Chocolate Chip Pumpkin Bread Recipe

Chocolate Chip Pumpkin Bread Recipe

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There’s something about the smell of pumpkin, cinnamon, and chocolate baking in the oven that instantly feels like fall. This Chocolate Chip Pumpkin Bread is soft, moist, warmly spiced, and packed with plenty of chocolate chips in every slice.

It’s an easy quick bread recipe that doesn’t require yeast, a mixer, or any complicated steps. Just mix the wet and dry ingredients, fold in the chocolate chips, and bake.

Enjoy a thick slice with coffee in the morning, pack it as an afternoon snack, or warm it slightly for an easy fall dessert.

Why You’ll Love This Pumpkin Bread

• Soft and moist: Pumpkin puree and oil keep the loaf tender for days.
• Easy to make: No mixer or special equipment is required.
• Full of fall flavor: Cinnamon, nutmeg, and cloves give it that classic autumn taste.
• Loaded with chocolate: Chocolate chips balance the warm pumpkin spices perfectly.
• Freezer-friendly: Make it ahead and freeze slices for later.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup pumpkin puree
• ½ cup vegetable or canola oil
• 2 large eggs
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• 1½ cups semi-sweet or milk chocolate chips

How to Make Chocolate Chip Pumpkin Bread

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and lightly flour it, or line it with parchment paper so the bread is easy to remove after baking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Set aside.

3. Mix the Wet Ingredients

In a large mixing bowl, add the pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla.

Whisk until smooth and completely combined.

4. Combine the Batter

Gradually add the dry ingredients to the pumpkin mixture.

Stir gently until you no longer see streaks of dry flour. Do not overmix the batter, as this can make your pumpkin bread heavier and denser.

5. Add the Chocolate Chips

Fold in about 1¼ cups of the chocolate chips, saving the remaining ¼ cup for the top.

Pour the batter into the prepared loaf pan and smooth the top.

Sprinkle the remaining chocolate chips over the batter.

6. Bake

Bake for approximately 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final 15 minutes of baking.

7. Cool

Allow the pumpkin bread to cool in the pan for about 15 minutes.

Carefully remove it from the pan and transfer it to a wire rack.

For the cleanest slices, allow the loaf to cool completely before cutting.

Tips for the Best Pumpkin Bread

Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the flavor and texture of the recipe.

Don’t overmix. Stir the flour into the wet ingredients only until everything is combined.

Save some chocolate chips for the top. It makes the finished loaf look much more tempting.

Check the center carefully. Pumpkin bread is naturally moist, so make sure the middle is fully baked before removing it from the oven.

Let it cool before slicing. Cutting into the loaf while it is very hot can cause it to crumble.

Easy Add-Ins

You can easily customize this recipe. Try adding:

• Chopped pecans
• Chopped walnuts
• White chocolate chips
• Dark chocolate chunks
• Dried cranberries
• Pumpkin seeds
• A small pinch of ground ginger

For a little crunch, sprinkle coarse sugar over the top before baking.

How to Store Chocolate Chip Pumpkin Bread

Once completely cooled, store the bread in an airtight container at room temperature for around 3 to 4 days.

For longer storage, keep it refrigerated for up to a week.

Can You Freeze Pumpkin Bread?

Yes. Pumpkin bread freezes extremely well.

Wrap the whole loaf tightly in plastic wrap followed by foil, or freeze individual slices in an airtight freezer container.

Freeze for up to 3 months.

Individual slices are especially handy because you can remove just one whenever you want a quick snack.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin?

Yes, but homemade pumpkin puree can contain more water than canned puree. If it seems particularly watery, strain it slightly before using.

Can I use butter instead of vegetable oil?

Yes. Melted butter can be substituted, although vegetable oil generally produces a slightly softer and moister loaf.

Which chocolate chips are best?

Semi-sweet chocolate chips are a great choice because they aren’t overly sweet, but milk chocolate, dark chocolate, or chocolate chunks all work.

Why did my pumpkin bread turn out dense?

The most common cause is overmixing once the flour has been added. Mix gently and stop as soon as the ingredients are combined.

How do I know when pumpkin bread is done?

Insert a toothpick or thin skewer into the thickest part of the loaf. It should come out clean or with a few moist crumbs rather than wet batter.

A Cozy Fall Recipe Worth Making

This Chocolate Chip Pumpkin Bread is one of those simple recipes you’ll want to make again throughout the fall. The combination of moist pumpkin bread, warm cinnamon and nutmeg, and pockets of melted chocolate makes every slice feel like a proper autumn treat.

Serve it with your morning coffee, add it to a fall brunch, or warm a slice for dessert with a little butter.

And if there happens to be any left, it tastes just as good the next day.