What better way to celebrate fall than with a slice of moist, tender pumpkin chocolate chip bread? This loaf blends classic pumpkin spice flavors with pockets of melted semi-sweet chocolate for a comforting treat that’s perfect for breakfast, snacks, or dessert.
This pumpkin chocolate chip bread is quick and easy to prepare—no yeast or rising time required. It comes together by whisking dry ingredients in one bowl, mixing the wet ingredients in another, folding them together, adding chocolate chips, and baking. The simplicity makes it a great recipe for busy mornings or last-minute gatherings.
Homemade Pumpkin Chocolate Chip Bread
One of the loveliest things about autumn is the return of pumpkin baking. While you can enjoy pumpkin treats year-round, the cooler months give them extra appeal. This pumpkin chocolate chip bread uses pantry-friendly ingredients and produces a loaf with a soft, slightly spongy crumb that stays moist for days when stored properly.
A single loaf is likely to disappear quickly—consider baking two if you expect company. The combination of warm pumpkin spices and melty chocolate chips makes it especially appealing to chocolate lovers who also enjoy seasonal flavors.
Why This Recipe Works
The recipe balances dry and wet ingredients to keep the bread tender: pumpkin puree adds moisture and flavor, brown sugar contributes depth and softness, and a small amount of oil ensures a tender crumb. Tossing the chocolate chips in a little extra flour prevents them from sinking to the bottom as the bread bakes.
Chocolate Chip Pumpkin Bread Ingredients
- All-purpose flour
- Baking soda
- Cinnamon
- Pumpkin pie spice
- Salt
- Eggs
- Granulated sugar
- Light brown sugar
- Pumpkin puree
- Vegetable oil
- Vanilla extract
- Milk
- Semi-sweet chocolate chips
How to Make Chocolate Chip Pumpkin Bread
PREPARE: Preheat the oven to 350°F (175°C) and spray a 9×5 or 9×10 loaf pan with nonstick cooking spray. For easier removal, you can line the pan with parchment paper.
MIX DRY INGREDIENTS: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
MIX WET INGREDIENTS: In a separate bowl, whisk 2 large eggs with 3/4 cup granulated sugar and 1/2 cup light brown sugar. Add 1 1/2 cups pumpkin puree, 1/2 cup vegetable oil, 1 teaspoon vanilla, and 1/4 cup milk. Stir until combined.
COMBINE: Gently fold the wet ingredients into the dry mixture using a rubber spatula. Mix just until incorporated; the batter should remain slightly lumpy. Overmixing can make the bread dense.
ADD CHOCOLATE CHIPS: Toss 1 cup semi-sweet chocolate chips with about 1/4 cup of the reserved flour to coat them lightly, then fold the chips into the batter. This helps prevent the chips from sinking during baking.
BAKE: Pour the batter into the prepared loaf pan and, if you like, sprinkle extra chocolate chips on top. Bake for 55–75 minutes, checking for doneness after 55 minutes. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. If the top browns too quickly, tent the loaf with foil.
COOL AND SERVE: Allow the bread to cool completely in the pan before removing. Slice into 10 equal slices for serving. Enjoy warm or at room temperature.
Storage and Freezing
You can freeze the loaf for up to 3 months for best quality. Wrap it tightly in plastic wrap or foil, then place in a freezer bag to help prevent freezer burn. At room temperature, the bread will keep for about 2–3 days; refrigerated, it will stay fresh for up to a week. To maintain moisture, wrap it tightly before storing.
Instructions (Concise)
- Preheat oven to 350°F and prepare a loaf pan.
- Whisk dry ingredients in one bowl.
- Whisk eggs and sugars in another bowl; add pumpkin, oil, vanilla, and milk.
- Fold wet into dry until just combined.
- Toss chocolate chips with reserved flour; fold into batter.
- Pour into pan, top with extra chips if desired, and bake 55–75 minutes.
- Cool completely, slice into 10 pieces, and serve.
Nutrition (Per Slice, Approximate)
Calories: 385 kcal | Carbohydrates: 56 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 4 g | Fiber: 3 g | Sugar: 35 g
This pumpkin chocolate chip bread makes a cozy addition to fall gatherings, lunchboxes, or weekend brunch. It’s straightforward to make, flexible to adapt, and reliably delicious—perfect for anyone who loves seasonal baking with a chocolatey twist.