Super Moist Chocolate Chip Pumpkin Bread Recipe

It’s pumpkin everything season!  Is it even Fall without a good pumpkin bread recipe?  Here is my spin on a classic:  Super moist, chocolate chip pumpkin bread!  Plus I’m sharing my little secret on how to keep any type of bread super moist! super-moist-pumpkin-chocolate-chip-bread-recipe-x-afternoon-espresso-blog-1-3

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I love baking bread because it is so easy and so scrumptious!  I usually will bake a few at a time and bag them in these little brown bags, hot glue little leaves on for decoration, and tie them up with twine to give to my friends!

Super Moist Chocolate Chip Pumpkin Bread Recipe

Super Moist Chocolate Chip Pumpkin Bread Recipe


  • 3 cups Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1½ teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 3 cups Sugar
  • 4 Eggs
  • 1 can Pumpkin Puree (15 Oz.)
  • 1 cup Oil
  • 1 cup Water
  • 1 cup semi-sweet chocolate chips


  1. Combine all the dry ingredients in a bowl except the sugar (flour, salt, baking soda, baking powder, nutmeg, cinnamon).
  2. In a separate bowl, combine the wet ingredients (pumpkin puree, eggs, water, oil)
  3. Add the wet ingredient mixture to the dry ingredient mixture until fully combined.
  4. Be sure to grease a baking pan (9X4) and pour the bread mixture about half way full. This recipe should yield two loaves of bread.
  5. Bake at 350 degrees for 45-55 minutes.
  6. Once the bread is cooked, remove from the pan and fully wrap the loaf in foil. This will ensure that extra moist bread we know and love! Be careful- the bread is HOT!!