chocolate chip pumpkin bread
Breakfast,  Dessert

Unbelievably Good Chocolate Chip Pumpkin Bread

Nothing says fall more than pumpkin baked goods. This chocolate chip pumpkin bread recipe makes two loaves. I dare you to try and not eat it all in less than 36 hours. Full of cinnamon and chocolate chips, it’s sticky goodness will have you addicted.

This recipe evolved from my college roommate Kaleigh’s recipe. While we don’t live as close to each other anymore, I always think of her when I make pumpkin bread. And her wings. The girl makes fantastic wings. Kaleigh started a blog in college and it inspired me to toy with the idea on and off before I finally started this blog 2 years ago.

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So is it really bread?

Yes. No. Maybe?

This chocolate chip pumpkin bread bakes in loaf pans so that makes it bread-like. But there’s lots of sugar which makes it lean more towards cake. Our favorite way to eat it is slightly warm with a little salted butter as the salt balances the sweetness.

However you want to label it, remember it is addicting. To prevent myself from eating literally all of it, I usually bake it on a Sunday. Then one of the loaf pans goes to work to share. I still eat a ton of it at work. But not all of it. That folks, is a win.

Let’s talk chocolate chips.

I’ve made this with and without chocolate chips. I prefer it without chocolate chips. EXCEPT when I use mini chocolate chips. The smaller bits of chocolate don’t disrupt the texture of the bread as much as regular chips. Plus then there’s chocolate. 1000/10 highly recommend mini chocolate chips in this recipe.

One more pro tip.

Use tea instead of water.

Bengal Spice or Hot Cinnamon Spice are optimal here because they boost the cinnamon flavor of your chocolate chip pumpkin bread. Let’s be real we all say we like pumpkin stuff, but mostly we like the cinnamon.

WHILE YOU’RE AT IT: Make an Iced Chai Latte

Chocolate Chip Pumpkin Bread

Sweet, sticky, & full of cinnamon flavor and mini chocolate chips. This pumpkin bread is the ultimate fall baked good.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword Chocolate Chip, Pumpkin
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 2 loaves


  • 3 cups flour
  • 3 cups sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • 3 tsp baking soda
  • ½ cup tea or water
  • 4 eggs
  • cup vegetable oil
  • 1 ½ cup pumpkin
  • 1 tsp vanilla
  • ~ ½ cup mini chocolate chips


  1. Preheat the oven to 350°

  2. Mix all dry ingredients together in a large bowl. (No chocolate chips)

  3. Add wet ingredients, mix well.

  4. Divide batter into 2 greased loaf pans.

  5. Sprinkle chocolate chips on batter.

  6. Bake for 40 min @ 350° and 15 min @ 325°

Recipe Notes

Switching to a lower temperature during baking helps ensure the inside is fully baked without overcooking the outside. 


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