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Pumpkin Chocolate Chip Bread recipe
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Pumpkin Chocolate Chip Bread #Choctoberfest

Incredibly moist Pumpkin Chocolate Chip Bread is filled with the spices and flavors of fall with dark chocolate chips throughout the bread.
Author: Lisa Kerhin


  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 1/2 cup Barlean’s Butter Flavored Coconut Oil melted
  • 1/4 cup orange juice
  • 1 cup dark chocolate chips


  • Preheat the oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray.
  • In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined; set aside.
  • In a medium bowl, whisk the eggs and both sugars until combined.
  • Add in the pumpkin, oil, and orange juice and whisk until combined.
  • Pour the wet ingredients into the dry ingredients and gently mix together a wooden spoon. Do not overmix – there will be a few lumps and that is okay.
  • Fold in the chocolate chips.
  • Pour the batter into the prepared loaf pan, and bake for 60-65 minutes. Check after 30 minutes, and if the top is getting too brown, cover loosely with a piece of aluminum foil. The bread is done when a toothpick inserted in the center comes out clean. The bread may take the full 65 minutes or a little less, depending on your oven. Best tip: check bread after about 50 minutes and then every five minutes for doneness.
  • Remove from oven when done, and cool completely in the pan on a wire rack before removing from the pan.


Freezer tip: Cooled loaf can be frozen and then thawed in the refrigerator overnight. Then simply let it warm up to room temperature before serving.