Last Updated on October 28, 2025 by Chef Josie
There’s nothing quite like the aroma of Pumpkin Chocolate Chip Bread baking in the oven. The scent of cinnamon, nutmeg, and sweet pumpkin fills the kitchen, hinting at the cozy, tender loaf that’s about to emerge; rich, moist, and dotted with pockets of melted chocolate. This isn’t your average pumpkin bread; it’s dessert-worthy comfort wrapped in a warm slice.
Every bite brings the earthy sweetness of pumpkin together with the indulgence of chocolate chips. Whether you enjoy it for breakfast, as an afternoon treat, or even a late-night snack, this bread has that irresistible, homey charm that keeps you coming back for seconds.
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Table of Contents
Pumpkin Chocolate Chip Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
Moist, spiced Pumpkin Chocolate Chip Bread filled with rich, melty chocolate chips. The perfect fall bake for cozy mornings or dessert.
Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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1 cup pumpkin puree (not pumpkin pie mix)
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½ cup vegetable oil
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1 cup granulated sugar
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½ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
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In a bowl, whisk flour, baking soda, salt, and spices until combined.
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In another large bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
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Add dry ingredients to wet ingredients and stir until just combined.
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Fold in chocolate chips, reserving a handful to sprinkle on top.
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Pour batter into the prepared pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use 100% pure pumpkin puree for the best flavor and texture.
Toss chocolate chips in 1 tsp flour before folding in to prevent sinking.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze for up to 2 months; thaw overnight for easy breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread, Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 260 kcal per slice
Why You’ll Love This Pumpkin Chocolate Chip Bread
- Perfectly Moist: Pumpkin puree keeps it tender for days.
- One-Bowl Recipe: Quick and easy with minimal cleanup.
- Loaded with Chocolate: Each bite is filled with melty chocolate chips.
- Beautifully Spiced: The perfect blend of cinnamon, nutmeg, and cloves.
- Freezes Wonderfully: Bake once, enjoy all fall long.
Ingredient Breakdown
- Pumpkin Puree: The heart of the recipe, it adds flavor, moisture, and color.
- Flour: All-purpose flour for a soft crumb.
- Sugar: A mix of white and brown sugar for sweetness and depth.
- Oil: Keeps the bread tender and rich.
- Eggs: Provide structure and stability.
- Baking Soda: Helps the loaf rise and stay fluffy.
- Warm Spices: Cinnamon, nutmeg, and cloves for that classic pumpkin flavor.
- Salt: Balances the sweetness.
- Chocolate Chips: Semi-sweet or dark, melt perfectly into the batter.
- Vanilla Extract: Enhances both pumpkin and chocolate flavors.
Optional Add-ins:
- Chopped pecans or walnuts for crunch.
- Sprinkle coarse sugar on top for a sweet, bakery-style crust.
Step-by-Step Instructions
- Preheat Oven: Heat to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
- Add Dry Ingredients: Sift in flour, baking soda, salt, and spices. Stir gently until just combined.
- Fold in Chocolate Chips: Reserve a few for the top, and gently fold the rest into the batter.
- Bake: Pour batter into the prepared loaf pan, sprinkle with remaining chocolate chips, and bake 55–65 minutes until a toothpick comes out clean.
- Cool: Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes and Top Tips
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix; mix just until combined for a soft texture.
- Toss chocolate chips with 1 tsp flour before folding in to prevent sinking.
- For an extra indulgent touch, drizzle melted chocolate or cream cheese glaze on top.
- Store covered at room temperature for up to 3 days or refrigerate for 5.
Serving Suggestions and Variations
- Serve warm with butter or hazelnut spread for an indulgent breakfast.
- Make mini loaves or muffins for gifting or snacking.
- Add a cream cheese swirl before baking for a cheesecake twist.
- Serve with a glass of cold milk or hot coffee, the perfect pairing.
Conclusion
This Pumpkin Chocolate Chip Bread is everything you love about fall: warm, spiced, and just sweet enough, with melted chocolate in every bite. It’s simple, comforting, and guaranteed to become a seasonal favorite in your kitchen.
Bake it once, and it’ll become your go-to recipe every autumn. Serve it warm, gift it to friends, or freeze a loaf for later; either way, this is the kind of bake that makes every day feel cozy.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree it until smooth, then strain off excess liquid before using.
2. Why is my bread dense?
Overmixing or using too much pumpkin can make it dense. Mix gently and measure accurately.
3. Can I make this recipe dairy-free?
Yes, use dairy-free chocolate chips and a neutral oil like avocado or coconut oil.
4. Can I freeze this bread?
Absolutely! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.
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