Nothing says cozy baking quite like a loaf of Chocolate Chip Pumpkin Bread fresh from the oven. This soft and flavorful quick bread combines rich pumpkin, warm cinnamon, nutmeg, vanilla, and plenty of melty chocolate chips. Every slice is moist, tender, and filled with the comforting flavors of fall.
If you’re looking for pumpkin bread with chocolate chips, this recipe is easy to prepare and perfect for breakfast, an afternoon snack, or dessert. The pumpkin keeps the bread wonderfully moist while the chocolate adds little pockets of sweetness throughout.
Whether you’re baking for your family, preparing something for a weekend brunch, or simply craving homemade chocolate pumpkin bread, this recipe is a delicious choice.
Why You’ll Love This Chocolate Chip Pumpkin Bread
This recipe is everything you want from a homemade pumpkin loaf:
- Soft and moist texture
- Rich pumpkin flavor
- Plenty of chocolate chips
- Warm fall spices
- Easy one-bowl preparation
- No mixer required
- Perfect for breakfast or dessert
- Freezer-friendly
- Great for sharing
The key to a delicious loaf is balancing the pumpkin with the right amount of flour and oil. Pumpkin adds plenty of moisture naturally, while a little oil creates a tender crumb without making the bread heavy.
Ingredients
For the Pumpkin Bread
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Optional Topping
- ¼ cup extra chocolate chips
- A sprinkle of pumpkin seeds
- A light dusting of cinnamon
How to Make Chocolate Chip Pumpkin Bread
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides.
The parchment makes it much easier to remove the finished loaf.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mixing the spices evenly into the flour ensures that every slice has plenty of pumpkin spice flavor.
Set the bowl aside.
3. Mix the Wet Ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
Whisk until smooth and well combined.
The mixture should look creamy and evenly blended.
4. Combine the Batter
Gradually add the dry ingredients to the pumpkin mixture.
Use a spatula or wooden spoon to gently stir until just combined.
Don’t overmix the batter. A few small streaks of flour are fine before adding the chocolate chips.
Fold in the chocolate chips, reserving a small handful for the top.
Overmixing can develop too much gluten and result in a dense loaf instead of a tender moist pumpkin bread.
5. Fill the Loaf Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
Sprinkle the reserved chocolate chips over the surface.
You can also add a few pumpkin seeds for extra texture.
6. Bake
Place the loaf in the preheated oven and bake for approximately 50–65 minutes.
Start checking around 50 minutes.
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, although you may hit melted chocolate.
If the top is browning too quickly, loosely cover the loaf with foil during the final 15 minutes.
Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack.
Let it cool further before slicing.
Tips for Moist Pumpkin Bread
Don’t Overmix
This is one of the most important tips. Stir the batter just until the ingredients are combined.
Measure Flour Correctly
Too much flour can make pumpkin bread dry and heavy. Spoon the flour into your measuring cup and level it with a knife rather than scooping directly from the bag.
Use Pure Pumpkin
Choose plain pumpkin puree rather than pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices, which can change the flavor and texture.
Don’t Overbake
Pumpkin bread continues to cook slightly as it cools.
Remove it when a toothpick inserted into the center comes out with a few moist crumbs.
Pumpkin Bread With Chocolate Chips Variations
Dark Chocolate Pumpkin Bread
Use dark chocolate chips for a richer, less sweet chocolate flavor.
Milk Chocolate Version
Milk chocolate chips create a sweeter, creamier flavor that’s especially popular with kids.
Pumpkin Chocolate Chip Nut Bread
Add ½ cup chopped pecans or walnuts along with the chocolate chips.
Double Chocolate Pumpkin Bread
Add ¼ cup unsweetened cocoa powder to the dry ingredients and replace ¼ cup of the flour with cocoa powder.
This creates an even richer chocolate pumpkin bread.
White Chocolate Pumpkin Bread
Replace the semi-sweet chocolate chips with white chocolate chips for a sweet contrast with the pumpkin spices.
How to Serve
This pumpkin chocolate chip bread is delicious served warm, at room temperature, or lightly toasted.
Try a slice with:
- Butter
- Cream cheese
- Peanut butter
- Almond butter
- Greek yogurt
- Maple butter
For dessert, warm a slice and serve it with vanilla ice cream.
The slightly melted chocolate chips make this simple loaf feel like a special treat.
Breakfast and Snack Ideas
A slice of pumpkin chocolate chip bread makes an easy breakfast alongside coffee, tea, or milk.
It also works well as an afternoon snack.
For a more complete breakfast, serve it with Greek yogurt and fresh fruit.
Because the bread keeps well, you can bake a loaf on the weekend and enjoy slices throughout the week.
Storage
Allow the loaf to cool completely before storing.
Wrap it tightly in plastic wrap or place it in an airtight container.
Keep at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
You can also freeze the loaf for up to 3 months.
For easy portions, slice the bread before freezing and wrap individual slices separately.
Thaw at room temperature or warm gently before serving.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree works well as long as it isn’t excessively watery. If it’s very wet, drain some of the excess moisture first.
Can I use a different chocolate?
Absolutely. Semi-sweet, dark, milk, and white chocolate chips can all be used.
Why did my pumpkin bread sink?
A loaf can sink if the batter is overmixed, the oven temperature is too low, or the bread is removed before the center is fully baked.
Can I make muffins with this batter?
Yes. Divide the batter into a lined muffin pan and reduce the baking time. Start checking the muffins after about 18–22 minutes.
Can I add nuts?
Yes. Pecans and walnuts are especially delicious with pumpkin and chocolate.
Final Thoughts
This Chocolate Chip Pumpkin Bread is the kind of homemade treat that makes your kitchen smell incredible. The combination of pumpkin, warm spices, vanilla, and chocolate chips creates a soft, flavorful loaf that’s perfect for practically any time of day.
Whether you’re searching for pumpkin bread with chocolate chips, chocolate pumpkin bread, or a reliable recipe for moist pumpkin bread, this loaf is easy to make and wonderfully satisfying.
Bake it for a fall breakfast, bring it to a gathering, or keep a loaf in the freezer for whenever you want a cozy homemade treat.
Chocolate Chip Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate large bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture.
- Stir gently with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips, reserving a few for the top.
- Pour the batter into the prepared loaf pan.
- Smooth the top with a spatula.
- Sprinkle the remaining chocolate chips over the batter.
- Add pumpkin seeds or a light sprinkle of cinnamon if desired.
- Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, loosely cover the loaf with foil during the final 15 minutes.
- Allow the bread to cool in the pan for 15 minutes.
- Transfer to a wire rack and allow it to cool further before slicing.
- Slice and serve warm or at room temperature.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Measure flour by spooning it into the measuring cup and leveling it off.
- Don’t overmix the batter or the bread can become dense.
- Start checking the bread around 50 minutes because oven temperatures vary.
- A toothpick may have melted chocolate on it, so look for moist crumbs rather than requiring it to be completely clean.
- Semi-sweet, dark, milk, or white chocolate chips can be used.
- Add ½ cup chopped pecans or walnuts for extra crunch.
- For richer chocolate pumpkin bread, replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder.
- Homemade pumpkin puree can be used as long as it isn’t excessively watery.
- Store at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months.
