Chocolate Chip Pumpkin Bread

Why You’ll Love This Recipe

This bread combines two favorites—pumpkin spice and chocolate—into one irresistible loaf. It’s incredibly soft and flavorful, keeps well for days, and tastes even better the next day. Whether you’re cozying up with a slice and coffee or baking for a holiday gathering, this recipe is sure to be a seasonal staple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Pumpkin puree

• Eggs

• Brown sugar

• Granulated sugar

• Vegetable oil or melted butter

• Vanilla extract

• Semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

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

3. In a large bowl, mix together the pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.

4. Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.

5. Fold in the chocolate chips.

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

7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are fine).

8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 standard loaf (about 10 slices).
Prep time: 15 minutes
Cook time: 55–65 minutes
Total time: 1 hour 10–20 minutes

Variations

• Mini Loaves: Divide batter into mini loaf pans and reduce baking time to 30–35 minutes.

• Muffins: Use a muffin tin and bake for 18–22 minutes for pumpkin chocolate chip muffins.

• Nutty Addition: Fold in chopped walnuts or pecans for added texture.

• Dairy-Free: Use dairy-free chocolate chips and substitute oil for butter.

• Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a heartier texture.

Storage/Reheating

Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for about 10–15 seconds or warm briefly in a toaster oven.
For longer storage, wrap the loaf tightly and freeze for up to 2 months. Thaw at room temperature or overnight in the fridge.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, use well-puréed cooked pumpkin. Be sure to drain any excess moisture first.

What kind of chocolate chips work best?

Semi-sweet chocolate chips offer the perfect balance of sweetness, but you can also use dark or milk chocolate.

Can I make this recipe without eggs?

Yes, substitute each egg with 1/4 cup unsweetened applesauce or a flax egg.

How do I prevent the bread from being too dense?

Don’t overmix the batter, and be sure your baking soda is fresh.

Can I reduce the sugar?

Yes, reduce each sugar by 1/4 cup for a less sweet version, though texture may vary slightly.

Why did my bread crack on top?

This is normal and happens as the dense batter rises and bakes—it’s a sign of a good quick bread.

Can I bake this as a cake?

Yes, pour the batter into a square baking dish and reduce the bake time to 35–40 minutes.

How do I know when it’s done baking?

Insert a toothpick in the center—it should come out clean or with a few moist crumbs (not raw batter).

Can I use pumpkin pie filling?

No, use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices.

Can I double the recipe?

Yes, double the ingredients and divide the batter between two loaf pans.

Conclusion

Chocolate Chip Pumpkin Bread is the ultimate cozy treat—moist, flavorful, and loaded with melty chocolate chips. It’s a simple yet indulgent way to celebrate the season and share the comforting taste of pumpkin spice with friends and family. Enjoy it warm with a cup of coffee, or pack a slice for a delicious on-the-go snack.

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