There’s nothing quite like the smell of freshly baked Pumpkin Chocolate Chip Bread filling the kitchen on a cool fall day. This easy quick bread combines rich pumpkin, warm cinnamon and pumpkin spice, and plenty of chocolate chips for a loaf that is incredibly moist, tender, and full of cozy autumn flavor.
It’s simple enough for a weekday breakfast but delicious enough to serve at Thanksgiving, a fall brunch, or a weekend gathering. You don’t need a mixer, and the batter comes together in just a few minutes.
If you love classic pumpkin bread but want something a little more indulgent, the combination of pumpkin and chocolate makes this recipe especially hard to resist.
Why You’ll Love This Pumpkin Chocolate Chip Bread
- Easy to make: No stand mixer is required.
- Moist and tender: Pumpkin purée helps keep the bread soft.
- Full of fall flavor: Cinnamon, nutmeg, and pumpkin spice add warmth.
- Loaded with chocolate: Chocolate chips add little pockets of melted chocolate throughout the loaf.
- Perfect for breakfast or dessert: Enjoy it with coffee, tea, or as an afternoon snack.
- Make-ahead friendly: The loaf stores well and can also be frozen.
- Great for fall gatherings: It makes a beautiful addition to a Thanksgiving or autumn dessert table.
Pumpkin Chocolate Chip Bread at a Glance
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Bake Time | 50–60 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 10–12 slices |
| Difficulty | Easy |
| Category | Quick Bread |
| Season | Fall |
| Main Flavor | Pumpkin & Chocolate |
Ingredients You’ll Need
For the Pumpkin Bread
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Pumpkin purée | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Large eggs | 2 |
| Vegetable or canola oil | ½ cup |
| Milk | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Pumpkin pie spice | 1 teaspoon |
| Salt | ½ teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Choosing the Right Pumpkin
Use 100% pure pumpkin purée, not pumpkin pie filling.
Pumpkin purée contains cooked pumpkin without the added sugar and spices found in prepared pie filling. Using pie filling can change the sweetness, texture, and overall balance of the bread.
Canned pumpkin is convenient and produces consistent results, but homemade pumpkin purée can also work as long as it isn’t excessively watery.
How to Make Pumpkin Chocolate Chip Bread
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a standard 9 × 5-inch loaf pan or line it with parchment paper, leaving some parchment hanging over the sides. This makes removing the finished bread much easier.
If using a smaller loaf pan, the batter may rise higher and require additional baking time.
2. Combine the Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Pumpkin pie spice
- Salt
Whisking the ingredients together first helps distribute the leavening agents and spices evenly throughout the flour.
Set the bowl aside while you prepare the wet ingredients.
3. Mix the Pumpkin Mixture
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract.
Mix until smooth and well combined.
The oil helps create a soft, moist crumb, while brown sugar adds a deeper caramel-like flavor that pairs beautifully with pumpkin.
4. Add the Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture.
Use a spatula or wooden spoon to gently stir until just combined.
Do not overmix the batter.
A few tiny streaks of flour disappearing into the batter is much better than mixing aggressively. Overmixing can develop too much gluten and result in a denser, tougher loaf.
5. Fold in the Chocolate Chips
Reserve a small handful of chocolate chips for the top if desired.
Gently fold the remaining chocolate chips into the batter.
Semi-sweet chocolate chips provide a nice balance against the sweet pumpkin bread, but milk chocolate or dark chocolate can also be used.
6. Transfer the Batter to the Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle the reserved chocolate chips over the surface.
For an especially attractive loaf, distribute the chocolate chips evenly rather than concentrating them in the center.
7. Bake
Place the loaf in the preheated oven and bake for approximately 50–60 minutes.
Begin checking around the 50-minute mark.
Insert a toothpick or cake tester into the center. It should come out clean or with a few moist crumbs attached. If the toothpick hits melted chocolate, test another area of the loaf.
If the top begins browning too quickly while the center still needs more time, loosely cover the loaf with aluminum foil and continue baking.
8. Cool Before Slicing
Allow the bread to cool in the pan for approximately 10–15 minutes.
Then carefully remove it and transfer it to a wire rack.
Let it cool further before slicing.
Although it can be tempting to cut into the loaf immediately, allowing it to cool helps the crumb set and makes cleaner slices.
The Secret to Moist Pumpkin Bread
The biggest secret is not overbaking the loaf.
Pumpkin naturally provides moisture, but baking the bread significantly longer than necessary can cause that moisture to evaporate and leave you with a dry loaf.
A few additional tips can make a big difference:
Measure flour correctly. Spoon flour into your measuring cup and level the top rather than packing flour directly into the cup.
Don’t overmix. Stir only until the dry ingredients are incorporated.
Use pumpkin purée, not pumpkin pie filling. This gives you control over the sugar and spices.
Let it cool. The texture continues to set as the bread cools.
Which Chocolate Chips Should You Use?
The chocolate you choose can slightly change the character of the bread.
| Chocolate | Flavor |
|---|---|
| Semi-sweet | Balanced and classic |
| Dark chocolate | Richer and less sweet |
| Milk chocolate | Sweeter and creamier |
| Mini chocolate chips | More chocolate distributed throughout each bite |
| White chocolate | Sweet and creamy |
| Chocolate chunks | Bigger pockets of melted chocolate |
For a classic pumpkin chocolate chip bread, semi-sweet chocolate chips are an excellent choice.
Tips for the Best Pumpkin Chocolate Chip Bread
Don’t Overmix the Batter
Once the flour is incorporated, stop mixing. This helps keep the loaf tender.
Use Room-Temperature Eggs
Room-temperature eggs generally blend more easily with the other ingredients and help create a more uniform batter.
Don’t Overfill the Pan
A standard loaf pan should not be filled excessively. If you have extra batter, bake it separately as muffins rather than trying to fit everything into the loaf pan.
Check the Center
The edges of pumpkin bread can appear completely baked while the center is still underdone. Always test the thickest part of the loaf.
Add Chocolate Chips to the Top
A few extra chocolate chips sprinkled over the batter before baking make the finished loaf look more bakery-style.
Allow the Loaf to Cool
Cooling gives the structure time to stabilize and makes slicing easier.
Easy Variations
Pumpkin Chocolate Chunk Bread
Replace the chocolate chips with roughly chopped semi-sweet or dark chocolate.
The larger pieces create generous pockets of melted chocolate.
Chocolate Pumpkin Bread
For an extra chocolatey loaf, replace a small portion of the flour with unsweetened cocoa powder. This creates a deeper chocolate flavor while maintaining the pumpkin character.
Pumpkin Walnut Chocolate Chip Bread
Fold in about ½ cup of chopped toasted walnuts along with the chocolate chips.
The crunchy nuts provide a wonderful contrast to the soft bread.
Pecan Pumpkin Bread
Use chopped toasted pecans instead of walnuts. Pecans pair especially well with brown sugar, cinnamon, and pumpkin.
Maple Pumpkin Chocolate Chip Bread
Add a little maple flavor by replacing part of the granulated sugar with maple syrup. You may need to slightly adjust the liquid depending on the amount used.
Pumpkin Spice Chocolate Chip Bread
Increase the pumpkin pie spice slightly if you prefer a stronger autumn spice flavor.
Can You Make This Bread Into Muffins?
Absolutely.
Prepare the batter exactly as directed, then divide it between a lined muffin pan.
Bake at 350°F (175°C) and begin checking after approximately 18–25 minutes, depending on the size of the muffins.
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Pumpkin chocolate chip muffins are particularly convenient for breakfast because individual portions can be stored and frozen.
How to Store Pumpkin Chocolate Chip Bread
Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container.
It can generally be kept at room temperature for several days.
For longer storage, refrigerate the bread in an airtight container. Allow slices to come closer to room temperature before serving for the best texture.
Can You Freeze Pumpkin Chocolate Chip Bread?
Yes.
For the best results, freeze the loaf after it has completely cooled.
You can freeze it whole or slice it first.
To Freeze Individual Slices
- Slice the completely cooled bread.
- Wrap each slice individually.
- Place the wrapped slices in a freezer-safe bag or container.
- Label with the date.
- Freeze until needed.
Individual slices are convenient because you can remove only what you need.
Allow a slice to thaw at room temperature or warm it gently before serving.
What to Serve With Pumpkin Chocolate Chip Bread
This bread is delicious on its own, but there are plenty of ways to serve it.
| Serving Idea | Why It Works |
|---|---|
| Coffee | Balances the sweet pumpkin flavor |
| Hot tea | Perfect for an afternoon snack |
| Whipped cream | Adds light creaminess |
| Cream cheese spread | Creates a classic pumpkin pairing |
| Apple butter | Adds another layer of fall flavor |
| Warm butter | Makes the bread extra comforting |
| Vanilla ice cream | Turns it into an easy dessert |
| Maple drizzle | Adds sweetness and autumn flavor |
For a simple fall breakfast, serve a warm slice with coffee and fresh fruit.
For dessert, slightly warm the bread and serve it with a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. Homemade pumpkin purée can be used, but make sure it has a similar thick consistency to canned pumpkin. If your homemade purée contains a lot of water, strain or cook it down before using.
Can I use pumpkin pie filling?
It is best not to. Pumpkin pie filling already contains sugar and spices, which can make the finished bread overly sweet and alter the recipe’s balance.
Why did my pumpkin bread sink in the middle?
A loaf that sinks can be caused by several factors, including underbaking, excessive liquid, opening the oven too early, or overmixing the batter. Make sure the center is fully baked before removing the loaf.
Can I use dark chocolate chips?
Yes. Dark chocolate works particularly well with pumpkin and warm spices.
Can I make this recipe without a mixer?
Yes. A whisk and spatula are all you need.
Can I add nuts?
Absolutely. Chopped walnuts or pecans are excellent additions. Start with about ½ cup and fold them in with the chocolate chips.
How do I know when pumpkin bread is done?
Insert a toothpick into the center of the loaf, avoiding a chocolate chip if possible. It should come out clean or with a few moist crumbs rather than wet batter.
Recipe Card
Pumpkin Chocolate Chip Bread
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 10–12 slices
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin purée
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable or canola oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9 × 5-inch loaf pan.
- Whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further.
- Slice and serve.
Final Tips
For the best Pumpkin Chocolate Chip Bread, use pure pumpkin purée, measure the flour carefully, avoid overmixing, and start checking the loaf before the maximum baking time.
The combination of soft pumpkin bread, warm spices, and melted chocolate makes this an easy fall recipe you’ll want to make throughout the season. It works beautifully for breakfast, snacking, holiday baking, or a cozy homemade dessert.