Name: Pumpkin Chocolate Chip Bread recepe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 3/4 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 3/4 cup chocolate chips

Why You’ll Love This Recipe

This bread is easy to make and comes together with simple pantry ingredients. It stays moist for days, slices beautifully, and balances cozy pumpkin spice with sweet chocolate in every bite. It’s a great way to enjoy pumpkin flavor beyond pie and is always a crowd favorite.

Ingredients

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

pumpkin puree
all-purpose flour
granulated sugar
brown sugar
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
ground ginger
eggs
vegetable oil or melted butter
vanilla extract
chocolate chips

Directions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 10 slices
Prep time: 15 minutes
Bake time: 60 minutes
Total time: 75 minutes

Variations

Use dark chocolate chips for a deeper flavor.
Add chopped walnuts or pecans for crunch.
Replace some of the oil with applesauce for a lighter loaf.
Add a pinch of cloves for extra warmth.
Make it dairy free by using dairy-free chocolate chips.

Storage/Reheating

Store pumpkin chocolate chip bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. It can be frozen for up to 3 months. Thaw at room temperature or warm slices slightly before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, as long as it is cooked, pureed, and well-drained.

Why is my bread dense?

Overmixing the batter can cause a dense texture.

Can I reduce the sugar?

Yes, but reducing it too much may affect moisture and flavor.

Can I make this bread gluten free?

Yes, use a gluten free all-purpose flour blend.

Do I need to squeeze moisture from the pumpkin?

No, pumpkin puree is meant to be used as is.

Can I make muffins instead?

Yes, bake in muffin tins for about 20 to 24 minutes.

Should I cover the bread while baking?

If it browns too quickly, loosely cover with foil.

Can I add a glaze?

Yes, a simple vanilla glaze works well.

Is this bread freezer friendly?

Yes, it freezes very well.

How do I know when it’s done?

A toothpick inserted in the center should come out clean.

Conclusion

Pumpkin chocolate chip bread is a cozy, flavorful bake that’s easy to make and hard to resist. With its moist crumb, warm spices, and bursts of chocolate, this loaf is a dependable recipe that’s perfect for sharing or enjoying all to yourself.