Name: Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1 cup chocolate chips

Pumpkin Chocolate Chip Bread is one of those cozy, can’t-wait-for-fall kind of recipes that I find myself making again and again. It’s moist, lightly spiced, and filled with melty chocolate chips in every bite — the kind of treat that makes the whole house smell like autumn. I love how simple it is to throw together, but it delivers rich, indulgent flavor that feels like something special.

The balance of earthy pumpkin puree with warm spices and deep chocolate chips is pure magic. Whether you’re baking this as an afternoon snack, a sweet breakfast option, or a gift for someone you love, it never disappoints. Honestly, this bread is one of the reasons I keep canned pumpkin stocked in my pantry year-round.

Why You’ll Love This Pumpkin Chocolate Chip Bread

This bread hits all the right notes — sweet but not too sweet, soft yet hearty, with a perfect tender crumb. The chocolate chips melt into little pockets of richness, giving each slice a bakery-style touch. It’s also freezer-friendly, which makes it ideal for meal prepping or keeping on hand for surprise guests or cravings. You don’t need a mixer, and it comes together in one bowl — win-win.

What Kind of Chocolate Chips Should I Use?

I’ve tried this bread with semi-sweet, dark, and even milk chocolate chips, and they all work beautifully. Semi-sweet is my personal favorite because it balances the natural sweetness of the pumpkin. If you’re feeling fancy, use mini chips for a more even chocolate distribution, or chop up a high-quality chocolate bar for those lovely gooey pools.

Options for Substitutions

No pumpkin puree? Sweet potato puree or butternut squash puree will do the trick — they provide a similar texture and mild sweetness. You can also swap the chocolate chips with chopped walnuts or pecans for a more traditional fall vibe. To make this dairy-free, use plant-based milk and dairy-free chocolate chips. And if you’re gluten-free, your favorite 1:1 baking flour will hold up just fine in this recipe.

Ingredients for this Pumpkin Chocolate Chip Bread

Pumpkin Puree – The star of the show. It gives the bread its vibrant color, moisture, and a naturally sweet earthy flavor.
All-Purpose Flour – Provides structure. It’s the foundation that holds the soft, tender crumb.
Granulated Sugar – Adds sweetness and helps create a lightly golden crust.
Brown Sugar – Gives depth with its molasses undertone and adds to the moistness.
Vegetable Oil – Keeps the bread moist for days without needing butter.
Eggs – Bind everything together and add richness.
Vanilla Extract – Enhances the warmth and flavor complexity.
Baking Soda – Essential for rise and fluffy texture.
Baking Powder – Gives extra lift for a perfectly domed loaf.
Salt – Balances the sweetness and boosts flavor.
Pumpkin Pie Spice – Brings all the cozy fall flavors: cinnamon, nutmeg, ginger, cloves, and allspice.
Chocolate Chips – Provide melty, gooey bursts of chocolate in every bite.

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This helps ensure your bread doesn’t stick and bakes evenly.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Make sure the sugar is fully dissolved and the mixture is uniform.

Step 3: Combine the Dry Ingredients

In a separate bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Mixing these separately ensures even distribution and prevents clumps.

Step 4: Bring the Batter Together

Gradually add the dry ingredients into the wet mixture. Stir until just combined — don’t overmix! Overmixing can lead to dense or tough bread.

Step 5: Fold in the Chocolate Chips

Gently fold in the chocolate chips with a spatula. You can reserve a handful to sprinkle on top of the loaf for a pretty finish.

Step 6: Pour and Bake

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 or with a few moist crumbs.

Step 7: Cool and Slice

Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the texture set and keeps the bread from falling apart.

How Long to Prepare the Pumpkin Chocolate Chip Bread

Prep Time: You’ll need about 15 minutes to gather your ingredients and mix the batter. Since it’s a one-bowl recipe for the wet base and a second small bowl for dry ingredients, cleanup is minimal and quick.

Bake Time: The loaf takes between 55 and 65 minutes in the oven, depending on your oven and pan. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool at least 10–15 minutes in the pan before transferring to a wire rack.

Tips for Perfect Pumpkin Chocolate Chip Bread

Use room temperature eggs to help them blend more smoothly into the batter.
Don’t overmix once you add the dry ingredients — stir until just combined to keep the texture soft.
Line your pan with parchment paper for easy removal and no sticking.
Sprinkle chocolate chips on top for that bakery-style look and extra chocolate punch.
Let it cool completely before slicing to help the crumb set and avoid crumbling.

Watch Out for These Mistakes While Cooking

Using pumpkin pie filling instead of pumpkin puree. The filling has added sugar and spices that will throw off the balance.
Overbaking. This will dry out the loaf. Check it at the 55-minute mark.
Not checking for doneness in the center. The outside may look ready while the inside is undercooked — use a toothpick or cake tester.
Skipping the spice blend. Pumpkin puree is bland on its own — the spices are crucial!
Overcrowding the batter with too many mix-ins. Stick to about 1 cup of chocolate chips to maintain structure.

What to Serve With Pumpkin Chocolate Chip Bread?

1. Whipped Maple Butter

A spread of whipped butter mixed with a touch of maple syrup adds creaminess and extra autumn vibes.

2. Hot Coffee or Latte

The warm spices pair beautifully with coffee, especially pumpkin spice or cinnamon lattes.

3. Vanilla Greek Yogurt

Serve it with a side of creamy yogurt for a quick, balanced breakfast.

4. Fresh Berries

Add color and freshness to your plate with a handful of raspberries or sliced strawberries.

5. Ice Cream or Whipped Cream

Turn it into dessert by topping slices with vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Room Temperature: Keep the bread in an airtight container at room temperature for up to 3 days. Make sure it’s fully cooled before storing to prevent moisture buildup.

Refrigerator: Store in a sealed container for up to a week. The texture may become slightly denser, but the flavor remains great.

Freezer: You can freeze the whole loaf or individual slices. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or microwave individual slices for a quick snack.

Estimated Nutrition (Per Slice, based on 10 slices)

Calories: 290
Carbohydrates: 38g
Sugar: 22g
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 210mg
Fiber: 2g
Protein: 4g

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, just substitute with a 1:1 gluten-free baking flour. No other changes needed.

Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure it’s cooked, pureed, and well-drained to match the consistency of canned puree.

How do I keep my bread from sinking in the middle?

Avoid overmixing and make sure your baking soda and baking powder are fresh. Also, don’t open the oven door too early.

Can I use a different pan?

Yes, you can use mini loaf pans or a muffin tin. Adjust the bake time accordingly — mini loaves take around 25–30 minutes, muffins about 18–22 minutes.

Is it okay to reduce the sugar?

You can cut back slightly on the sugar, but keep in mind it also affects moisture and texture. Don’t reduce by more than 1/3 for best results.

Conclusion

Pumpkin Chocolate Chip Bread is one of those recipes that manages to be comforting, indulgent, and incredibly easy to make. Whether you’re baking for your family, meal-prepping for the week, or just in the mood for something warm and cozy, this bread delivers. With the right balance of spice, sweetness, and texture, it’s sure to become a seasonal favorite — or a year-round go-to like it is in my kitchen.