Chocolate Chip Pumpkin Bread…pumpkin and chocolate team up in this update of a fall classic. This quick bread comes together fast and tasty!

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Ah, traditions…

Traditions lend comfortable predictability to life, like a snuggly blanket on a chilly day. Here in the US we just celebrated Thanksgiving, my favorite holiday of the whole year. I love that my nuclear family gathers, if only for a few days (with one daughter living in the South, these moments are rare). I love having all my extended family get together (which is more important than ever now that we don’t live in the same state). And of course, I love the food traditions. You know, roast turkey and stuffing, mashed potatoes with gravy, cranberry sauce, and all the desserts (those are my specialty, as you might expect).. Here I tweak tradition a little bit with my pies: Black Bottom Maple Bourbon Pecan Pie and Cranberry Almond Apple Pie with a lattice crust…yummmm (pausing to wipe the drool off my keyboard). One tradition I don’t touch is that my Father-in-Law won’t let me in the door unless I promise to bake him my Chocolate Chip Pumpkin Bread, and that’s upwards of 30 years now!

Chocolate Chip Pumpkin Bread is considered a quick bread. Unlike cakes & cookies, quick breads you mix all the ingredients together in a bowl…no creaming butter and sugar together. In fact, you don’t even need a mixer at all to make a quick bread, and they are oh, so versatile. They can be made in a standard loaf pan, mini loaf pans, standard muffin cups, or even mini 2-bite muffins…so many options! I couldn’t find my recipe when I moved to Boston, so I searched until I found one that looked similar to what I remembered on Alexandra Cooks. A few tweaks here and there, and voilá…Chocolate Chip Pumpkin Bread as it has always been. Yay…now let me in!

Chocolate Chip Pumpkin Bread ingredients
These ingredients are what I need to combine to gain entrance
Chocolate Chip Pumpkin Bread dry ingredients
All the dry ingredients
mixing in the spices and chocolate chips into Chocolate Chip Pumpkin Bread
Mixing in the good stuff
Before and after baking Chocolate Chip Pumpkin Bread
Before and after baking

I found it!

I recently found my old recipe I had used for years…you can see how well loved (and adapted over the years) it was. There was one year when I accidentally bought a large-sized (29 oz) can of pumpkin, so I added the 2nd recipe you see in the picture for Pumpkin Gingerbread Loaves (I couldn’t let that extra pumpkin go to waste!). The only real difference between my old recipe and the one above is the addition of more baking spices and the reduction in the amount of sugar needed, and both those changes are for the better, I believe.

Chocolate Chip Pumpkin Bread handwritten recipe
My old recipe…well loved and frequently adapted
Chocolate Chip Pumpkin Bread sliced
Freshly-baked Chocolate Chip Pumpkin Bread yumminess

Do you have a traditional “must have” dish at your Thanksgiving feast (or another celebratory dinner)? What do your relatives clamor for you to bring? Inquiring minds want to know! Having baking traditions is a great way of celebrating the past, even if you tweak it a bit. Now if you’ll excuse me, that last slice of pumpkin bread is calling to me (assuming I beat my Father-in-Law to it)…yummmm…

Slainté! L’chaim! Cheers!


Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread…pumpkin and chocolate team up in this update of a fall classic. This quick bread comes together fast and tasty!
Adapted from Alexandra’s Kitchen
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chips, Pumpkin, Quick Breads, Thanksgiving
Servings: 32 slices
Calories: 225kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 3 cups all purpose flour (13 oz, 360g)
  • 2 cups granulated sugar (14 oz, 400g)
  • 2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 cup canola oil (7 oz, 200ml)
  • 4 large eggs, room temperature
  • 1 can pumpkin (15 oz), canned, not pie filling
  • 6 oz water (3/4 cup, 172ml)
  • 1 package semi-sweet chocolate chips (12 oz, 2 cups)


  • Preheat oven to 350°F.
  •  Grease 2 8 1/2- x 4 1/2-inch standard loaf pans with a non-stick spray. You can also use 4 to 5 mini loaf pans, 2 standard muffin pans, or 2 mini muffin pans (see Recipe Notes for baking times).
  • Whisk the dry ingredients together in a large mixing bowl. Add sugar, oil, eggs, pumpkin purée and water and mix only until just incorporated, then stir in chocolate chips.
  • Pour batter into prepared pans (don’t fill pans higher than 2/3 full).
  • Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched and a toothpick inserted into the center of the loaf comes out clean.
  • Allow to cool in the pan for 15 mintues, then remove from pan and cool completely on a wire rack. Serve and enjoy!

Recipe Notes

When using small loaf pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes. Muffins take about 18-20 minutes, and mini muffins about 15-18 minutes.
You can substitute chopped nuts or dried fruit for the chocolate chips, if desired (but my Father-in-Law wouldn’t approve).
Nutrition Facts
Chocolate Chip Pumpkin Bread
Amount Per Serving
Calories 225
* Percent daily values are based on a 2,000 cal per day diet.
Did you make this recipe?Please share your pictures with the world…mention @scotch_scones and tag #scotchandsconesblog on Instagram, Pinterest, or Twitter. I can’t wait to see your creations!

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