February 16, 2025

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Pumpkin Chocolate Chip Loaf – I Wash You Dry

Pumpkin Chocolate Chip Loaf – I Wash You Dry

This Pumpkin Chocolate Chip Loaf makes for a perfect holiday gift! So moist and perfectly sweetened with that pumpkin pie spice!

This Pumpkin Chocolate Chip Loaf is a moist and tender pumpkin bread that’s filled with melty chocolate chips and delicious pumpkin pie spice!

This is a fantastic, easy pumpkin bread recipe and is perfect sliced with butter but I also love to pair it with Pralines and Cream Ice Cream for a special fall treat. 

sliced of baked pumpkin chocolate chip bread on metal cooling rack with dishtowel.

My Pumpkin Chocolate Chip Bread is a classic moist pumpkin bread packed full of delicious spices and mini chocolate chips. We love sweet bread loaves for the Holidays, as a snack, dessert, or even breakfast! 

Pumpkin Chocolate Chip Loaf

The best thing about chocolate chip pumpkin bread is that not only is it quick and easy, but you can also enjoy it all year round with canned pumpkin! 

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to make this Pumpkin Chocolate Chip Loaf. As always, you can find the full list of ingredients located in the printable recipe card below.

  • Pumpkin Puree – canned 100% pure pumpkin puree, not pumpkin pie mix
  • Eggs
  • Olive Oil
  • Water
  • Sugar – white granulated 
  • Vanilla
  • Flour – all purpose
  • Baking Soda
  • Spices – salt, cinnamon, allspice, cloves, ginger
  • Chocolate Chips – mini

ingredients for pumpkin chocolate chip loaf on wood board.

How To Make A Pumpkin Chocolate Chip Loaf 

This is a “quick bread” recipe, which means there is no yeast involved as a rising agent and no resting time. Instead, baking soda is used as a leavening, making the process much quicker! 

PREHEAT OVENStart by preheating the oven to 350 degrees F. Coat the bottom three bread loaf tins (8″x4″) with nonstick baking spray and set aside.

COMBINE DRY INGREDIENTSIn a large bowl combine the flour, baking soda, salt, cinnamon, all spice, ground cloves, and ground ginger. Sift together.

Dry ingredients for pumpkin chocolate chip bread in sifter in glass bowl.
COMBINE WET INGREDIENTS   In a separate mixing bowl combine the pumpkin puree, eggs, sugar, oil, water, and vanilla. Beat on medium speed until smooth and no longer lumpy.

ADD TOGETHERSlowly add the dry ingredients to the wet making sure to scrape the sides of the bowl. Once it is all mixed together add the chocolate chips and stir.

Electric mixer mixing wet ingredients for pumpkin chocolate chip loaf in glass bowl.

BAKE Fill the prepared tins 2/3 full and sprinkle a few chocolate chips on top. Place all the tins on a baking sheet for ease in transporting them to the oven. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool and enjoy!

Raw pumpkin chocolate chip batter in 2 metal baking pans.

 Recipe Tips and Variations

  • Skip the chocolate chips and add in chopped walnuts or pecans for a more nutty flavor.
  • Add a cream cheese filling – combine 1 egg, 4 oz of softened cream cheese, 1/4 cup sugar and 2 tbsp flour until smooth. Layer pumpkin bread, cream cheese filling, then pumpkin bread, then bake.
  • Top the pumpkin bread with a cinnamon sugar streusel (use the topping from this Pumpkin Crumb Cake recipe).
  • Keep it plain and simple and add a homemade tag when gifting. 

3 baked loaves of pumpkin chocolate chip bread on metal cooling rack.

How Should I Store Pumpkin Chocolate Chip Bread?

Can you prepare this pumpkin chocolate chip bread ahead of time? YES!   This recipe is lovely served fresh and warm, but is fantastic served a day (or 3) later. 

Here are the basics of storing and freezing Pumpkin Chocolate Chip Loaves. 

ROOM TEMPERATURE: 2-3 days in an airtight container.

REFRIGERATED: 3-5 days in an airtight container.

HOW TO FREEZE: Make sure your bread is completely cooled, wrap in plastic wrap and place in a freezer safe container. Freeze for up to 3 months.

Slices of pumpkin chocolate chip loaves on white plate.

The Best Pumpkin Recipes

Obsessed with fall flavors like I am? I have more amazing pumpkin recipes for you to try! 

I can’t wait for you to try this homemade pumpkin bread! 

Slices of Pumpkin Chocolate Chip loaf on white plate.

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Pumpkin Chocolate Chip Loaf

This Pumpkin Chocolate Chip Loaf is moist and delicious and perfectly sweetened with chocolate chips.

Prep Time15 mins

Cook Time45 mins

0 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Servings: 24 slices

Calories: 297 kcal

Author: Shawn

Instructions

  • Pre heat oven to 350 degrees. Coat the bottom of 3 (8″x4″) bread loaf tins with non stick baking spray and set aside.

  • In a large bowl combine the flour, baking soda, salt, cinnamon, all spice, ground cloves, and ground ginger. Sift together.

  • In a separate mixing bowl combine the pumpkin puree, eggs, sugar, oil, water, and vanilla. Beat on medium speed until smooth and no longer lumpy.

  • Slowly add the dry ingredients to the wet making sure to scrape the sides of the bowl. Once it is all mixed together add the chocolate chips and stir.

  • Fill the prepared tins 2/3 full. Sprinkle a few chocolate chips over the loaves. Place all the tins on a baking sheet for ease in transporting to the oven. Bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool and enjoy!

Nutrition

Calories: 297kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 254mg | Potassium: 68mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2814IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Keywords: Chocolate Chip, Easy, loaf, mini, pumpkin

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Slice of Pumpkin bread on white plate.