This Chocolate Chip Pumpkin Bread is moist, rich, and full of warm pumpkin spice flavor. Made with real pumpkin, cinnamon, and melty chocolate chips, it’s topped with a creamy cinnamon-spiced cream cheese icing that makes every bite irresistible. The perfect taste of fall comfort!
Chocolate Chip Pumpkin Bread is one of my favorites for fall baking. I made this yesterday, and I wish that you could have smelled the delicious aroma that filled my house! I thoroughly enjoyed it with my morning coffee. It’s just perfect for those chilly autumn mornings! What are some of your favorite fall foods?
If you are like me and love everything “pumpkin spice”, you will adore this bread.
It’s a supper, supper moist bread with just the right amount of cinnamon spice and loaded with yummy chocolate chips in every bite.
If you can resist not devouring this bread as soon as it comes out of the oven, it’s actually better the next day. Day 2 gives all the marvelous flavors time to soak in and the top forms a nice crispy, crunchy crust. With all that being said, I think I’ll have another slice and another cup of coffee right now before I finish this post. Yes, it’s that’s good! And I can’t wait for you to bake a loaf.
Why You’ll Love This Recipe
- Super moist and flavorful with real canned pumpkin and warm spices.
- Easy to make — no mixer required!
- Perfect make-ahead treat — it’s even better the next day.
- Can be baked as one large loaf or several mini loaves for gifting.
- Wrap mini loaves in plastic wrap or cellophane and tie with a gingham ribbon for a charming fall or holiday gift. 🎁
- A keeper recipe you’ll make year after year!
Another thing that I love about this bread is that it is so easy to make. If you have children in the house, they can help with it too. Kids love to help in the kitchen and this is a great memory making recipe.
The best thing about this recipe is that you don’t need an electric mixer just a good whisk. Mix your dry ingredients in a separate bowl (flour, cinnamon, salt and baking soda) and in another bowl beat the eggs with a whisk until light and fluffy. Add sugar and the other wet ingredients pumpkin and oil to the eggs. Next, pour the pumpkin mixture into the flour mixture and mix with a sturdy spoon. I use a big wooden spoon for mixing and blending.
What You’ll Need to Make Chocolate Chip Pumpkin Bread
(List ingredients without measurements here — you already have the full printable detailed list below in your recipe card.)
- All-purpose flour
- Cinnamon and a touch of nutmeg (optional)
- Salt and baking soda
- Eggs
- Granulated sugar
- Canned pumpkin (not pumpkin pie mix)
- Vegetable oil
- Semi-sweet chocolate chips
For the Icing
- Cream cheese
- Powdered sugar
- Vanilla extract
- Milk
- Cinnamon
How to Make Chocolate Chip Pumpkin Bread
- Preheat the oven to 350 degrees and grease your loaf pans or line them with parchment.
- In a large bowl, whisk together dry ingredients — flour, cinnamon, salt, and baking soda.
- In a separate bowl, beat eggs, sugar, pumpkin, and oil until smooth.
- Combine the wet and dry mixtures just until blended. Fold in chocolate chips.
- Pour into loaf pans and bake until golden and a toothpick comes out clean.
- Let cool completely before adding icing or slicing.
For the icing:
Beat softened cream cheese with powdered sugar, a splash of milk or cream, vanilla extract and a sprinkle of cinnamon until smooth. Drizzle over cooled bread.
This recipe will make 2 9-inch loaf pans so you can share one. I love to give them as gifts. Makes a perfect hostess gift, teacher’s gift, or take a freshly baked loaf to a neighbor. They will love you forever!!
When I make this I bake it in 1 9-inch loaf pan and 2 mini loaf pans. I give two away or freeze them to give as gifts later. Be sure to cut the baking time in half if you bake in the mini pans. This little mini loafs are so cute, aren’t they?
Tips for Making the Best Chocolate Chip Pumpkin Bread
- Don’t overmix — stir just until combined for a tender crumb.
- Use high-quality chocolate chips for the richest flavor.
- For an extra fall touch, sprinkle a little cinnamon sugar over the top before baking.
- Store at room temperature up to 3 days, or refrigerate up to 1 week.
Freezes beautifully — wrap tightly in plastic wrap and foil.
Take a look at the mini loaf all wrapped up! I can’t wait to surprise someone with these mini loaves.
Another delicious way to enjoy this bread is toasted with cream cheese. Also for a party slice the bread and serve it with cream cheese frosting and add dash of cinnamon to the frosting.
Happy Halloween and Happy Baking!!
Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.
Here’s more recipes that you will love!
The Best Chocolate Chip Cookies
Amish Cinnamon Bread
Apple Cinnamon Oatmeal Cookies
Be sure to leave a comment below if you have any questions about the recipes. I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.
Click here to purchase an autographed copy of my cookbook “Deliciously Southern “. It features over 370 delicious Southern recipes!Deliciously Southern (Autographed Edition)
A perfect gift to yourself or to someone you love!
Chocolate Chip Pumpkin Bread
Prep Time: 10 minutes- Cook Time: 55 to 65 minutes
- Total Time: -29608344.283333 minute
Yield: 2 9-inch loaf pans
Print Recipe
Pin RecipeDescription
This recipe is from my cookbook, Deliciously Southern. It’s supper moist and packed with all the delicious flavors of fall-pumpkin, cinnamon spice and loaded with chocolate chips in every bite.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups granulated sugar
- 2 cups canned pumpkin
- 1 ¼ cups vegetable oil
- 2 cups semi-sweet chocolate chips
For the Cream Cheese Spread (optional but so delicious!)
1 3- ounce block of cream cheese
2 Tablespoons of butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk or cream
1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray 2 (9×5-inch loaf pans) with a non-stick spray. Set aside.
- In a large bowl, whisk the flour, cinnamon, salt, and baking soda together until combined. In another large bowl, whisk the eggs until light and fluffy. Add sugar, pumpkin, and oil. Pour these wet ingredients into the dry ingredients and gently mix together with a wooden spoon or rubber spatula. Do not over mix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pans. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Check bread after 55 minutes. Be sure not to overcook bread.
- For the cream cheese icing or spread, beat the cream cheese and butter together until smooth with an electric mixer. Gradually add the powdered sugar. Add the vanilla, milk and beat until smooth. Add the cinnamon and mix well.
Note: If you are baking the bread in the mini loafs adjust the cooking time to half the amount for the larger loaf pan. For the mini loaf pans, cook 25 to 30 minutes. Also, to prevent too much browning on the top, cover loosely with aluminum foil halfway through baking. - Allow the bread to cool completely in the pan on a wire rack before removing and slicing. (Remember it taste better on day 2!) It will stay fresh in an airtight container for 5 days at room temperature or in the refrigerator for up to 10 days. (I wouldn’t count on it lasting after the second day!!)
Notes
Make ahead/ freeze tip: The best recipe to make up a few days ahead of your event or party. It’s great to freeze too. You can freeze this bread for up to 3 months.
- For something different, try using milk chocolate, dark chocolate, white chocolate chips, pecans/ walnuts instead of the semisweet chocolate chips.
- If you would like it more spice, add a pinch of ground cloves, nutmeg, and ginger or pumpkin spice.
