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Easy Chocolate Chip Pumpkin Bread

October 15, 2017 | By Jeremy Scheck | 8 Comments

This pumpkin bread could not be easier to make, and it’s really yummy. Equipment-wise, all you need is a good whisk and a *really* large mixing bowl. You can bake this in a 10″ tube pan or two standard 9″x5″ loaf pans. I like that this it’s a big recipe, but you could cut it in half and bake it in one loaf pan if you’d perfer.

Adapted from

Pumpkin Chocolate Chip Muffins


  • 1/3 cup (77g) neutral oil (such as avocado or canola)
  • 1/4 cup (57g) brown sugar
  • 1 cup (206) granulated sugar
  • 2 eggs
  • 7.5 oz (212g) pure pumpkin (half a normal can)
  • 1/3 cup (77ml) milk (can use a non-dairy milk)
  • 1 and 2/3 cups (195g) all purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • Pinch of nutmeg
  • Large pinch of ground ginger
  • Large pinch of cinnamon
  • 3/4 cup (112g) chocolate chips (I like Trader Joe's or Ghirardelli semi-sweet)


  1. Spray or line a muffin tin with 12 wells. Preheat oven to 350° F.
  2. In a really big bowl, whisk together the oil and the sugars. When combined, add each egg one at a time, then whisk in the pumpkin and milk.
  3. Over the wet ingredients, add the flour, baking soda, baking powder, salt, nutmeg, ginger, and cinnamon. Whisk until mostly smooth.
  4. Gently mix in the chocolate chips, saving a few to sprinkle on top of each muffin before baking. Divide the batter into the muffin tin. It can come 3/4 of the way up.
  5. Bake for 20-25 mins, until the muffins spring back when lightly pressed or a cake tester inserted in the center comes out clean.
  6. Cool in the pan for 10 minutes before attempting to unmold,

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  1. My girlfriend is a huge pumpkin and pumpkin spice fan. This was extremely easy to to while up and was delicious on a fall Sunday.

  2. Such a great and simple recipe. I’m a firm believer that you can never add too many chocolate chips to anything, so instead of 9oz’s I used 12 for an extra little boost of sweetness. Perfect thing to warm you up on an autumn day. Thanks Jeremy!

  3. This bread is perfect. It is flavorful and not too sweet. I added walnuts to the top because I had them and enjoy nutty bread. Definitely a new fav!

  4. Delicious, so easy, and made the house smell amazing. I did it basically as-is but added a little cardamom in place of the ginger because I’m out. Thanks for sharing the recipe!

  5. So so good and even looks so pretty! It’s hard to find a good pumpkin bread recipe but this is the one. Will definitely make again.

  6. I really wanted to like this cake, but the cake was too “heavy” for my taste. I’m a fan of a more airy and light cake or bread, something that doesn’t have such a thick texture while you’re chewing it, making you need a glass of milk to get it down. The recipe was quick and easy. I made a half batch and divided the mixture between four small loaf pans, baking for about 50 minutes (I checked them every ten minutes after 30 with a toothpick). I also added chocolate chips to the top with a sprinkling of Demerara cane sugar (I recommend doing this, it was my favorite part). If you are a fan of a denser cake, I’d totally recommend this recipe, but if you’re not, I’d say pass on this one.

    1. I am sorry to hear that you cake came out heavy! Being an oil cake, it always comes out light and airy for me. Is it possible that your baking powder or soda was on the older side? That might explain the texture issue.

  7. It is so good! Thank you, Jeremy! I made it for the first time for a potluck in a pumpkin molded loaf pan and it was a hit. The only change I made was instead of the recipe’s nutmeg, ginger, and cinnamon spice mix, I added 2 tsp of pumpkin spice mix (cloves, ginger, & cinnamon) to make it extra spice forward. I love how dense and moist it is.

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