Pumpkin Chocolate Chip Bread – Moist, Easy, and Perfect for Fall

Pumpkin Chocolate Chip Bread is one of those cozy fall treats that makes your kitchen smell amazing while it bakes. It has a soft, moist texture, warm pumpkin spice flavor, and plenty of sweet chocolate chips in every slice. Whether you enjoy it with your morning coffee or serve it as an afternoon snack, this homemade pumpkin bread is simple to prepare and tastes like something from your favorite neighborhood bakery.

I love how the pumpkin puree keeps the bread moist without making it heavy. The chocolate chips add little pockets of sweetness, and the cinnamon makes every bite feel comforting. Honestly, this is the kind of easy fall baking recipe I want to make again as soon as October arrives.

How I Came Across This Recipe

I wanted a simple pumpkin recipe that would be perfect for chilly mornings and relaxed weekends. Classic pumpkin bread was already a favorite, but adding chocolate chips made it feel a little more special. After thinking about the balance of pumpkin, spices, and chocolate, this version became a lovely treat for family gatherings and holiday baking.

Why You’ll Love This Pumpkin Chocolate Chip Bread

• Moist and tender: Pumpkin puree and oil help create a soft texture.
• Easy to make: No mixer is required, so cleanup is simple.
• Perfect fall flavor: Cinnamon and pumpkin pie spice bring warm seasonal aromas.
• Family-friendly: Kids and adults both enjoy the chocolatey sweetness.
• Great for meal prep: Bake it ahead for breakfast, lunchbox snacks, or weekend treats.

Estimated Cost

Expect to spend approximately $5–$8 for the ingredients used in one loaf, depending on your grocery store and the brands you choose. Buying ingredients in bulk may reduce the cost per loaf.

When and What Season to Enjoy It

• Best season: Fall, especially September through November.
• Best time: Breakfast, brunch, or an afternoon coffee break.
• Best mood: When you want something cozy, sweet, and homemade.
• Best occasions: Halloween parties, Thanksgiving breakfast, autumn potlucks, bake sales, and weekend family gatherings.

This pumpkin chocolate chip loaf also works well for a casual holiday brunch when you want something homemade without preparing an elaborate dessert.

Storage Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to 1 week, although refrigeration may make the bread slightly firmer.
• Freezer: Wrap individual slices or the cooled loaf tightly and freeze for up to 3 months.
• Reheating: Warm a slice in the microwave for about 10–15 seconds to soften the chocolate chips.

Pumpkin Chocolate Chip Bread – Moist, Easy, and Perfect for Fall

Recipe by Julia Bennett

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Calories

290

kcal

Cook time

55–65 minutes

Cooling time

15–20 minutes

Total time

Approximately 1 hour 30 minutes

Ingredients

• 1¾ cups all-purpose flour: Provides the structure and gives the bread a soft crumb. Spoon the flour into your measuring cup and level it rather than packing it down.

• 1 cup canned pumpkin puree: Adds pumpkin flavor, moisture, and a beautiful orange color. Use 100% pumpkin puree, not canned pumpkin pie filling.

• ¾ cup granulated sugar: Sweetens the bread and helps keep it tender.

• ½ cup packed light brown sugar: Adds a mild caramel flavor that pairs wonderfully with pumpkin.

• ½ cup vegetable oil: Keeps each slice moist for several days.

• 2 large eggs: Help bind the ingredients together and provide structure.

• 1 teaspoon vanilla extract: Enhances the pumpkin and chocolate flavors.

• 1 teaspoon baking soda: Helps the bread rise and become light.

• ½ teaspoon baking powder: Provides additional lift.

• 1 teaspoon ground cinnamon: Adds a warm, familiar fall flavor.

• 1 teaspoon pumpkin pie spice: Gives the bread a classic blend of seasonal spices.

• ¼ teaspoon salt: Balances the sweetness and brings out the other flavors.

• ¾ cup semisweet chocolate chips: Add rich chocolate flavor without making the bread overly sweet.

Directions

• Preheat your oven to 350°F. Grease a 9 × 5-inch loaf pan with cooking spray or lightly coat it with oil. You can also line it with parchment paper for easier removal.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Mixing them first helps distribute the leavening agents evenly.
• In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. The mixture should look thick and evenly combined.
• Add the dry ingredients to the pumpkin mixture. Stir gently with a spatula until the flour is just incorporated. Don’t overmix, or the bread may turn out dense.
• Add the semisweet chocolate chips and fold them through the batter. Save a small handful to sprinkle on top if you want a bakery-style appearance.
• Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate chips over the top for extra chocolate in every slice.
• Bake for 55–65 minutes. Start checking around the 50-minute mark because ovens can vary. If the top browns too quickly, loosely cover it with aluminum foil.
• Insert a toothpick into the center. It should come out without wet batter, although a little melted chocolate may stick to it. If the center is still wet, bake for another 5 minutes and check again.
• Let the loaf rest in the pan for about 10–15 minutes. Carefully transfer it to a wire rack and allow it to cool further before slicing. This helps the bread hold its shape.
• Slice and serve plain, or add a little butter while the bread is still slightly warm. I personally love a slice with a hot cup of coffee because the chocolate melts slightly and the pumpkin spices become more noticeable.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure the cooked pumpkin is smooth and well drained. Homemade pumpkin puree can contain more water than canned puree, which may affect the texture.

Why is my pumpkin bread too dense?

Overmixing the batter or adding too much flour can make the loaf dense. Measure the flour carefully and stir only until the ingredients are combined.

Can I make pumpkin chocolate chip bread without vegetable oil?

Yes. You can substitute an equal amount of a neutral-flavored oil or try melted butter. Butter adds a richer flavor, but the finished loaf may have a slightly different texture.

Can I add nuts to this recipe?

Absolutely! Add ½ cup of chopped pecans or walnuts for extra crunch. They work especially well with cinnamon and chocolate.

How do I know when the bread is completely baked?

Check the center with a toothpick and look for no wet batter. The top should be set, and the loaf should spring back gently when touched.

Can I prepare the batter ahead of time?

It’s better to bake the batter soon after mixing because the baking soda and baking powder begin working once combined with the wet ingredients. For easier preparation, measure the dry ingredients ahead and store them separately.

What chocolate chips work best?

Semisweet chocolate chips are my favorite because they balance the sweet pumpkin batter. Milk chocolate makes the bread sweeter, while dark chocolate gives it a richer, less-sweet flavor.