Easy Pumpkin Chocolate Chip Bread

Easy Pumpkin Chocolate Chip Bread

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"A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips."
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1 h 15 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  2. Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
  3. Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.


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This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with t...

This is a good base recipe but I thought I needed to be a little less sweet, a little more pumpkin-y and have a little more spice. I made this as muffins rather than bread. Decrease the sugar to...

I like this recipe a lot. Mine came out moist and just sweet enough. I like that the recipe calls for butter, and not oil. Works great with gluten free flour (whichI used).. . I also used the wi...

I cant say enough about this recipe! It is sooooo Good! I did make mini muffins out of it! Perfect I wouldnt change a thing! Perfectly moist baked up Beautifully :) I cant stop eating them! I g...

Followed the recipe exactly and it was amazing! Will definitely make this again

I've made this twice. The 1st time I followed the recipe, the 2nd (pictured) I used raisins instead of chocolate chips.

Love this recipe!!!!! Super moist and tastes so delicious. Brings Thanksgiving and Christmas right in your kitchen. Going to triple the recipe to make for Thanksgiving this year.

This was delicious. I used fresh pumpkin as my puree. The only changes I made were to add a teaspoon of vanilla and a little less cinnamon. My husband and I loved it!

I tripled this for my big family and it came out great! I will definitely be making this recipe again.

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