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Pumpkin Chocolate Chip Bread

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 2 loaves


  • 2 3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 Tbsp pumpkin pie spice
  • 6 Tbsp unsalted butter, room temperature
  • 3/4 cup oil, vegetable/canola
  • 1 1/2 cups granulated sugar
  • 1 (15oz) can pumpkin pureé
  • 3 large eggs
  • 1 (10oz) bag miniature chocolate chips


  1. Preheat oven to 350 degrees Fahrenheit. Grease two 8x4-inch loaf pans. Set aside.
  2. Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a bowl.
  3. In a stand mixer, cream the butter, oil, and sugar until light and fluffy. Add pumpkin puree and eggs. Blend until combined. Scrape bowl.
  4. Slowly add the flour mixture. Scrape bowl. Mix or fold in the chocolate chips saving a Tablespoon or so for the top. Divide batter between the two prepared pans. Top with extra chocolate chips. 
  5. Bake at 350 degrees Fahrenheit for 50 to 60 minutes, until a toothpick comes out clean from the center. Allow to cool slightly in pan about 10 minutes, then invert onto a cooling rack to cool completely. Store leftovers wrapped in plastic wrap or in a zip-top bag.

Recipe Notes

- To Freeze: Double wrap loaf in plastic wrap. Freeze up to 1 month. Wrap in an extra layer of foil or a freezer bag for longer storage.

-To make just enough Pumpkin Pie Spice for this recipe combine: 2 1/4 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.