Chocolate Chip Pumpkin Bread is a must make every fall — this pumpkin bundt cake is moist and tender with just the right amount of spice, and the chocolate chips take it from delicious to dynamite!
VINTAGE VIEW ~ this Chocolate Chip Pumpkin Bread is from TVFGI archives, first published way back in 2011. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes and taken fresh photos. This bread is one of my handful of all time top favorite recipes, and I don’t want you to miss it!
When my oldest went off to college a few years ago, I went care package crazy. I was not only sending the standard cookies and brownies, I was creating themed boxes for holidays and looking for any excuse to send off a package. It was fun for both of us for a while, but the day came when she timidly asked me to slow down the pace. She already had all the nail polish, Halloween face paint, Valentine confetti and bags of mini candy she needed. And the packaging was starting to pile up in the dorm room.
I had pretty much forgotten about care packages altogether when my youngest, just a few weeks into the college year, put in a request for some of my chocolate chip pumpkin bread. This is a wonderful recipe that’s been a family fall staple forever. It’s fool proof, and really really delicious. It’s one of those recipes that you’ll get asked for again and again.
Normally I used canned pumpkin for this, but since I found small pumpkins at the farmer’s market, I decided to do it all from scratch. I set out the directions below if you want to give it a try.
I’ve found this recipe to be just about foolproof as long as you follow the amounts carefully, and don’t over mix it before putting it in the oven. It’s always moist with wonderful pumpkin flavor, and you’ll be surprised at how delicious the pumpkin and chocolate combination is.
TIP: If you’re like me and think that more is more when it comes to chocolate, don’t be tempted to add more than 1 (10-12 ounce) bag of chocolate chips to the batter. Too much chocolate overwhelms the pumpkin and upsets the perfect balance of flavors in this cake.
This cake keeps well and is sturdy, so it’s perfect for shipping. I slice it up and wrap the individual pieces.
Want to make your own fresh pumpkin puree?
- Take a small eating pumpkin and cut it in half. Scoop out the seeds and set face down on an oiled baking sheet. Bake at 350 until it’s tender when pierced.
- Scoop out the pulp and puree in a blender or processor till smooth.
Having gone through all this, I can tell you that it just wasn’t worth the extra trouble. There was no difference in taste. And I have read that canned pumpkin is actually higher in nutrients than fresh. Go figure.
other pumpkin recipes you’ll love ~
- Pumpkin Praline Cake
- Pumpkin Spice Biscuits
- Death by Chocolate Pumpkin Bread
- No Churn Pumpkin Spice Ice Cream
Chocolate Chip Pumpkin Bread
Equipment
- a standard bundt pan
Ingredients
wet ingredients
- 1 15- ounce can pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1/2 tsp each of nutmeg cinnamon and allspice (I was out of allspice so I substituted ginger)
dry ingredients
- 2 & 3/4 cups flour
- 1 tsp salt
- 2 cup sugar
- 2 tsp baking soda
- 1 cup chopped walnuts
- 1 10-12 ounce bag of chocolate chips (I like dark chocolate)
Instructions
- Set oven to 350F
- Spray a non-stick bundt pan with cooking spray.
- Whisk the wet ingredients together with the spices and set aside.
- Whisk together the dry ingredients.
- Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
- Spoon into the bundt pan and even out slightly, if necessary.
- Bake until a toothpick comes out without wet batter clinging to it, wet crumbs are fine, about 50-55 minutes. The range of baking time depends on your pan and your oven. Check early.
- Cool briefly and turn out onto a plate or rack. It’s delicious hot, warm, or cold!
tvfgi recommends: a great basic bundt pan
Bundt pans come in all sorts of wonderful shapes and sizes, which is great, except that you never know how your pan is going to work with a specific recipe. I like to use this one from Wilton which is a basic, all purpose pan that’s sturdy, nonstick, and a standard size. The simple fluted shape insures an easy release, and isn’t that what it’s all about?
Don’t forget to pin this chocolate chip pumpkin bread!
50 Comments
Nancy
November 3, 2020 at 3:47 pmHi Sue,
Just made this recipe over the weekend and took it to work. It was loved by all, thank-you for yet another winner recipe! I’m wondering if I could make this as muffins? Do you think it’s possible and if so what would the bake time be like?
Cheers,
Nancy
Sue
November 4, 2020 at 6:54 amHey Nancy, glad you enjoyed it, it’s one of my favorites. I think you could bake it as muffins, I don’t see why not. I’d check them, depending on size, at 18-20 minutes.
Nancy Layton
April 29, 2020 at 9:45 amI’m really enjoying your recipes and website. I also put the effort into fresh pumpkin several years ago and came to the exact same conclusion as you…no difference in taste, not worth the bother. Thanks again!
Charlotte
October 30, 2019 at 12:28 amIs it normal for the top of the cake (which becomes the bottom after inverting) to crack?
Sue
October 30, 2019 at 8:35 amYes, completely normal!
linda shapiro
September 10, 2019 at 4:49 pmHey Sue, You have got to STOP doing this to me. All these great bundt cake recipes, and I think I have tried everyone. But this one is probably the BEST YET!!!! It’s not too sweet – I used the Dark Chocolate chips as you recommended. I didn’t use the walnuts – wanted to see how it was without. I think it took about 5 minutes over the time you suggested and it also filled the whole bundt pan. It’s exactly as I thought it would be AWESOME.
thanks again. Linda
Sue
September 11, 2019 at 7:13 amI’m especially happy to hear great feedback on this cake Linda because it’s such an old family favorite ~ and there’s nothing like the combination of pumpkin and dark chocolate ~ Happy Fall!
Roberta
January 12, 2019 at 10:07 amHi Sue: Can I cut back on the sugar? I don’t like things too sweet but don’t want to ruin the recipe.
Thanks!
Sue
January 12, 2019 at 10:21 amI haven’t adjusted the sugar in this recipe myself, but I think you can safely reduce it by about 1/3 and still be ok, Roberta. That being said, the cake is not very sweet to the taste, if that makes a difference.
Laura | Tutti Dolci
December 2, 2018 at 2:05 pmA slice of this gorgeous bread is just what I need with my afternoon coffee! 🙂
Maya
November 12, 2016 at 6:56 amHi! Can these be made as muffins?
Thanks!
Sue
November 13, 2016 at 8:33 amI’m sure they can, Maya. But I have a really great pumpkin chocolate chip muffin on the blog, too, here: https://theviewfromgreatisland.com/7-grain-pumpkin-chocolate-chip-muffins/
Katharine
January 28, 2017 at 8:30 amI use this recipe for muffins all the time! Just bake at 350 for about 20 minutes.
Sue
November 20, 2017 at 8:44 amThanks for the tip Katherine!
Michele @BaconFatte
August 26, 2016 at 5:43 pmI’ve been fighting my pumpkin cravings because I’m not willing to let go of summer yet, but the moment I saw *this* on your Facebook feed, I knew all bets were off. I absolutely can’t wait to make this, Susan! (And I don’t really think there’s a reason to wait until October… Do you?) 😉
Sue
August 26, 2016 at 6:03 pmNo reason at all, Michele 😉 And as a matter of fact as I’m answering this I’ve got a pen and paper out and I’m making a list of all the pumpkin recipes I want to make!
Jane
September 13, 2015 at 1:31 pmCan’t wait to make this! Want to ship it off to my grandsons. But since one has a nut allergy can I just skip the walnuts? And make no further adjustments? Thanks!
Sue
December 1, 2018 at 11:32 amYou can easily leave out the nuts Jane, no adjustments needed.
Channing
October 16, 2014 at 7:50 pmIncredible recipe! I used coconut oil and GF flour and a little more pumpkin puree. The bundt pan was a MUST!
Sue
October 16, 2014 at 7:52 pmGood to know, Channing — this has always been one of my most beloved recipes!
Alene m
December 1, 2018 at 11:29 amChanning, how did it come out? Which brand g.f. flour did you use? Thanks!
Maya
September 17, 2014 at 7:56 amHi Sue,
This looks amazing! Is it possible to make it in a loaf pan instead of a bundt pan?
Thank you!
Sue
September 17, 2014 at 8:22 amI’ve done that Maya, and the thing is that you have to watch the baking time, and make sure it gets cooked all the way through. You can divide the batter into smaller loaf pans, too. I’ve experimented over the years, but there is something about the bundt that cooks this bread perfectly.
Lisa
November 26, 2013 at 10:22 amMade this today. DELICIOUS!!!
Sue
November 26, 2013 at 12:00 pmI’m so glad you liked it, Lisa — it’s probably one of my favorite foods ever.
Kelly
November 21, 2013 at 1:24 pmHaha, that’s a great post. I finally got tired of the work and bought some commercial pumpkin too. I tend to add the skins to my homemade pumpkin puree though for added nutrients and flavor because I think the skins are in the canned stuff too. Good either way. 🙂
Amy L
September 28, 2013 at 3:13 pmThe company my husband used to work for had a large community garden and they planted a large patch of pumpkins for a couple of years. My husband brought home so many pumpkins that first year which I cooked, pureed, and froze. After baking with the fresh and frozen pumpkin I found that I preferred canned. The following year I told my husband to just bring home a few pumpkins for jack-o-lanterns and roasted seeds. I’ll stick with the cans 🙂
Thanks for sharing this recipe. I Love your blog!
Sue
September 28, 2013 at 6:05 pmThanks, Amy! It’s so funny about the canned pumpkin, it has to be one of the only cases where canned trumps fresh 🙂
Magnolia Verandah
June 5, 2013 at 11:47 pmAfter your comment recently about my Pumpkin, Pineapple and Prune cake I had to source your Pumpkin Bread. We can’t buy canned pumpkin here so fresh is the only alternative. But I found grating it raw into the cake worked perfectly without all the working of roasting etc. Making your bread this weekend!
Sue
December 1, 2018 at 11:33 amThat’s fascinating that you can use it raw and grated, love it!
Thyme (Sarah)
September 6, 2012 at 4:57 pmO.K., it is confirmed. I am normal. WE are normal. I have a bag of “fall stuff” in the spare bedroom waiting for inclusion in my “fall themed” care package. It was extremely cathartic to wander through stores picking out various tidbits that I probably would have said “you don’t need that…” when M. was at home. I have little things to decorate the door. I have these paper pumpkin lanterns and bats that can stick to their huge window. I even found Halloween “Pop rocks”. So now I see what I am in store for several years down the road…requests for the favorites that “make the cut”. Thanks Sue!!
Mary
February 11, 2012 at 1:26 pmCan I just say that I LOVE you for admitting that canned pumpkin is better? I do not like the taste of fresh pumpkin. I can always tell when it has been used in a recipe. I have heard numerous reasons for that, one of which being that commercial canned pumpkin is mostly butternut squash. Whatever the reason, I still buy canned pumpkin and love it best of all!
Anonymous
December 3, 2011 at 11:58 pmLooks really yummy. Our pumpkin vine went nuts in the garden this yr. and I still have three that didn’t get used during Thanksgiving. Have one cooking in the oven as I type this to use for pumpkin/choc. chip bread. There is one distinct advantage to roasting your own pumpkin—you can save and toast those great seeds—YUM YUM!!!
Jeanette
September 16, 2011 at 2:06 pmWhat a sweet mom – I’m sure your daughter will appreciate all your effort! I’ve been sending care packages too and my son has been loving them, but will have to include some homemade goodies next time like this pumpkin bread.
Nessa Robins
September 15, 2011 at 9:59 pmSue, we have a few pumpkins growing in the garden for the first time this year and I am determined to make something other than soup out of them! I now have a recipe!
How lovely that you send care packages – I love it:)
Bourbon&Pearls
September 15, 2011 at 7:44 amOh I always wanted a care package – it was something I only knew from American films. I can’t believe you did this from scratch! I’ve never tasted pumpkin, it’s so hard to find tinned pumpkin here and if you do it’s a fortune as it will be in a ritzy foodie shop who’ve imported it from the US.
Ocean Breezes and Country Sneezes
September 14, 2011 at 11:54 pmFeel free to send me a care package! LOL!!! Looks fantastic, I love pumpkin anything!!!
From Beyond My Kitchen Window
September 14, 2011 at 11:37 pmThis looks great. My daughter has had her fill of zucchini bread and now I’ll try this pumpkin bread.
annie
September 14, 2011 at 11:06 pmFirst, I can’t imagine that your daughter asked you to slow down on the care packages…but then since you actually used real pumpkin instead of a can, maybe you did over do it. Seriously, I have never even considered using real pumpkin in my pumpkin bread or muffins. I just made pumpkin muffins this afternoon and i was admiring the graphics on the can instead of marveling at the beauty of a real pumpkin. I think my daughter only hopes I send her that many care packages…really I think it’s very sweet of you!
Inside a British Mum's Kitchen
September 14, 2011 at 5:32 pmGreat post!! Lovely story about the care packages – I can see myself doing the same thing in a year or two! Wonderful looking bundt cake 🙂
Mary
Sabrina-eat.drink.and be merry.
September 14, 2011 at 1:59 pmoh my word!!! send one to meeeee!!
Monique
September 14, 2011 at 6:05 amoh my goodness….this looks so so yummy! can’t wait to try it…you are such a thoughtful mom…i am sure your youngest will be so happy. thanks for sharing the recipe. 🙂
Elaine
September 14, 2011 at 1:53 amYou are such a sweet mom. Your kids are lucky to receive such thoughtful care packages.
Joanne
September 14, 2011 at 1:49 amI was JUST thinking that I wanted to bake pumpkin bread this week! Perfect timing.
My mom rarely sent me care packages but when she did it always made me happy. I’m sure your youngest love this!
Linda A. Thompson
September 14, 2011 at 12:40 amLooks yummy, and I’m glad to see you try it with an actual pumpkin! I miss New England pumpkin (and apple) season.
Stephanie
September 13, 2011 at 11:40 pmHmmm my mom really slacked on the care packages in college too, looks like! Haha…this bread looks awesome. Pumpkin and chocolate chip-excellent combination! 🙂
girlichef
September 13, 2011 at 11:34 pmOh, this sounds fabulous…I think I might have to make some soon. I can’t wait until I have college care packages to make up and send! I mean, I can…but I can’t!
Rose
September 13, 2011 at 10:54 pmI am so going to make this!
Anonymous
September 13, 2011 at 8:39 pmHey, I’m away from home, too!
–Fang
themoveablefeasts
September 13, 2011 at 7:40 pmOh my gosh I am so jealous! During my time at college (I’m in my third year) my mom has only sent me one care package. Granted, I like baking and cooking more than she does. But still… your children are so lucky that they get to receive this treat in the mail! This looks fantastic and festive and I really want to try it out.