This pumpkin chocolate chip loaf is an incredibly moist cake you’ll want to keep on hand at all times. Soft and tender with everyone’s favorite pumpkin spice, this makes a special snack or dessert.

three slices of pumpkin chocolate chip loaf on a cutting board surrounded by mini pumpkins and chocolate chips

This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

It’s hard sometimes to know where we cross the line from bread to cake. This pumpkin chocolate chip loaf is teetering right on the edge, and I’m all about it!

Whether it is pumpkin cake or pumpkin bread, it is super moist with a little crunch around the edges. It makes a great snack, dessert, or even breakfast if you’re in the mood.

Why you’ll love this pumpkin chocolate chip bread

It makes two loaves – With this recipe you’re getting not one but two loaves, which is so perfect for this time of year when you might need to bring something to share for a holiday, send back to school with your college aged kids, for gift to someone in need. This way you get one for them and one for you!

No mixer required – You don’t need a mixer to make this recipe, just a couple bowls.

Pumpkin spice – We’re using our own blend of spices to get that perfect pumpkin spice flavor. The wonderful aroma fills your house and really makes it feel like fall!

All the chocolate chips – This bread is filled with chocolate chips, making sure you get one in every bite.

Ingredients

Flour
Cinnamon
Nutmeg
Allspice
Baking soda
Salt
Pumpkin puree
Canola oil
Sugar
Eggs
Vanilla
Chocolate chips

How to make pumpkin chocolate chip loaf

In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, baking soda, and salt.
In another large bowl, whisk together the pumpkin puree and canola oil.
Add the sugar to the pumpkin mixture and whisk again.
Add the eggs one at a time, whisking until combined, then add the vanilla.
Add ⅔ cup room temperature water and whisk one more time.
Stir in the chocolate chips with a rubber scraper.
Gently fold the dry ingredients into the wet.
Divide the batter evenly between two 9 x 5 loaf pans that have been buttered and floured.
Bake 1 hour and 15 minutes at 350ºF or until a toothpick inserted in the center of a loaf comes out clean.
Allow the pans to cool on a wire rack for 15 minutes before removing from the pan to cool completely on the rack.

two images side by side, one of unbaked pumpkin chocolate chip loaf batter in a loaf pan, the other of the baked loaf

Top tips and questions

Is pumpkin pie filling the same as pumpkin puree?

This recipe uses pumpkin puree (100% pure pumpkin), NOT pumpkin pie filling. They are not the same, and pumpkin pie filling contains additional ingredients that would cause this recipe to turn out poorly.

Why do my ingredients need to be room temperature?

Room temperature ingredients are easier to combine fully and help contribute to a tender and fluffy texture in your baked goods. You can bring your refrigerated ingredients to room temperature by taking them out of the refrigerator 30 minutes before baking.

If you are short on time, place your eggs in a bowl of warm (not hot) water while you prepare your other ingredients to bring them to room temperature.

a side angle shot of a slice of pumpkin chocolate chip loaf

What do I do if my bread browns too quickly?

If the top of your loaves are browning too quickly before the inside is fully baked, use some aluminum foil to create a loose tent over the pan.

How do you know when pumpkin loaf is done?

Use a toothpick, knife, or skewer to check for doneness by inserting it in the center of the loaf. Try to avoid the chocolate chips since they will be melted and make it difficult for you to check the batter.

The toothpick should come out clean or with a few moist crumbs attached. The top of the bread should also be brown and no longer look wet or jiggly.

a stack of 5 pumpkin chocolate chip loaf slices with a hand reaching out and taking one slide off the top

How do I keep my bread from sticking to the pan?

With bread this tender, it can occasionally fall apart when removing from the pan. Be sure to butter and flour the pan well to prevent sticking (or use homemade cake release) and allow it to cool for a while before trying to remove it.

You may also want to run a knife around the outside edges of the bread before trying to remove it. I always place a cooling rack on top of the pan, then flip them upside down together before lifting the loaf pan. If the bread sticks, give it a gentle tap on the counter or give it a little more time to cool before removing.

If you’re nervous about your bread sticking, you could always line your pan with parchment paper, leaving a little overhang to grab and remove the bread after it has cooled.

How long does pumpkin bread stay good?

This bread will keep wrapped in plastic wrap at room temperature for 3 days (it gets even better as it sits!). You can also freeze it (I recommend slicing it first) for up to 3 months.

It is delicious straight out of the freezer, or you can warm it in the microwave.

Tips for customizing

Swap the chocolate chips for your favorite chopped nuts
Use dairy free chocolate chips to make this dairy free
Top with a chocolate ganache frosting
Replace half the flour with white whole wheat flour
Use any combination of chocolate chips you prefer such as milk, dark, or white chocolate

More pumpkin recipes

pumpkin chocolate chip loaf with a slice cut off the end revealing the middle

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Pumpkin Chocolate Chip Loaf