Pumpkin Chocolate Chip Bread Recipe

The Ultimate Moist, Flavor-Packed Treat for Fall and Beyond

If there’s one recipe that wraps up all the warm, cozy feelings of fall into a single loaf, it’s this Pumpkin Chocolate Chip Bread. It’s rich. It’s moist. It’s bursting with the earthy sweetness of pumpkin and those melty, gooey pockets of chocolate. Whether you’re baking it for a holiday gathering, a cool autumn afternoon, or just because you’re craving something downright comforting, this bread is going to deliver on all fronts.

But this isn’t just any pumpkin bread. This is the best Pumpkin Chocolate Chip Bread recipe—one that balances warm spices, pumpkin puree, and just the right amount of sweetness and texture. And unlike a dry or overly sweet loaf you might find in some stores or even online recipes, this version has been carefully crafted for maximum flavor, moistness, and satisfaction.

Let’s dive into everything you need to know to master this classic with a twist—from ingredients and baking tips to storage, serving suggestions, and flavor-packed variations.

Why You’ll Love This Pumpkin Chocolate Chip Bread

There are endless reasons to fall in love with this bread, but here are some of the biggest ones:

• Unbeatable Moist Texture thanks to pumpkin puree and oil
• Perfect Flavor Balance of sweet chocolate and warm spices
• Quick & Easy to Make—no mixers or complicated techniques
• Versatile & Customizable with tons of fun add-ins and swaps
• Great for Gifting or Freezing, especially around the holidays

Whether you’re a pumpkin lover or a chocolate fanatic, this Pumpkin Chocolate Chip Bread is about to become your new go-to.

Ingredients Breakdown (What You’ll Need)

Let’s take a moment to understand what each ingredient brings to the loaf. Because baking isn’t just about mixing things together—it’s about creating harmony in flavor and texture.

Dry Ingredients

• 1¾ cups all-purpose flour – This is the foundation of the bread. Make sure to measure correctly by spooning and leveling for best results.
• 1 tsp baking soda – Acts as the leavening agent, helping the bread rise.
• ½ tsp salt – Enhances the other flavors and balances sweetness.
• 1½ tsp cinnamon – The primary warm spice here. You can’t do fall baking without it.
• ½ tsp nutmeg – Adds depth and complements the pumpkin beautifully.

Wet Ingredients

• 1 cup canned pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling. This adds flavor and keeps the bread ultra-moist.
• ½ cup vegetable oil – Adds richness and softness. You can substitute with melted butter or coconut oil if preferred.
• 2 eggs – Provide structure and help bind everything together.
• ¾ cup granulated sugar – Gives the bread its sweetness.
• ¼ cup brown sugar – Adds moisture and a hint of caramel-like flavor.
• 1 tsp vanilla extract – Rounds out all the flavors with a subtle warmth.

Add-Ins

• ¾ cup chocolate chips – You can use semi-sweet, dark, or milk chocolate. They melt into gooey perfection with every bite.

Step-by-Step Instructions for Pumpkin Chocolate Chip Bread

Ready to bake? This Pumpkin Chocolate Chip Bread recipe is super simple to follow. You don’t even need a mixer—just two bowls, a whisk, and a spatula.

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C).
Grease a 9×5” loaf pan with non-stick spray or butter. You can also line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the following:

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ½ tsp nutmeg

This step ensures that the baking soda and spices are evenly distributed throughout the flour.

Step 3: Mix the Wet Ingredients

In a separate medium-sized bowl, combine:

• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 eggs
• ¾ cup sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract

Whisk until the mixture is completely smooth and well blended.

Step 4: Combine Wet and Dry

Pour the wet mixture into the bowl with the dry ingredients. Gently stir together using a spatula or wooden spoon until just combined. Do not overmix, or the bread may turn out dense.

Step 5: Fold in the Chocolate Chips

Add ¾ cup chocolate chips and fold them gently into the batter. Make sure they’re evenly dispersed but don’t overwork the mixture.

Step 6: Pour and Bake

Pour the batter into the prepared loaf pan and smooth out the top.

Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Slice

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the structure set and keeps the texture perfect.

Expert Tips for Success

Want to take your Pumpkin Chocolate Chip Bread to the next level? Keep these tips in mind:

• Use room temperature eggs – They blend better and help the bread rise more evenly.
• Don’t overmix the batter – Stir until just combined to avoid tough bread.
• Check early – Ovens vary, so start checking around the 50-minute mark.
• Use parchment paper – Makes for easier cleanup and no sticking.
• Let it cool fully before slicing – It’s tempting, but trust me, the wait is worth it!

Variations and Add-Ins to Try

Want to customize your bread? The base recipe is incredibly flexible. Here are some mouthwatering options:

• Nuts – Add ½ cup chopped walnuts or pecans for crunch.
• White chocolate chips – Swap or mix with dark chocolate for extra decadence.
• Dried cranberries – For a tart, chewy contrast.
• Pumpkin seeds – Sprinkle on top before baking for a gorgeous, crunchy finish.
• Cream cheese swirl – Add a sweetened cream cheese layer in the middle for a cheesecake-style surprise.

You can also make this into mini loaves, muffins, or even pumpkin chocolate chip bundt cake—just adjust baking time accordingly.

What to Serve with Pumpkin Chocolate Chip Bread

This bread is amazing on its own, but you can elevate the experience with:

• A hot cup of coffee or chai latte
• A scoop of vanilla ice cream for dessert
• Whipped cream or maple butter on the side
• A drizzle of cream cheese glaze if you want it more dessert-like

Whether it’s for breakfast, brunch, or dessert, Pumpkin Chocolate Chip Bread pairs beautifully with warm, creamy, or slightly spiced beverages and toppings.

Storing and Freezing Pumpkin Chocolate Chip Bread

To Store:

Wrap the cooled loaf in plastic wrap or aluminum foil and store at room temperature for up to 3 days. You can also refrigerate it for up to 1 week, though it’s best enjoyed at room temp.

To Freeze:

Wrap the entire loaf or individual slices tightly in plastic wrap and then foil. Place in a freezer-safe bag. It will stay good for up to 3 months.

To reheat, thaw at room temperature or microwave slices for about 20–30 seconds for that warm, fresh-baked feel.

Healthier Swaps (Optional)

Want to make this bread a little healthier without compromising flavor?

• Swap oil for applesauce (1:1 ratio) to reduce fat
• Use whole wheat flour in place of half the all-purpose flour
• Cut sugar slightly if your pumpkin is naturally sweet
• Add flaxseed meal or chia seeds for a fiber boost
• Use dark chocolate chips for more antioxidants

These tweaks can help fit this treat into a more health-conscious lifestyle while keeping it delicious.

Frequently Asked Questions (FAQs)

Can I use fresh pumpkin instead of canned?

Yes! Just roast and puree your fresh pumpkin. Be sure to drain excess moisture. The consistency should be thick, like canned puree.

Can I make this recipe gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour blend. Make sure it’s one that contains xanthan gum for proper structure.

Why is my pumpkin bread dense or gummy?

This usually happens from overmixing the batter or not baking it long enough. Stick to the steps and use the toothpick test.

Can I use less sugar or skip chocolate chips?

Yes, but the bread may not be as rich or sweet. Feel free to adjust to your taste, especially if you’re adding a glaze or spread.

How long does Pumpkin Chocolate Chip Bread last?

At room temp: 3 days. In the fridge: 7 days. In the freezer: 3 months.

Can I double this recipe?

Yes! Double all ingredients and split between two 9×5” pans. Bake both at the same time but check doneness individually.

Conclusion: The Best Pumpkin Chocolate Chip Bread You’ll Ever Make

There’s a reason why Pumpkin Chocolate Chip Bread continues to be a favorite across seasons. It’s nostalgic yet fresh, indulgent yet wholesome, and it hits that perfect balance of sweet, spiced, and satisfying. This isn’t just a recipe; it’s an experience—a way to bring a little extra joy to your kitchen, one delicious slice at a time.

Whether you’re baking it to impress guests, freeze for later, or enjoy with your morning coffee, this Pumpkin Chocolate Chip Bread is sure to become a staple in your home. With simple ingredients, an easy method, and flexible options for customization, there’s no excuse not to try it.

So go ahead, bake a loaf. Then bake another—because chances are, the first one will be gone before it even cools.

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