You’ll quickly fall in love with this Pumpkin Chocolate Chip Bread recipe because it’s easy to make and has all the perfect flavors that remind you of Fall or the holidays!
This Chocolate Chip Pumpkin Bread is a delicious and comforting combination of sweet pumpkin and decadent chocolate chips. It’s the perfect way to start your day or enjoy an afternoon snack.
Chocolate chips in pumpkin bread are one of my favorite twists on pumpkin bread. The smooth chocolate melts in your mouth, accentuating the pumpkin flavors and giving you a delicious treat.
I love Starbucks coffee with this amazing pumpkin chocolate chip bread. It’s not too rich or sweet but tastes incredible and leaves you wanting more.
My grandmother’s pumpkin bread recipe is my standard, but a friend brought me a loaf of this bread, and I loved it. The spices were more intense, and the texture was more cake-like to me — light and fluffy. She said it was called Downeast Pumpkin Bread, so I went home immediately to look it up. I will say that adding chocolate chips makes this recipe perfect; without them, I’d stick to my Grandma Marge’s recipe.
- Canned pumpkin, not pumpkin puree
- All-purpose flour
- Baking soda
- Ground cloves
- Ground ginger
- Semi-sweet chocolate chips
How do you make Pumpkin Chocolate Chip Bread?
Preheat oven to 350; grease 3 bread loaf pans or 2 larger ones.
Add the pumpkin, sugar, water, oil, vanilla extract, and eggs into a mixing bowl. Mix until well combined.
Add the dry ingredients to the bowl. This includes flour, seasonings, and baking soda. Mix until combined and there are no chunks of flour left visible.
Fill the prepared bread pans to three-fourths full. Top with remaining chocolate chips.
Bake at 350 degrees Fahrenheit for 60 – 75 minutes using a 9×5 loaf pan. If baking in smaller pans, bake 3 loaves for 45-60 minutes.
Depending on your oven, the bread may take a different amount of time to bake. To check if it is done, insert a toothpick into the center of the loaf.
Storage and Freezing Instructions:
I only share this tip with people willing to bake all the bread at once and then freeze some for later. Otherwise, I guarantee this bread recipe will not last long enough for you to follow these instructions.
To eat within a few days: Once cooled, store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.
To Freeze: Allow pumpkin bread to cool completely and store it in a freezer-safe container or bag; it will last 3 months this way.
Here are a few of our favorite pumpkin recipes.
- My grandmother’s bread recipe – Gillan Family Pumpkin Bread
- A recipe I made and I make every first day of fall – Double Chocolate Pumpkin Zucchini Bread.
- You really can’t go wrong with chocolate and pumpkin! Chocolate Pumpkin Swirl Muffins
- My favorite to serve on Thanksgiving! Pumpkin Zucchini Cake
- Easy after-school snack – Pumpkin Caramel Cookies
- Gorgeous for any dessert table – Pumpkin Bundt Cake
- Perfect for Thanksgiving morning – Pumpkin Spice Monkey Bread
- Easy recipe for the kids! 2-Ingredient Chocolate Pumpkin Cookies
- One of my Aunt Patty’s recipes! Triple Chocolate Pumpkin Cake
Don’t forget to pin this to your favorite Pinterest board to save for later!
My favorite kitchen tools used to make Downeast Chocolate Chip Pumpkin Bread:
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BREAD LOAF PAN: I have a few of these on hand and use them for more than just baking.
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
Downeast Chocolate Chip Pumpkin Bread
- 15 ounces canned pumpkin
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 4 eggs
- 2/3 cup water
- 3 cups sugar
- 1 cup oil
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350; grease 3 bread loaf pans or 2 larger loaf pans.
- Mix all dry ingredients together and set aside.
- Stir together wet ingredients and mix together until well combined. Completely combine with the dry mixture
- Pour into 2- 3 bread pans and bake at 350 for 45 minutes to 1 hour. Time may vary depending on the oven; insert a toothpick to make sure bread is done.