes, I live in Houston, so Fall is only about 5 degrees cooler, but hey, I’ll take it!

Last week, I noticed canned pumpkin on sale at my local grocery store and of course I stocked up. I like to keep a few cans on hand because you never know when the urge will hit to whip up pumpkin cookies, muffins, breads, etc. I opted to make this bread because I was in the mood for something sweet, I had chocolate chips to use up, and I knew my family would love it.

Not only was it simple to make, but it was moist, flavorful, packed with chocolate chips, and a huge hit with not only my family, but all of my hubby’s coworkers!

This bread is perfect with a cup of coffee in the morning, for a snack throughout the day, or enjoyed as an evening sweet treat!

Enjoy and happy Fall y’all!

Pumpkin Chocolate Chip Bread
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Moist, flavorful, and packed with chocolate chips....this bread makes the perfect Fall treat!

Servings: 32
Author: The Cookin' Chicks
  • 3 cups flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 cups canned pumpkin
  • 1 1/2 cups canola oil
  • 1 1/2 cups semisweet chocolate chips
  1. Preheat oven to 350 degrees and grease 5 mini loaf pans, or 2 regular sized loaf pans.

  2. In a large bowl, combine the flour, cinnamon, salt, and baking soda.

  3. In a separate bowl, combine the eggs, sugar, pumpkin, and oil.

  4. Combine the wet mixture with the dry mixture and stir until just combined.

  5. Fold in the chocolate chips.

  6. Pour batter into prepared loaf pans and place in oven for about 40 minutes if using mini loaf pans, 60-70 minutes if using regular sized loaf pans.

  7. Remove from oven and allow to cool 10 minutes before removing from pan.

  8. Slice and serve!!

Here are the mini loaf pans I use, click HERE. Here are the regular sized loaf pans I use, click HERE.


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