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Chocolate Chip Pumpkin Bread is moist and tender, flavored with pumpkin puree and yummy mini chocolate chips. It’s lovely with a cup of coffee or to serve at your next tea party!

I’ve been making this recipe for many years now. One of my favorite ways to make it is using a mini loaf pan, so that I can share the yummy pumpkin bread with my family or friends.

Nordic Ware also makes these beautiful loaf pans perfect for autumn. Depending on how you use this recipe, you may need to use varying sizes of loaf pans. For instance, if using a decorative pan, such as the Harvest Bounty Loaf pan, you will want to fill it 2/3 full, and then place the remaining batter in a small or mini pan.
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Ingredients for Chocolate Chip Pumpkin Bread
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions for Making This Recipe

Preheat oven to 350°F. Spray loaf pan(s) with baking spray. If you are using a decorative pan, you may opt to grease and flour the pan or spray it with Baker’s Joy for easy release.
While I’ve long been a fan of Baker’s Joy, as of 10/2024, I can no longer recommend this baking spray nor those of similar style. Apparently, there is some sort of malfunction in the spray nozzle that allows the can to work for a few times and then it stops, no matter what you do to try to fix it. I am not the only one to have this problem, as there are many, many reviews from users for at least 7 months before. Until this problem gets fixed, I recommend making your own version. See these tips from Taste of Home Here.

Gather your ingredients so that everything is close at hand for use. Using a knife or nut chopper, chop pecans or English walnuts. If I have pecans in my pantry, I prefer using them in this recipe.

In a large mixing bowl, cream together the vegetable oil and granulated sugar. Add in the large eggs and pumpkin puree.

In a small bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Whisk to combine.

Gradually mix the flour into the pumpkin mixture, using a batter whisk or spatula.

Using a rubber spatula, fold in mini chocolate chips and chopped nuts.

Spoon batter into prepared loaf pans, filling to 2/3 or 3/4 from top. Bake in preheated oven for 45-55 minutes or until toothpick inserted in center comes out clean.
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Chocolate Chip Pumpkin Bread
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs (beaten)
- 15 oz pumpkin puree
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cups mini chocolate chips
- 1 cup pecans or English walnuts (chopped)
Instructions
- Preheat oven to 350℉. Spray loaf pan(s) with baking spray. Gather your ingredients so that everything is close at hand for use.
Chop the Nuts
- Using a knife or nut chopper, chop pecans or English walnuts.
Prepare the Batter
- In a large mixing bowl, cream together the vegetable oil, granulated sugar, large eggs and pumpkin puree.
- In a small bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Add to pumpkin mixture. Mix just to incorporate.
- Using a rubber spatula, fold in mini chocolate chips and chopped nuts. Pour into prepared loaf pans.
- Bake in preheated oven for 45-55 minutes or until toothpick inserted in center comes out clean. Makes 6 mini loaves, or 2 large loaves.
Nutrition