Pumpkin bread is already a fall favorite, but add a handful of chocolate chips and it becomes irresistible. This Pumpkin Chocolate Chip Bread is moist, tender, and filled with warm pumpkin spice flavors, balanced by melty pockets of chocolate in every slice. Perfect for breakfast, snacks, or dessert, it’s a recipe that feels both nostalgic and indulgent.
What is Pumpkin Chocolate Chip Bread?
Pumpkin Chocolate Chip Bread is a sweet quick bread made with pumpkin purée, warm spices, and semi-sweet chocolate chips. Unlike yeast breads, quick breads use baking soda and baking powder for rise, making them easy to whip up in a single bowl. The pumpkin adds natural moisture, while the chocolate brings richness that complements the spices beautifully.
Pumpkin Chocolate Chip Bread
Equipment
- Mixing bowls
- Whisk
- rubber spatula or spoon
- 9×5-inch loaf pan
- Parchment paper
- Wire rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips.
- Pour batter into the loaf pan and sprinkle extra chocolate chips on top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ingredients You’ll Need
This recipe makes 1 loaf (10 slices).
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Substitutions
- Flour: use a 1:1 gluten-free flour blend.
- Oil: replace half with applesauce for a lighter loaf.
- Chocolate: use dark chocolate or mini chips.
- Sugar: swap brown sugar for coconut sugar.
Step-by-Step Instructions
Step 1: Prep oven and pan
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Mix dry ingredients
In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin, oil, sugars, eggs, and vanilla until smooth.
Step 4: Combine
Stir dry ingredients into wet mixture until just combined. Fold in chocolate chips.
Step 5: Bake
Pour batter into loaf pan. Sprinkle extra chocolate chips on top. Bake 55–65 minutes, until toothpick inserted in center comes out clean.
Step 6: Cool
Cool loaf in pan 10 minutes, then transfer to wire rack. Slice once fully cooled.
Tips for the Best Pumpkin Bread
- Use pure pumpkin purée for best flavor and texture.
- Don’t overmix—this keeps the bread tender.
- Tent with foil if top browns too quickly.
- Let cool completely before slicing to prevent crumbling.
Variations
- Pumpkin walnut chocolate bread: Stir in ½ cup chopped walnuts.
- Mini loaves: Bake in mini loaf pans for 25–30 minutes.
- Pumpkin spice latte bread: Add 1 teaspoon instant espresso powder.
- Pumpkin muffin version: Divide batter into muffin tins; bake 18–20 minutes.
Storage and Make-Ahead
- Room temperature: Store in airtight container up to 3 days.
- Refrigerator: Keep up to 1 week.
- Freezer: Wrap loaf or slices tightly in plastic, then foil, and freeze up to 2 months. Thaw overnight.
Serving Ideas
Pumpkin Chocolate Chip Bread is delicious:
- Warm with a pat of butter
- Toasted with cream cheese spread
- Served with coffee, chai, or hot cocoa
- As a sweet addition to brunch tables
Nutrition Breakdown
One slice has about 280–320 calories, 4 grams protein, 38 grams carbs, and 14 grams fat. Reducing sugar or using applesauce lowers calories slightly.
Conclusion
Pumpkin Chocolate Chip Bread is everything you love about pumpkin spice season, with the indulgent twist of melty chocolate. Moist, flavorful, and easy to make, it’s the perfect recipe for cozy breakfasts, snacks, or sharing with friends and family. Bake a loaf (or two!) this fall and enjoy the comfort of pumpkin and chocolate together.
FAQs
Can I use fresh pumpkin?
Yes, roast and purée fresh pumpkin for homemade flavor.
Can I make this into muffins?
Yes, bake at 350°F for 18–20 minutes.
Do I need both sugars?
Brown sugar adds moisture and flavor, but you can use all granulated.
Can I double the recipe?
Yes, bake in two loaf pans or freeze one for later.
Can I add more chocolate chips?
Absolutely—up to 1 ½ cups for extra richness.