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Whether you love pumpkin spice or hate it, this Pumpkin Chocolate Chip Bread recipe is one you’ll keep for years.

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This recipe for Pumpkin Chocolate Chip Bread comes straight from my Mama’s kitchen.

That’s how you know it’s good.

And oh, so easy.

In fact, it’s the perfect fall recipe when you need something that mixes up quickly.

The Best Pumpkin Chocolate Chip Quick Bread

You may or may not enjoy a nice hayride to a field of pumpkins, where you’ll pick your favorites to take home.

But for this recipe, there’s no need to cook up a pumpkin.

Pop open an easy can o’ pumpkin and let Libby (or in my case, the store brand) do all the work.

Breakfast, Snack, Or Dessert?

Any recipe that’s quick, cheap, and easy, and also something my family will happily devour can be breakfast, snack, or whatever meal I don’t want to cook.

This is the part where the blogger is supposed to tell you all the wonderful things about her recipe, but let’s be honest.

This quick bread speaks for itself. And you aren’t going to read this part anyway!

The Pumpkin Quick Bread Recipe

Easy Pumpkin Chocolate Chip Bread

This recipe makes 2 loaves of quick bread.

Course Breakfast
Cuisine American
Keyword fall, pumpkin
Prep Time 10 minutes
Cook Time 1 hour
Servings 16 slices


Dry Ingredients

  • 3 3/4 c all purpose flour
  • 2 t baking soda
  • 2 t cinnamon
  • 1 t salt
  • 1 t nutmeg
  • 1/2 t ginger
  • 1/4 t cloves

Wet Ingredients

  • 2 sticks butter softened
  • 2 c sugar
  • 4 large eggs
  • 15 oz can of pumpkin

Stir In

  • 1 1/2 c chocolate chips


  1. Preheat your oven to 325.

  2. In one bowl, mix together all dry ingredients.

  3. In a mixing bowl, using a stand or hand mixer, cream 2 sticks of butter. Gradually add 2 cups of sugar. Cream well.

  4. Blend 4 eggs, then beat them into the sugar mixture.

  5. At low speed, add dry ingredients a bit at a time (about 1/2 cup or so), alternating with a bit of pumpkin at a time. Begin and end with your dry ingredients.

  6. When the mixture is *just* combined, stir in your chocolate chips.

  7. Pour into 2 greased standard sized loaf pans.

  8. Bake for one hour or until top is golden and a toothpick comes out clean.

Recipe Notes

In my oven, this recipe takes closer to 1 hour and 10 minutes.  But I have had commenters say their ovens cook closer to 1 hour.

Grab more delicious pumpkin dessert ideas here.