Pumpkin Chocolate Chip Bread

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Moist, rich, and speckled with gooey chocolate chips, this Pumpkin Chocolate Chip Bread is everything you crave in a fall-inspired treat. It’s soft and tender with just the right amount of spice to balance the natural sweetness of pumpkin. Whether you’re curling up with a warm drink or need a crowd-pleasing snack, this bread delivers every time.

The best part? It takes minimal effort to whip up and makes your home smell like a cozy autumn bakery. It’s a no-fuss recipe that’s easy to make ahead, slice, and enjoy all week long.

Why You’ll Love This Pumpkin Chocolate Chip Bread

This bread brings the nostalgic warmth of pumpkin pie with the irresistible richness of chocolate. It requires no mixer, no special tools, and comes together in under 15 minutes. It’s freezer-friendly, beginner-friendly, and guaranteed to become a seasonal staple.

What Kind of Chocolate Chips Should I Use?

Semi-sweet chocolate chips are classic here, providing that balance between sweet and slightly bitter. If you’re a fan of rich indulgence, dark chocolate chips work beautifully. For a more dessert-like twist, try milk chocolate or even mini chips for more even distribution.

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Ingredients for the Pumpkin Chocolate Chip Bread

Pumpkin Puree – This is the moisture base of the bread and brings that signature pumpkin flavor.

Brown Sugar – Deepens the flavor and gives a soft, caramel-like sweetness.

Granulated Sugar – Adds sweetness and structure.

Eggs – Help bind the ingredients and add richness.

Vegetable Oil – Keeps the bread ultra moist.

All-Purpose Flour – Provides the needed structure for the loaf.

Baking Soda – Essential for the rise and fluffy texture.

Pumpkin Pie Spice – Brings those classic warm notes like cinnamon, nutmeg, and cloves.

Salt – Balances and enhances the flavors.

Vanilla Extract – Adds depth and warmth.

Semi-Sweet Chocolate Chips – Melt into pockets of chocolatey bliss throughout the loaf.

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How To Make the Pumpkin Chocolate Chip Bread

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract until smooth.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt.

Step 4: Combine and Fold

Add the dry mixture into the wet ingredients, stirring gently until just combined. Do not overmix. Fold in 3/4 cup of semi-sweet chocolate chips.

Step 5: Bake the Bread

Pour the batter into the prepared loaf pan. Sprinkle an additional 1/4 cup of chocolate chips on top. Bake for 55-60 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs.

Step 6: Cool and Slice

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

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The Best Way to Serve This Cozy Bread

This recipe yields one standard loaf, which slices easily into 10 hearty pieces. Perfect for a mid-morning snack or to serve guests with a side of coffee or cider. For a decadent treat, warm a slice and spread with a little butter or cream cheese.

How to Store Pumpkin Chocolate Chip Bread

Let the bread cool fully before storing. Wrap the loaf in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 7 days. You can also freeze individual slices for up to 3 months—just wrap them well and thaw as needed.

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes! Just be sure it’s well-pureed and not too watery. Roasted sugar pumpkin works best.

Can I make this recipe gluten-free?
Absolutely, just substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I double the recipe?
Yes, double everything and bake in two 9×5-inch pans. Check for doneness at the 55-minute mark.

Why is my bread sinking in the middle?
It could be underbaked. Make sure your oven is fully preheated and test with a toothpick before removing.

Can I use mini loaf pans?
Yes, this batter can fill three mini loaf pans. Reduce the baking time to about 35-40 minutes.

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Want More Quick Bread Ideas?

If you love this pumpkin chocolate chip bread, you’ll probably enjoy these other comforting baked favorites:

• Cream Cheese Cranberry Loaf
• Lemon Zucchini Bread
• Pumpkin Bread
• Cream Cheese Pound Cake
• Apple Cinnamon Bread

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for dark chocolate chips? Try adding walnuts? I love hearing how others make these recipes their own.

You can find even more seasonal bakes and daily inspiration on my Pinterest: Life With Livia.

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