Chocolate chip pumpkin bread is a moist, warmly spiced loaf that perfectly blends the earthy richness of pumpkin with sweet, melty chocolate chips. This easy-to-make quick bread is a fall favorite but delicious enough to enjoy year-round with a hot cup of coffee or tea.

Why You’ll Love This Recipe

Moist, tender crumb with warm spices and rich pumpkin flavor
Loaded with chocolate chips for bursts of sweetness in every bite
No mixer required – just one bowl and a spoon
Great for breakfast, snacks, or gifting during the holidays
Freezes well and stays fresh for several days

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Brown sugar
Granulated sugar
Canned pumpkin puree
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Semisweet or dark chocolate chips

Directions

Preheat and prepare pan:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
Combine wet ingredients:
In a large mixing bowl, whisk together the pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
Mix the batter:
Gradually add the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Fold in most of the chocolate chips, reserving a handful for topping.
Bake:
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and serve:
Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes

Variations

Nutty version: Add chopped pecans or walnuts to the batter for crunch.
Mini loaves or muffins: Divide batter into smaller loaf pans or muffin tins and reduce baking time accordingly.
Coconut twist: Add shredded coconut for extra texture and flavor.
Healthier option: Substitute half the flour with whole wheat flour and reduce sugar slightly.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm slices in the microwave for 10–15 seconds before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s pureed and not too watery. Roast and mash your pumpkin, then strain excess liquid.

Why is my pumpkin bread gummy?

Overmixing or underbaking can cause a dense, gummy texture. Mix gently and ensure the center is fully cooked.

Can I make this bread without chocolate chips?

Absolutely. It’s delicious on its own or with nuts, dried cranberries, or nothing at all.

Can I use pumpkin pie filling?

No, use pure pumpkin puree. Pumpkin pie filling contains sugar and spices, which will alter the flavor and texture.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend. Be sure to let the batter rest for a few minutes before baking to hydrate the flour.

Can I reduce the sugar?

Yes, you can reduce each sugar by ¼ cup for a less sweet loaf, though it may slightly affect moisture and texture.

Can I make this recipe vegan?

Yes, use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and replace chocolate chips with a dairy-free version.

What spices can I add?

You can experiment with allspice, cloves, or even cardamom for deeper spice complexity.

How do I know when it’s done baking?

Insert a toothpick into the center—if it comes out clean or with moist crumbs (not batter), it’s done.

Can I toast slices?

Yes, slices can be toasted lightly in a pan or toaster oven and served with butter for a comforting snack.

Conclusion

Chocolate chip pumpkin bread is a flavorful, moist, and crowd-pleasing treat that brings together cozy autumn spices and the indulgent richness of chocolate. Whether served warm out of the oven or enjoyed as a chilled slice from the fridge, it’s a comforting bake that’s perfect for fall and beyond. This is one recipe you’ll return to time and time again.

Chocolate Chip Pumpkin Bread

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Chocolate Chip Pumpkin Bread is a moist, spiced quick bread loaded with rich chocolate chips and warm pumpkin flavor. Perfect for fall baking or as a cozy snack any time of year.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl, mix together oil, granulated sugar, and brown sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree, milk, and vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.