Pumpkin Chocolate Chip Bread
This perfect pumpkin chocolate chip bread is loaded with chocolate chips. Fluffy and super moist, it tastes even better the next day!
Year after year, pumpkin season after pumpkin season, and with all the variations of pumpkin chocolate chip bread on the market, this is the only recipe I turn to.
It has been a tried-and-true favorite for over ten years.
Pumpkin Chocolate Chip Batter
This recipe is very straightforward.
For the wet ingredients:
- Canned pumpkin
- Eggs
- Sugar (not a wet ingredient, but we’re adding it here)
- Oil or a combo of oil and applesauce
- Water, milk or buttermilk (delicious any which way)
Once the wet ingredients are nicely combined, the dry ingredients are added. Nothing finicky here – just your basic flour + warm fall spices + baking soda and salt.
Adaptations
It pains me to even say this out loud, but the chocolate chips are technically optional.
As in, you can leave them out if you want a simple unadorned pumpkin bread…but I don’t necessarily think that’s the right thing to do. 😉
Also, you can decrease the sugar (see the note in the recipe) and also play around with using all whole wheat flour in place of the all-purpose flour or a combination of half whole wheat flour and half all-purpose flour.
I prefer using a lighter wheat flour in this bread, like hard or soft white wheat flour, kamut or einkhorn. It helps the bread stay fluffy instead of moody and dense.
Bread Pan Sizes
The batter can be split between:
- Two 9X5-inch pans
- Two 8 1/2 X 4 1/2-inch pans plus 1-2 mini loaf pans
- 6-8 mini loaf pans
The specific pan size doesn’t affect the taste outcome of the bread, but I’ve found that the pumpkin bread domes slightly better in the smaller (8 1/2-inch or mini) pans.
A Fan Favorite
This recipe has been around a long time, and it’s become a tried-and-true favorite for many!
Rachel says: I have been making this for years and it’s still my favorite thing to bake during the holiday season!
Lexy says: I knew this was the best of the best but this year I got adventurous and tried a different recipe that required making homemade pumpkin butter… it wasn’t worth the extra effort. So I’m back to this recipe! Tried and true, this is THE BEST pumpkin bread recipe on the internet.
Ellen says: Perfect is an understatement! I shall never again Google “pumpkin bread recipe”. Never. PS: Cinnamon chips in place of the chocolate chips is also amazing.
One Year Ago: Sourdough Pumpkin Muffins {a.k.a. The Best Muffins On The Planet}
Two Years Ago: Instant Pot Double Chocolate Steel Cut Oats
Three Years Ago: Chicken Cordon Bleu Panini {My New Favorite Sandwich}
Four Years Ago: Pumpkin Chocolate Chip Streusel Cake
Five Years Ago: Pumpkin Applesauce Muffins with {Optional} Maple Cream Glaze
Six Years Ago: 20-Minute Chicken and Veggie Stir Fry
Seven Years Ago: Cheesy Bacon and Garlic Butter Smashed Red Potatoes
Eight Years Ago: Cookie Dough and Funfetti Greek Yogurt Dips
Nine Years Ago: Green Lentil Soup with Curried Brown Butter
Ten Years Ago: The Best Monkey Bread
Perfect Pumpkin Chocolate Chip Bread
Ingredients
- 3 ½ cups (497 g) all-purpose flour (can sub half whole wheat flour – see note)
- 2 cups (424 g) granulated sugar (see note)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 (15-ounce) can (425 g) pumpkin puree
- 1 cup (226 g) vegetable, canola, avocado or melted coconut oil (see note)
- 4 large eggs
- ⅔ cup water, milk or buttermilk
- 1 to 2 cups (170 to 340 g) semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease two 9X5-inch loaf pans or two 8 1/2X4 1/2-inch loaf pans plus 1-2 mini loaf pans.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water, milk or buttermilk until well combined.
- Pour the wet ingredients over the dry ingredients, and stir until there are still a few dry streaks or clumps.
- Stir in the chocolate chips and mix until no dry streaks remain – but don't over mix! Pour batter in prepared pans.
- Bake the bread for 55 to 70 minutes until a toothpick or thin knife inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
Notes
Recommended Products
Recipe Source: my brother, Nate W.
Recipe originally posted October 19, 2010; updated October 2022 with new photos, commentary and recipe notes.
207 Comments on “Pumpkin Chocolate Chip Bread”
I am on my fifth time making this. I use 1/2 cup Mott’s unsweetened apple sauce in place of 1/2 cup oil. I add 1 tsp ginger, 1 tsp ground cloves, and fresh ground nutmeg. I use 1/2 cup white sugar and 3/4 cup brown sugar. I’ve added dark chocolate chips, and/or nuts, and/or cranberries. Hubby and friends love it.
SO DELICIOUS!! Hard to have self-control with this one. Thanks!!
This bread is indeed perfect, and is part of our family’s fall rituals. My oldest son moved away to college this year, and requested that I make some for him to have in his dorm. It is even better a couple of days after it has baked provided that it lasts that long 🙂
So so good! I always cook this as muffins (never have enough time in the mornings to cook it in loaf pans!). 375 degrees for 20-25 minutes. Makes 2 dozen.
Do you think I can use almond flour? I bought some for another recipe and now I have a whole bag to use up. Don’t usually use it so I’m not sure how to use it. Thanks
Hi Kathy – you could try, although I don’t know how almond flour does as a sub 1:1 for all-purpose flour. Good luck if you try it!
This definitely lives up to the hype! So yummy, luckily I ate a piece before my family got to it. Two loaves gone in one morning!!
Truly the best of the best!
In 3rd grade my teacher sent us home with a nearly identical recipe, only no buttermilk, and sugar was a whopping 3 cups!
Love this recipe and have never felt even remotely tempted to deviate and try another! Our family loves this with 100% whole grain, and they don’t last long!
Thanks again Mel!!
Would the batter be sturdy enough to add a crumb topping? Thank you.
Yes, I believe it would. 🙂
Yum! I made this today & followed the recipe as written. I used 1/2 cup apple sauce & 1/2 cup oil. Also, mini chips & regular sized chips. I was using up opened bags… it was moist & delicious. I had an ‘all Mel’ meal tonight!. We had the roasted cauliflower and white cheddar soup, also, Mel’s no knead peasant bread. Everything was fantastic!
Mel, thank you so much for all of your wonderful recipes. You are my go to recipe goddess.
Ah, thank you so much, Debra! Made my day!
What do you think about replacing the spices with some chai latte powder? Would you do the same amount as the spices calls for?
Thanks,
Leigh
Hi Leigh, I haven’t tried that, so you’d have to experiment (I don’t have a lot of experience adding chai latte powder). Good luck if you try it!
Just made this as mini gluten free muffins using bobs red mill 1 to 1 gf flour. followed the recipe otherwise exactly as written. turned out perfectly.
I have been making this almost every week for the last few months. The kids love it for breakfast. We eat pumpkin year round.
I like to make a quick bread before church to go with Sunday dinner and this has quickly become our favorite! Between this and your sourdough pumpkin muffins I have to keep a constant supply of pumpkin in the pantry!
Love that it uses the whole can of pumpkin, that it’s easy to throw together, that it makes 2 loaves, and it tastes great!
I’m not a pumpkin fan BUT I’ve been making this bread for my bestie for many many years and she says it’s amazing I do have to say that when I have tried a piece of it I am always surprised by how moist and delicious it is. I never add chocolate chips (don’t hate me) because they make it to sweet I love how it’s so insanely easy to make. One can of pumpkin, one bowl and a whisk, mix dry ingredients, mix wet ingredients, mix together and bake
Absolutely delicious, you just made my day. Thank you for sharing!!!!!!!
Just one more thing, 5 stars are not enough, I gave a 10
Decreased the sugar, used 1/2 applesauce, 1/2 melted butter instead of oil, and white chocolate chips (because I was out of chocolate chips). So yummy!!! This will be on the rotation regularly!
I knew this was the best of the best but this year I got adventurous and tried a different recipe that required making homemade pumpkin butter… it wasn’t worth the extra effort. So I’m back to this recipe! Tried and true, this is THE BEST pumpkin bread recipe on the internet.
I make this with 5 very ripe bananas instead of the pumpkin, basically 2 cups of mashed banana. I decrease the sugar to 3/4 cup. Plus add a bit of vanilla. Makes for a wonderful variation.
We make this all the time it is a favorite!
I just made this today. I made it with 3 and a half cups gluten free flour and it turned out perfect. I didn’t have two bread loaf pans so I used my Bundt pan. I put a little less than half in the bread loaf pan and the rest in the Bundt. They cooked perfectly and the taste is undoubtedly the best pumpkin bread I’ve ever had.
Thank you Mel!
I love the blender muffins but would like to try making them in mini loaf pans. How do I change the cooking time, etc
I haven’t tried it so I’m not 100% sure, but I would check the mini loaves after about 18-20 minutes.
I happened to find a bag of pumpkin puree in the freezer today, and needed a good recipe for pumpkin bread. I knew you wouldn’t let me down, Mel, and I was right. This bread is moist and delicious! I actually forgot to put in the chocolate chips — who am I??? — and it still turned out wonderfully! I will try them again with the chocolate next time. Someone else in the comments mentioned cranberries, so I might have to make that variation, too.
I only did 1 1/2 cups of sugar, and it was still plenty sweet for our tastes. My hubby doesn’t even really love quick breads in general, and after his first bite he was raving about these. He is also not a “raver” of food, so if he says “wow” about something, it is a big deal!
Thanks for always being here for those last minute recipe choices we need help with.
I have been making this for years and it’s still my favorite thing to bake during the holiday season! I give it as gifts and use all AP flour, the full amount of sugar, and buttermilk so it’s extra special but at home we use whole wheat flour, water, and only 2 cups of sugar. I love it both ways and love that this recipe can be made without dairy as we have a few family members who don’t tolerate it well. Thanks again for another amazing recipe!
I’m out of whole wheat flour right now. How bad would it be to just stick with white?
It would work just fine!
Hi Mel,
I want to try baking this goodie as fall is coming but would you help me with pumpkin puree? As I’m not sure it is available in the market(i live in Germany and been searching for it). Any suggestion or recipe I can follow to make puree from scratch? Thanks!
Hi there – it’s basically cooked, canned pumpkin. Can you get that?
Loved this. It was ok fresh from the oven, but great a few hours later, and amazing the next day .
After freezing, what do you do to thaw?
Just pop it out of the freezer and let thaw in the fridge or on the counter.
Hi there, Mizz Mel! 😀 Last week, I determined to get this bread thing down so I stocked myself up with yeast and all the fixings, researched how-tos on the interwebz, then chickened out and wound up in your quickbreads. ROFL I’ve actually been frolicking around your site for about 3 days now, learning how to do stuff, taking notes, swiping recipes. Your site has been amazingly helpful and I just had to say hello! I’m waiting til next week to try the hard core stuff–my first ever loaf of simple white yeast bread–but that wildebeest I’m married to got wind of it all and is expecting something yummy tonight. This ought to do the trick! It’ll also get rid of a stray can of punkin left over from the holidays. 😉 Say, got any non-pie ideas for a stray can of cherry filling? ;-D
Just an update…this recipe is *amazing*…the wildebeest (LOL) never asks for more but he gobbled down 2 fat slices, still warm with slathered butter. To be honest, I messed it up. I didn’t sift the dry ingredients together, then when I was stirring, my arm got sore (I’d been scrubbing things all morning) so I know I didn’t stir enough. The bread is very dense and seemed a little sunk down in places before I sliced it (I froze half). It is so delicious that I forgive myself, but I now understand what happens if the leavening agents don’t get nice and mixed. 😮 A very scrummy screw-up!
This really is just so good. Easy to make and beyond delicious.
I was just now making your pumpkin bread recipe for the uupteenth time and just wanted you to know you are our FFAVORITE chef!!! And I make your pancake recipe ALL the time for the past 10 years. Oh and your lemon bread! Your pancake recipe is absolutely delicious with vanilla yogurt instead of buttermilk or plain yogurt fyi! I believe I’ve posted in the comments long time ago but it makes them incredibly delicious. That j you for everything and for being you Mel! And how you make this world a better place. Oh and your white pasta sauce too much love, mindy
Thank you so much, Mindy!
Just curious: I want to bake this in those very small bread pans for gifts. How long would I cook it for? Thanks!
What size are the bread pans?
Mixed up half a batch with mini chocolate chips and turned them into mini muffins. Baked for 14 minutes, made 36.
This is a family favorite! I’ve substituted butternut squash for the pumpkin before, and actually liked it better. Just this week my son asked me to make this. I have SO MUCH banana squash to use up and my kids won’t eat it. So, I figured if I had substituted butternut squash before, why not banana squash? My kids loved it and had no idea what I had done. Hahaha!!! I told them after the fact. They all had a good chuckle over it. Now, will they actually eat the squash by itself… without the cinnamon, nutmeg, sugar… ??? Probably not, so looks like I’ll be making a lot of pumpkin (aka squash) bread in the next couple of weeks. 🙂
That’s so fun to know that other types of squash work well in this!! Too bad it hasn’t converted them over to just eating the squash by itself! 🙂
Yum. I made this and as always your recipe turned out just right. The baking time for me was just over 60 minutes.
Since canned pumpkin comes in 396 mL cans in Ontario, I have enough pumpkin left over for another full batch. Bonus!
Love Pumpkin Bread ! not a fan of chocolate chips, so i use fresh cranberries & nuts. Turns out great. Mel….love your blog
Tonight I made Pumpkin Bread for the first time ever and your recipe did me SO well! I made 4 mini loafs. I decreased the sugar by 1 cup and I like it that way…I don’t like my pumpkin bread too sweet. Thanks for another winner recipe!
Perfect is an understatement! I shall never again Google “pumpkin bread recipe”. Never. PS: Cinnamon chips in place of the chocolate chips is also amazing.
Have you ever made this in a bundt pan? Thanks!
I haven’t; sorry!
I came here to ask this exact question! Did you try it, Emily?
I didn’t… I ended up baking it in loaf pans. Next time I’ll definitely try it in the bundt pan.
Best 12-24 hours after baking. I use 2 cups sugar and find its plenty sweet.
Oh my literal goodness!!! This pumpkin chocolate chip bread was amazing! I was actually able to make two 9×5 loaves along with a mini loaf to take to a neighbor. That way I didn’t feel so bad eating the two large ones pretty much all by myself! (JK, my family helped – a little… 🙂 Yummy!!!
This is delicious. My family was so happy to have this for snack. I love that this makes two loaves! Thanks!
I am wondering why this recipe only uses baking soda when there are no acidic ingredients? I looked at several other recipes online that follow this same basic outline, but all I can find online is that you have to have acid in an all baking soda recipe. So I’m confused. I’m asking because I am really struggling to get recipes to puff up on top (these quick breads, muffins, cakes). I don’t live in a high altitude, I’ve tested varying the temperatures a bit (alongside getting an oven thermometer). I really feel like it has something to do with the leavener. But, cannot figure it out since I made this again adding 1/2 tsp baking powder (like some other recipes call for) and still had slightly sunken centers:(
I don’t know the particulars about how this original recipe was developed, but I agree that leaveners can be confusing. Usually baking soda IS used when there is acidity (like sour cream or buttermilk) but for whatever reason, it seems to work as the leavener in this recipe, as well, even with the water (not the buttermilk sub). Have you made it using the buttermilk in place of the water? That may help. Also, here’s an article I found interesting about quick breads sinking: http://www.spokesman.com/stories/2009/aug/05/fine-cooking-offers-tips-to-avoid-sunken-quick/
Thanks for the article! The one thing I hadn’t seen before was the overfilling the pans. Most recipes like this say 1 large loaf makes 3 minis. So that’s what I did (since I have a harder time making large loaves). Have thoughts on how filled the pan should be? Mine were about 3/4 filled. Should it be more like half?…muffins too?
Oh and I did try both-using water &buttermilk, it came out the same for me.
Try 1/2 to 2/3 full and see if that helps!
Buttermilk adds acidity. Great recipe Mel!
Made this today and it is absolutely wonderful. Thanks Mel!
Made this today, going to slice and freeze for grab and go for kids lunches (we have some sandwich haters;) and it is SO good even while it’s still hot. I think I should have cooked a bit longer bc the centers have fallen a tad, but it tastes delicious. I used 100% whole white wheat (finely ground) and didn’t have any issues. I always use that though, because I prefer to grind my own. Also made your best zucchini bread and I’m excited to try it once it’s out of the pans. Thanks Mel, you’re the BEST.
Well, I tell you what Mel……..I have made this recipe 35 times! I get requests and compliments on it constantly. Such a great recipe. I’m making four more loaves today. Thank you so much for sharing it. I would never have tried this flavor combination had you not suggested it. I just never thought pumpkin and chocolate went together, but boy was I wrong!!!!!! Thanks again and again. Dezi
Thanks, Dezi – glad you love this bread!
If I use homemade pumpkin puree, do I use 15 oz that the recipe calls for? It seems like homemade puree is softer, and am wondering if I should use a little less. Or perhaps add a little more flour???
I agree…homemade pumpkin puree is a bit softer in texture. I’d still probably use the amount called for in the recipe so you get maximum pumpkin flavor and maybe cut the liquid down to 1/2 cup instead of 2/3.
Nevermind. I just realized that they are all dry ingredients. I’m ridiculous. Sorry… long day.
Hi. This is very tasty. Thanks for sharing. Has anyone ever tried it in a bundt pan? Would it work? Just wondering…
You can’t go wrong with chocolate and pumpkin! 🙂 I know when I make this, I won’t be able to stop myself! <3
If I am substituting applesauce for half of the oil, would you recommend unsweetened, or just regular applesauce?
Probably unsweetened if you have it.
Made this yesterday and it’s just as good as you said. My husband called it “crack bread” because he couldn’t stop going back for one more piece!
Have you ever made this as cupcakes with a cream cheese frosting? What are your thoughts on that?
I haven’t but I kind of like the idea! I think the muffins will be more dense than a traditional cake batter.
Made this yesterday and had my second (and third) slices just now – even better!! So good. I made it with the 2 cups of sugar and I think it’s definitely sweet enough. I also made it with the chips I had on hand: about a 1/3 cup dark chocolate, 1/3 cup white chocolate, and even threw in the last ~ 1/4 cup of skor bits! Thanks for another awesome recipe!
I discovered a dark chocolate intense orange lindt bar in the depths of my freezer. I added it instead of the chocolate chips and it adds a wonderful, subtle hit of orange in the bread. 🙂
I would love to watch your BYU event on Facebook live as well– hopefully that works out! I’m sure you’ll be fantastic!
This pumpkin bread looks amazing. Thanks for reminding us of it, and for the pretty new pictures!
This is identical to Downeast Maine pumpkin bread on Allrecipes.com I guess King Solomon knew what he was talking about when he wrote “there is nothing new under the sun” in Ecclesiastes.
I made this last night and I’m having it for breakfast. Delicious! It made two loaves so I’m giving my mom one. Thanks!
1 – this looks delicious!
2 – it’s times like this that I wish we lived in Utah…
3 – Is your last name Gunnell?!? If so, there’s a very real chance were related and I’m just a little excited about that (I’m probably coming across a little creepy too… Sorry about that…)!
Substitute some of the flour with “rye flour” and you will have a hit for sure. I make this recipe every year and also use the “chunk chocolate” that I can only find at Walmart. Everyone raves about it. Try it!
Made this for Halloween night and used 2 cups of sugar and l/2 oil and 1/2 applesauce. So good and moist. And I didn’t need to cook it as long. Love this! Great for gift giving too!
You did again Mel!!! Thank you for making my dreams come true ☺️. I made this and it worked beautifully! If you’re ever in Rexburg let me know you have a cult following here! Thanks for all you do- and being our favorite!
Would love to see your tips and tricks for college students to eat healthy here on your website. My youngest is in a dorm room with no sink, no toaster or microwave allowed, basically a Keurig is the only appliance. The cafeteria isn’t always an option, but there is a microwave wayyyyyyy down the hall.
Any chance you can record your presentation at BYU so we can watch it online if we can’t be there in person? Hope it goes well and you enjoy your time in Utah!
Hi Lucy – I’m thinking I might be able to FB Live it – we’ll have to see once I get there but at the very least, I’ll do a recap on my blog. 🙂
Oh I was sooooooo excited when I saw you are going to be at BYU!!! I live in KS, but my daughter is a freshman there. I immediately called her and said, “You have to go! You have to go for me!!!!” So my daughter will be there for me! I told her she had to get a picture with you for me too 🙂 And also, love this bread! Thanks!
I’m excited to meet her, Jen!
I hope you do!!! She is definitely going because she knows she might be disowned if she didn’t 🙂 But please do a recap on your blog!
I’m slightly devastated that we won’t be in Utah for me to meet you this week! Any chance an Idaho one will be happening in December? 😉
Paige
http://thehappyflammily.com
I’ve been waiting for this so thank you for your timely post !
Have fun at BYU. I graduated from there a few years ago
Right after I sent my messages, I got an email from a local grocery store, their bakery is selling pumpkin chocolate chip bread at $2.99 per loaf.
I figure making this will cost $1.00 or so per loaf. I found canned pumpkin for 50 cents per can after Thanksgiving last year and bought 10 of them :)….the date on the can is still good. I grind my own white wheat flour so 1 and 1/2 cups will cost 7 cents (I have stored wheat that I bought when $8.00 for a 50 lb. bag). Bought 6 dozen eggs on Saturday for $5.00 which makes the eggs about 7 cents each, and bought a 4 lb bag sugar on sale for $.99, which makes one pound (2 and 1/4 cups; as 3 cups seems too sweet to me) for 25 cents. Milk was on sale for $1.79 a gallon so the 3/4 cup will be about 8 cents. The 1/4 cup oil will be about 12 cents. I buy unbleached flour by the 25 lb. bag for $5.99 when on sale, we transfer it into large buckets and it lasts 5 to 6 years unopened and lasts around 6 to 8 months after opened ……so 2 cups of unbleached flour is about 12 cents. The chocolate chips of course on sale also!!
I wait for sales and bargains, then stock up, which keeps our grocery bill at half or less of what it could be. I try to stay between $1 and $3 per day per person. We eat healthy……lots of grains, beans, vegetables, and meat in one meal per day. We do not buy cold cereal, it took me a year to get my family off of cold cereal :). Desserts and snacks are usually fruit or fruit/vegetable based.
For example, $1 per person per day looks like this at our house:
~oatmeal pancakes with applesauce / grilled cheese on homemade whole wheat sandwich bread, easy tomato soup (from a can of tomato sauce that costs 20 cents at case lot sale time and makes 2 to 3 servings of soup) / pepperoni pizza, 3 bean cabbage salad
~oatmeal and fresh fruit / lentil tacos with lime, sour cream, cilantro / spaghetti with meat, green beans or zucchini or broccoli
~whole wheat pancakes with applesauce / bean burritos / chicken vegetable soup with homemade noodles
~brown rice n’ raisins / chili with meat, cornbread, carrot and celery sticks / cheesy oven pancake, apple wedges
~hash browns, eggs, fruit / homemade vegetable soup, biscuits / black beans n’ sausage over rice topped with cheese
This recipe is similar to a pumpkin bar I make. First of all, it takes to whole wheat flour really well, so I’d use half of the flour as whole wheat. Next, when I first tried the pumpkin bar recipe given to me, it had 1 cup of oil………I thought good grief that’s a lot of oil, and because pumpkin is moist, I wonder if I can use 1/4 cup oil + 3/4 cup milk instead of that entire cup of oil…….so I did and is was perfect. Thus, will do the same with this recipe. I’m not a fan of pumpkin bread but this recipe is catching my eye, so with the changes in whole wheat flour and less oil, and the chocolate chips, I’m going to give it a go.
Hi Mel,
I am hoping to come to hear you at BYU. Is there a cost involved? I usually don’t go places with money unless needed 🙂
Thanks!!
Nope, no cost! It’s free. Hope to see you! 🙂
Thank you Mel, looking forward to it.
I wish I could make it to BYU to listen to you! We lived in Utah, but just moved out of state and I am so bummed about missing this! Maybe I can send friends and family as in my place 🙂 Would you consider doing a post about your presentation?
I haven’t ever been crazy about pumpkin, but recipes like this have been slowly changing my mind over the past couple of years. Yum!
I would love to turn these loaves into muffins. How would I do that?
I believe others have done the same thing if you read through the comments above.
I accidentally only used 2 cups sugar when I made this last night. It’s still tasty. This is coming from someone that has a MAJOR sweet tooth. I also sub butterscotch chips for the chocolate and use ginger instead of nutmeg. Yummy!
I’ve made this twice and my family loves it. The only problem I have is a crunch in each piece like egg shells. It must be the sugar, but the batter is mixed very well. Should I use sugar fine sugar instead of regular? Has this ever happened to you?
Hi Shirley – I’ve never had that same texture issue with this bread. You could definitely try fine sugar to see if it helps, though.
I’ve had this issue, and it’s from the nutmeg.
Nevermind! Found the answer. Thanks!
I don’t have whole wheat flour. Can I just add an extra cup of white flour?
I made this conference weekend and I’ll be making it again very soon! We had some new neighbors move in and I think it would make a great welcome gift! Thanks!
It seems like my post didn’t get posted
I LOVE it
It’s like you read my mind! I was so happy to see this recipe, especially since it was exactly what I was looking for! I just finished making banana bread with chocolate chips and I though hm..I should make some pumpkin bread with chocolate chips. My Gramma used to make it and I haven’t had it in years. I figured I’d find a good pumpkin bread recipe on your site but was excited to see you added chocolate chips to it, best way to eat it!!
This was fabulous. It made one large loaf, 12 muffins, and 4 Texas-size muffins. I now have a replacement for the Trader Joe’s pumpkin bread mix. 🙂 Thanks for another keeper!
Made for the first time…I was out of wheat flour so had to just use all white flour. Yum! Made some mini muffins for my toddler without the chocolate chips and he’s already on his third 😉 I enjoyed my regular-size muffin with the chocolate chips! Thank you for another great recipe! 🙂
i think ive made this recipe at least three times now this season. we seem to prefer it in muffin form, you know, easier to stuff it in my mouth. reduced the sugar to 2 cups, 1/2 c choc chips and 1/2 c toffee bits. you know i love ya!
I absolutely LOVE this bread! I make it frequently and my whole family loves it, as well as all friends who have tried it. I have the same issue, however, each time I make it and I’m hoping you can help: In order to get the bread cooked all the way through in the middle, the bottom and side edges get way too dark and overdone. I have two types of pans that I use – dark non-stick and glass. This issue happens with either type of pan. I am not in a high altitude area (North Carolina), as I know that can make a difference. Any suggestions? Also, was wondering about making this as mini loaves – if so, how much time do you think the mini loaves would need to bake? Thanks so much! Your blog is awesome and is my go-to source for recipes!
Hi Stephanie – what size are your pans? If you are using the 9X5-inch, you might try using the smaller size (8 1/2 by 4 1/2-inch) – see the note in the recipe. And yes, this works great as mini loaves. I’d check them after 25 minutes.
Has anyone tried with coconut oil?
Hi Mel:) You have become a house-hold name in our home! My husband, who doesn’t like pumpkin bread and wasn’t exactly looking forward to this recipe coming out of the oven, made these sounds as he tried the bread: Mm. Mmmmm. Mmmmmmmm! He loved it! We know we can always count on your recipes. Thank you!
I’ve tried quite a few of your dinner recipes and when I was craving pumpkin bread I came straight to your blog.
This was my first time baking with whole wheat flour and it was delicious! We’ll have to see if my husband approves now. I cut the recipe in half, used slightly more wheat flour and only used 1 cup of sugar. It still tastes great! Thank you!
There are few foods more comforting than a slice of warm pumpkin bread and this hit the spot today. I know Milwaukee tends to be warmer than other parts of WI so I can’t complain but I still wish Wisconsin would decide to finally let go of winter! I made 3 loaves in 8×4″ pans and they only took 45 minutes.
Made this the other day as gifts for teachers…I used mini disposable foil pans and got 8 mini loaves from one batch! Perfect for gifts tucked into those holiday treat bags and saved me a lot of time! I ended up baking them for about 20-25 minutes and covered loaves with foil last 5 minutes. Delicious recipe, thank you!
FYI, I forgot to put the oil in! It still came out amazing. I think I was rushing to get ready to go to the World Series. Worked out well.
I used whatever the Libby’s Pumpkin in a can is 🙂
Mel;
I’m eager to try, but confused about whether or not plain pumpkin works as well as puree?
Thanks!
Just pulled two loaves out of the oven! So good!
thanks guys!! Getting ready to make this and wanted to ask – since I’m going to add white chocolate chips I thought I’d do my best to make them as healthy as possible! ROFL!
I always use ALL applesauce and it turns out just fine 🙂
Jenn – I think several commenters have tried that same thing so read through the comments for details. I’ve never tried it but usually that substitution works ok (at least for half the oil).
Can you substitute applesauce for any of the oil in this recipe???
I realize it’s not even close to fall, but I had this one last can of pumpkin hanging around in my pantry and we were running out of breakfast cereal… so I had to make this recipe of course! The loaves baked up beautifully except that they did stick horribly to the bottom, even though I greased it very well. Next time I’ll have to use the flour too- I thought I could get away with it but oh well! It still tastes delicious! Thanks!
Casey – welcome! Yes, you can definitely use all white flour. The wheat flour lends a bit of density and nuttiness but the bread will definitely work out with all white (and will make it even more treat-like!).
I’m new to your blog, but ridiculously excited about trying your recipes! I don’t have whole wheat flour and was wondering if I could do all white flour. Will that drastically change the flavor/texture of the bread?
thanks! this was delicious! I accidentally added 2tsp of salt so I doubled the whole thing & ended up with A TON OF BREAD. good thing, too, because this is amazing. found the recipe via pinterest & will make it again & again.
I have recently uncovered a love for pumpkin, and discovered this recipe on foodgawker a couple months ago and fell in love. I decided to make smaller loaves for coworkers, neighbors, and family for christmas and I’m sure it will be a big hit! Thank you so much!
My son, age 8, loathes pumpkin. But he eats this bread faster than I can make it. Enough said, right? Four thumbs up!
I’ve made this 3x. I always get huge compliments.
Sometimes I leave out the chocolate chips.
Great recipe!
Anna – yes, if you are halving the recipe, only use half the can of pumpkin.
Silly question here – only have 1 loaf pan, so will have to halve the recipe. I guess I only need to use half the can of pumpkin?
I know this was posted last year, but it looks like comments are still being posted. This is a great recipe and taste’s very delicious. I keep having a problem with burning however, and I was wondering if you had any advice. I read the other comments and no one else seems to have this problem and so I’m thinking maybe it’s my high altitude (Utah). The first time I made the bread I made two large loaves and they were burnt on the outside but still doughy on the inside and so I thought I would try them in the 8 X 4 pans the second time, which I did, and they came out totally burnt. I refuse to give up on this because it’s such a great tasting bread, but I wanting it to turn out so I don’t have to cut the crust off, and also so I feel okay about giving it away. I was thinking of baking the larger loaves at a lower temp until cooked thoroughly, and just baking the smaller loaves for less time, but you’re the expert. Do you have any advice? By the way, thank you so much for the time you put into this blog, I’m cooking things I never thought possible!
Thanks, Jess – glad you are enjoying the recipes! If I were you, I’d probably try baking the bread at 25 degrees lower than the recipe states. Are your bread pans dark? That can sometimes make the bread crust darken more quickly. Another idea is once the bread forms the crust on the outside (and before it is overly darkened) you can carefully tent the loaves with foil while they continue baking. Hope you have better luck!
Delicious! I made this tonight and was not disappointed. Thanks for the recipe 🙂
I am so in love with this recipe. I made it for my family and they all loved it too. It’s addictive! I used half apple sauce and half oil. I also used Libbys pumkin pie filling but it was just plain pumkin! So yummy 🙂 Thank you
This is to die for – I made it last night and holy moly it was delicious. I did the same as Andrea and used applesauce instead of oil, and all I could find was pie filling instead of puree and it came out seriously amazing. My husband is loving it!
Yum!! I made these tonight and they were delicious! I love the way they make my house smell- so festive. I too used applesauce instead of the oil and cut back to 2 C sugar and they turned out great. Thanks Mel!!
Thanks Mel! I went ahead and tried to halve it, and it turned out great. Only have one loaf pan…so today I’ll make it again:) thanks again for a great recipe and your response.
Hello –
I’d like to try this recipe (looks great!) but I’m wondering if I half it to make just one loaf – will it work? It looks easily halve-able, but sometimes recipes don’t turn out after halving.
Please let me know. Thanks!
Sarah V. – I’ve never halved the recipe, but I think it should work just fine. You could always make both loaves and freeze one!
Mel, I am wanting to make this & I recently bought the white whole wheat flour that you mentioned in your oatmeal cookie recipe. I’m wondering if you have ideas for how to sub it for the white flour/ whole wheat flour combo in this recipe. Thanks!
Hi Linsday – you can use the white whole wheat flour for the whole wheat flour called for in the recipe. If you want to sub all the flour with whole wheat flour, you should be able to sub 1:1 the white flour for the whole wheat, but be sure to measure the wheat flour with a lighter hand (don’t compact it into the measuring cup).
When using all white whole wheat flour, it’s best to up the leavening to compensate for the heaviness of whole wheat flour, so I’d say to increase the baking soda to 3 tsp. and because that is salty, decrease the salt from 1 tsp. to maybe 1/4-1/2 tsp.
@Janet
Thank you for this tip!! I always bake with organic white-whole wheat flour and have never heard this advice.
🙂
I have 2 friends that have wanted me to try chocolate chip pumpkin bread for about 2 years. I gave in after I came across your recipe. I actually baked mine in baby bundt cake pans. They were fantastic! Maybe a new favorite fall recipe! I think maybe next time I will squirt some cream cheese icing in the middle of each cake! Yum!
Tonight at my house I had a little Mel’s Kitchen Cafe Experiment! I tried 4 of your recipes for our family dinner get together (Grilled Pork Chops {Amazing}, Pumpkin chocolate chip bread {wonderful}, s’more cookie bars {splendid}, & the cheesy cauliflower bake {got rave reviews, but not my personal favorite… next time I want to try it w/o the thyme and maybe more cheese!}) Thanks for helping my plan my dinner tonight! Love your blog!
I made this for a breakfast potluck at my office last week and it was great! The recipe is easy and my coworkers raved about it, thanks!
I tried this today and I’m thrilled with the results! I only have one loaf pan, so I made some muffins too. They’re delish!
You are my new best friend 🙂 This was delicious! I wish I would have read all the way to the comments at the bottom – I too made a double batch like Anissa and it BARELY fit into my biggest bowl. I made it into 12 muffins and 3 loaves and they were all delicious. I’d probably add some toasted pecans next time just for some more texture, but otherwise not change a thing. Thank you!
I made a double batch of this yesterday. I started to question my sanity when I realized how much dough it made, but luckily it all fit in the largest bowl I had. I made 10 mini loaves with the ceramic loaf pans that are $1 a piece at Michaels and then 2 9×5 loaves. Baked them all at the same time. Came out AMAZING. Seriously, such good bread. I’ve got all my mini loaves frozen and ready to hand out in their little pans for Christmas. 🙂 PERFECT!
Anissa – seriously – a double batch of this would make a ton! I’m glad it worked out well and that the mini ones baked up great, too.
This recipe is sooooo good! My whole family loves it! Can’t wait to make it again and share it for the holidays! 🙂
Thanks, Cindy!
Great recipe! I tweaked a few ingredients to lower the fat. Check it out at my blog
http://blogfoodbetter.blogspot.com/2010/11/pumpkin-chocolate-chip-bread.html
Jody – love the premise of your blog – making recipes healthier! Glad you liked this one!
I made these in mini-muffin form for my Kindergartner’s class Halloween party today. I made them last night, and when I ate the first one out of the oven I thought, “Ehh…not that great.” But I remembered what you said about them being better the next day, so I let them sit a few hours, tried one again and they were way better. Then I tried one this morning and wow! The flavors were so much deeper and richer. They were a HUGE hit. The other moms ate more than the kids and couldn’t stop raving about them! They all asked for the recipe and said I needed to bring them to the next party too. So, once again–thanks Mel for making me look like a super star!
Reyna – phew! Glad these really did taste better the next day and that everyone gobbled them up!
Made this today and sure enough, it’s the perfect pumpkin bread recipe – I had waaaay too many pieces! One question: do you flour your loaf pans after greasing? I sprayed my pans pretty generously, and the bottoms still stuck on all 3. I’m thinking I need to find “muffin wrappers” for loaf pans like they use in bakeries.
Thanks, Camille! I usually use the Baker’s Secret cooking spray that has flour in it. It’s amazing and resolves the need to grease AND flour. Before I used that, I would usually only grease the pans because I hate pounding out flour. I don’t remember having any sticking issues but adding the step to flour your pans could definitely help remedy that. By the way, king arthur flour (kingarthurflour.com) has those loaf tin liners you are talking about. I’ve never bought them but I’ve wanted to many times!
I have NEVER made pumpkin bread before, since I have never really been into pumpkin things! But last year I tried someone’s recipe for pumpkin bread and I fell in love. Sadly I never got the recipe from them…but today I found yours! It was DIVINE! I made one loaf with Choc. Chips and one without. They were both great. And by the way…whenever my husband goes crazy over one of my recipes and asks, “Where did you get this recipe??”…it’s always from your site. I can honestly say that every recipe I’ve ever made from here (which is a lot) has always turned out great.
The one we make and eat the most is the oatmeal pancakes. That is something we have at least once or twice a week! Yum!!!!!!! Thank you for your incredible recipes, I am amazed!
Amy – thank you for your sweet comment! I’m thrilled this pumpkin bread met your expectations of the recipe you had lost. That’s wonderful you’ve had such good luck with recipes from here and I hope it continues. Thanks for letting me know!
I made this other day and we all LOVED it! I planned to freeze two of the loaves for later during pumpkin eating season, but nope – they are all gone! Thanks for the recipe.
JaNae – well, I’m sorry you didn’t get any left to freeze but I’m glad that’s an indication everyone liked the bread!
Very tasty. I completely forgot to add the water and it wasn’t a problem at all.
I did half oil and half applesauce. Hmm… I wonder how it would be if you increased the amount of WW flour and decreased the white flour….
Erica – glad you loved this. And as for the whole wheat flour, I’ve successfully made it with all whole wheat flour (using white wheat flour). It is definitely more dense and not as light and decadent, but it is still delicious.
I forgot about this recipe! Thanks for posting it and reminding me about this delicious bread!
It’s not fall without this bread!
I’m so excited that you posted a recipe for this! Your recipes haven’t failed me yet, and I’ve been looking for the perfect pumpkin chocolate chip bread recipe for a loooong time – I’m hoping this is it! I’ll try it out this weekend.
Hi Mel! Could I refrigerate the batter since I had some leftover and was thinking making I could make a few muffins? Do you think it would work in muffin form and if so, how long should I try baking for?
Also, do I store the bread in the fridge overnight or just leave it on the counter?
Thanks!
Lori – I’m guessing this batter would fare well refrigerated but probably not for more than a day. I definitely think these would work in muffin form. I’d check them after baking for 10-12 minutes just to be sure. They might need upwards of 15 (at the same temp in the recipe). I usually leave my bread on the counter overnight.
Oh, We also added applesauce instead of oil and it was still fabulous!
I made this bread last night, and everyone loved it. I only put 2 cups of sugar instead of 3 and it tasted great.
Thanks, Erin – I appreciate you including your changes, also!
pumpkin bread is tolerable, but the simple addition of chocolate makes it irresistible. it’s probably not a good thing that an ingredient holds such power over me. 🙂
If you substitute apple sauce for the oil, it’s just as moist and much healthier! :]]
and it tastes AMAZING!! my family loves these in muffin form.
Mel, this was fabulous! Perfection! I think it had the perfect amount of sugar and my house smelled unbelievable. I COULD NOT wait until the time you mentioned it would be at its best….I ate it straight out of the oven! My mom kept making up excuses to come back in the kitchen and get another chunk! She said, and I quote, “I don’t even like stuff with pumpkin, and I am in HEAVEN!” I used one 9X5, two little tiny pans, and then made the rest into the perfect muffins which my kids are devouring two at a time! It made me happy to put those as the dessert in their school lunches instead of a Hostess Ding Dong! Truly, you are my hero.
Allie M. – glad you liked this one (even straight out of the oven!). That is hilarious about your mom…and a great compliment! Thanks so much for checking in on this recipe!
Melanie..this is my favorite recipe too! A quick ‘lowfat’ tip…use 1/2 c. applesauce and 1/2 c. oil and you will never be able to tell the difference! It will still come out soft and smooth, but it will be half the fat. Applesauce is my go-to ingredient when trying to cut back on calories.
Great minds think alike…I was just about to blog about pumpkin bread today too. It must be that time of year 🙂
http://www.dealstomeals.blogspot.com
Made it. Ate all of it. Loved it.
To the readers who said it had too much sugar, au contraire mon amie. I think you got it wrong. This recipe actually has LESS sugar than most recipes. Some stated that their recipe usually uses 3 cups sugar; I have similar recipes — but they only make one loaf. This recipe makes two loaves. So, there is only 2 cups per loaf.
The wheat flour is a huge plus.
By the way, that Nate guy seems pretty awesome. I recognize the name from the best corn bread and honey butter of all time.
Johnson – thanks for your comment (made me smile)! I was actually getting ready to chime in on the too-much-sugar discussion by also reaffirming that this recipe makes two large loaves so thanks for doing it for me. And actually, sugar and loaves aside, this isn’t meant to be health food so as long as you realize it’s more like a cake, we should all be good to go! Glad you loved it. Oh, and yes, that Nate guy is pretty awesome. Good looking. Smart. Funny. He gets it from his big sister.
Made this today! YUM, thanks!
Thanks, Amanda!
Really have been looking for a great pumpkin bread! I’m excited to try it!
I’m in but hold the chocolate! 🙂
~ingrid
This looks so delicious, I will have to make it! Never tried with choco chips before, yum.
Thanks for the post – I appreciate that this recipe makes 2 9X5 pans. I’m always on the lookout for larger volume recipes! this will be one of my weekend projects!
I have never heard of water in a quick bread…very interesting! I have yet to make pumpkin bread this fall and this just might be the one I make! It looks delicious!
Looks so yummy! I haven’t made a loaf of pumpkin bread yet and it’s already mid-October..Yikes!
looks a-maze-ing!!!
I have a similar recipe I’ve been using for a couple of years & have tweaked it to make it healthier. Mine calls for milk, butter instead of oil & more eggs. I’m going to try yours & see how it compares because I like some of your ingredients better!
My kids take it to school for a snack & love it! I triple my recipe using 5 cups of flour & freeze 2/3 of it & it’s great to have in the freezer!
I think you could use less sugar in your recipe & more whole wheat flour too. My kids can’t tell the difference!
yum-pumpkin bread is the BEST–I love the addition of chocolate chips!
I love pumpkin bread, though I’ve never tried it before with chocolate chips. It really is amazing how many variations of it there are. I keep thinking someone should do a linky of pumpkin breads alone just to see how many different ones pop up.
Yum!!! I’m a sucker for pumpkin chocolate chip yummies!! Love your recipes!!
This looks delicious! I may have to make some of this asap. Thanks for sharing. 🙂
I make this exact recipe. I can attest….It is divine! Now I have to go make it.
this looks similar to my mom’s pumpkin bread recipe which is my all-time favorite…. might have to try it!
Pumpkin and chocolate are such a perfect combination! Your pumpkin bread looks delicious, Melanie! I wish I had a piece for breakfast! (Is that bad?) 🙂
Yum! I make a pumpkin friendship bread that would be perfect to add chocolate chips to. Thanks for the idea.
Wow – 3 cups sugar – no wonder this is the ideal bread! I don’t think I’ve ever put more than 2 cups of sugar in a quick bread recipe, I’ll have to make this today 🙂 Surely the cup of whole wheat flour balances everything and makes it a healthy indulgence!
wow – this looks perfect indeed! And since it has chocolate chips in it my husband may even try it! (he’s not a huge fan of pumpkin. gasp!)