Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread is the moist, spiced treat that brings together all the cozy flavors of fall with a rich chocolatey twist. Every slice bursts with real pumpkin puree, cinnamon warmth, and melty chocolate chips—making it a perfect companion for coffee mornings, afternoon snacks, or a simple dessert.

Unlike traditional banana or zucchini bread, this loaf leans into seasonal flair. The pumpkin keeps it tender for days while the generous sprinkle of semi-sweet chocolate chips ensures each bite is pure indulgence. It’s simple to make, freezes beautifully, and is always a crowd-pleaser.

Why You’ll Love This Pumpkin Chocolate Chip Bread

• Moist, rich, and not overly sweet.
• Perfectly spiced with cinnamon and nutmeg.
• Comes together in one bowl with no mixer required.
• Great for make-ahead baking, gifting, or freezing.

What Kind of Chocolate Chips Work Best?

Semi-sweet chocolate chips are a classic pick because they balance well with the lightly sweet and spiced pumpkin batter. However, you can experiment with dark chocolate chips for deeper richness, or even milk chocolate if you prefer a sweeter loaf. Mini chips also work well to disperse more evenly throughout the batter.

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Ingredients for the Pumpkin Chocolate Chip Bread

• Pumpkin Puree: Brings moisture and deep fall flavor to the bread. Be sure to use pure pumpkin, not pumpkin pie filling.
• Brown Sugar: Adds caramel-like sweetness and helps retain moisture.
• Granulated Sugar: Balances the sweetness and aids in proper baking texture.
• Neutral Oil (like vegetable or canola): Ensures a moist crumb without overpowering flavors.
• Eggs: Provide structure and richness.
• All-Purpose Flour: The backbone of the bread, giving it a soft, tender texture.
• Baking Soda: Helps the loaf rise beautifully in the oven.
• Salt: Enhances all the flavors and keeps the sweetness in check.
• Ground Cinnamon and Nutmeg: The essential warm spices that make pumpkin desserts shine.
• Vanilla Extract: Adds depth and rounds out the flavors.
• Semi-Sweet Chocolate Chips: Studded throughout the loaf for gooey chocolate in every bite.

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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 or line it with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of brown sugar, 1/4 cup of granulated sugar, 1/2 cup of oil, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

Step 4: Bring It All Together

Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix—a few lumps are fine. Gently fold in 3/4 cup of semi-sweet chocolate chips.

Step 5: Pour and Top

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface.

Step 6: Bake and Cool

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

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How to Serve This Bread Best

This Pumpkin Chocolate Chip Bread serves about 10 people, with hearty slices perfect for brunch spreads, lunchbox treats, or after-dinner desserts. It pairs beautifully with coffee, chai, or a cold glass of milk. For an extra indulgent twist, warm it slightly and add a smear of cream cheese or a scoop of vanilla ice cream.

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How to Store Pumpkin Chocolate Chip Bread

Once cooled, store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze slices individually wrapped in plastic and foil for up to 3 months. To reheat, simply microwave for 20-30 seconds or toast lightly.

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Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s cooked and pureed until smooth, and that excess moisture is drained. You’ll want the same consistency as canned pumpkin.

2. Can I make this gluten-free?
Absolutely. Swap the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure.

3. Can I double the recipe?
Yes, just divide it between two 9×5 loaf pans and bake both at the same temperature. You might need to add a few extra minutes to the bake time.

4. Why did my bread sink in the middle?
This often happens if the bread is underbaked or if too much moisture was added. Make sure to check doneness with a toothpick and use accurate measurements.

5. What mix-ins go well with pumpkin bread?
Try chopped walnuts, pecans, dried cranberries, or white chocolate chips for fun variations.

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Want More Quick Bread Ideas?

If this Pumpkin Chocolate Chip Bread was a hit, you might also fall for these cozy creations:

• Sugar-Free Banana Bread – Moist, Naturally Sweet, and Full of Flavor
• Apple Bars Recipe – A Buttery Cinnamon Crust Meets Soft Baked Apples
• Moist Pumpkin White Chocolate Chip Muffins
• Oatmeal Bars – Buttery, Fruity, and Comfortingly Crumbly
• Gingerbread Cake – Soft, Spiced, and Holiday Ready

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Mad For Meals on Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the chocolate chips? Try adding nuts? I’m always curious to see your creative twists!

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