Chocolate Chip Pumpkin Bread
Last Updated on August 21, 2025 by Jamie Saechao
Leaves are changing color, the air is cool, and this moist + tender chocolate chip pumpkin bread is the perfect way to celebrate fall!
Simple ingredients like pumpkin pice, cinnamon, and pumpkin puree combined with orange juice gives you a moist and flavorful bread- perfect for the crisp autumn mornings!
For more delicious quick breads, try this sourdough banana bread or sourdough pumpkin bread loaf!
Why You’ll Love It
- Warm spices and pumpkin flavor make this bread irresistable!
- This pumpkin chocolate chip bread recipe is easy to make and can be whipped up quickly with a spatula.
- Moist and tender, this classic fall treat is the perfect breakfast, brunch or dessert!
- Easily modified: add pecans, walnuts, or dark chocolate chips
If you love pumpkin recipes, try these sourdough pumpkin streusel muffins or pumpkin focaccia bread.
Ingredients
- All purpose flour: Use the scoop method by scooping the flour into your measuring cup with a spoon, then leveling it off with a butter knife.
- Baking soda
- Pumpkin pie spice
- Salt
- Cinnamon
- Large eggs – room temperature
- White Sugar
- Light or dark brown sugar
- Pumpkin puree – NOT pumpkin pie filling
- Vegetable oil: melted coconut oil, avocado oil can be used
- Orange juice:
- Vanilla extract
- Semi-sweet chocolate chips:
Recipe Notes: Orange juice adds a subtle tang and lots of moisture, but can be substituted with milk.
Are you a sourdough lover? Find my sourdough pumpkin bread here!
Recipe Tips
- For a soft, tender loaf, do not over mix the batter!
- Let the loaf cool on a wire rack for one hour before slicing.
- Line the bottom of your pan with parchment paper for easy removal.
- I have not tried substituting melted butter for the oil.
- You will need a 9×5 baking pan and medium and large mixing bowl for this recipe.
- This bread gets better with time. You’ll find the flavor and texture are enhanced the next day!
How To Make Sourdough Discard Pumpkin Bread
Step 1: Preheat oven to 350 degrees F. Butter and flour a 9×5 baking pan. Whisk the flour, baking soda, salt, pumpkin pie spice and cinnamon in a large bowl.
Step 2: Whisk together eggs, white sugar, and brown sugar in a medium bowl. Add the pumpkin puree, vanilla, vegetable oil, and orange juice and whisk.
Step 3: Add the wet ingredients to the dry ingredients and mix with a spatula until just combined. Do not overmix. Add the chocolate chips and stir in.
Step 4: Pour pumpkin mixture into pan and bake for 30 minutes, then loosely cover the top of the bread with a piece of aluminum foil. Bake for an additional 30-35 minutes. Test the bread for doneness by inserting a toothpick in the center.
Let the bread cool in the pan on top of a wire rack for 60 minutes before slicing!
Variations
- Substitute dark or milk chocolate chips for semi-sweet!
- Add chopped pecans or almonds to add crunch.
- Use milk instead of orange juice for added moisture.
Storage
Cool the bread completely, then wrap in plastic wrap- store in an airtight container up to 5 days.
To freeze, wrap it in aluminum foil and then place in an airtight container. Thaw the bread by placing it in the fridge over night. Warm it up in the morning and slather it with butter. Divine!
Chocolate Chip Pumpkin Bread
Equipment
- 1 Large Bowl
- 1 medium bowl
- 1 9×5 inch loaf pan
Ingredients
- 1 and 3/4 cup all purpose flour
- 1 tsp baking soda
- 1.5 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp salt
- 2 large eggs room temperature
- 1 and 1/2 cups pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1/4 cup orange juice
- 3/4 cup chocolate chips
Instructions
- Set the oven rack to the lower rung and preheat oven to 350 degrees F. Butter and flour a 9×5 baking pan.
- Whisk the flour, baking soda, salt, pumpkin pie spice and cinnamon in a large bowl.1 and 3/4 cup all purpose flour, 1 tsp baking soda, 1.5 tsp pumpkin pie spice, 2 tsp cinnamon, 1 tsp salt
- Whisk together eggs, white sugar, and brown sugar in a medium bowl until combined. Add the pumpkin puree, vanilla, vegetable oil, and orange juice and whisk.2 large eggs, 1 and 1/2 cups pumpkin puree, 1 tsp vanilla extract, 1/2 cup white sugar, 3/4 cup brown sugar, 1/4 cup orange juice, 1/2 cup vegetable oil
- Add the wet ingredients to the dry ingredients and stir until combined. Do not overmix. Add the chocolate chips and stir in.3/4 cup chocolate chips
- Pour pumpkin mixture into prepared pan and bake for 30 minutes, then loosely cover the top of the bread with a piece of aluminum foil. Bake for an additional 30-35 minutes. Bread is done when toothpick inserted comes out clean.
- Cool on a wire rack for 60 minutes.
Notes
- Use a square piece of aluminum foil and place it over the pumpkin bread halfway through baking. This will help prevent burning!
- Milk can be substituted for the orange juice.
- This bread gets better with time, like most quick breads, the flavor and texture are even better the next day!
