Fall’s BEST quick bread studded with sweet chocolate, Chocolate Chip Pumpkin Bread is lightly spiced with cinnamon, nutmeg and vanilla. Easy to make, each bite is like a little taste of fall….even if it’s still 90 degrees outside.

Chocolate Chip Pumpkin Bread in a white loaf pan with a pumpkin behind it.

Easy Pumpkin Bread

I love a good quick bread recipe and I’ve been morphing this Banana Bread into so many other things lately that it was time I threw a little pumpkin into the mix….you know, because fall y’all!

But I couldn’t just do a pumpkin bread because for some reason, every time I’ve had just plain pumpkin bread I always feel like it’s just a little flat. Even the Starbucks Pumpkin Bread leaves me a little like “meh.” Like I have to slather on a half stick of butter to make up for the lack of something like raisins, nuts or….chocolate.

So, I threw in a few handfuls of mini chocolate chips to my Pumpkin Bread recipe because I LOVED what happened to them in THIS Banana Bread recipe…..and it was definitely the right thing to do.

Pumpkin bread is a type of quick bread, similar to banana bread, that is made with cooked pumpkin or pumpkin puree. It’s tender, moist and lightly spiced with pumpkin pie seasoning for a fresh taste of fall.

It’s simple to bake especially when using canned pumpkin and it’s highly versatile in that you can throw in your favorite things like dried cranberries, chopped nuts or chocolate chips….as we do here.

Chocolate Chip Pumpkin Muffins in a basket with a white napkin.

Ingredients You Will Need

The ingredient list is for Pumpkin Chocolate Chip Bread is pretty basic and you probably have everything you need to make it already in your kitchen.

Here’s what you need:

  • Granulated Sugar – I use refined white sugar here but if you want to make a healthy pumpkin bread you can swap it out for coconut sugar or your favorite natural sugar alternative. 
  • Butter – Salted butter is my preference but feel free to use unsalted if you’re trying to cut back on sodium. The flavor will be a little different but will still taste amazing. Room temperature butter is necessary so the ingredients blend together to be light and fluffy.
  • Pumpkin Puree – We like to use my homemade pumpkin puree but canned pumpkin will work just as well. 
  • Milk – The recipe calls for low fat milk or 2% but for richer texture, you can use Half and Half or whole milk.
  • Greek Yogurt – I like to add low fat plain greek yogurt for some extra tanginess. Sour cream is a great option, as well for a different take on this recipe.
  • Eggs – Room temperature large eggs are what you will need here.
  • Vanilla – Pure vanilla extract is called for but you can also use vanilla bean paste.
  • Flour – All purpose flour is my go-to because I always have it on hand. You can substitute with whole wheat flour but the bread will bake up a little more dense.
  • Pumpkin Pie Spice – We use this spice blend but a store bought seasoning will work perfectly.
  • Baking Soda 
  • Kosher Salt – The measurement in the recipe is using kosher salt, regular table salt will not measure up the same so use kosher salt for the best results.
  • Chocolate Chips – I LOVE semi-sweet chocolate chips but you can use milk chocolate or dark chocolate with excellent results.
Chocolate Chip Pumpkin Bread loaf sliced on a white board.

How To Make Pumpkin Bread From Scratch

As with all quick bread recipes, this homemade Pumpkin Bread is super easy to make.

  1. Beat the butter and sugar together with a hand mixer until fluffy.
  2. Add in the pumpkin, milk, greek yogurt, eggs and vanilla mixing until well combined.
  3. Whisk together the dry ingredients.
  4. Blend in the dry ingredients with the wet ingredients until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into a prepared loaf pan or muffin tin, if you’re making pumpkin muffins.
  7. Bake the bread for 1 hour or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes and then cool completely on a wire rack.
Slice of Chocolate Chip Pumpkin Bread on a white board.

Pro Tips

  • To prevent your quick bread from falling, be sure you don’t fill the loaf pan with too much batter. I like to leave about 1/2 inch between the top of the batter and the top of the pan for the pumpkin bread to rise. If you fill it too much and the batter reaches the top of the pan but still needs to rise, it will collapse.
  • Baking Soda….Check the expiration date on your baking soda. If it’s old or stale, that could prevent your pumpkin bread from rising.
  • Fresh Pumpkin Puree – If you’re using homemade pumpkin puree, make sure you drain it using a cheesecloth lined sieve to remove some of the liquid. I usually drain it for about 30 minutes to 1 hour before using.
  • Don’t over mix your ingredients, combine the ingredients just until they come together and there are no more streaks of dry flour. If you mix it too much, your bread will become dense and have a weird, gummy texture.
Chocolate chip Pumpkin Bread in a white loaf pan.

More Easy Pumpkin Recipe Ideas!

This easy Maple Pumpkin Bread is simple and amazing. Pumpkin Banana Bread is a mash up of our two favorite quick breads but we also love these Pumpkin Cream Cheese Muffins. They’re so, soooo amazing.

Or try this easy Pumpkin Bread Pudding….it’s the most amazing dessert for fall and perfect for Thanksgiving.

And you can never go wrong with a classic Pumpkin Pie…..or up the ante with this easy Pumpkin Cheesecake!

Pumpkin Cream Cheese Swirl Muffins in a basket with a white napkin and a cup of coffee in the background.


Chocolate chip Pumpkin Bread in a white loaf pan.

Get the Recipe: Chocolate Chip Pumpkin Bread Recipe

this chocolate chip pumpkin bread is perfect with a side of coffee!
5 from 1 vote


  • 1 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 1 15 ounce can pumpkin puree
  • 1/4 cup low fat milk
  • 1/4 cup plain low fat greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups mini semi-sweet chocolate chips


  • 1 loaf pan


  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the pumpkin, milk, greek yogurt, eggs and vanilla mixing until combined.
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the chocolate chips and stir briefly.
  • Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
  • Cool in pan for 10 minutes on a wire rack.
  • Remove from pan and cool on rack.


Makes one 9 inch loaf or 24 standard sized muffins. Bread can be wrapped tightly in plastic wrap, then wrapped in foil before freezing for up to 2 months. 
Calories: 234kcal, Carbohydrates: 38g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 31mg, Sodium: 155mg, Potassium: 0mg, Fiber: 2g, Sugar: 23g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg